Fire prevention – protect your future by protecting your business!
Over time your system, including the hood vents and exhaust fans, can become coated with grease and oil, creating a significant fire hazard. Every year thousands of restaurant grease fires are reported. Eliminate the risk of a grease fire in your kitchen by using a certified commercial kitchen exhaust cleaning company.
Did you know, regular cleaning and inspection is not optional, it is a requirement and is enforced by the Regina Fire & Protective Services. Following the requirements of the NFPA 96 for cleaning and inspection cycles are mandatory and if your commercial kitchen is not compliant, you run the risk of having sanctions imposed on you by the Regina Fire & Protective Services. This is for your protection and the protection of others.
We want to help! We have fully trained, Phil Ackland Certified technicians backed with experience. They believe in doing the job right and ensuring you are compliant!
WHAT IS THE NFPA 96?
The NFPA 96 is the National Fire Protection Associations standard for ventilation control and fire protection of commercial cooking operations.
Restaurant kitchen hood systems, according to National Fire Protection Association Standard 96 should be inspected by a properly trained, qualified and certified company or individual.
NFPA 96 has established minimum frequencies for the inspection of systems.
Schedule of Inspection for Grease Buildup (NFPA 96, Table 11.4)
|Type or Volume of Cooking||Inspection Frequency|
|Systems serving solid fuel cooking operations.||Monthly|
|Systems serving high-volume cooking operations, such as 24-hour cooking, charbroiling, or wok cooking.||Quarterly|
|Systems serving moderate-volume cooking operations.||Semi-annually|
|Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers.||Annually|
During peak seasons the frequency of inspections and cleaning should be increased.
When the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly Trained, Qualified, and Certified person(s) acceptable to the authority jurisdiction. (NFPA 96, Article 11.6.1)
All Professional kitchen hood cleaning companies should provide you with the necessary documentation: After Service Follow-up Report, Kitchen Exhaust Systems Inspection Sheet, Regina fire & Protective Services Inspection & Cleaning Report and a sticker which will be posted on the hood indicating the service date and the required next service date.
See our services page for a complete list of our services!
We are proud of our team! We strive to be the best at what we do. Our mission is to provide restaurant owners with peace of mind that we will show up on time and perform the cleaning in accordance with the requirements of the National Fire Protection Association (NFPA 96).
Phone : 306-552-3855
Email : firstname.lastname@example.org