GREEN!! What is the green term
for all of that grease in the
exhaust systems?
BIODIESEL
Fire, heat and light result from the rapid combination of oxygen with other materials
(namely excessive grease buildup in a kitchen grease exhaust system in the case of restaurant kitchens).
The conditions necessary for the existence of fire are the presence of a combustible substance or fuel, a temperature high
enough to cause combustion (called the ignition temperature) and the presence of enough oxygen
(usually provided by the air) to enable rapid combustion to continue.
Fire fighting and prevention consists of removing one or more of the three elements essential to combustion-fuel, heat, and oxygen-or of
interrupting the combustion chain reaction.
The elimination of oxygen is not currently feasible in kitchen exhaust systems as proven by the failure of the fire damper systems installed in the
1960!s and early 70!s.
With the high temperature (over 1750 Degrees) of a grease fire, it is very important to eliminate
or reduce the amount of fuel (grease) in the exhaust systems.
A proper housekeeping program consisting of proper hood and filter cleaning on a daily to weekly basis depending on the buildup,
a regular professional complete system cleaning and inspection is also required per NFPA 96 recommendations.
(Per the National Fire Protection Association),
and a regular service program for the exhaust fan belts and bearings.
Following is a detail description and pictures from actual jobs detailing what is needed, what you should expect,
and why you must be very careful on whom you trust with the safety of your restaurant.
Here is another way to think of your grease exhaust maintenance.
If there is too much grease in your exhaust vent system, Mother Nature!s method of cleaning your system is a damaging and possibly
fire
fatal
.
This is her way of telling you your system is not cleaned often enough or you are using a service company that does not clean the
system thoroughly or completely.
Both of these conditions are far more common than you may think.
There are several things to think of when determining a proper company.
Most companies have many reasons they will tell you for not cleaning the systems thoroughly or completely.
They also have other underlying unspoken reasons for short cutting the cleanings.
A quality company will clean the system completely down to the metal. Let us look at the results and compare improper and proper cleanings.
What is quality pertaining to Kitchen Exhaust
cleaning (KEC)?
• Thorough and complete cleanings!!
• ALL grease and carbon removed from ALL air flow areas
in the system.
• Proper documentation, records, and notifications both on
file, to customers and to AHJ.
• Proper timely scheduling
• Proper setups and cleanups of the job
• NO INACCESSIBLE AREAS!!!!!!
NFPA 96 Standards
(National Fire
Protection Association)
Current is 2011 Edition
2001 changes and update in NFPA96 will be
highlighted in the tan shaded boxes
1
True or False
Automatic Cooking Line Fire Suppression
can typically be relied upon for the total
extinguishment of a cooking surface fire.
True or False
Automatic Cooking Line Fire Suppression can typically be relied
upon for the total extinguishment of a cooking surface fire.
FALSE
Proper maintenance and cleaning of Grease Exhaust
Systems prevents Grease Exhaust System fires.
Proper maintenance and cleaning of Grease Exhaust
Systems prevents Grease Exhaust System fires.
FALSE
NFPA 96 provides the minimum fire safety
requirements related to the design, installation,
operation, inspection, and maintenance of all public
and private commercial cooking operations.
4.1 General
4.1.5 The responsibility for inspection, maintenance, and cleanliness
of the ventilation control and fire protection of the commercial cooking
operations shall be the ultimate responsibility of the owner of
the system provided that this responsibility has not been transferred
in written form to a management company or other party.
4.1.7 Multi-tenant applications shall require the concerted effort of
design, installation, operation, and maintenance responsibilities by
tenants and by the building owner.
NFPA 96 (continued)
11.4 Inspection for Grease Buildup. The entire exhaust
system shall be inspected for grease buildup by a properly
trained, qualified, and certified company or person(s)
acceptable to the authority having jurisdiction in accordance
with table 11.3.
11.6 Cleaning of Exhaust Systems
11.6.1 Upon inspection, if 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 company or person(s)
acceptable to the authority having jurisdiction.
11.6.13 When an exhaust cleaning service is used, a
certificate showing the name of the servicing company, the
name of the person performing the work, and the date of
inspection or cleaning shall be maintained on the premises.
IKECA
International Kitchen Exhaust
Cleaning Association
• Certification of cleaning companies.
• Inspection and Fire safety Training
programs including on line library
• Currently working on and writing
new ANSI standards for exhaust
system cleanings.
What Happens when systems are
not cleaned to proper quality
Standards?
2
Kansas Turnpike Fire 4/12/02
7:06-7:07PM
Kansas Turnpike Fire 4/12/02
7:08-7:09PM
Kansas Turnpike Fire 4/12/02
7:09PM-7:11PM
At Least there was no loss of life
at the Kansas Fire
But, August of 2007 in Boston, that
was a different story
Fire site had code violations
Built-up grease fueled fatal restaurant blaze
two firefighters
died Wednesday in a blaze fueled by built-up grease in the ceiling
Those were just free standing
restaurants. Now imagine
investigating the following
kitchen fire scenarios!!
and ductwork above the hood. The system had been cleaned every 3
months according to the cleaning company records. However, the
ductwork hidden above the hood had no access and there was no
record of this section getting cleaned. Fire officials believe the mix of
flames and toxic gases trapped in the ceiling intensified when a
massive air conditioner fell through the roof and into the ceiling,
providing fresh oxygen for the flames. At the same time, firefighters
may have poked at the ceiling from below to ventilate the fire, fire
officials said. A fire ball erupted, engulfing Payne. Cahill died in the
smoke and heat. The cleaning company has refused additional
interviews
• Mixed-use, multi story structures with residential,
offices, restaurants, etc
• Downtown area high rise structures
• Shopping malls
• Hospitals
• Nursing homes
• Assisted living facilities
• Schools
Boston Globe|! August 31, 2007
The West Roxbury restaurant where
3
By Bill TurqueWashington Post Staff Writer Sunday, October 5, 2008;
Page C08A smoky two-alarm fire damaged four Dupont Circle buildings
early yesterday afternoon, routing lunchtime diners from two popular
restaurants but injuring no one, authorities said.Fire officials said the blaze
in the 1200 block of 19th St. NW appears to have started in the kitchen of
Penang, a Malaysian restaurant at 19th and M streets. It most likely
spread through a vent above the stove and into portions of three adjacent
five-story rowhouse-style buildings that include offices, a Starbucks and
Porter's, a bar and restaurant at 1207 19th St. NW.The official cause of the
fire is under investigation, "but it looks to be accidental," said D.C. Fire and
Emergency Services spokesman Alan Etter. Kevin Moran, owner of
Integral, a consulting firm at 1203 19th St. NW, said he was having lunch
with a colleague down the block when he noticed smoke pouring from the
roof above his fifth-floor office."It was unbelievable," he said. "Black, black
smoke." Damage to his office and most of the upper floors was primarily
from smoke and water, officials said.At the height of the blaze, 110
firefighters responded to the two alarms, Etter said.Officials said Penang
appeared to be the most seriously damaged business. Fire Capt. K.R.
Moore said that firefighters were forced to cut a hole through the secondfloor ceiling of the restaurant and that the joists between the second and
third floors had been weakened by the blaze.
Sunday, February 23, 2003 750
Restaurant Fire Statistics
• In 2002*, an estimated 7,100 reported restaurant
structure fires in US were responsible for:
– 108 cililian injuries and $116 million in property loss
– 64% of fires involved cooking. Grease and cooking oil
were involved in 68% of cooking fires
– Automatic systems extinguished (only) 6% of
restaurants fires in NFDC database!
*References: FEMA - U.S. Fire Administration - National Fire Data Center - “Restaurant Fires”
dated October 2004
flee Westin fire Guests in PJ's forced out in the cold
By Susan Vela
The Cincinnati Enquirer
Fans of the rock band Phish and hundreds of other Westin Hotel guests fought off visions of the Rhode Island nightclub disaster when they woke Saturday
morning to pounding on doors and the smell of smoke.
Westin guards successfully alerted them to a four-alarm fire that started in a second-floor kitchen before igniting grease built up along the lengthy
second- and fourth-floor ventilation ducts shortly before 8 a.m.
While the flames remained confined within the ducts, smoke crept to every one of the hotel's 17 floors, scaring the 750 occupants. All were safely evacuated
via smoky hallways and stairwells.
"I was terrified. My heart was pounding. I was expecting there to be a big blaze at the end of the stairs," said Elizabeth Ray, 24, a Phish fan from Lexington.
She grabbed her bags after someone banged on her door about 8:15 a.m. She could see and smell smoke.
Ray and other guests spilled out of the Fifth Street hotel as 85 Cincinnati firefighters took command.
Firefighters kept the hotel empty for three hours. The guests, including some of the 32,000 Phish fans that had tickets to the band's Friday and Saturday
shows at the U.S. Bank Arena, huddled on Fountain Square. Some still sporting their pajamas, they watched the firefighters work in drizzling rain. Others
peered from Starbuck's, Bruegger's bagel shop and other restaurants.
Michael Altvater, 22, of Dayton, Ohio, thought of Rhode Island - where 96 died in a nightclub fire - as he and his friends rushed from their 13th-floor hotel
room. They stayed awake hours after the Phish concert but moved quickly after they learned of the hotel fire.
"It was a bit unnerving considering everything going on," he said.
Alarm also struck District Chief Steve Kluesener. Because the fire was in the ventilation ducts, the flames were not easily accessible.
"It was a very serious fire," he said. "It was just very difficult chasing down the fire. We had no idea where it was headed."
According to the chief, cooks for The Albee, the hotel's restaurant, had started making morning meals when flames broke out on one of the gas stovetops.
While the kitchen's extinguishing system doused the visible flames, the fire already had spread to the grease spots in the ventilation ducts. The fire, which
caused an estimated $250,000 in damage, shot up a third-floor shaft and then attacked the fourth-floor ventilation ducts.
They traveled laterally to the fourth-floor's west side, causing firefighters to shut down a stairwell because of the heavy smoke.
Laura Wainer, Andy Siegel and Alex Herring traveled from Atlanta to see Friday night's Phish show at U.S. Bank Arena. Afterward, the friends and selfpronounced Phish Heads returned to the Westin and stayed up until 6 a.m.
Two hours later, they were rushing through the hotel, hurriedly layering themselves in wool hats and sweaters.
"When you see the band run out of the hotel, you run, too," Wainer said.
A typical setup for a kitchen hood cleaning
Usually cleaning starts at the fan (cleaning the intake and than clean down the vertical)
4
PROPER HOOD AND GREASE
DUCT CLEANING
•
Ductwork before cleaning
But no matter how thick and old the buildup, cleaning to the highest
standards mean a responsibility to remove ALL of the grease buildup
This is way beyond a fire danger, but all of it can be removed.
A PROPER CLEANING
SHOULD TURN THIS FIRE
HAZZARD BELOW
• TO THIS
Impressive, isn’t it!!
Same ductwork after
cleanings
5
Looking up a properly cleaned vertical stack for a fast food restaurant
6
NFPA96 - Chapter 11
Procedures for the use and
Maintenance of Equipment
Weather permitting of course!!
• 11.6.10 When an access panel is removed, a
service company label or tag preprinted with the
name of the company and giving the date of the
inspection or cleaning shall be affixed near the
affected access panels
• 11.6.13 When an exhaust cleaning service is used,
a certificate showing the name of the service
company, the name of the person performing the
work, and the date of the inspection
The hood should have a performance sticker clearly showing the last cleaning date
and the next scheduled cleaning date
This complete kitchen hoods and grease exhaust
vent system has been professionally cleaned by
ABC HOOD CLEANING
12345 Metcalf
Overland Park, KS
1-800-123-4567
Cleaning conforms to NFPA 96 standards
As certification stickers that are written on can be
and often are easily erased (and even changed by
customers in some cases), we highly recommend
allowing only the punch out style hood stickers.(Be
careful of hanging chads!)
Last cleaning date________________________
Next Scheduled cleaning date_______________
Cleaning reports should contain
the following with copies
mandated to be sent to the AJH
• Non-compliant issues found
• Access issues found
• Areas not cleaned detailed where and why
– NOTE: We do not believe in inaccessible areas as they
should not exist with proper bidding procedures along
with proper AJH procedures. If inaccessible areas do
exist, the entire system(s) needs to be made compliant
(accessible) before any cleanings are done!!
7
Inspections
NFPA 96 Standards
(National Fire
Protection Association) help
in setting up an efficient and
thorough inspection program
for grease exhaust systems.
NFPA 96, 8-3
Lets see what you can miss if you fail to properly
inspect a cleaning.
Following are systems with pictures
taken the day after a professional company
charged them for cleaning (all pictures were taken
before the restaurant opened and all are different
companies).
Companies should be licensed by the city or county and
should required to carry the following insurance to
to protect their customers and the local
communities. Many cities have tied
proper insurance to their licensing requirements.
Last, but not least, the cleaning companies must be certified
Liability insurance,
full workman!s compensation
coverage on all employees (with special
policy!s covering even
the owners), completed operations
insurance, and a bond.
*NFPA96, 8-3 CLEANING
!
8-3.1 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. After the exhaust system is cleaned to bare metal, it shall not
be coated with powder or other substance. The entire exhaust system
shall be inspected by a properly trained, qualified, and certified
company or person(s) acceptable to the authority having jurisdiction
in accordance with Table 8-3.1.
A cleaning permit
system is
useful for the following
1)
Revenue to pay for the program and for the inspectors time.
2)
Track the cleanings to make sure they are done on time.
3)
4)
Allows proper notifications of the cleanings
Allows enforcement of codes during and after cleanings
Table 8-3.1
Type of Volume of Cooking
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
Semiannually
Systems serving low-volume cooking operations, such as
Churches, day camps, seasonal businesses,
or senior centers-
Annually
8
A modern fire prevention program
needs complete inspections for the grease
exhaust vent systems. Also, inspectors need to assist
commercial cooking facilities in new and
remodel designs for systems.
8-3.1.1 Upon inspection, if found to be contaminated with deposits
from grease-laden vapors, the entire exhaust system shall be cleaned
by a properly trained, qualified, and certified company or person(s)
acceptable to the authority having jurisdiction in accordance with
Section 8-3
A.11.6.2
After removing the shroud from this fan- we see why it failed. It
was just cleaned 3 hours before this picture was taken. The
company only had standard pressure washer wands and not the
specialized equipment needed to clean this fan properly. Note
the heavy buildup on the blades.
Inspecting up at vertical
Looking at the back of the fan blades
The method of measurement is a depth gauge comb,
shown in Figure A.11.6.2, which is scraped along the
duct surface. For example, a measure depth of
2000um(0.078”) indicates the need to remove the
deposition risk. The system would also include a point
measurement in critical areas. For example, 3175um
(.0125”) in a fan housing requires cleaning.
9
If you look up the stack and do not see the fan, look above the hood for horizontal ductwork and access plates
Looking up a vertical stack make sure you can see the fan or you need to look for access
Also check above the hood for leaks
If grease reaches this electrical, watch out!
Next check above the ceiling for access plates(and open them up!)
CHECK OUT BOTH DIRECTIONS IN THE ACCESS PLATES
Check for leakage through the insulation!
10
Side wall style fan
INSPECT THE ROOF AND OUTSIDE OF THE FAN CONDITION
CHECK THE BACK OF THE FAN BLADES
CHECK INSIDE OF THE FAN BOWL
1
After checking the fan, check down the vertical from the roof
Please note the fan hinge
Cables are too long and
the fan tips in the wrong
direction
If you cannot see the blades, feel behind them from the inside
Looking down the
Vertical stack from the roof
AND IF THE ENTIRE JOB LOOKS LIKE THIS, YOU ARE DONE
Ethnic restaurant system- 4 years
old. Just cleaned previous to
following pictures(1st cleaning)
Looking up from a hood, there was no access above the hood
2
Looking in horizontal looking from above the hood
Looking in horizontal looking from above the hood
And looking at same system after
re-cleaning
3
Just looking down
from the roof and
your would think
this system was in
pretty good shape
But then we look on the roof and
into the system
• First we see the roof area where all the
grease runoff goes into the storm sewer
system
• Then we look up the stack from the hood
where there are clear areas where the
cleaning stopped.
4
Grease Age and Buildup
You can tell how old by several
factors
• Color of grease
• Hardness of grease(cooking style may
factor into this a bit.
• Thickness of buildup
• Texture of grease (Dry, wet, Sloppy, etc)
This was just cleaned??!!!!
Fan
Need
access
here
Painted over access plates
Vertical down to 1st floor
Top view on roof above apartments
Access plate
above hood
Hardened glazed grease from
years of neglect. This had to
be chiseled out.
Looking up at the hood
Need access here
Vertical up to roof
Top view 1st floor
Drawings of the next system we will inspect
A just cleaned fast food Mexican style restaurant
Next, lets look up the vertical from the hood
5
Now, we look above the hood to show an extreme fire danger
Looking straight into the access plate that was just installed for this cleaning
NEED ACCESS HERE
Access plate
Painted on
shut
Access plate for
Top of vertical
on
Next slide
Lets now go to the ductwork on the roof
Note, painted screws
Looking at the access plate screws, we don’t have to look further to know if this was done properly
At least something was cleaned on this system
6
Why the program now?
Minneapolis Inspection Program
Effective 1/1/10
• Permit system
• Digital pictures of inside of all systems for
every cleaning
Below and following are actual
pictures taken the day after
competed jobs inspected by
Mpls that were cleaned by
licensed companies before the
new program
• Verified scheduling to NFPA96
• Licensing
• Systems are all cleaned to bare metal
NATIONAL INSPECTION
PROGRAM
• What is it?
• How does it work?
• How should it affect all certified companies
in the future?
National Inspection program
This program insures all cleanings are done to
exacting Enviromatic and NFPA96 standards
with complete picture verifications of each
completed job. It also includes verification of
system compliance with Enviromatic and
NFPA96 standards with detailed reports and
recommendations to make sure the system can
be properly cleaned and maintained.
• Enviromatic does not accept the idea of inaccessible
areas. We require all areas of the system to be made
accessible and company have the proper equipment
to reach the complete system and properly clean it.
• We do not allow program/partial cleanings unless
prior authorization is granted in writing.
• We do not allow "Catching up" and "Getting a little
more each time" for grease exhaust cleanings as
those statements have always been the biggest lie in
the industry in the past.
• Initial cleanings will be done to the same standards
as the normally scheduled (repeat) cleanings.
7
FOLLOWING IS A
EXAMPLE OF A PICTURE
INSPECTION REPORT
FROM A COMPANY (A
CERTIFIED IKECA
MEMBER)
8
Simply receiving pictures does not insure
the job is clean. You must always be
careful and diligent to make sure you are
looking at the complete and correct system
and that you have complete verification all
areas are clean. The following is an
example of what you may encounter from
companies attempting to pass inspections
that are less than NFPA96 standards.
Following are pictures
received by use to pass
inspection. Looking down the
stack you can tell there is a
horizontal or a jog.
Everything looks good in
these pictures so far……
BUT………Notice there were no
pictures looking up the stacks nor
any of the horizontal or jog. An
inspector was sent to the location
and here are the pictures of the
stack and horizontal. We found
there was no access into the
horizontal.
9
Newer digital cameras are small
and waterproof. They allow you
to use the camera to verify places
where you could not see before.
Here are pictures inside a Gaylord
hood that was cleaned 7 days
before this store closed its doors.
Do you think this is 7 days
buildup?
10
What more is there to say!!!!!!
Next, we look at a chain concept
that was just cleaned in MN this
past month. This store is new(less
than a year old) so the buildup that
the current cleaning company is
not cleaning and had left behind is
not bad yet. However, at the end,
we will also see inside the duct at
another one of their locations that
is over 10 years old with the same
areas being skipped over the
entire time.
You can see
where the
cleanings
stop above
the hood
stack here
You can see
where the
cleanings
stop up the
stack here
You can see
where the
cleanings
stop up the
other hood
stack
1
Same
concept
after 10
years of the
same
neglect,
they were
getting
cleaned
quarterly!
At first look looking up from hood it
looks fairly clean, when we look further
up however……..
Inside the horizontal run above
the hood and ceiling with years
of buildup
How important are inspection programs? Here are
pictures from a location in MN that had a full grease
exhaust inspection program with permits several years
ago and every single duct was cleaned to NFPA96
standards including this one. That program has been
scaled back and following is how the duct now looks that
permits and inspections are not longer required and no
one is looking past the hood area. This had just been
cleaned a few weeks prior and you can clearly see
where the cleanings stopped
Hood sticker showing job was just completed
Clear scrape mark
lines where the
cleaning(s) stopped
Just taking pictures means very
little if you do not follow up
with proper filing and
verifications!!! As you noticed
by the previous pictures,
somebody highly qualified
AND experienced must look
over and verify the pictures!!
2
Ability to look at pictures easily and quickly
is critical. First you have to have a way to file
them so you can easily access them. We use a
numerical system based on our work order
numbers. This also allows us to find any
group of pictures so they can be easily emailed to the customer and also linked to a
secure web site for customers to view. I
suggest checking pictures that are
downloaded in case one of your crews likes to
have a little fun at your expense. Here is what
the raw data looks like.
Next you need a way to look at
pictures in a variety of ways. We link
them to both the work orders and the
invoices with ties to the crews time
sheets. This way we can simply look
at a customers work order and view
the pictures with a click of the
mouse.
3
You also can pull groups of job
pictures up by date, customer,
areas, states, trucks, shops, or
individual crewpersons. You can
check one crew supervisor’s jobs
for the entire month in less than 10
minutes, easily verifying the quality
of both the pictures and the jobs.
This next group was pulled up by
date.
Ability to track you crews also
means a way to easily view the
follow up calls and the ability to look
up ALL complaints and ALL
attaboys both by crew and all the
other criteria. Here is an easy report
that shows tracking for crews and
job report. We also do more
sophisticated reports for job costing,
crew reports, payroll, etc.
4
Also, problems with
leakage and just left over
above the hood are
critical- this is the same
thing that fed the Boston
fire!
There is often no fire
suppression and there
is open electrical(top of
lights, etc) in these
areas outside of the
grease exhaust
ductwork!!
A typical leaky duct(we will visit this picture later on the inspection part
Grease saturated insulation above a permanent ceiling
5
And they can also show if
the access plates are
missing screws or leaking.
Even with a picture program, an inspector
must be diligent and MUST have baseline
pictures to compare to. The following job has
complete sets of pictures on a web site file by
the national contractor doing the work. The
pictures show the system was clean. When
the baseline inspection pictures were taken,
here is what it really looked like… At first you
see the system was just cleaned recently.
RED ROBIN FIRE-LESS THAN 72 HOURS AFTER CLEANING!!???
6
Guess who the company was that supposedly cleaned
this hood less than 72 house prior to the fire?! Two
items were the major factors in this fire,1.!! The
grease ducts were not cleaned2.!! The hood fire
suppression system did not discharge, secondary to
the nitrogen pressure cartridge not being installed. !
If god forbid, we have a fire here and someone is injured or killed
(Firefighter or Civilian) given that I can prove it was cause by a hood
cleaning company, the next stop will be felony criminal charges with a
grand jury indictment.!If a firefighter is killed in the line of duty, because of
the Public Safety Officer Death Benefit Act,Alcohol Tobacco & Firearms
and FBI will be more than happy to assist in convicting the responsible
individuals(property owners, cleaning company, persons doing the actual
cleaning)!I hear that the federal prison in Leavenworth is nice in the
summer. !!
Grease Exhaust Systems Part 2
Design, Layout, Construction, and
Technologies
FRANK J. HERRICK - CITY!OF LEAWOOD FIRE DEPARTMENT !
OFFICE OF THE FIRE MARSHAL
14801 MISSION ROADLEAWOOD, KS. 66224-9560
OFFICE:! !!!!! 913.681.6788 x 26
FAX:!913.681.2399
Fire Sprinklers Save Lives, Property, the Environment, and Water -! Protect what you value most!!
2 type of
systems
depending on use
Type 1
systems
Used to exhaust most grease producing equipment
Ex: Grills, Fryers, Broilers, Woks, Most Stoves,
Salamanders,etc.
7
Water Leak Testing of New Grease exhaust vent systems.
Summary: The purpose of this leak test is to verify that all welds pertaining to the
commercial kitchen grease exhaust system are liquid tight as specified in the NFPA 96 Standard. All welds are to be
sprayed directly with a high pressure tip or with a high pressure multi-nozzle spin-jet that can be passed through the
duct system. All water used in the test must be collected in some fashion for discharge to the sanitary sewer system.
During this process the testing contractor will also:
Check for safe and adequate access to the grease duct access doors and other
problems that can be repaired during the construction phase.
Verify that fire rated grease duct access doors that comply with the NFPA96 and UL listings, have been installed in
accordance to the manufactures specifications.
Verify that the fire wrap or enclosure has not been jeopardized with the installation
of the access doors.
Verify that a liquid duct sealant or liquid weld of any kind has not been applied to
the joints. (NO JB WELD, FIRE CAULK, OR SIMILAR)
Verify that a Viroguard roof protection unit has been properly installed (when
applicable) as specified by the manufacturer.
Verify that the up-blast fan or other fans have been properly installed on the Viroguard. (when applicable) or other
roof curb setups with proper hinging. PLUS that the electrical wiring to the fan is long enough to allow the fan to
hinge back for cleaning, allowing the drain on the fan to be down.
1. Enviromatic Corporation to receive construction reports with approximate dates
for construction from either the owner or the testing contractor.
2. A Purchase Order should be issued which will include the water testing plus any other products or services being
purchased from Enviromatic. The Water leak testing total will be an add on after billing is complete as all testing is
to be done on a per hour basis only.
3. Enviromatic to notify the proper approved Testing Contractor two
weeks after construction start date for each required location that testing will be
needed and give them the contact information for the Job Superintendent.
4. The water testing job (process) is to be scheduled for after the welded grease
exhaust system, with the hood, Viroguard (when applicable), exhaust fan and all
access plates are have been installed..
**Arraignments will be made by the job superintendent with the Testing
Contractor at least two-weeks prior to the desired test date.
5. All testing is to be done before any fire-wrap is installed.
6. Testing Contractor will:
Verify water availability, building access, electrical availability, amount of
high pressure hose needed to reach all areas of system, and any needed
roof access with Job Superintendent when scheduling job.
Make a job reminder phone call to the Job Superintendent the working
day before the job is scheduled.
7. A water source where a hose can be connected will be needed. If not available, a
portable or separate self contained water source will be brought with. Total
amount of water needed depends on length of system and retesting needed, to be
calculated and allowed for by the Testing Contractor.
8. A high pressure; pressure washer is needed with minimum capabilities of
1000PSI @ 3GPM. (Gas powered where 220 volt electrical is not available)
9. Plenty of high pressure hose along with a 6” or 12” spinjet (or multi nozzle Roto-nozzle)
required to be provided by the testing company.
10. The system is to be tested beginning at the hood duct collar joint and work
toward the discharge portion of the system (or at the electrostatic precipitator
where applicable) When a spin-jet or Roto-nozzle is used, the nozzle should be
worked through the system at a rate of approximately one foot every five
seconds.
11. With the hood in place, the Testing Company will have to collect 100% the
water similar to a routine cleaning with the hood taped and clamped up with at
least two mil clear poly (Plastic) funneling into a large watertight brute (or
similar) bucket. Testing contractor is also to protect all other areas with poly that may be damaged by leaking
water or overspray.
12. A water vacuum will be used to make sure all excess water is removed from
hood and duct when done.
13. The general contractor's welder with welding equipment, a bright portable light,
and a torch will be on-site with access to all parts of the system so he can spot
any leaks and do any repairs where needed.
14. The welder will need the torch to dry off any moisture in the welds prior to rewelding
any leaks.
15. If the duct leaks, the leaks shall be repaired and the test is to be redone after
allowing adequate time for the welds to cool.
16. All leaks are to be repaired and re-tested until no leaks exist. Attempts shall be
made to allow the testing and repairs can be completed in one day.
17. The Testing Company is to dry out the duct, remove the plastic and return
system to same condition as found (with leaks repaired).
18. The Testing Company will take pictures of the system and the leak test work
order, and then e-mail them to Enviromatic to verify the job is done correctly.
19. Invoicing sent to General Contractor from Enviromatic along with the signed and completed leaktesting
form shall be verification that system is liquid tight as specified by NFPA96 guidelines.
21. The testing company shall fax the completed water leak testing within 48 hours
of job completion to 877-325-8476 or 612-861-5576.
Spinjet
setup
This is a typical
setup where the
duct terminates at
roof instead of at
the top of the curb
Standard
spinjet
that is
raised up
into the
duct at
about 1"
per 5
seconds
to test
ductwork
for
leakage(
Always
start at
the hood
8
We have found mechanical companies
to use any temporary means to try to
pass the leak tests and hide the
attempts to bypass the NFPA96
standard of welded leak proof seams.
The next pictures were taken this fall
after a contractor failed the leaktest,
requested the testing team to come
back in a couple days and used this to
attempt to repair it and pass the leak
test. Anything other than proper welding
WILL FAIL in time!!
Improperly installed Class 1 system (9/6/08)
Note: screws and sealant used instead of welding
Grease pouring
out of non
compliant
access plate
and bolted
flanged
ductwork
Leaking
ductwork at
welded joint
allow grease to
flow past where
there is proper
fire protection
Flanged-Boltedgasketed
ductwork not
conforming to
NFPA96
9
Type 2
systems
Used to exhaust heat producing equipment
that does not produce grease
Ex: Pizza ovens, some bakery ovens, convection ovens
Recommendation:
THESE SHOULD NEVER BE INSTALLED!!
INSIDE BAXTER OVEN STACK
Access plate locations for a “T” or manifold style system
LET US LOOK AT SOME
RECOMMENDED EQUIPMENT
AND DESIGN GUIDELINES
FOR GREASE
EXHAUST VENT SYSTEMS
#1 Recommendation-Keep it simple
#2-Make sure it does not leak
#3- Make is accessible to clean
Location
depends on access to areas
above hood, (make up air
may be in way). Plates to reach
top of verticals may be at ends, on top or
on back of stacks also.
T
O
F
A
N
Horizontal
plenum
Access
Plates
Hood
10
To side
wall fa
n
Be sure there
is proper access
both on top of
vertical just before the
fan to properly reach
the fan intake without
having to completely
remove the side wall
style fan.
Hood
Another way to access the ductwork on a sidewall fan easier than an access plate above the ceiling is
with a proper hinge setup. It must also contain a locking mechanism as the ductwork can also be
used to enter the building.
NFPA96 Chapter 7 Exhaust Duct
Systems
• 7.4.1.3 Openings on horizontal grease duct
systems shall be provided with safe access
and a work platform when not accessible
from a 3m (10ft.) stepladder
• 7.6.4 All ducts shall be protected on the
exterior by paint or other suitable weatherprotective coating
24” x 24” clearance needed for cleaning staff
and inspectors to reach access plate from a
maximum of a 10’ ladder with no permanent
obstructions
To side
wall fa
n
Ceiling
Hood
Floor
24” virtual
box
1
EXAMPLES OF DUCTMATE F1 and F2 ACCESS: DO
NOT USE THESE STYLE ACCESS PLATES ON
GREASE DUCTS, THE GASKETS ON THESE DO
NOT KEEP THE GREASE FROM LEAKING-USE THE
UL LISTED DUCTMATE ULTIMATE PLATE ONLY
Locate access every 12 feet on long horizontals
Even closer on solid fuel and “Wok” style systems
Make sure plates are not flush with bottom of duct.
Top of duct installation is permitted.
Try to make sure horizontals run back toward the
hood if possible. You made need additional access
plates to remove grease and water from low areas.
NEVER allow bottom access plates unless you have no choice
Ductmate Ultimate
Access plate. UL listed
for grease duct.
Flamegard
Access Plates.
UL listed for
grease duct.
Make sure any access through rated
Enclosures are large enough
To reach the access plate behind it!!
Middle point
This access plate extends 12” to the right of the opening!
! 7.4.2.3
If not easily accessible from the floor
or a 3m (10ft) stepladder, openings on
vertical grease ducts shall be provided with
safe access or a work platform.
! 7.4.4 (Protection of Openings)
! 7.4.4.2 Enclosure openings required to
reach access panels in the ductwork shall
be large enough for the removal of the
access panel through the enclosure
opening.
NPFA96 - Chapter 5 Hoods
• 5.1.13 Wall mounted exhaust hood assemblies shall
be tight fitting against the back wall so as to not
permit passage of grease vapor behind the hood or
between the back wall and the hood assembly
• 5.5 Listed Ultraviolet Hoods, listed ultraviolet
hoods shall be installed and maintained in
accordance with the terms of their listing and the
manufacturer’s instructions
• 5.6 Listed Ventilated Ceiling Technology, listed
ventilated ceiling technology shall be installed and
maintained in accordance with the terms of their
listing and the manufacturer’s instructions
2
! 10.2.8.7.1
Where the automatic fire
extinguishing system in accordance with
NFPA 17A provides protection for the
hood and duct in a fixed baffle hood
containing a water wash system, the
water wash system shall be made
inoperable or delayed for a minimum of
60 seconds upon operation of the
automatic fire-extinguishing system.
NFPA96 states UL listed water wash hood
assemblies must be in operation condition to
manufacturers specifications. We have found
Most if not all of these systems in the MN area
are failing to be properly maintained. You can
easily check this out with the test switch on
Gaylord water wash hood Chemical pumps. Also
check to make sure FRESH chemical is in the
soap tank. All of these items are in the hood
control cabinet.
3
The connections between the walls under
the hoods are a huge problem and only
get worse over time. As little as 1/32” gap
can allow the grease vapor to bypass the
hood and saturate the areas above the
ceiling areas. Following is a typical gap we
see in many installations. A simple
removable stainless steel iron angle piece
with sealant can repair this.
The wall canopy hood is used when the cooking equipment is placed
against a wall. Hoods that are used against a wall have a tendency to
capture and contain the effluent using less airflow than in an island type
application. Make-up air from the kitchen enters the area below the hood
replacing the air being exhausted.The wall located on the backside of the
hood will cause the make-up air to enter at the front and sides of thehood
creating a front-to-rear airflow pattern. The plume will rise from the
appliance and will be attracted to any surface parallel and near the
cooking equipment, in this case, the wall. This phenomena is known as
the Coanda Effect. The plume is then directed into the hood, enhancing
capture and containment.Cross drafts still threaten spillage, but to a
lesser degree than island style hoods. National Fire Protection
Association (NFPA 96)and International Mechanical Code (IMC) should
always be consulted when using a wall canopy hood. Wall canopy hoods
may or may not be mounted directly against the wall depending on the
type of wall. NFPA 96 defines three types of walls;
noncombustible,limited combustible, and combustible. Most commercial
kitchen applications have limited combustible walls which require a 3inch air space between the back of the hood and the wall. Most hood
manufacturers provide a 3-inch space with the hood enabling it to be
placed against the wall.
Side walls and side panels on hoods have found
as much as a 20% increase in efficiency in
testing. Even partially enclosing the side of the
hoods with end skirts keep side drafts from
interfering with the proper exhaust flow. Hoods
need to be designed as close to a Chimney as
possible for maximum efficiency.
ASHRAE 1202-RP and ASTM 1704-05
1
One of the new technologies is the UV hood system.The
following pictures are a Halten Hood system with UV that
had failed due to lack of proper maintenance. Regular
cleaning of the bulbs is critical in the units functioning
properly. (At least every 600-1200 hours of run time)
Once the bulbs are heavily coated with the white
residue, they fail to properly remove the grease from the
air stream and become coated with grease and have to
be replaced. The bulb replacements are VERY
EXPENSIVE!!
Grease filters at hood
Mesh Pre-filters at hood
Current manufacturers are Halten/Ventmaster (same
company now) and Gaylord
Close-up of UL bulbs
The fans are also a fire danger.
This is due to the proximity of
Electrical wire, bearings, rotating
metal, the roof material, and of
course - the grease! Proper setup
for the wiring, a
hinge system, and UL listed Grease
containment system go a long
ways to prevent fan damage and
possible fires
UV Hood system Hood showing UL bulbs
NFPA96 Chapter 8 Air
Movement
• 8.1.5.3.2 Upblast fans shall be supplied with an
access opening of a minimum of 76mm x 127
mm(3in. x 5in.) or a circular diameter of 101mm
(4in.) on the curvature of the outer fan housing to
allow for cleaning and inspection of the fan
blades.
• 8.1.5.3.2 On existing upblast fans where sufficient
access in not available to allow for the removal
grease contamination, an approved hinge
mechanism or access panel shall be installed.
UTILITY SET FAN
SOME DIFFERENT STYLES OF FANS
2
NOTE, LACK
OF PROPER
SUPPORT LEADS TO
FAILURE
How fans are cleaned with
proper hinges installed
ALSO- BE CAREFULL THAT THE EQUIPMENT REQUESTED IS OF PROPER DESIGN
Access to
back of fan
blades
A FULL FRAME HINGE ON FAN WITH WEAK BASE SOLVES POTENTIAL PROBLEMS
Here is an
example of
wooden
support
system for fan
maintenance
on a metal
pitched roof.
These are
very
dangerous
with some
sort of
support or
permanent
ladder
3
*NFPA96, 4-8.2.1 Rooftop terminations shall be arranged with or
provided with the following:
c.)
The ability to drain grease out of any traps or low points formed
in the fan or duct near the termination of the system into a
collection container that is noncombustible, closed to the
elements, rainproof, structurally sound for the service to which it
is applied, and will not sustain combustion. A grease collection
device that is applied to exhaust systems shall not inhibit the
performance of any fan. Exception: Grease containers that are
evaluated for equivalency with the preceding requirements and
listed as such.
ROOFTOP CLEANUP AND CONTAINMENT SYSTEMS:
Another large problem is the grease leaking from your fan
onto the roofing membrane. Not addressing this grease can
be very expensive roof repairs. Grease is acidic and will eat
into most roof systems in time. It actually voids most roofing
warranties.
The four school of thought are what follows.
1) Leave the grease go and have the cleaning
company deal with it during the cleaning
process. PRO: No costs for a system, CONS:
Roof ends up getting eaten up by grease, the
grease is hard if not impossible to completely
remove once it sits on the roof, and it is illegal in
most states to discharge greasy water into the
environment that can result during rainstorms
and cleanings, grease on roof in hot sun is huge
fire danger, grease eating up electrical is huge
danger.
2) Remove the grease before it gets to the fan by a high
tech filtration system. PRO: very little grease gets to the
fan so cleaning is not required as often. CONS: Very
very expensive to install and upkeep. (EX: UV and Smog
hog style systems). They often (Actually almost always)
fail in time.
! 9.3.1.2
Equipment listed for reduced
clearances shall be listed in accordance
with ANSI/UL 1978.
! 9.3.1.3 Equipment shall have space
provided to all access panels or doors for
the safe removal and servicing of control
devices, such as filters, electrostatic
precipitator cells, and odor control media
beds, and for cleaning of the equipment
housing.
! 9.3.6 Equipment commissioning report(s)
shall be provided for other equipment
installed.
4
3) Contain the grease leaking between the cleanings with devises that
contain absorbent materials (IE: Polypropylene pads and/or socks, kitty
litter, sand, lava rock material, and other materials that can soak up the
grease) and replace the absorption material at regular intervals. PROS:
Less expensive for initial cost that a full blown containment system,
pads and other material can be simply thrown away at any time
between cleanings, works well in low and medium grease leakage
situations, and they are fairly easy to maintain if kept on track. Some of
the pad systems also work with almost all fan types. They are also
fairly easy to install with little tools. CONS: Almost no containment
during cleaning process or requirements to cover the pads and run
cleaning solutions with the grease onto the roof to collect there,
expensive to change some of the more exotic materials, very few
choices in UL listed products, track record of not working well in high
grease discharge situations. Some products lay on the roof and hide
leaking grease that could be under the devise. Some products do not
seal to the curb properly and grease leaks between the material and
the curb. Some materials(Polypropylene) freeze in winter and cannot
be removed or changed during cold weather. Improper trained
technicians might not properly install or lay out the pads on pad
systems so they work properly.
Polyprop
ylene/pol
yolefin
pad
system
Sandbox
system
1
4) Contain the grease with a devise that holds the grease
off the roof without pads until the grease exhaust system
cleaning company performs its regular service. PROS:
Complete containment of all the grease and all the cleaning
solution during and between the cleaning process. No pads to
change. No ongoing replacement pad expenses. Can be cleaning
during the normal cleaning cycle. Generally located off the roof
so you can see under the unit to verify it is working. Works in
cold and warm weather conditions. CONS: Limited selection of
UL listed products. Generally more expensive that pad systems.
Discharge valves can be left open or vandalized defeating the
purpose of the system. Some cleaning companies do not
properly drain the system during the cleaning and it may
overflow if not services at regular intervals. Needs some
technical expertise to measure and install.
Changes to the American
National Standard
2
! 5.1.
Insulation materials other than
electrical insulation shall have a flame
spread index of 25 or less when tested in
accordance with ASTM 84 or ANSI /UL
723.
! 5.1.12 Devices that require penetration of
the hood, such as pipe and conduit
penetration fittings and fasteners shall be
listed in accordance with ANSI/UL 1978.
In existing systems, when
changes in the cooking media,
positioning, replacement of cooking
equipment occur, the fire-extinguishing
system shall be made to comply with
10.2.3.
! 4.1.5
The responsibility for inspection,
testing, maintenance, and cleanliness of
the ventilation control and fire protection
of the commercial cooking operations
shall be that of the owner of the system,
provided that this responsibility has not
been transferred in written form to a
management company, tenant, or other
party.
! 10.2.3.1
! 11.2.5
The year of the manufacture and the
date of installation of the fusible links shall
be marked on the system inspection tag.
The tag shall be signed or initialed
by the installer
! 11.2.5.2 The fusible links shall be destroyed
when removed.
! 11.2.6 Detection devices that are bulb-type
automatic sprinklers and fusible links other
than the metal alloy type shall be examined
and cleaned or replaced annually.
! 11.2.5.1
! 11.1.6
Cooking equipment shall not be
operated while its fire-extinguishing system
or exhaust system is nonoperational or
impaired.
! 11.6.1 Where the fire-extinguishing system
or exhaust system is nonoperational or
impaired, the systems shall be tagged as
non-compliant, and the owner or owner’s
representative shall be notified in writing of
the impairment.
! 14.9.3.6.1
Ash, cinders, and other fire
debris shall be removed from the firebox
at regular intervals to prevent
interference with the draft to the fire and
to minimize the length of time the access
door is open.
! 14.9.3.6.3 The ash shall be sprayed with
water before removal to extinguish any
hot ash or cinders and to control the dust
when the ash is moved.
1
! 14.9.3.7.4
For either application, the
nozzle shall be fitted with a manual
shutoff device and shall be of the type to
provide a fine to medium spray capable
of reaching all areas of the combustion
and cooking chambers.
Make sure you are
informed and help keep it safe for
all
•
•
•
•
No inaccessible areas
Keep it simple
Make sure it does not leak
Documentation of all areas of the system every
time!!
• Out of sight must NOT be out of mind
• ALL GREASE REMOVED EVERY TIME!!
– WRITTEN REPORTS INCLUDING DRAWINGS
– PICTURES, PICTURE, PICTURES
2