ICC
INDEPENDENT COMMERCIAL CLEANING
Understanding Hood Cleaning Codes and Standards
Required NFPA 96 Section 11.6.1 Documentation (CASR Report)
Every cleaning must be verified with a written or digital report kept on-site for the fire marshal or insurance carrier. A compliant service report details:
- Service Details: Date of service and next recommended cleaning date.
- Company & Tech Info: Name, contact information, and technician certification details.
- Scope of Work: Specific components cleaned and any areas that were inaccessible with reasons why.
- Visual Proof: Before-and-after photographs of the hood, ducts, and fans.
- Sign-off: Technician signature.
For more details on required compliance elements, consult the Commercial Kitchen Compliance Center
NFPA 96 is the national standard that sets fire safety and ventilation rules for commercial cooking operations. It governs hoods, exhaust ducts, fans, and fire-suppression systems to protect buildings from grease fires
Keeping your commercial kitchen safe is key. Following the kitchen exhaust cleaning code helps prevent fires and ensures good air flow. NFPA 96 is a major guideline for cleaning frequencies and methods based on cooking types. These hood cleaning standards keep systems running well and safely.
Commercial Kitchen Hood & Exhaust Maintenance Guide (NFPA 96)
HOW OFTEN SHOULD YOU HAVE YOUR SYSTEM CLEANED?
National Fire Protection Association Code 96
Table 11.4 – Schedule of Inspection for Grease Buildup
Systems serving solid fuel cooking operations –
(wood, charcoal, mesquite)
Systems serving high-volume cooking operations – (24-hour kitchens, charbroiling, woks, heavy fryer use)
Systems serving moderate- volume cooking operations – (standard sit-down restaurants, hotel kitchens, catering)
Systems serving low-volume cooking operations – (church kitchens, seasonal venues, senior centers)
What NFPA 96 Actually Requires:
Trigger Level:
Cleaning is required when grease buildup reaches 0.003 inches anywhere in the system. NFPA 96 Section 11.6.1 specifies that finding grease anywhere in the exhaust path triggers cleaning of the entire system, not just the spot where it was found.
Documentation:
A qualified contractor signs off after cleaning. Pre and post photos document the work. A dated tag goes on the hood with the contractor name and cleaning date. Your AHJ (local fire marshal or health department) reviews the documentation on inspection.
Standard:
Components have to be cleaned to bare metal. No biological or chemical residue. No surface-only scrape.
Insurance carriers care about this too. Most commercial property and liability policies require documented hood cleaning per NFPA 96 schedule. A grease fire in an undocumented hood can void a claim.
Experienced Technicians - HIPAA & ADA Compliance
Customized Cleaning Plans
Easy Scheduling – Most restaurants choose after-hours or early morning appointments so service doesn’t interfere with operating hours. We also offer overnight and same-night emergency cleanings for kitchens with unexpected grease buildup or inspection needs.
Proven Track Record And A Number of Satisfied Customers
We have been providing our expertise on hood cleaning for years and have accumulated quite a long list of satisfied customers. Our proven track record is backed by our consistent high-quality cleaning services, affordable pricing, and visible results.
Restaurants – Senior Home Care – Hotels – Schools
Phone Number
(915) 497-4061
Email Address
fernando.salas.icc@gamil.com
Business Kitchens – Hospitals