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Commercial Kitchen Hood & Suppression System Certificate

A Commercial Kitchen Hood & Suppression System Certificate documents the inspection and testing of a commercial kitchen exhaust hood and fire suppression system. Required semi-annually under NFPA 96, it covers hood condition, duct cleanliness, suppression system functionality, and code compliance.

NFPA 96 (Ventilation Control and Fire Protection of Commercial Cooking Operations), NFPA 17A (Wet Chemical Systems), local fire codesValid: 6 months

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Sample Kitchen Hood Cert certificate

Sample Commercial Kitchen Hood & Suppression System Certificate certificate created with CertBox, showing the professional PDF layout with hood type and exhaust cfm, filter condition and type, suppression system inspection

Sample Kitchen Hood Cert with fictional data. All personal details shown are fake.

What it covers

  • Hood type and exhaust CFM
  • Filter condition and type
  • Suppression system inspection
  • Duct cleanliness
  • Fire damper operation
  • Fusible link inspection
  • Gas shut-off interlock

Who needs a Kitchen Hood Cert?

Restaurant owners
Commercial kitchen operators
Property managers
Fire marshals

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Frequently asked questions about Kitchen Hood Cert

How often must kitchen hoods be inspected?
NFPA 96 requires semi-annual (every 6 months) inspection and servicing of the fire suppression system. Duct cleaning frequency depends on the cooking volume: monthly for high-volume (24-hour cooking), quarterly for moderate, semi-annually for low-volume, and annually for seasonal.
What is a Type I vs Type II hood?
A Type I hood is designed for grease-producing cooking operations (grills, fryers, ovens) and includes a fire suppression system. A Type II hood is for non-grease applications (dishwashers, steam tables) and does not require suppression.

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