Attachment 3.2 Fire Suppression (Kitchen Hood Cleaning).xlsx
XLSX spreadsheet 17 KB Posted
- Attached to
- Facility Maintenance Services at Fort McCoy, WI
- Solicitation number
- W912ES22R0011
About this file
This document provides guidance for cleaning kitchen exhaust systems and maintaining facilities at Fort McCoy, Wisconsin. The contractor shall inspect, clean, and maintain kitchen hood exhaust systems on a monthly, quarterly, semiannual, or annual basis depending on the type and volume of cooking. High-volume systems serving operations such as 24-hour or wok cooking must be inspected quarterly. Moderate and low-volume systems must be inspected semiannually and annually, respectively. Upon inspection, exhaust systems contaminated with grease must be cleaned to bare metal by a certified individual. The contractor must also provide maintenance, repairs, and preventive maintenance for facilities, utilities, equipment, and areas identified by service orders or preventive maintenance schedules to ensure full operational capacity and intended use. This includes maintaining all facility components and equipment in accordance with manufacturers' manuals.
View the file
Other files
Show all 40
On GovTribe
Work with this file
- Download the original file
- Contacts named in this file
- Similar government files
- Ask GovTribe AI about this file
Text version
GUIDANCE
ATTACHMENT 3.2 KITCHEN HOOD CLEANING
| 11.2 Includes Ranges, Fryers, Tilt Grills, Compartment Sinks and Dishwashers etc. Tasks as applicable. | ||
| 11.3 Inspection of Exhaust Systems | ||
| The entire exhaust shall be inspected by a properly trained, qualified, and certified company or person (s) acceptable to the authority having jurisdiction in accordance with Table 11.3 | ||
| Table 11.3 Exhaust System Inspection Schedule | ||
| Type or Volume of Cooking Frequency Frequency | ||
| Systems serving solid fuel cooking operations Monthly | ||
| Systems serving high-volume cooking operations Quarterly | ||
| such as 24-hour cooking, charbroiling, or wok | ||
| cooking. | ||
| Systems serving moderate-volume cooking Semiannually | ||
| operations. | ||
| Systems serving low-volume cooking operations, Annually | ||
| such as churches, day camps, seasonal | ||
| businesses, or senior centers. | ||
| 11.4 Cleaning of Exhaust Systems | ||
| Upon inspection, if found to be contaminated with deposits from grease-laden vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified individual | ||
| acceptable to the authority having jurisdiction in accordance with Section 11.3. | ||
| 11.4.2 Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. | ||
| 11.4.3 At the start of the cleaning process, electrical switches that could be activated accidentally shall be locked out. | ||
| 11.4.4 Components of the fire suppression system shall not be rendered inoperable during the cleaning process. | ||
| 11.4.5 Fire-extinguishing systems shall be permitted to be rendered inoperable during the cleaning process where serviced by properly trained and qualified persons in accordance with Section 11.3. | ||
| 11.4.6 Flammable solvents or other flammable cleaning aids shall not be used. | ||
| 11.4.7 Cleaning chemicals shall not be applied on fusible links or other detection devices or the automatic extinguishing system. | ||
| 11.4.8 After the exhaust system is cleaned to bare metal, it shall not be coated with powder or other substance. | ||
| 11.4.9 All access panels (doors) and cover plates shall be replaced. | ||
| 11.4.10 Dampers and diffusers shall be positioned for proper airflow. | ||
| 11.4.11 When cleaning procedures are completed, all electrical switches and system components shall be returned to an operable state. | ||
| 11.4.12 When a vent cleaning service is used, a certificate showing date of inspection or cleaning shall be maintained on the premises. | ||
| 11.4.13 After cleaning is completed, the vent cleaning contractor shall place or display within the kitchen area a label indicating the date cleaned and the name of the servicing company, and areas not cleaned. | ||
| 11.4.14 Where required, certificates of inspection and cleaning shall be submitted to the authority having jurisdiction. | ||
| 1.3.2 The authority having jurisdiction shall determine compliance with this standard and authorize equivalent deviations from it in all applications. | ||
| 3.2.5 Shall Indicates a mandatory requirement. | ||
| 3.3.40 Solid Cooking Fuel Any solid, organic, consumable fuel such as briquettes, mesquite, hardwood, or charcoal. | ||
| 4.1.8 All interior surfaces of the exhaust system shall be accessible for cleaning and inspection purposes. | ||
| 6.2.3.3 Grease filters shall be arranged so that all exhaust air shall pass through the grease filters. | ||
| 14.1.6 Solid fuel cooking operations shall have spark arresters to minimize the passage of airborne sparks and embers into plenums and ducts. | ||
| 14.3.3 All solid fuel cooking equipment served by hood and duct systems shall be separate from all other exhaust systems. | ||
| 14.5.2 If airborne sparks and embers can be generated by the solid fuel cooking operation, spark arrester devices shall be used prior to the grease removal device to minimize the | ||
| entrance of these sparks and embers into the grease removal device and into the hood and duct system. | ||
| A.3.2.2 Authority Having Jurisdiction The phrase is used in NFPA documents in a broad manner, since jurisdictions and approval agencies vary, as do their responsibilities. Where public safety is primary, the authority | ||
| having jurisdiction may be a federal, state, local, or other regional department or individual such as a fire chief; fire marshal; chief of a fire prevention bureau, labor department, or health department; building official; electrical inspector; | ||
| or others having statutory authority. For insurance purposes, an insurance inspection department, rating bureau, or other insurance company representative may be the authority having jurisdiction. In many circumstances, | ||
| the property owner or his or her designated agent assumes the role of the authority having jurisdiction; at government installations, the commanding officer or departmental official may be the authority having jurisdiction. | ||
| A.3.3.22.1 Grease Filter. Filters are expected to minimize the projection of flames downstream when attached by flame on the upstream side and are expected to maintain their strength, shape, and integrity | ||
| A.3.3.22.2 Mesh-Type Filter. This type of filter is not tested, listed, or acceptable for commercial cooking operations due to the increased fire hazard. | ||
| when exposed to the anticipated rough handling, cleaning, and service found in the field. | ||
| * Reprinted with permission from NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations ©2011, National Fire Protection Association, Quincy, MA 02269. The reprinted material is not | ||
| the complete and official position of the National Fire Protection Association, on the referenced subject which is represented only by the standard in its entirety. |
SEMI ANN
| Semi Annual FSS Kitchen Hood Cleaning | ||
| Date Comp | Building | SO Required Yes/No |
ANNUAL
| Annual FSS Kitchen Hood Cleaning | ||
| Comp Date | Building | SO Required Yes/No |
File details come from the government source that posted it. Updated .