Restaurant Consulting services
RESTAURANT CONSULTING SERVICES
With over 50 years combined experience in both restaurant operations and compliance with local and national codes, Ecoclean consultants help restaurants design, construct, and operate kitchen exhaust systems to ensure compliance with NFPA 96.
Design: Let Ecoclean advocate for your interests by working with your design team to ensure not only compliance to NFPA 96 and local codes, but functionailty that allows your restaurant to maximize the potential of expensive kitchen exhaust systems for years to come.
Construction: The construction phase is a critical time to identify design and instalation features that affect the functionality of kitchen exhaust systems and the ability to maintain the system after the construction team has moved on. If not caught now, problems commonly do not present themselves until the system becomes a fire hazard with expensive repair costs.
Operations: Ecoclean offers consultations and on site staff training of safe operations and maintenance of kitchen exhaust systems. Whether opening a new location or desiring increased fire safety and maintenance standards, Ecoclean offers operational training of restaurant management and/or kitchen staff. We will train your staff not only on how to operate and maintain the system, but how to monitor routine cleanings performed by kitchen exhaust and vent hood cleaning companies.
Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
Commercial cooking equipment
126.96.36.199(1) Commercial cooking equipment shall be provided with exhaust and fire protection systems in accordance with NFPA 96, "Ventilation and Fire Protection of Commercial Cooking Operations".
188.8.131.52. Commercial cooking equipment exhaust and fire protection systems shall be maintained in conformance with NFPA 96, "Ventilation and Fire Protection of Commerical Cooking Operations".
8-3.1 Hoods, grease removal devices, fans, ducts, and other appurturances shall be cleaned to bare metal at frequent intervals prior to surfaces becoming heavily contaminated with grease or oily sludge. After the exhaust system is cleaned to bare metal, it shall not be coated with powder or any other substance. The entire exhaust system shall be inspected by a properly trained qualified and certified company or person(s) acceptable to the authority having jurisdiction in accordance with table 8-3.1.
Table 8-3.1 Kitchen Exhaust Inspection Schedule
|Type or Volume of Cooking||Frequency|
|Systems serving solid fuel cooking operations||Monthly|
|Systems serving high-volume cooking operations such as 24-jour cooking, charbroiling or wok 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|