Restaurant Hood Fire and Safety

Restaurant Fire Prevention & safety


Regular exhaust cleaning is the best form of fire prevention in restaurants and other facilities with a commercial kitchen. The grease deposits in these systems can be easily ignited and cause a structural fire. The statistics from the National Fire Protection Association indicate that in an average year there are 11,100 structure fires in eating and drinking establishments in the United States resulting in $163.1 million in direct property damage.

Fire Codes

The National Fire Protection Association (NFPA) is the governing body providing the minimum codes of standards for the kitchen exhaust cleaning industry via the NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.


NFPA – Cleaning of Exhaust Systems

  • Upon inspection, if found to be contaminated with deposits from grease-laden vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified company.

  • Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.

  • Components of the fire suppression system shall not be rendered inoperable during the cleaning process.

  • Flammable solvents or other flammable cleaning aids shall not be used.

  • Cleaning chemicals shall not be applied on fusible links or other detection devices or the automatic extinguishing system.

  • After the exhaust system is cleaned to bare metal, it shall not be coated with powder or other substance.

  • All access panels (doors) and cover plates shall be replaced.

  • When cleaning procedures are completed, all electrical switches and system components shall be returned to an operable state.

  • When a vent cleaning service is used, a certificate showing date of inspection or cleaning shall be maintained on the premises.

  • After cleaning is completed, the vent cleaning contractor shall place or display within the kitchen area a label indicating the date cleaned and the name of the servicing company, and areas not cleaned.