When to Schedule a Restaurant Hood Inspection
The life of your typical restaurant owner or manager can be quite busy. Nonetheless, it is essential to schedule a restaurant hood inspection with AMC Fire Protection at the frequency set by industry standards, depending on the nature of your commercial kitchen.
For easy reference, here are the frequencies for having a restaurant hood inspection as set by the National Fire Protection Association (NFPA) for commercial kitchens:
- Businesses or agencies that operate on a 24-hour basis and/or prepare high volumes of food should have their restaurant hood inspections performed quarterly.
- Businesses that prepare food at moderate levels, such as sit-down restaurants, should have restaurant hood inspections performed twice per year.
- Organizations that cook small volumes of food, such as churches, or operate occasionally only need restaurant hood inspections performed once per year.
We will ensure that your restaurant hoods are scrubbed and cleaned down to the bare metal, with no oil or grease contamination remaining on the hoods. The goal of restaurant hoods is to collect and trap grease effectively, thereby preventing any breakout fires in your establishment. However, the vent hoods need to be cleaned and inspected on a regular basis so that they never become a fire hazard, as built-up grease can easily catch fire and cause devastating loss of life and property.
Restaurant hood inspections are necessary for code compliance. According to NFPA 96, the standards set for kitchen hoods, each commercial kitchen has an industry standard for how often they should schedule their inspection. To ensure their building is up to code, having professionals such as the team at AMC Fire Protection conduct inspections is essential.
To help you, your employees, and your patrons stay safe, we will perform a thorough inspection of your kitchen hood under NFPA requirements. Among other things, our team will check to see that:
- The extinguishing system is located properly.
- The manual actuators are clear.
- The tamper seals and indicators are intact.
- The maintenance certificate or tag is in place.
- No apparent physical damage exists that may prevent operation.
- The pressure gauge, if relevant, is in operable range.
- The nozzle blow-off caps are undamaged and intact.
- The duct, hood, and protected cooking appliances have not been modified, replaced, or relocated.
This checklist will vary according to the nature of your commercial kitchen.
Book Your Inspection Today
Headquartered in Burlington County, our team at AMC Fire Protection proudly serves communities throughout the Tri-State area, servicing NJ, PA, and DE. Give our professionals a call today to learn more about what our fire protection services can do for your restaurant or facility.