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Standard for the Methodology for Cleaning Commercial Kitchen Exhaust Systems

Commercial kitchen exhaust systems remove smoke, soot and grease-laden vapor resulting from cooking operations. These systems become contaminated with grease and cooking by-products over time. Accumulations of these combustible contaminants create a fire safety hazard to workers, patrons, other building occupants and property. Mitigation of this hazard requires periodic cleaning of commercial kitchen exhaust systems. This standard is intended to determine the frequency and necessity for commercial kitchen exhaust system cleaning through inspection procedures, to define acceptable methods for cleaning exhaust systems and components, and to set standards for acceptable post-cleaning cleanliness.

Content Provider
IKECA: International Kitchen Exhaust Cleaning Association [ikeca]

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As the voice of the U.S. standards and conformity assessment system, the American National Standards Institute (ANSI) empowers its members and constituents to strengthen the U.S. marketplace position in the global economy while helping to assure the safety and health of consumers and the protection of the environment.