How often must commercial cooking ventilation systems be inspected for cleanliness?

The frequency of inspections for commercial cooking ventilation systems is determined by local codes, which can vary based on jurisdiction and specific operational circumstances. This approach allows for flexibility and ensures that the regulations align with local fire safety risks, the type of cooking equipment used, and the volume of cooking activities.

Regular inspections maintain safety and reduce the risk of fire hazards by ensuring that vents and hoods are kept clean from grease buildup, a leading cause of kitchen fires. Local codes often incorporate recommendations from the NFPA 96, which outlines the necessity of regular maintenance and checks based on specific operational scenarios rather than applying a blanket timeframe to all establishments.

Thus, relying on local codes accommodates the diverse needs of different establishments and promotes effective fire safety management tailored to specific environments.