CLEANING OF COMMERCIAL COOKING HOOD AND VENTILATION SYSTEMS
Administrative Rule Adopted by Portland Fire & Rescue Pursuant to Rule-Making Authority
To establish guidelines for the cleaning of hoods, grease removal devices, fans, ducts, and exhausting grease laden vapors.
SCOPE: This policy applies to all existing structures where Portland Fire & Rescue has authority.
The 1994 Edition of the Uniform Fire Code, as adopted by the City of Portland, states "The Chief is authorized to administer and enforce this Code. Under the Chief's direction, the Fire Department is authorized to enforce all ordinances of the jurisdiction pertaining to: 1006.2.8 "Operation and Maintenance of Ventilation Systems."
During the early part of 1998, Portland experienced several greater alarm fires. These fires were the result of commercial cooking hood and ventilation system failures. At that time, a task force was assembled consisting of members from the Fire Bureau, the cleaning industry, chimney sweeps, the restaurant association, the insurance industry, and the Bureau of Buildings. This policy is the result of the Task Force Team's Action Plan.
The 2000 Portland Uniform Fire Code (PUFC), Oregon Revised Statutes, City of Portland Title 31 (Fire Regulations), and the National Fire Protection Association (NFPA) Standard # 96 2001 Edition, and Standard # 97 2000 Edition.
I. Certificate of Fitness
A. Any person wishing to clean commercial cooking hood and ventilation systems, whether an outside contractor or business providing the service to themselves, shall first obtain a Certificate of Fitness as outlined in Title 31 Fire Regulations 31.50.010.
B. Examinations for the Certificate of Fitness for Inspection and Cleaning of Commercial Hood and Ventilation Systems will be administered by the Fire Marshal’s Office. Successful completion of the exam and payment of fees as required under Title 31 shall result in the issuing of the Certificate of Fitness.
C. Revocation of a Certificate of Fitness shall follow Title 31 specifications.
II. Inspection and Cleaning of Grease Exhaust Systems
A. Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned to bare metal at frequent intervals prior to surfaces becoming heavily contaminated with grease or oily sludge.
B.Inspection Frequency: A properly trained and certified person shall inspect exhaust systems at least every 6 months. The frequency will be dependent upon the type of cooking equipment and the amount of use.
Exception: In situations where cooking is infrequent (lodge, church, etc.), the inspector may extend the inspection frequency to a maximum of two years.
C. Minimum Cleaning Frequency: Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.
Systems utilizing solid cooking fuels or wok cooking: every month.
Systems utilizing high-volume, fast food operations, 24 hour cooking, or char broiling: every 3 months.
Systems utilizing normal volumes of commercial cooking or baking: every 6 months.
NOTE: Frequency of cleaning will depend upon the amount of grease or residual deposits observed during an inspection. Unusually heavy grease accumulation may require more frequent cleaning.
Exception: In situations where cooking is infrequent (lodge, church, etc.), the inspector may extend the cleaning frequency to an ‘as needed’ basis.
D. Signage: Following inspection or cleaning, the person providing such service shall place or display within the kitchen area, a label indicating the date cleaned and the name of the servicing company (company # and individual’s certification #). It shall also indicate areas not cleaned. The PF&R Fire Marshal’s Office recommends the label be attached to the exterior of the hood in a visible location.
NOTE: Schedule for cleaning frequency shall be maintained on site.
E. Reports: Reports associated with the inspection and/or cleaning of the hood and vent system shall be maintained on site by the business owner. These reports shall be available for review on request by any inspector representing the Fire Marshal’s Office.
III. Inspection and Cleaning for Solid-Fuel Cooking
A. Solid-fuel cooking appliances shall be inspected, cleaned and maintained in accordance with procedures outlined in NFPA # 96, Chapter 14, Solid Fuel Cooking Operations.
Filed for inclusion in PPD January 13, 2004.
Originally adopted by Fire Marshal as Fire Prevention Division Policy Manual Document H-8, effective December 17, 2003.