National Fire Protection Association (NFPA) 96:

• NFPA 96 is the primary standard governing the installation, inspection, and maintenance of commercial kitchen cooking appliances and exhaust ventilation systems. This standard serves as the foundational guideline for ensuring that commercial kitchen cooking appliances and exhaust ventilation systems are designed, installed, and maintained in a way that minimizes the risk of fire, protects property, and ensures the safety of both staff and customers. Systems must comply with NFPA standards and undergo regular inspection and maintenance.

• NFPA 96 requires annual inspection of commercial cooking appliances, with the frequency of cleaning depending on the type and volume of cooking. For example:

  • Systems Serving High-Volume Cooking Operations
    (e.g., 24-hour restaurants, hotel kitchens, fast food chains)
    ➤ Daily surface cleaning of all cooking appliances, with deep cleaning at least weekly. More frequent cleaning may be required based on equipment type and grease accumulation.

  • Systems Serving Moderate-Volume Cooking Operations
    (e.g., sit-down cafes, mid-size caterers)
    ➤ Daily surface cleaning, with deep cleaning at least monthly to remove built-up grease and carbon deposits.

  • Systems Serving Low-Volume or Intermittent-Use Cooking Operations
    (e.g., seasonal kitchens, community centers, churches)
    ➤ Cleaning after each use or daily, with deep cleaning quarterly or semi-annually, depending on actual use and inspection findings.

• The standard mandates that inspection and cleaning must be performed by trained, qualified personnel.

Occupational Safety and Health Administration (OSHA):

• OSHA sets guidelines for ensuring a safe working environment, which includes the cleanliness of commercial cooking equipment. Employers, including companies like Deftwerk Solutions, must ensure that cleaning personnel follow OSHA safety protocols, such as using personal protective equipment (PPE) and proper chemicals.

State and Local Fire Codes:

• State and local jurisdictions may have additional fire codes that supplement or expand upon NFPA 96 requirements. Local jurisdictions within Washington may have additional requirements or stricter regulations.

• These codes can dictate specific cleaning frequencies, inspection requirements, and reporting protocols.

  • 2021 Washington State Fire Code (which is based on the International Fire Code) has specific requirements for commercial cooking operations, including the installation of automatic fire sprinkler systems in certain circumstances, like protecting exhaust hood and duct systems when necessary.

Health Department Regulations:

• Health departments at the state or local level often require that commercial kitchens maintain clean and sanitary conditions, including the commercial cooking appliances in their entirety.

• Inspections may be conducted to ensure compliance, and failure to comply can result in hefty fines or closure.

Environmental Protection Agency (EPA):

• The EPA regulates the disposal of grease and other waste products generated during the cleaning process.

• Grease and chemicals must be disposed of in accordance with environmental regulations to prevent contamination of water sources. Our proprietary, biodegradable degreasers exceed designated requirements.

Scheduled compliance with these regulations not only minimizes fire risks, but also ensures the kitchen operates efficiently and remains in good standing with health and safety authorities!