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During peak seasons the frequency of inspections and cleaning should be increased.
When the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly Trained, Qualified, and Certified person(s) acceptable to the authority jurisdiction. (NFPA 96, Article 11.6.1)
All Professional kitchen hood cleaning companies should provide you with the necessary documentation: After Service Follow-up Report, Kitchen Exhaust Systems Inspection Sheet, Regina fire & Protective Services Inspection & Cleaning Report and a sticker which will be posted on the hood indicating the service date and the required next service date.
WHAT IS THE NFPA 96?
The NFPA 96 is the National Fire Protection Associations standard for ventilation control and fire protection of commercial cooking operations.
Restaurant kitchen hood systems, according to National Fire Protection Association Standard 96 should be inspected by a properly trained, qualified and certified company or individual.
NFPA 96 has established minimum frequencies for the inspection of systems.

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