Only qualified persons shall perform maintenance on commercial cooking equipment exhaust systems (See Appendix A.)

A- Persons are considered qualified to clean commercial cooking exhaust systems when they have completed recognized training in duct cleaning procedures from outside sources such as those listed below.

(A) International Kitchen Exhaust Cleaning Association (IKECA) (B) Pressure Washers of North America(PWNA) (C) Applied Science Technologies & Technicians of BC (ASTBC), or (D) Phil Ackland/Delco Kitchen Exhaust Cleaning School.

Maintenance Documentation:

A qualified cleaning contractor will provide owners with a maintenance certificate that can be attached to the kitchen hood or posted in the kitchen area. The maintenance certificate shall detail the following information:

  • Name, address and phone number of cleaning company
  • Printed name and signature of the qualified on-site person supervising the cleaning
  • Date of cleaning and/or inspection
  • Next cleaning due date and recommended cleaning frequency
  • Confirmation indicating if the system could not be cleaned in all areas
  • Noting the reasons why any areas could not be cleaned, and
  • Name of the recognized training organization from which the supervisor and/or the cleaning crew members have received their qualification



NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition

4.1.5 The responsibility for inspection, maintenance, and cleanliness
of the ventilation control and fire protection of the com-
mercial cooking operations shall be the ultimate responsibility of the
owner of the system provided that this responsibility has not
been transferred in written form to a management company or
other party.

6.1.1 Listed grease filters, listed baffles, or other listed grease
removal devices for use with commercial cooking equipment
shall be provided.

*Replace Damaged/Broken Grease Filters/Baffles* Grease filters shall be arranged so that all exhaust air
passes through the grease filters. Openings on horizontal grease duct systems shall be
provided with safe access and a work platform when not easily
accessible from a 3m (10 ft) step ladder.* Fans shall be provided with safe access and a work
surface for inspection and cleaning. Approved upblast fans with motors surrounded by the
airstream shall be hinged, supplied with flexible weatherproof
electrical cable and service hold-open retainers, listed for this use. Exhaust fans shall have a drain directed to a readily
accessible and visible grease receptacle not to exceed 3.8L (1gal).

11.1 Operating Procedures.

11.1.1 Exhaust systems shall be operated whenever cooking
equipment is turned on.

11.1.2 Filter-equipped exhaust system shall not be operated
with filters removed.

11.1.4* Inspection for Grease Buildup. The entire exhaust sys-
tem shall be inspected for grease buildup by a properly trained,
qualified, and certified company or person (s) acceptable to the
authority having jurisdiction and in accordance with Table 11.4.

Table 11.4 Schedule of Inspection for Grease Buildup

             Type or volume                                  Inspection 
                 of Cooking                                      Frequency                                     
Systems serving solid fuel cooking                    Monthly
Systems serving high-volume cooking              Quarterly
  operations, such as 24-hour
  cooking, charbroiling, or wok
Systems serving moderate-volume                  Semi-annually
  cooking operations
Systems serving low-volume cooking                Annually
  operations, such as churches, day
  camps, seasonal businesses, or
  senior centers
11.6 Cleaning of Exhaust Systems.

11.6.1 Upon inspection, if 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 company or person(s)
acceptable to the authority having jurisdiction.
11.6.2* Hoods grease removal devices, fans, ducts, and other
appurtenances shall be cleaned to remove combustible contaminants
prior to surfaces becoming heavily contaminated
with grease or oily sludge.
11.6.13 when an exhaust cleaning service is used, a certificate
showing the name of the servicing company, the name of the
person performing the work, and the date of inspection or
cleaning shall be maintained on the premises.
11.6.14 After cleaning or inspection is completed, the exhaust
cleaning company and the person performing the work at the
location shall provide the owner of the system with a written
report that also specifies areas that were inaccessible or not
11.6.15 Where required, certificates of inspection and cleaning
and reports of areas not cleaned shall be submitted to the
authority having jurisdiction.
11.7.2 Cooking equipment that collects grease below the surfaces,
behind the equipment, or in cooking equipment flue gas
exhaust, such as griddles or charbroilers, shall be inspected
and, if found with grease accumulation, cleaned by a properly
trained, qualified, and certified person acceptable to the authority
having jurisdiction.
Reproduced with permission from NFPA 96: Standard Ventilation Control and Fire Protection of Commercial Cooking Operations, 
Copyright© 2007, National Fire Protection Association. This reprinted material is not the complete and official position of the NFPA 
on the referenced subject, which is represented only by the standard in its entirety.



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