How often is a Chinese Food restaurant required to have their hoods cleaned?
I have had that same question asked for nursing homes. If the local fire jurisdiction has no required cleaning interval, you can use the International Kitchen Exhaust Cleaning Association recommendations.
The IKECA Grease Gauge Comb - A "How-to" Guide | IKECA
Thank you for that information, it is definitely helpful.
Normally at least once a year,
Or if the conditions warrant it as needed
As in if it gets dirty faster, it can be required to be cleaned more often.
Let me look for some code language
Many of our hood cleaning accounts are not sure that they should be cleaned more than once per year until they are inspected. So something reflected in a specific code would definitely be helpful.
From NFPA 96
I cannot open the link to the NFPA document
Someone may be blocking it???
I cannot open it either from the link above.
If you copy it and paste it in the search or what ever you call the thing where you put the www, it will open than.
From the 2014 edition of NFPA 96, pages 23,24 & 25.
Some more information for those who wanted direct reading of the standards. I see cooking woks may need quarterly checks for grease build-up.
If I were in the grease duct cleaning business, I would be using the most current (2017 NFPA 96) as a standard of practice.
Partially taken from the 2017 NFPA 96:
As answered above, we use NFPA 96 and require a third party inspection with a tag that indicates the next cleaning based on the "grease comb". Also noted above, given the general type of cooking in Chinese restaurants, quarterly would seem to be the most likely answer. It's all about the grease-laden vapor.
Concur, quarterly cleaning would be indicated based upon the description provided.
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