Explore articles from Facilitec Southwest covering kitchen exhaust cleaning, hood cleaning, NFPA 96 compliance, grease containment, fire safety, inspection readiness, and commercial kitchen maintenance.
Find articles on kitchen exhaust cleaning, NFPA 96, compliance, fire safety, and commercial kitchen maintenance.
OPERATIONS & REGULATIONS · CHAPTER 14 A post-oak pit in Lockhart, a wood-fired oven in Santa Fe, a mesquite grill in San Antonio, a charcoal char-broiler in a Lafayette steakhouse — every one of them burns something that produces embers, and embers travel. NFPA 96 gives solid-fuel cooking its own
OPERATIONS & REGULATIONS · SECTION 8.1.1.1 Of every deficiency a fire marshal writes on a commercial kitchen rooftop, a missing hinge kit is the one operators most often haven’t heard of before the citation. It’s a small piece of hardware — a hinge, a cable, a prop — bolted to
COMPLIANCE & REGULATIONS · PRE-OPENING Most of what goes wrong with a kitchen exhaust system over the first five years was decided in the first five months — in the drawings, in the construction punch list, and in the ninety days after the doors opened. An access panel that wasn’t
OPERATIONS & REGULATIONS · FIRE PROTECTION A restaurant operator calls to schedule hood cleaning and asks, “Will you check the Ansul system while you’re up there?” It’s the most common question in the business, and the answer — no, that’s a different vendor, a different license, and a different code
OPERATIONS & REGULATIONS · SECTION 12.6.5 Every hood cleaning quote in the Southwest promises the same three words: cleaned to bare metal. It’s the phrase fire marshals listen for, the phrase insurance adjusters look for on the written report, and the phrase NFPA 96 uses to define what a compliant
OPERATIONS & REGULATIONS · FIRE RESPONSE The fire is out. The fire department has left. The kitchen is a mess and the phone is ringing with reservations you can’t honor. The question every operator asks in that moment is “how fast can we reopen?” — and the honest answer is
OPERATIONS & EQUIPMENT · INSURANCE & RISK Your fire marshal walked the kitchen last month and left satisfied. Your service labels are current, your access panels are tagged, your written reports are on file. You’re NFPA 96 compliant. Then your insurance renewal arrives with a loss-control condition requiring quarterly cleaning
OPERATIONS & EQUIPMENT · COMPONENT REFERENCE The filter above your cookline is the first line of defense in your kitchen exhaust system — but which type you have determines what maintenance it needs, how much grease it catches, and how much your exhaust ductwork loads between NFPA 96 service intervals.
COMPLIANCE & REGULATIONS · HEALTHCARE VERTICAL Hospital foodservice operations run at a scale, cadence, and complexity that changes the NFPA 96 compliance equation. Multiple kitchens, contracted vendors, 24-hour patient meal service, Joint Commission oversight, and the highest fire-risk category under Table 12.4 combine into a compliance environment that differs meaningfully
COMPLIANCE & REGULATIONS · FIRE DATA The economic case for NFPA 96 compliance doesn’t rest on assumption. Decades of NFPA-published structure fire data show consistent patterns in when, where, why, and how commercial kitchen fires happen. Understanding the patterns helps operators, insurance underwriters, and corporate compliance leads make cleaning cadence
COMPLIANCE & REGULATIONS · FOR RESTAURANT GROUPS & CORPORATE COMPLIANCE LEADS Managing NFPA 96 compliance across one kitchen is straightforward. Managing it across 20 kitchens in five states is a different job — one that catches corporate compliance leads at insurance renewal, at claim response, and at fire marshal reinspection.
COMPLIANCE & REGULATIONS Most operators use “hood inspection” and “hood cleaning” interchangeably. NFPA 96 doesn’t. The 2024 Edition treats them as two separate requirements — one sets the schedule, the other is triggered by what the schedule uncovers. Understanding the difference is the difference between paying for the service you
