THE STANDARD
The NFPA 96 inspection schedule
NFPA 96 is the national standard for ventilation control and fire protection of commercial cooking operations, and it is referenced by fire codes across California. It sets how often an exhaust system should be inspected for grease buildup, based on the type and volume of cooking. When an inspection finds buildup, the system is cleaned.
| Type of cooking | Inspection frequency | Typical examples |
|---|---|---|
| Solid fuel cooking | Monthly | Wood-fired ovens, charcoal and wood grills |
| High-volume cooking | Quarterly | 24-hour kitchens, charbroiling, wok cooking |
| Moderate-volume cooking | Semi-annually | Most sit-down restaurants and cafeterias |
| Low-volume cooking | Annually | Churches, day camps, seasonal or occasional-use kitchens |
These are the standard's general categories. Where your kitchen falls depends on what you cook and how much, and your insurer or the local authority may expect a different interval.
KitchenGuard Pasadena does not assess compliance or prescribe cleaning intervals. Confirm the schedule that applies to you with a qualified professional, your insurer and the Pasadena Fire Department.
LOCAL AGENCIES
Who inspects kitchens in Pasadena
Pasadena is unusual in Los Angeles County because it runs its own departments rather than relying on the county for these services.
Pasadena Fire Department
The department's Fire Prevention Bureau handles fire code inspections for businesses in the city, which is where hood, duct and suppression system questions usually come up.
Pasadena Public Health Department
Pasadena is one of only a few California cities with its own health department. Its environmental health staff carry out the routine food facility inspections that elsewhere in the county are done by Los Angeles County Public Health.
If you have received a notice or correction from either department, share the deadline in your quote request so a provider can tell you whether they can meet it.
RECORDS
Keep your service records
After a cleaning, providers commonly leave a dated service sticker on the hood and give you a written report. Keep these where a manager can find them, along with any photos, so you can show when the system was last serviced and what was done.
- Date of service and the name of the company
- Which parts of the system were cleaned
- Any areas that could not be reached, and why
- Any deficiencies the technician noticed
Hood cleaning is separate from servicing the fire suppression system above your cooking line, which has its own inspection schedule and its own licensed contractors.
Ready to schedule? See restaurant hood cleaning in Pasadena or request a quote.
FAQ
Common questions
How often does a restaurant hood need to be cleaned in Pasadena?
It depends on the type and volume of cooking. NFPA 96 calls for inspection monthly for solid fuel cooking, quarterly for high-volume cooking, semi-annually for moderate-volume cooking and annually for low-volume cooking, with cleaning when buildup is found. Confirm the schedule for your kitchen with a qualified professional and the Pasadena Fire Department.
Is Pasadena inspected by Los Angeles County?
Pasadena has its own Fire Department and its own Public Health Department, so fire and food facility inspections within city limits are generally handled by the city rather than the county.
Is hood cleaning the same as a fire suppression inspection?
No. Hood and duct cleaning removes grease from the exhaust system. The fire suppression system is inspected and serviced separately by contractors licensed for that work.
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