A cleaning routine is extremely important for kitchen businesses to maintain! Not only is it an
NFPA concern, but it can create a dangerous setting for kitchen staff.

Depending on how much your kitchen is used in a timely basis, a gradual grease build up can
lead to:

- Grease fires
- An exhaust system’s gradual inefficiency
- Old grease dripping onto food, contaminating it with dust and grime
- NFPA 96 Standard violation risk
 - NFPA stands for the National Fire Protection  Agency. The agency holds the standard for all commercial kitchens to maintain cleanliness.
Exactly how often should I clean it, you might ask. It all depends on your kitchen’s type of fuel!
For example, when you use charcoal for your charred, crunchy pizzas, a monthly cleaning
satisfies the NFPA standard. When you schedule with us, ask our team what cleaning routine is
necessary for your kitchen. We want to help you go without worrying about the next unexpected
inspection!