A Dallas restaurant guide to NFPA 96 kitchen exhaust inspection intervals and when grease contamination requires cleaning.
The key distinction is inspection versus cleaning. NFPA 96 establishes inspection intervals based on cooking operation. If inspection identifies contamination from grease-laden vapors, contaminated portions of the exhaust system are cleaned.
| Operation | Inspection interval |
|---|---|
| Systems serving solid-fuel cooking | Monthly |
| High-volume cooking operations | Quarterly |
| Moderate-volume cooking operations | Semiannually |
| Low-volume cooking operations | Annually |
A busy Dallas kitchen may need cleaning more often than a lower-volume operation. Menu, fuel, hours, cooking methods, equipment and observed grease buildup all matter. Recurring service should respond to the real condition of the exhaust system and any requirements applicable to the facility.
Tell us about your Dallas commercial kitchen. Quote requests are routed directly to the Always Affordable Hood Cleaning service team.