Many restaurant owners don’t know what is considered a properly cleaned kitchen exhaust system. More often than not, they are unaware that simply having a certificate of cleaning is enough to keep them out of trouble with authorities if a grease fire occurs.
Here are two of the most common questions restaurant owners have about kitchen exhaust cleaning.
1. What is considered clean?
The industry standard is “clean to bare metal”. NFPA 96 states that the grease inside of a restaurant’s kitchen exhaust system must be reduced to a minimum of .002 inches.
2. How often should a kitchen exhaust system be cleaned?
This varies based on cooking volume, but every restaurant should have set schedule for regular cleanings by certified and trained KECs. Consult NFPA 96 to view the official guidelines.
View answers to more commonly asked questions here.