609.5.3.3 Exhaust system cleaning.
FC § 609.5.3.3
The commercial cooking exhaust system, including the hood, ducts, fans and air emission control devices, shall be cleaned by an approved cleaning company in accordance with the following requirements, except as otherwise provided in the rules: FC Table 609.5.3.3Commercial Cooking Exhaust System Cleaning Type of Commercial KitchenCleaning RequiredMinimum Frequency of CleaningHigh-volume cookingAll hoods; all exhaust ducts and fans for a distance of 3 floors above such kitchen; all exhaust duct elbows and other horizontal portions on all floors; and all emission control devicesEvery 3 monthsExhaust ducts and fans on floors more than 3 floors above such kitchen Every 3 monthsAll other commercial kitchensAll hoods; all exhaust ducts and fans for a distance of 3 floors above such kitchen; all exhaust duct elbows and other horizontal portions on all floors; and all emission control devicesEvery 3 monthsExhaust ducts and fans on floors more than 3 floors above such kitchenEvery 6 monthsAll commercial kitchensAll affected areas. Such cleaning shall not replace the regularly scheduled cleaning (and the existing frequency of cleaning shall be maintained) unless a complete cleaning of the commercial cooking system (as set forth above) is conductedAdditional cleaning when grease accumulation in the commercial cooking exhaust system exceeds 1/8 inch (3.175 mm)
