Kitchen Hood Cleaning & Fire Prevention
California adopts NFPA 96 through the California Fire Code, Chapter 6, Section 609. Cleaning frequency scales with cooking volume: monthly for solid-fuel cooking (wood, charcoal, mesquite) and round-the-clock high-volume kitchens, quarterly for high-volume operations, semi-annually for moderate-volume restaurants, and annually for low-volume or seasonal kitchens. Cleaning must be performed by a licensed fire protection contractor, and service records must stay on-site and available for inspection. Cooking equipment producing grease-laden vapors also requires a UL 300 wet-chemical suppression system, inspected and serviced at least every six months.





