Kitchen Exhaust Duct Cleaning Maintenance

Maintenance Information

The Office of the State Fire Marshal has established criteria of conditions for Kitchen Exhaust System Inspectors & Cleaners (KES) who wish to perform work in the State of Utah. These conditions are in keeping with the guidelines established by the State Legislature in the Utah State Administrative Rule R-710.7. These criteria are required for automatic fire suppression systems work and include service, inspection, and cleaning of commercial cooking hoods and ventilation systems.

Mandatory Maintenance Intervals

Maintenance is required by law every six months, but the specific volume of cooking may require more frequent service:

  • Monthly: Systems serving solid fuel cooking operations.

  • Quarterly: High-volume operations (e.g., 24-hour cooking, charbroiling, or wok cooking).

  • Semiannually: Systems serving moderate-volume cooking operations.

  • Annually: Low-volume operations (e.g., churches, day camps, or senior centers).

The "Bare Metal" Cleaning Standard

The industry standard for compliance is "bare metal clean" throughout the entire system.

  • Scope: Cleaning must include the floor, backsplash, appliances, hood, plenum, ducts, fans, fan housing, and roof discharge areas.

  • Personnel: Inspection and cleaning must be conducted by a properly trained, qualified, and certified company or person(s) authorized by the State or Local Fire Marshal.

  • Duct Access: Systems must have access panels installed no more than 20 feet apart, or 10 feet apart at changes of direction.

Post-Service Documentation for Owners

Upon completion, owners must receive these four items to verify compliance:

  1. Completion/Deficiency Report: Detailing any areas not cleaned or existing system problems.

  2. Photographic Evidence: Before and after photos showing the entire system from floor to roof.

  3. Detailed Invoice: Itemizing the work accomplished and the final contract price.

  4. Conspicuous Label: Placed on the hood with technician details and service dates.

Service Label Specifications - Physical Requirements

The service sticker is provided by the licensee/contractor and must meet these minimum qualifications:

  • Dimensions: Exactly 5.5 inches by 4.5 inches.

  • Color: Any color except RED with contrasting text.

  • Material: Writeable, heat-resistant, self-destructing material with self-sticking adhesive.

  • Placement: Placed conspicuously on the hood in the immediate vicinity of the suppression system tag.

Pre-Printed Content Requirements

The label must be pre-printed with the following verbatim information:

  • Mandatory Notice: "DO NOT REMOVE BY ORDER OF THE STATE FIRE MARSHAL".

  • Company Information: Full address and a 24-hour emergency service contact phone number.

  • Licensing: Fire Marshal’s Seal of Registration and the Concern License ("K") number.

Technician Completion Fields

When service is performed, the following must be clearly filled out or punched:

  • Date of Service: Full date (year, month, and day).

  • Service Type: Clearly indicating if the system was "Inspected" or "Cleaned".

  • Next Service Due: Must be clearly hand-punched into the label (interval not to exceed five years).

  • Technician Identity: Printed name, original signature, and Certificate of Registration "KEE" number.

For additional information on the Kitchen Exhaust Cleaning & Inspection Program, contact Russ Sneddon, Deputy State Fire Marshal, 385-434-9609 or [email protected].