We at Maintenance Pro strictly follow and adhere to NFPA Code 96
11.3 Inspection of Exhaust Systems
The entire exhaust shall be inspected by a
properly trained, qualified, and certified company or person (s)
acceptable to the authority having jurisdiction in accordance with
Table 11.3
Table 11.3 Exhaust System Inspection Schedule
Type or Volume of Cooking Frequency
Systems serving solid fuel cooking operations Monthly
Systems serving high-volume cooking operations Quarterly
such as 24-hour cooking, charbroiling, or wok cooking.
Systems serving moderate-volume cooking Semiannually
Systems serving low-volume cooking operations, Annually
such as churches, day camps, seasonal businesses, or senior centers.
11.4 Cleaning of Exhaust Systems
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 in
accordance with Section 11.3.
11.4.2
Hoods, grease removal devices, fans, ducts, and other appurtenances
shall be cleaned to bare metal prior to surfaces becoming heavily contaminated
with grease or oily
sludge.
11.4.3 At the start of the cleaning process, electrical switches that could be activated
accidentally shall be locked out.
11.4.4 Components of the fire suppression system shall not be rendered inoperable
during the cleaning process.
11.4.5
Fire-extinguishing systems shall be permitted to be rendered inoperable
during the cleaning process where serviced by properly trained and qualified
persons in accordance with Section 11.3.
11.4.6 Flammable solvents or other flammable cleaning aids shall not be used.
11.4.7 Cleaning chemicals shall not be applied on fusible links or other detection devices or
the automatic extinguishing system.
11.4.8 After the
exhaust system is cleaned to bare metal, it shall not be coated with powder or
other substance.
11.4.9 All access panels (doors) and cover plates shall be replaced.
11.4.10 Dampers and diffusers shall be positioned for proper .airflow.
11.4.11 When cleaning procedures are completed, all electrical switches and system components
shall be returned to an operable state.
11.4.12 When a vent cleaning service is used, a certificate showing date of inspection or cleaning
shall be maintained on the premises.
11.4.13 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, and areas
not cleaned.
11.4.14 Where required, certificates of inspection and cleaning shall be submitted to the
authority having .jurisdiction.
.________________________________________
1.3.2
The authority having jurisdiction shall determine compliance with this
standard and authorize equivalent deviations from it in all applications.
3.2.5 Shall. Indicates a mandatory requirement.
3.3.40 Solid Cooking Fuel. Any solid, organic, consumable fuel such as briquettes,
mesquite, hardwood, or charcoal.
4.1.8 All interior surfaces of the exhaust system shall be accessible for cleaning and inspection
purposes.
. Grease filters shall be arranged so that all exhaust air shall pass through the grease
filters.
14.1.6 Solid fuel cooking operations shall have spark arresters to minimize the passage of
airborne sparks and embers into plenums and ducts.
14.3.3 All solid fuel .cooking equipment served by hood and duct systems shall be separate from all
other exhaust systems.
14.5.2
If airborne sparks and embers can be generated by the solid fuel cooking
operation, spark arrester devices shall be used prior to the grease removal
device to minimize the entrance of these sparks and embers into the grease
removal device and into the hood and duct
system.
A.3.2.2 Authority Having Jurisdiction
The phrase is used in NFPA documents in a broad manner,
since jurisdictions and approval agencies vary, as do their responsibilities.
Where public safety is primary, the authority having jurisdiction may be a
federal, state, local, or other regional department or individual such as a fire
chief; fire marshal; chief of a fire prevention bureau, labor department, or
health department; building official; electrical inspector; or others having
statutory authority. For insurance purposes, an insurance inspection
department, rating bureau, or other insurance company representative may be the
authority having jurisdiction. In many circumstances, the property owner or
his or her designated agent assumes the role of the authority having
jurisdiction; at government installations, the commanding officer or
departmental official may be the authority having jurisdiction.
A.3.3.22.1 Grease Filter.
Filters are expected to minimize the projection of flames downstream
when attached by flame on the upstream side and are expected to maintain their
strength, shape, and integrity when exposed to the anticipated rough handling,
cleaning, and service found in the .field.
A.3.3.22.2 Mesh-Type Filter.
This type of filter is not tested, listed, or acceptable for
commercial cooking operations due to the increased fire hazard.
11.3 Inspection of Exhaust Systems
The entire exhaust shall be inspected by a
properly trained, qualified, and certified company or person (s)
acceptable to the authority having jurisdiction in accordance with
Table 11.3
Table 11.3 Exhaust System Inspection Schedule
Type or Volume of Cooking Frequency
Systems serving solid fuel cooking operations Monthly
Systems serving high-volume cooking operations Quarterly
such as 24-hour cooking, charbroiling, or wok cooking.
Systems serving moderate-volume cooking Semiannually
Systems serving low-volume cooking operations, Annually
such as churches, day camps, seasonal businesses, or senior centers.
11.4 Cleaning of Exhaust Systems
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 in
accordance with Section 11.3.
11.4.2
Hoods, grease removal devices, fans, ducts, and other appurtenances
shall be cleaned to bare metal prior to surfaces becoming heavily contaminated
with grease or oily
sludge.
11.4.3 At the start of the cleaning process, electrical switches that could be activated
accidentally shall be locked out.
11.4.4 Components of the fire suppression system shall not be rendered inoperable
during the cleaning process.
11.4.5
Fire-extinguishing systems shall be permitted to be rendered inoperable
during the cleaning process where serviced by properly trained and qualified
persons in accordance with Section 11.3.
11.4.6 Flammable solvents or other flammable cleaning aids shall not be used.
11.4.7 Cleaning chemicals shall not be applied on fusible links or other detection devices or
the automatic extinguishing system.
11.4.8 After the
exhaust system is cleaned to bare metal, it shall not be coated with powder or
other substance.
11.4.9 All access panels (doors) and cover plates shall be replaced.
11.4.10 Dampers and diffusers shall be positioned for proper .airflow.
11.4.11 When cleaning procedures are completed, all electrical switches and system components
shall be returned to an operable state.
11.4.12 When a vent cleaning service is used, a certificate showing date of inspection or cleaning
shall be maintained on the premises.
11.4.13 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, and areas
not cleaned.
11.4.14 Where required, certificates of inspection and cleaning shall be submitted to the
authority having .jurisdiction.
.________________________________________
1.3.2
The authority having jurisdiction shall determine compliance with this
standard and authorize equivalent deviations from it in all applications.
3.2.5 Shall. Indicates a mandatory requirement.
3.3.40 Solid Cooking Fuel. Any solid, organic, consumable fuel such as briquettes,
mesquite, hardwood, or charcoal.
4.1.8 All interior surfaces of the exhaust system shall be accessible for cleaning and inspection
purposes.
. Grease filters shall be arranged so that all exhaust air shall pass through the grease
filters.
14.1.6 Solid fuel cooking operations shall have spark arresters to minimize the passage of
airborne sparks and embers into plenums and ducts.
14.3.3 All solid fuel .cooking equipment served by hood and duct systems shall be separate from all
other exhaust systems.
14.5.2
If airborne sparks and embers can be generated by the solid fuel cooking
operation, spark arrester devices shall be used prior to the grease removal
device to minimize the entrance of these sparks and embers into the grease
removal device and into the hood and duct
system.
A.3.2.2 Authority Having Jurisdiction
The phrase is used in NFPA documents in a broad manner,
since jurisdictions and approval agencies vary, as do their responsibilities.
Where public safety is primary, the authority having jurisdiction may be a
federal, state, local, or other regional department or individual such as a fire
chief; fire marshal; chief of a fire prevention bureau, labor department, or
health department; building official; electrical inspector; or others having
statutory authority. For insurance purposes, an insurance inspection
department, rating bureau, or other insurance company representative may be the
authority having jurisdiction. In many circumstances, the property owner or
his or her designated agent assumes the role of the authority having
jurisdiction; at government installations, the commanding officer or
departmental official may be the authority having jurisdiction.
A.3.3.22.1 Grease Filter.
Filters are expected to minimize the projection of flames downstream
when attached by flame on the upstream side and are expected to maintain their
strength, shape, and integrity when exposed to the anticipated rough handling,
cleaning, and service found in the .field.
A.3.3.22.2 Mesh-Type Filter.
This type of filter is not tested, listed, or acceptable for
commercial cooking operations due to the increased fire hazard.