The NYC Fire Code requires the periodic inspection and cleaning of Commercial Cooking Exhaust Systems and other commercial cooking equipment that generate grease-laden vapors.

Before service ask the company to show you the new rangehood decal of compliance. Only FDNY approved companies can order the new decals and COF stamps. Scan the QR code before using the servicing company to ensure the company is still FDNY approved.

Rangehood decals contain important information about the Commercial Cooking
Exhaust Cleaning.

Inspections shall include verification of the following:

  • The extinguishing system is in its proper location and access is unobstructed.
  • The manual pull station actuators are unobstructed and within line of sight.
  • The tamper indicators and seals are intact.
  • The maintenance tag or certificate is in place.
  • No obvious physical damage or condition exists that might prevent operation.
  • The pressure gauge(s), if provided, is inoperable range.
  • The nozzle blowoff caps are intact and undamaged, with nozzles aimed at the center of the intended cooking appliance.
  • The hood, duct, and protected cooking appliances have not been replaced, modified, or relocated from their original position at installation.
  • The portable fire extinguisher is in proximity to the cooking appliances and is wall-mounted, fully charged, sealed, undamaged, and with the gauge in the operational area.

17.1.1. Inspection

The entire exhaust system, including the hood suppression, grease filters, grease extractors, ducts, exhaust fans, pollution control devices, and other appurtenances, should be inspected and cleaned at least once every 3 months by the person holding a Certificate of Fitness. 

Vertical portions of the interior and exterior vertical ducts in excess of three stories in height shall be cleaned at least every 6 months by a person holding a Certificate of Fitness.  

17.1.2. Test

In accordance with NFPA 17,  the standards applicable to automatic dry- or wet-chemical fire-extinguishing systems kitchen hoods must be hydrostatically tested every 12 years. 

Hydrostatic testing is another important part of wet chemical extinguishing systems because many kitchens may never experience a fire sufficient to trigger the system. While this is a good thing, it means that absent a fire, the only way to verify your system will in fact function properly when you do need it is to test it. This is why, with few exceptions, the NFPA requires hydrostatic testing at least once every 12 years for the following components:

● Wet chemical containers

● Auxiliary pressure containers

● Hose assemblies

During the test, the goal is to ensure that no leakage, rupture, or movement of hose couplings occurs. After testing, any wet chemical agent removed from the containers prior to testing must be discarded, and all the equipment tested should be thoroughly dried.

Almost as important as conducting required inspections, cleaning, testing, and maintenance are documenting the fact that they occurred.