What determines the frequency of inspection for grease buildup in commercial cooking installations?

By Nils Deacon, Manager, Inspections and Rating Services

NFPA 96 addresses a variety of cooking types when determining the need for grease removal from cooking components such as the hood, filters, and appliances. The volume of cooking is an important consideration in this calculation.

The most frequent schedule – monthly – is for operations with solid fuel cooking. This is because solid fuel cooking produces grease laden vapors and other by-products of combustion. Smoke, unburned wood, and water vapor rise into the hood and duct. As they condense, grease infused creosote which has a low flashpoint is formed, necessitating the frequency of cleaning.

The next most frequent schedule is quarterly. This would be for installations cooking 24 hours a day, wok cooking, and charbroiling.

Semi-annual would be for operations with moderate use, typically a fixed schedule with cooking equipment that might include a grill, range, and deep fat fryer.

Annual would be for low volume cooking that might be a house of worship, private club, or seasonal operation.

DISCLAIMER: This information reflects the interpretation of MSO, Inc. with regard to NFPA Standards and Codes and other code sources. It does not represent these codes’ official position on the items discussed.

Hood grease accumulation in a 24-hour cooking operation