This Module may contain material reproduced with permission from NFPA 96-2017, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, Copyright© 2016, National Fire Protection Association. This material is not the complete and official position of the NFPA on the referenced subject, which is represented only by the standard in its entirety which can be viewed for free access or purchased through the NFPA web site at www.nfpa.org (http://www.nfpa.org/).
NOTE: This material has not been reviewed, approved or endorsed by NFPA. NFPA is neither a sponsor of nor affiliated with KEC Concepts and has neither endorsed nor approved of the goods and/or services of KEC Concepts.
It is the position of KEC Concepts LLC and its affiliates that it will not be the leader, trainer or have the perception of implementing an official safety program for an organization, whether the safety material is for technicians, managers or business owners. KEC Concepts LLC and its affiliates can offer and provide educational material and direction to OSHA documents/regulations/hazard assessment material for the participant to improve your safety program. This content is not intended to serve as an organization’s official company safety program
Welcome to the KEC Concepts Demo education module. The goal of this module is to familiarize kitchen exhaust cleaning professionals with the following topic:
The proper operation of an exhaust system in a commercial kitchen relies on the appropriate layout and function of the cooking equipment and appliances. The performance of kitchen staff can be significantly diminished when there is insufficient ventilation in the cooking area. Inadequate ventilation can impact safety, optimal kitchen staff productivity, and overall personnel efficiency. The benefits of adequate ventilation include:
As you continue through this module, it is important to understand terms that are often used in the kitchen exhaust cleaning industry. Most of these terms are outlined in the NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. These terms are as follows:
The proper cleaning and maintenance of kitchen exhaust systems is the essence of why our entire industry exists. While the NFPA 96 has many important sections concerning the design, installation, and maintenance of commercial cooking ventilation systems, Chapter 11, entitled Procedures for the Use, Inspection Testing and Maintenance of Equipment, is one of the most influential sections to the kitchen exhaust cleaning industry and consists of standards the requirements of NFPA 96 concerning:
The NFPA 96 emphasizes the fact that the proper and thorough “inspection” of a system is where your process must start.
When a kitchen exhaust system is properly inspected, and the technician performing the inspection identifies areas within the system that are grimy and soiled with grease or oil deposits from cooking, the unclean components or dirty portions of the system must be cleaned by a properly trained, qualified and certified person acceptable to the AHJ. Reference NFPA 96 11.6.1 for specific recommendations.
Note – The AHJ, is usually the local fire inspector: however, the designation may include a building inspector, property owner or manager, or an insurance agent in charge of a particular facility or project.
While many kitchen exhaust cleaning contractors tell their customers that a kitchen exhaust system must be CLEANED at specific periods of time, you must understand that there is no requirement within NFPA 96 identifying “scheduled cleaning.” Table 11.4 does, however, illustrate the Schedule for Inspection for Grease Buildup within a commercial ventilation system:
|TYPE OF OPERATION||CLEANING SCHEDULE|
|Solid Fuel Cooking Operations such as Wood or Charcoal||Monthly|
|High-Volume cooking such as: 24-hour, char-broil, oriental||Quarterly|
|Moderate Volume cooking such as Schools, Independent restaurants (Mom & Pop’s)||Semi-Annually|
|Low-Volume cooking such as: Churches, day camps, senior centers||Annually|
*NFPA 96 2017 – Please note that these are recommended minimum standards, and systems can be inspected and cleaned more often than this schedule if the volume of cooking warrants.
As a professional in the kitchen exhaust cleaning industry, you must be safe working in a commercial kitchen, aware of the condition of the cooking equipment, and always perform a thorough inspection of the cooking equipment’s condition before starting your service. Look for items that may be broken, not in proper working condition, and have missing or broken components. If deficiencies are found, do not move, work on or work around equipment that is not in working order.
Deficiencies would include missing legs or wheels for proper movement, equipment propped up or not supported correctly, and equipment missing integral parts such as doors, baffle plates or other required components. Any non-compliance issues should be documented and reported to the system owner in written form as soon as possible.
Remember, safety is critical on every job, and documentation protects everyone in the long run.
According to NFPA 96 Standard, a pre-cleaning inspection is where the job should start on each and every service call. The inspection should always be performed by a kitchen exhaust cleaning professional who is properly trained, qualified and certified, and that is you. Your inspection should include all of the following :
● Check previously posted certificate, label or tag on hood canopy from last cleaning service.
● Inspect grease removal devices or hood grease filters to determine compliance.
● Inspect visible portion of the fan unit to ensure proper operation.
● Inspect any other equipment and systems to be maintained including water wash hoods, specialized blowers, and effluent and pollution control equipment if you are qualified and authorized to do so.
KEC Concepts Remember. If the system is off, power the system on and verify proper air flow and if possible, interview the facility manager or system owner and ask if they are experiencing any problems with the operation of the system
Any deficiencies must be recorded in a project service report, and notification is to be provided as soon as possible to the system owner.
The inspection process is vital to identify and document the system condition before service begins. As previously stated, the system owner must be made aware of any system deficiencies, educated in detail about the non-compliance issue, and recorded in your written report.
Along with the service report showing system deficiencies, a certificate of performance (or hood sticker) must be affixed to the hood canopy identifying the name of the company that performed the service, the technician’s name who serviced the system, the service date, and the date for the next scheduled service. This information must be clearly identified, meaning it can be easily recognized by a person with normal vision without causing any uncertainty. If the system owner requests a sticker not be posted on the outside of the hood canopy, it is possible to affix the sticker to the inside of the hood canopy.