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Your kitchen exhaust hood is a key component of your restaurant’s daily cooking activities without this system your commercial kitchen is inoperable. It exhausts, smoke, airborne grease, heat, moisture, fumes, and assist in keeping a safe and comfortable work environment for your employees and guest.

Risk of not cleaning your commercial kitchen exhaust hoods system according to NFPA 96 standards.

Possibly the greatest price to pay is a kitchen fire! Having a kitchen fire is a very costly and traumatic experience. Sadly, the Coronado Island Historic Hotel El Cordova paid this price on January 14, 2019, at approximately 11:30 pm resulting in $450,000 in damage to the historic hotel. The fire started in the kitchen hood and traveled to the hotel rooms and attic above it through the kitchen exhaust ducts.

Damage from the incident was reported in the kitchen, hotel rooms, and the building roof.

Another example of fire breaking out is the Downtown Los Angeles Italian Hotspot Rossoblu. On August 10, 2018, the Rossoblu was hosting a charity event called NO Kid Hungry, when a fire broke out in the

restaurant’s hood system. The building had to be evacuated and the Rossoblu was closed due to the damages for the entire fall season.

Unfortunately, fires in the restaurant industry are a common occurrence in restaurant industry resulting in $200 million dollars of annual property damage.

How often should you have your commercial kitchen exhaust hood cleaned according to NFPA 96 standards?

NFPA 96 is the standard for ventilation control, and fire protection of commercial cooking operations. It sets the code and standards for cleaning frequencies of your commercial kitchen exhaust hood systems. The code states the following.

Nfpa 96 Table 11.4 Schedule of Inspection for Grease Buildup

Type or Volume of Cooking Inspection Frequency
Systems servicing solid fuel cooking operations Monthly
Systems serving high-volume cooking operations Quarterly
Systems serving moderate-volume cooking operations Semiannually
Systems serving low-volume cooking operations Annually

* High-volume cooking operations include 24-hour cooking, charbroiling, and wok cooking.\

**Low-volume cooking operations include churches, day camps, seasonal businesses, and senior centers.

Importance of having an IKECA certified kitchen exhaust hood cleaning company perform your cleaning/inspection according to NFPA 96 standards.

Your kitchen exhaust system is literally a sleeping giant just waiting to catch fire and cause disaster if not cleaned and inspected by a properly trained and IKECA certified company. Kitchen exhaust systems vary in design to meet each building’s specific needs. What you see above your cookline is just a small portion of your system. Above your ceiling you have exhaust fans, ducts horizontal and vertical, that may be found with contaminated deposited grease-laden vapors. If a flash fire were to break out a contaminated system will continue to burn and resulting in property damage. With so much at risk, the National Fire Protection Agency has created the following codes.

NFPA 96 11.4 – Inspection for Grease Buildup. The entire exhaust system shall be inspected for grease buildup by properly trained, qualified, and certified persons (s) acceptable to the authority having jurisdiction and in accordance with their listings.

NFPA 96 11.6.1 – If upon inspection, the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained, qualified, and certified person (s) acceptable to the authority having jurisdiction.

Who is IKECA.

IKECA is the International Kitchen Exhaust Cleaning Association. IKECA works with the NFPA 96 Technical committee which writes the codes and standards for kitchen exhaust cleaning. IKECA provides continual training and testing of its members to uphold the highest quality of service.

Why choose an IKECA member?

  • IKECA members are committed to providing complete cleaning/ inspections of the entire system according to NFPA 96
  • IKECA members are recognized by the AHJ for their cleaning/inspection needs according to NFPA 96
  • IKECA members receive continually

Most other fly-by-night companies may possibly leave you a false sense of security by leaving you a hood sticker and after-service report. Most times they may leave your kitchen hood looking shiny but do little to keep your system fire safe, leaving your restaurant vulnerable to fire.

Why Choose SDI For Your Kitchen Exhaust Cleaning Needs!

  • IKECA Certified Technicians and Inspectors
  • Quality Assurance Picture Program
  • 24 Hour Service / Flexible Scheduling
  • Insured / Bonded
  • State of the art cleaning methods
  • 30 years of experience!
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