The National Fire Protection Association (NFPA) is the governing body providing the minimum codes of standards for the kitchen exhaust cleaning industry via the NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.
NFPA 96 reflects industry best practices that maximize protection of operators, building occupants, and property for reducing fire risks in public and private commercial kitchens.
The 2011 NFPA 96 is the current code providing clarification on requirements for certifying technicians to ensure that equipment is maintained by qualified providers.
Kitchen Exhaust Cleaning Frequency Requirements:
Monthly: Systems serving solid fuel cooking operations
Quarterly: Systems serving high-volume operations such as 24-hour cooking, charbroiling or wok cooking
Semiannually : Systems serving moderate-volume cooking operations
Annually: Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses.