·
Each company and
technician performing kitchen exhaust cleaning services shall be tested and
licensed by the city of New York Fire Department.
· After service reports shall be made available to the restaurant (kitchen) owner, or their designate, within 72 hours.
· Any items judged by the NYFD to be “high safety importance” (outlined below), shall be reported immediately to the NYFD.
· Baffle filters shall be cleaned monthly by a trained employee of the restaurant/kitchen or a licensed kitchen exhaust cleaning company. That person must hold a valid Certificate of Fitness, issued by the NYFD which means that you can no longer clean your own baffle filters unless your restaurant employees have tested for and obtained a Certificate of Fitness from the NYFD. A.E.C.E. Certified Employees can provide this service via filter exchange programs which are becoming the norm in the restaurant industry.
· Every exhaust system shall be cleaned every quarter.
· Fully compliant systems will receive a white sticker with black lettering on the hood.
· Systems that are not fully compliant will receive a yellow sticker with black lettering.
· Cleaning and operating instructions and a schematic drawing or sketch of the cooking exhaust system must be permanently posted in a picture frame or glass at a suitable entrance to the cooking area.
· Exhaust fans shall not operate without all baffle filters in place.
· Vertical risers over 3 stories in height must be cleaned 2 times per year by a person and company holding a Certificate of Fitness.
· Deep-fat fryers shall be equipped with high limit temp. controls. The controls shall be replaced every 3 years with a new or rebuilt unit that is certified to operate at not more than 475 degrees Fahrenheit.
· After service reports shall be made available to the restaurant (kitchen) owner, or their designate, within 72 hours.
· Any items judged by the NYFD to be “high safety importance” (outlined below), shall be reported immediately to the NYFD.
· Baffle filters shall be cleaned monthly by a trained employee of the restaurant/kitchen or a licensed kitchen exhaust cleaning company. That person must hold a valid Certificate of Fitness, issued by the NYFD which means that you can no longer clean your own baffle filters unless your restaurant employees have tested for and obtained a Certificate of Fitness from the NYFD. A.E.C.E. Certified Employees can provide this service via filter exchange programs which are becoming the norm in the restaurant industry.
· Every exhaust system shall be cleaned every quarter.
· Fully compliant systems will receive a white sticker with black lettering on the hood.
· Systems that are not fully compliant will receive a yellow sticker with black lettering.
· Cleaning and operating instructions and a schematic drawing or sketch of the cooking exhaust system must be permanently posted in a picture frame or glass at a suitable entrance to the cooking area.
· Exhaust fans shall not operate without all baffle filters in place.
· Vertical risers over 3 stories in height must be cleaned 2 times per year by a person and company holding a Certificate of Fitness.
· Deep-fat fryers shall be equipped with high limit temp. controls. The controls shall be replaced every 3 years with a new or rebuilt unit that is certified to operate at not more than 475 degrees Fahrenheit.
