How often should systems serving low-volume cooking operations be inspected?

How often should systems serving low-volume cooking operations be inspected?

• A. Annually
• B. Weekly
• C. Monthly
• D. Semiannually

Answer: (A)

Inspection frequency for kitchen ventilation systems is governed by NFPA 96, which sets a minimum requirement that systems serving cooking operations be inspected at least once a year. For low-volume cooking, this annual inspection by a qualified person ensures the hood, fire suppression components, dampers, and ductwork are functioning properly and free from significant grease buildup. Daily cleaning of grease filters and routine checks by staff are separate operational tasks, but the formal system inspection does not drop below once per year. If the AHJ or risk assessment calls for more frequent checks, those requirements can apply, but the baseline minimum is annual.

Inspection frequency for kitchen ventilation systems is governed by NFPA 96, which sets a minimum requirement that systems serving cooking operations be inspected at least once a year. For low-volume cooking, this annual inspection by a qualified person ensures the hood, fire suppression components, dampers, and ductwork are functioning properly and free from significant grease buildup. Daily cleaning of grease filters and routine checks by staff are separate operational tasks, but the formal system inspection does not drop below once per year. If the AHJ or risk assessment calls for more frequent checks, those requirements can apply, but the baseline minimum is annual.