It’s vitally important to clean your hood in your commercial restaurant. The grease build up can cause safety issues, fire, or cause air quality issues that are illegal. You have to schedule your hood cleanings in accordance with the law, and that law is below. If you need help interpreting this and associating your business with the correct plan, call us today: +1-888-246-5023.
Any person engaged in the cleaning and inspection of commercial cooking operations must hold a Certificate of Competency issued by the State Fire Marshal. All cleaning and inspection that takes place must comply with the regulation which is based on the 527 CMR 1.00 Chapter 50.
If you have questions concerning the regulation, or compliance issues, please contact the Code Compliance Desk at 978-567-3375, or in western Massachusetts at 413-587-3181. The City of Boston has its own requirements. Contact the Boston Fire Department if planning to work in Boston.
The regulation requires a frequency of inspection, as established by 527 CMR 1.00:50.5.4 and Table 50.5.4. Based on the results of the inspection, a determination is made by the inspector if the system needs to be cleaned.
Schedule of Inspection for Grease Buildup
|Type or Volume of Cooking||Inspection Frequency|
|Systems serving solid fuel cooking operations||Monthly|
|Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking||Quarterly|
|Systems Serving moderate-volume cooking operations||Semi-annually|
|Systems Serving low-volume cooking operations such as churches, day camps, seasonal businesses or senior centers||Annually|