NFPA Code 96 Information
In the pressure washing industry, the National Fire Protection Association sets the professional standards for cleaning commercial kitchens. The regular cleaning of hoods, ducts and exhaust fans keeps your facility sanitary, safe, and operating at peak performance every day. All of our customers are placed on the regular maintenance schedule as shown below as recommended by the NFPA, Code 96: Standard for Ventilation Control and Protection of Commercial Cooking Operations. This national standard provides the minimum fire safety requirements, both preventative and operative, related to the design, installation, operation, inspection and maintenance of all public and private cooking operations. Read a brief summary of Code 96 guidelines and issues.
The NFPA guidelines for the frequency of cleaning commercial kitchen exhaust systems are categorized by the type of cooking done and the volume range from low to high.
Frequency of Cleaning
|Systems serving solid fuel cooking operations.||Systems serving high-volume operations, such as 24 hour cooking, charbroiling or wok cooking.||Systems serving moderate-volume cooking operations.||Systems serving low-volume cooking operations, such as churches, day camps, seasonable businesses or senior centers.|