How often should cooking equipment be inspected and serviced?

The correct choice is based on the recommended standards outlined in the NFPA 96 guidelines, which emphasize the importance of maintaining cooking equipment to ensure it operates safely and effectively. The NFPA 96 standard advises that cooking equipment should be inspected and serviced at least once a year. This annual inspection is critical to identifying potential hazards, ensuring that the equipment is functioning properly, and that fire suppression systems are operational.

Regular inspections play a key role in fire prevention and safety in commercial cooking operations, as cooking equipment can accumulate grease and other combustibles that pose significant fire risks. By adhering to the annual inspection schedule, facilities can mitigate these risks and comply with safety regulations.

Although other intervals like monthly, quarterly, or every two years exist for different types of equipment and maintenance practices, the annual requirement specified in NFPA 96 is specifically tailored for cooking operations, reflecting the frequency necessary to maintain a safe environment in commercial kitchens.