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June 2006: Commercial Cooking Equipment

The following summary provides guidance in assessing the thoroughness of inspection, maintenance and cleaning activities for equipment and systems related to commercial cooking equipment.

Commercial Cooking Equipment

Recommended Inspection, Maintenance and Cleaning Schedule

Equipment / System
Hood Plenums
See(1) below
Inspect and Clean.
Exhaust Ducts/ Dips
See(1) below
Inspect and Clean.
Grease Filters
See(1) below
Inspect and Clean. Also check filter orientation to ensure exhaust is flowing through the filter in the right direction.
Grease Traps
See(1) below
Inspect and Clean.
Electrostatic Precipitators (if installed)
See(1) below
Inspect and Clean.
Spark Arrestors
See(1) below
Located at exhaust in-takes
Blower Fans
See(1) below
Inspect and Clean.
Around Cooking Equipment
See(1) below
Check for grease build-up behind and below cooking equipment. Clean as needed.
Electrical Wiring and Switches
See(1) below
Check for damage to conduit, missing junction box covers, and exposed wiring.
Supply air fire dampers
Replace fuse links and/or grease exposed sprinkler heads.
Access Panel Labels
Check that they are present and unobstructed.
Automatic fuel and electric shutdown interlocks
Functional test
Manual fuel and electric shutdown interlocks
Functional test
Automatic fire alarms
Functional test.
Wet Chemical Extinguishing System - Nozzle Caps
Inspect extinguisher spray nozzles to ensure nozzle caps are in place.
Wet Chemical Extinguishing Systems
Items of consideration include: automatic actuators (including fire dampers), manual pull stations, detectors, agent volume, signs of physical damage, and nozzle direction of application.
Water Base Extinguishing Systems
As outlined in NFPA 17A (see references below).
Portable Fire Extinguishers
Monthly: documented visual inspection for location, placards, agent level, and physical damage.
Semi-annually: as outlined in NFPA 10 (see references below).
Placards for Automatic and Manual Extinguishing Systems2
Placards should be located by manual pull stations and portable fire extinguishers. Placards should be unobstructed and written instructions should be bi-lingual.
Portable Fire Extinguishers
Portable fire extinguishers should be type "K" wet chemical extinguishers. ABC extinguishers should not be present.
Solid Fuel Cooking Equipment
Scrap combustion chamber to original surface. Inspect for deterioration of combustion chamber surfaces.

Table Notes:

1. Frequency is based on type of operations:

A. Monthly - Cooking systems using solid fuels (i.e. charcoal, wood, smokers)

B. Quarterly - Cooking systems using high volume operation equipment (i.e. charbroiling, wok cooking, fast food)

C. Semi-annually - cooking systems serving moderate volume applications (i.e. restaurants, cafeterias using conventional cooking equipment)

D. Annually - cooking systems serving low volume operations (i.e. seasonal business)

2. Placards for Access Panels should state "Access Panel - Do Not Obstruct."

Additional considerations:

- Flammable solvents or cleaning compounds should not be used.

- Access panels should be provided such that all exhaust system surfaces and equipment can be reached for cleaning and service.

- Inspection tags should be posted with equipment and include the date of inspection, date fuse links and/or automatic sprinklers were replaced, items requiring repair or maintenance, and the inspecting representative name.

- Inspection activities should include damaged or missing thermal barrier insulating materials; such as, mineral wool blankets, reinforced ceramic fiber steel mesh, and metal heat deflection panels.

This summary was prepared from the following most current NFPA sources and is not all inclusive. It is intended to provide an overview for managers of facilities and kitchens; as well as, loss prevention personnel.


- NFPA 96 "Ventilation Control and Fire Protection of Commercial Cooking Equipment", 2004 Edition.

-NFPA 17A "Standard for Wet Chemical Extinguishing Systems", 2002 Edition.

-NFPA 10 "Standard for Portable Fire Extinguishers", 2002 Edition.

-NFPA 72 "National Fire Alarm Code", 2002 Edition.

-NFPA 25 "Standard for the Inspection, Testing, and Maintenance of Water-Based Fire Protection Systems", 2002 Edition.

All inspections and recommendations are purely advisory and intended for the use to assist our clients in loss prevention and property conservation procedures. Comments and recommendations are the result of conditions and practices observed and information made available to us at the time of our visit or review. We do not purport to refer to or guarantee full compliance with local, state or federal regulations, which may be applicable to such practices and conditions. Also inspections, reports and recommendations do not signify or imply that other hazards or deficiencies do not exist. No responsibility for your implementation, management and operation of loss prevention and property conservation procedures is assumed. No liability shall be assumed by virtue of any inspection, report or recommendation review letter.

Risk Logic can assist with recommending adequate protection for commercial cooking equipment, as well as providing the proper maintenance and testing schedule.