National Fire Protection Association (NFPA) 96:

• NFPA 96 is the primary standard governing the installation, inspection, and maintenance of commercial kitchen ventilation systems. This standard serves as the foundational guideline for ensuring that commercial kitchen ventilation systems are designed, installed, and maintained in a way that minimizes the risk of fire, protects property, and ensures the safety of both staff and customers. Each system must comply with NFPA standards and undergo regular inspection and maintenance.

• According to NFPA 96 Table 12.4, the following inspection and cleaning schedule applies:

  • High-Volume Operations
    (e.g., 24-hour restaurants, hotels, fast food chains)
    ➤ Monthly inspection and cleaning of the entire exhaust system.

  • Moderate-Volume Operations
    (e.g., sit-down restaurants, small cafeterias)
    ➤ Quarterly (every 3 months) cleaning required.

  • Low-Volume or Seasonal Operations
    (e.g., churches, day camps, seasonal kitchens)
    ➤ Semi-annually (every 6 months) at minimum.

  • *Systems Serving Solid Fuel Cooking Equipment
    (e.g., wood- or charcoal-burning grills)
    ➤ Monthly or more frequently, depending on grease buildup.

🔍 All cleaning intervals must be adjusted based on grease accumulation inspections and documented findings, as per NFPA 96 Section 12.6.1.

• The standard also mandates that inspection and cleaning must be performed by trained, qualified personnel.

Occupational Safety and Health Administration (OSHA):

• OSHA mandates that all employers provide a safe working environment, which extends to kitchen exhaust cleaning operations. Companies such as Deftwerk Solutions are required to:

  • Ensure cleaning personnel are properly trained.

  • Use appropriate Personal Protective Equipment (PPE).

  • Apply cleaning chemicals that are safe, labeled, and used in accordance with Hazard Communication Standards (29 CFR 1910.1200).

  • Follow all applicable safety protocols for confined spaces, elevated work (e.g., ladders or roof access), and chemical handling.

State and Local Fire Codes:

• In addition to the NFPA 96 standard, state and local fire codes may impose additional requirements.

• For Washington State:

  • The 2021 Washington State Fire Code, based on the International Fire Code (IFC), governs commercial cooking operations.

  • Local county and city fire authorities may enforce stricter inspection and cleaning intervals based on risk level or cooking volume.

  • Reporting and documentation of service are often required for review by local fire marshals.

Health Department Regulations:

• State and local health departments enforce cleanliness standards for food service operations, including:

  • Maintaining a grease-free, sanitary exhaust system as part of overall kitchen hygiene.

  • Undergoing routine inspections to verify that all components (hood, filters, appliances, etc.) are cleaned and maintained regularly.

  • Non-compliance can result in citations, penalties, or suspension of operating licenses.

Environmental Protection Agency (EPA):

• The EPA regulates the proper disposal of grease, wastewater, and chemical agents used during kitchen exhaust and equipment cleaning:

  • Waste materials must be captured, contained, and disposed of in accordance with Clean Water Act regulations and local ordinances.

  • We use biodegradable degreasers that exceed federal and local environmental standards, ensuring both effective cleaning and eco-conscious practices.

  • We implement procedures that prevent contamination of water systems, soil, and public waste infrastructure.

Scheduled compliance with these regulations not only minimizes fire risks, but also ensures the kitchen operates efficiently and remains in good standing with health and safety authorities!