NFPA 96 has established minimum frequencies for the inspection of systems, but based on the type or volume of cooking the inspections may be required more often. While a low-volume cooking establishment should be inspected annually, high-volume operations such as fast food or charbroiling cooking operations may require monthly, or even weekly inspections. If the system is found to be contaminated the entire exhaust system should be cleaned.

Benefits of regularly performed profession kitchen exhaust cleaning:

• Reduced risk of kitchen fires
• Enhanced working environment for kitchen staff
• Improved ventilation for smoke and odor removal
• Lower insurance premiums offered by some insurance companies
• Compliance with local and national fire and health codes

When contracting for cleaning services, it is important to ensure you get a complete cleaning of your entire system. Some contractors offer a "hood cleaning" service which does not include the ductwork or rooftop fan. While such services may keep the interior of the kitchen looking sharp, they do little to secure fire safety and reduce health threats. Only a complete cleaning of the system-from the hood in the kitchen to the fan on the roof-will reduce the risk of kitchen fires and ensure compliance with fire regulations.