[dodsonish]

Originally Posted by Steve Small

Hello Guys I guess I will chime in. I am a Career firefighter, and I do inspections on hood systems. According to NFPA standards the system should be serviced every 6 months, or sooner if needed. If the establishment uses alot of oils and grease you may have to have it serviced even more than ever 6 months. A proper cleaning goes from the Kithchen all the way to the roof fans. Everything should be clean. Nozzle caps MUST be in place over disharge nozzles on the system. I have actually inspected numerous restaurants that had their hoods cleaned less than 6 months ago and we required them to be reserviced. They didn't like it, but it is for their protection, and when the fire department does do an inspection the should not only look at the tag, but they should also ask to see the NFPA 96 certificate.

For your reference....