Kitchen Vent Hood Inspection and Cleaning

1. 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. 2. At the start of the cleaning process, electrical switches that could be activated accidentally shall be locked out. 3. Components of the fire suppression system shall not be rendered inoperable during the cleaning process. 4. Fire-extinguishing systems shall be permitted to be rendered inoperable during the cleaning process where serviced by properly trained and qualified persons. 5. Flammable solvents or other flammable cleaning aids shall not be used. 6. Cleaning chemicals shall not be applied on fusible links or other detection devices or the automatic extinguishing system. 7. After the exhaust system is cleaned to bare metal, it shall not be coated with powder or other substance. 8. All access panels (doors) and cover plates shall be replaced. 9. Dampers and diffusers shall be positioned for proper airflow. 10. When cleaning procedures are completed, all electrical switches and system components shall be returned to an operable state. 11. When a vent cleaning service is used, a certificate showing date of inspection or cleaning shall be maintained on the premises. 12. 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. 13. Certificates of inspection and cleaning shall be submitted to CSD.

Division 23 -

Heating, Ventilating, and Air Conditioning (HVAC), Ventilation Hoods, Commercial-Kitchen Hoods.