The 2015 edition of the International Fire Code (IFC) was adopted throughout the State of South Carolina on July 1st, 2016. This edition of the code has expanded the minimum expectations for inspection and cleaning of commercial kitchen hoods. The information contained below is provided from the 2015 IFC and will be considered the minimum acceptable routine for commercial kitchen exhaust system cleaning:
Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals as required by Sections 609.3.3.1 through 609.3.3.3
Hoods, grease-removal devices, fans, ducts and other appurtenances shall be inspected at intervals specific in Table 609.3.3.1 or as approved by the fire code official. Inspection shall be completed by qualified individuals.
Table 609.3.3.1: Commercial Cooking System Inspection Frequency
|Type of Cooking Operation||Frequency of Inspection|
|High-volume cooking operations such as 24-hour cooking, charbroiling or wok cooking||3 months|
|Low-volume cooking operations such as places of religious worship, seasonal businesses and senior centers||12 months|
|Cooking operations utilizing solid fuel-burning cooking appliances||1 month|
|All other cooking operations||6 months|
609.3.3.2 Grease accumulation
If during the inspection it is found that hoods, grease-removal devices, fans, ducts or other appurtenances have an accumulation of grease, such components shall be cleaned in accordance with ANSI/ IKECA C10.
Records for inspections shall state the individual and company performing the inspection, a description of the inspection and when the inspection took place. Records for cleanings shall state the individual and company performing the cleaning and when the cleaning took place. Such records shall be completed after each inspection or cleaning and be maintained.