What the Fire Inspector Checks on a Kitchen Hood
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- Date of the last cleaning and whether it matches the required frequency
- Grease depth on the hood, the duct interior and the fan blades
- Access panels present and openable along the duct run
- Current inspection tag on the wet chemical suppression system
- Fusible links within their replacement interval
- Filters in place, seated and not saturated
- Nothing stored on the roof around the fan
The single most common finding is not dirt on the hood. It is a duct and fan that were never touched while the visible surfaces were kept clean.
Where this comes from
- NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations — National Fire Protection Association
- Kitchen exhaust cleaning certification — IKECA