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Chapter 3 - Maintenance
Inspection and Cleaning Requirements
NFPA-96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) require
that hoods (Ventilators), ducts and exhaust fans must be inspected by a properly trained, qualified and certi-
fied company or person(s) in accordance with the following table.
Upon inspection, if found to be contaminated with deposits from grease laden vapors, the entire exhaust
system shall be cleaned by a properly trained, qualified, and certified company or person(s) acceptable to
the authority having jurisdiction.
When a vent cleaning service is used, a certificate showing date of inspection or cleaning shall be maintained
on the premises. After cleaning is completed, the vent cleaning contractor shall place or display within the
kitchen area a label indicating the date cleaned and the name of the servicing company. It shall also indicate
the area not cleaned. It is good practice to get before and after pictures for quality control purposes.
CAUTION regarding pressure washing or steam cleaning: If the Ventilator includes a UV System the UV Mod-
ules must be removed prior to pressure washing or steam cleaning.
Operator Preventive Maintenance - Cont.
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Table T-3-2-1
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