Attach B - deep_cleaning_instructions.pdf
PDF 144 KB Posted
- Solicitation number
- 36C26326Q0772
About this file
This document is a technical instruction guide for hood, duct, and grease fan deep cleaning operations.
The guide establishes cleaning procedures compliant with NFPA 96 and International Mechanical Code standards to prevent grease, creosote, and contaminant buildup in hood systems. Inspection frequency requirements vary by cooking volume: monthly for solid fuel cooking operations, quarterly for high-volume operations (24-hour cooking, charbroiling, wok cooking), semiannually for moderate-volume operations, and annually for low-volume operations (churches, day camps, seasonal businesses, senior centers). The cleaning procedure consists of 11 sequential steps, beginning with equipment shutdown and hood control panel breaker disengagement, progressing through filter removal and soaking, fan disconnection and hinged access, system washing starting at fans and moving through duct access doors to the hood plenum, and concluding with reassembly and system verification. Critical safety warnings prohibit use of caustic or chlorine-based chemicals, pressure washing of hood controls or electrical cabinets, and operation of gas systems without lighting all pilot lights. The guide specifies that hood external surfaces must be cleaned by hand using mild soap and water only, and requires verification of no error messages on the Hood Control HMI screen upon completion. Technical support contact information is provided for systems displaying error messages or requiring additional assistance.
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Other files
| File | Type | Posted |
|---|---|---|
| 36C26326Q0772 0002.pdf | ||
| 36C26326Q0772 0002_1.docx | DOCX document | |
| SITE VISIT RESULTS.docx | DOCX document | |
| 36C26326Q0772 0001_1.docx | DOCX document | |
| Para Q.docx | DOCX document | |
| 36C26326Q0772 0001.pdf | ||
| 36C26326Q0772_1.docx | DOCX document | |
| S02.WD15-5369.txt | TXT text file | |
| Attach C - Electronic Fire Extinguisher Inspection Log.xlsx | XLSX spreadsheet | |
| 36C26326Q0772.pdf | ||
| Attach A - Sapphire Maintenance.pdf |
Show all 11
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Text version
* High-volume cooking operations include 24-hour cooking, charbroiling, and wok cooking.
** Low-volume cooking operations include churches, day camps, seasonal businesses, and senior centers.
When cleaning, to avoid potential damage to hood and fan controls, the following order of operations is suggested:
1. Ensure that all cooking equipment is off, and all hood, duct and fan systems are cool to the touch.
2. Turn off the Hood Control Panel breaker to avoid signals to enable the fan during washing.
WARNING: If Hood Control Panel is left on, heated water on sensors in the hood may cause fans to activate
3. Remove filters from hood. Soak filters in soak tank overnight if heavily soiled. Pressure washing filters may not remove all internal grease.
4. Turn off fans at fan disconnect switch. Hinge all fans back carefully to give access for proper cleaning.
5. Protect all surfaces from water and grease damage from the cleaning process. Use tarps and catch basins as applicable.
6. Proceed to wash the system. Start at the fans, then move down through each duct access door, and finish at the hood plenum. Do not use any caustic or chlorine-based chemicals, which may lead to corrosion of metal surfaces.
WARNING: Do not pressure wash hood controls, fire systems, or electrical cabinets. The hood’s external surfaces should be washed by hand with a washcloth, mild soap and water only.
7. Reinstall all access doors. Hinge fans back to their bases. Install appropriate hardware to lock in place, and reinstall hood filters.
8. Turn on fan disconnect switches.
9. Turn on hood control panel breaker. NOTE: This must be done after all fan disconnect switches are back in the on position.
10. Ensure no error messages are shown on Hood Control HMI Screen.
WARNING: System may require GAS reset and all pilot lights to be relit. Do not enable GAS without lighting all pilot lights.
11. If any error messages are displayed on the HMI or additional support is needed, please contact
Technical Support.
NFPA 96 and International Mechanical Code require hood, exhaust fan, and grease duct cleaning at regular intervals to prevent buildup of grease, creosote, and other contaminants in the hood plenum, duct, and fan systems. The frequency of cleaning varies based on cooking load. Refer to Table 1 for schedule of inspection for grease buildup.
Table 1 - NFPA 96 Inspection for Grease Buildup
Type or Volume of Cooking Inspection Frequency Systems serving solid fuel cooking operations Monthly
*Systems serving high-volume cooking operations Quarterly Systems serving moderate-volume cooking operations Semiannually
**Systems serving low-volume cooking operations Annually
Hood, Duct, and Grease Fan Deep Cleaning Instructions
Technical Support
File details come from the government source that posted it. Updated .