Commercial Exhaust and Hoods System Cleaning
In order to reduce the risk of fire, all public & private commercial kitchen equipment must be cleaned and inspected by a properly TRAINED, QUALIFIED and CERTIFIED company, based on the following NFPA 96 standards.
TYPE OR VOLUME OF COOKING
Systems Serving Solid fuel cooking operations |
Systems Serving high-volume cooking operations, such as 24-hour cooking, charbroiling, or wok cooking |
Systems Serving moderate-volume cooking operations |
Systems Serving low-volume cooking operations |