Hood and Duct File.pdf

Table of Contents

Introduction…………………………………………………………………………………..4 Inspector Qualifications…………………………………………………………….………5 Safety & Personal Protective Equipment…………………………………………………5 Contact Requirements ……………………………………………………………………...5 Cleaning Requirements...……………………………………….………………………….6 Contractor Cleaning Equipment …………………………………………………………..7 Annual Fire Prevention Hood and Duct Facility Inspection Checklist…………………8 Post Cleaning Hood and Duct Inspection Checklist ....………….………………..……13

Introduction

This document was developed to provide fire and emergency services personnel with guidelines for conducting hood and duct inspections. Sourced references include National Fire Protection Association (NFPA) 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations and Air Force Occupational Safety and Health Standard (AFOSH) 91-501, Air Force Consolidated Occupational Safety Standard.

Hood and duct cleaning inspections are a vital aspect of the installation fire prevention program. Fire service personnel must be familiar with cleaning contract requirements, fire suppression system operations, code requirements, and other inspection activities.

This guide is intended for use by certified fire service personnel when conducting inspections of cooking facilities that have undergone either quarterly or semi-annual cleaning by a professional cleaning company. It is not intended for use by facility managers during daily cleaning operations.

Qualifications

Hood and duct inspections should be conducted by a certified Company Officer with a minimum Fire Inspector I certification. Personnel conducting the inspection must be trained and certified IAW local procedures.

Inspector Safety & Personal Protective Equipment (PPE)

When conducting the hood and duct inspection, avoid standing on stoves, ovens, deep fat fryers etc. Ensure a safe and sturdy ladder is used when required.

When conducting a hood and duct inspection, fire and emergency services personnel, as a minimum, shall wear their duty uniform. Clean coveralls may also be worn.

Possible tools needed include a flashlight, ladder, gloves and hard hat.

Contact Requirements

The cleaning contractor shall contact the Fire Alarm Communication Center (FACC) or Emergency Communications Center (ECC) upon completion of hood and duct cleaning.

The FACC/ECC should contact Fire Prevention or Operations after normal duty hours, to send a certified inspector to the facility.

Cleaning Requirements

Accumulated grease, dirt and debris must be cleaned from all portions of the exhaust system, to include: vents, ducts, hoods, dampers, etc. The work area and all kitchen surfaces and equipment must be free of all cleaning materials, residues, dirt and grease resulting from the cleaning operation. The contractors must ensure the hood and duct system is operating as specified by the manufacturer. Inspectors must validate extinguishing systems are serviced per code or after activation of the system.

Items scheduled for cleaning must meet the requirements of the authority having jurisdiction, NFPA 96 (current edition) and the Contracting Office statement of work.

Examples of Grease Accumulation

Contractor Cleaning & Equipment

The cleaning contractor should have all necessary tools and equipment to safely and properly clean all components of the hood and duct system. Prior to cleaning, all cooking surfaces and counter tops must be covered to protect from degreasing agents and water. After the cleaning process, the contractor must clean up any degreasing agent and water residue.

SAMPLE - ANNUAL INSPECTION CHECKLIST

SAMPLE - ANNUAL INSPECTION CHECKLIST (Cont.)

CHECKLIST Figure 1: Danger Tag

CHECKLIST Figure 2: Manual Actuator

CHECKLIST Figure 3: Operating Instructions

Example of cooking appliances not properly located under the fire extinguishing system hood

Ensure the manual actuator is unobstructed and tamper glass is intact

Ensure a DANGER TAG is affixed to the system when it is out-of-service

Ensure the instructions for manually operating the fire extinguishing system are posted in a visible location in the kitchen

CHECKLIST Figure 4: Combustible Clearance

CHECKLIST Figure 5: Inspection Tag

CHECKLIST Figure 6: Wet Chemical Cylinder / Fusible Link

Ensure combustible materials must be kept a minimum of 18 inches away from all cooking devices and exhaust systems.

Example of a maintenance report and inspection tag for the wet chemical fire-extinguisher system.

Wet Chemical Cylinder Shall be subjected to a hydrostatic pressure test at intervals not exceeding 12 years.

Fusible links on fire damper assemblies shall be replaced at least semi-annually or more frequently as necessary.

CHECKLIST Figure 7: Class K Fire Extinguisher

CHECKLIST Figure 8: Filter Removal

Check extinguisher pressure. Ensure class K fire extinguisher does not exceed 30 feet travel distance

Ensure filters are installed at all times while cooking is in progress

SAMPLE - POST CLEANING INSPECTION CHECKLIST

CHECKLIST Figure 1: Cleaning Certification Label / Lockout - Tagout

CHECKLIST Figure 2: Hood Inspection

CHECKLIST Figure 3: Grease Trap Inspection

Look for Contractor cleaning certification label

Inspect hood, filters, ducts, and walls for cleanliness

Inspect drip pans and grease traps for cleanliness

Lockout – Tag out in place be fore inspection.

CHECKLIST Figure 4: Sprinkler Head Inspection

CHECKLIST Figure 5: Extractor Fan Inspection

CHECKLIST Figure 6: Inspection Results

Inspect the sprinkler head for grease and carbon build-up.

Inspect and ensure the nozzle blow-off caps are intact and not damaged.

Inspect the roof extractor fan and ductwork for cleanliness

Brief the contractor on inspection results. Indentify areas that need re-cleaning. Sign completion paperwork.