(A) Equipment. All food establishments whose cooking equipment used in processes producing smoke or grease-laden vapors shall be equipped with an exhaust system that complies with all the equipment and performance requirements of the NFPA96 Code, (National Fire Protection Association Code) and all such equipment and performance shall be maintained per the NFPA96 Code during a periods of operation of the cooking equipment. Specifically, the following equipment shall be kept in good working condition: (a) cooking equipment, (b) hoods, (c) ducts, (d) fans, (e) fire suppression systems, and (f) special effluent or energy control equipment. All airflows shall be maintained. Maintenance and repairs shall be performed on all components at intervals necessary to maintain these conditions. At least one manual fire extinguisher shall be mounted on a wall within the kitchen area for secondary protection.
(B) Cleaning. The entire exhaust system shall be inspected and cleaned by a properly trained, qualified, and certified company or person(s) acceptable to the Cleburne Fire Marshal. Hoods, grease removal devices, fans, horizontal and vertical ducts to the roof, and other appurtenances shall be cleaned to bare metal, prior to surfaces becoming heavily contaminated with grease or oily sludge. The chart below indicates the required cleaning schedule:
Type or Volume of Cooking | Frequency |
Establishments serving solid fuel
cooking operations. |
Monthly |
Systems serving high-volume cooking
operations such as a 24 hour cooking, charbroiling or work cooking. |
Quarterly |
Systems serving moderate-volume cooking
operations. |
Semi-annually |
Systems serving low-volume cooking
operations, such as churches, day camps, seasonal businesses, or senior centers. |
Annually |
The Cleburne Fire Marshal may require additional cleaning or increase the frequency of cleanings if he deems it necessary in order to prevent a fire hazard. After the exhaust system is cleaned to bare metals, it shall not be coated with powder or other substance. Care shall be taken not to apply cleaning chemicals on fusible links or other detection devices of the automatic extinguishing system. After cleaning is completed, the vent cleaning contractor shall place a label on the vent-a-hood indicating the date cleaned and the name of the servicing company. A certificate showing the cleaning date shall be maintained on the premises, and a copy forwarded to the Cleburne Fire Marshal's office.
(C) Inspection. An inspection and servicing of the fire extinguishing system and listed exhaust hoods shall be made at least once every six months by properly trained and qualified persons. Certification tags indicating date inspected should be posted at the pull station and on the vent-a-hood unit. A certificate showing the inspection and servicing date shall be maintained on the premises, and a copy forwarded to the Cleburne Fire Marshall's office.
(Ord. 02-2000-18, passed 2-22-00)