Kitchen Exhaust Compliance
NFPA 96 hood cleaning, grease traps and suppression inspections for commercial kitchens.
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Services
Kitchen Exhaust Hood CleaningBare metal cleaning of hoods, ducts and fans to the NFPA 96 standard, with photo documentation and a certificate of compliance.View details →Grease Trap PumpingScheduled pumping, manifest paperwork and line jetting for interceptors of any size.View details →Fire Suppression InspectionSemi-annual inspection and tagging of wet chemical suppression systems over cooking appliances.View details →Hood Filter ExchangeBaffle filter cleaning and exchange on a route schedule, so filters never sit loaded with grease.View details →Rooftop Grease ContainmentContainment units, absorbent replacement and rooftop degreasing to protect the membrane.View details →
Service Areas
We cover secondary metros where kitchens still have to meet the same code as downtown, but have far fewer certified contractors to call.
KilleenTX. Serving Killeen, Harker Heights, Copperas Cove, Belton...View details →TylerTX. Serving Tyler, Longview, Whitehouse, Lindale...View details →LakelandFL. Serving Lakeland, Winter Haven, Bartow, Plant City...View details →Fort MyersFL. Serving Fort Myers, Cape Coral, Estero, Bonita Springs...View details →AugustaGA. Serving Augusta, Evans, Martinez, Grovetown...View details →
Guides
How Often NFPA 96 Requires Hood CleaningRead the guide →What the Fire Inspector Checks on a Kitchen HoodRead the guide →Grease Trap Requirements and Who Enforces ThemRead the guide →What Commercial Hood Cleaning CostsRead the guide →Your Kitchen Failed Fire Inspection. What NowRead the guide →How to Tell a Real Hood Cleaner From a FakeRead the guide →
How often NFPA 96 requires cleaning
NFPA 96 sets the inspection and cleaning schedule for commercial kitchen exhaust systems. Frequency is driven by cooking volume, not by preference.
| Type of cooking operation | Required frequency | Typical example |
|---|---|---|
| Solid fuel cooking | Monthly | Wood or charcoal fired equipment builds deposits fastest. |
| High volume cooking | Quarterly | 24-hour operations, charbroiling and wok cooking. |
| Moderate volume cooking | Semi-annually | The schedule most sit-down restaurants fall under. |
| Low volume cooking | Annually | Churches, seasonal kitchens, day camps and senior centers. |
A system past its cleaning date is a fire code violation. The practical cost is not the fine, it is the insurance position after a fire and the risk of being shut down mid-service.