The National Fire Protection Association regulations are specifically designed to limit the life safety concerns and fire hazards associated with commercial cooking equipment and rooftop grease containment*. At Averus, we take all the necessary steps to comply with these codes on your behalf. Along the way, we act as your consultant to make the process as smooth as possible.
12.4* Inspection for Grease Buildup.The entire exhaust system shall be inspected for grease buildup by a properly trained, qualified, and certified person(s) acceptable to the authority having jurisdiction and in accordance with Table 12.4.
| Type or Volume of Cooking | Inspection Frequency | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Systems serving 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. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
ENHANCED CONTENT
Excessive grease buildup increases the fire hazard. Cleaning of the exhaust hoods should be based on the amount of grease buildup witnessed during inspections. Intervals between inspections and cleaning can differ, depending on the types and volumes of cooking that take place, the condition of equipment, and the efficiency of the hood filtration system.
Operational Compliance Tip: Table 12.4 provides minimum intervals for inspecting grease buildup in the hood and duct system. There are other features that should be inspected in an exhaust system, but those items might not need to be inspected at the same intervals.
