NFPA 96 mandates cleaning frequency for various cooking operations, enforced by Fire Marshals. Non-compliance may lead to closure or emergency service. Proof of compliance is often required by landlords, insurers, and franchise agreements. All food establishments must adhere to NFPA 96 for fire risk prevention and regulatory compliance. Regular inspections and cleaning are essential.

The standard cleaning time for a hood system ranges from 3-5 hours. Factors influencing cleaning duration include system type, size, grease buildup, complexity, and location. Variations in cleaning time may occur due to the presence of debris and contaminants in the system.

Technicians document potential deficiencies and capture cleaned areas through photographs. A comprehensive report, including these images, is emailed to you post-service for your records and verification. This practice aligns with NFPA 96 (code 12.6.13), where a certificate sticker with our company name and service date is affixed to the hood.

Restaurants and commercial kitchens typically follow a quarterly service schedule, while solid fuel systems necessitate monthly service due to their increased grease buildup and maintenance requirements. Kitchens with lower cooking frequency may require less frequent maintenance.

Equipment under the hood must be turned off and cooled for cleaning. Pilot lights will be turned off and will need to be relit by an authorized agent of the owner after cleaning, or the next business day. If no one is present, Safe Bet fire Protection is willing to attempt to restore the flame to the pilots, but are not responsible if the equipment fails to relight. 

NFPA 96 mandates fan hinges for secure lifting and tipping during cleaning to access fan blades and duct-work. Hinge kits provide essential support, preventing damage to the fan components and facilitating safer and more accessible cleaning of the duct-work underneath.

A properly functioning commercial kitchen exhaust fan efficiently removes greasy vapors, promoting safety. Proper grease containment is crucial, preventing fires, protecting the roof membrane, reducing slips and falls, and avoiding potential EPA fines for your establishment.

Our professionals commence with a detailed system inspection to identify concerns. Employing specialized tools, they shield your kitchen and clean the hood, exhaust ductwork, and exhaust fans. A thorough inspection confirms the job's accuracy, including checking fan blades for wear, cleaning if needed, examining electrical components, and ensuring duct work is free of blockages or leaks for optimal system performance.

Regular cleaning of your commercial kitchen exhaust system is crucial for various reasons. Firstly, it mitigates a significant fire hazard by preventing the ignition of grease build-up in the ductwork. Secondly, it preserves air quality, avoiding unpleasant odors and smoke that can impact the environment for employees and customers. Lastly, regular cleaning prevents equipment damage, as grease build-up can impede exhaust fans' efficiency, potentially causing increased energy costs and breakdowns.

Professional service is recommended, as certified technicians have the expertise and equipment for thorough cleaning.

Signs include visible grease build-up, decreased system efficiency, and unusual odors.​ Most hoodsystems have a sticker showing the next cleaning date that is recommended by the last service provider. Consult Safe Bet Fire Protection for confirmation!

Yes, it helps maintain a healthy environment by reducing fire risks and improving air quality.

Costs vary based on factors like system size and complexity. Contact us for a customized quote.

Contact us through our website or phone to schedule routine maintenance and ensure your system operates at its best.