Sacramento Restaurant Owners: Are you NFPA 96 Compliant Yet?
Health inspections are one thing - but NFPA 96 compliance is a whole other level. In Sacramento, every commercial kitchen that cooks with grease or oil is expected to follow the National Fire Protection Association’s standards for hood cleaning and ventilation. The problem? Most restaurant owners don’t even know what that means - until it’s too late. Let’s fix that.
What Is NFPA 96?
NFPA 96 is the fire safety code that sets cleaning standards for:
- Commercial kitchen exhaust systems
- Ductwork and fans
- Grease containment
- Cleaning frequency and documentation
Sacramento fire marshals and health inspectors use these guidelines during their evaluations. If you’re not compliant, you could face fines - or worse, a shutdown.
How Often Should You Clean Your Hood?
Cleaning Frequency
High-volume (fryers, woks, 24/7): Every 1 month
Medium-volume (most restaurants): Every 3 months
Low-volume or seasonal kitchens: Every 6–12 months
Not sure where you fall? We’ll inspect and tell you straight up.
What Inspectors Look For
In Sacramento, expect them to check:
- Visible grease on filters or walls
- Fan performance and rooftop containment
- Your last cleaning date and documentation
- Whether your hood system is actually being cleaned beyond the canopy
If your hood cleaning crew doesn’t clean the fan, ducts, or rooftop, you may not be compliant.
Elite Pressure Pros Keeps You Fully NFPA 96 Compliant
We go beyond surface wipes. Every service includes:
- Hood, duct, and fan cleaning
- Filter scrubbing or replacement
- Photo documentation
- Service logs you can hand straight to the inspector
Don’t Wait for a Violation to Take This Seriously
If it’s been more than 3 months since your last hood clean—or if you’ve never seen your fan up close - let’s talk. We’ll give you a no-pressure inspection and walk through your system step by step.
