Every Hood on Campus, Inspected on One Visit
Dining hall cook line and grill station, student union food court cook lines — an independent NFPA 96 inspection covers every hood on the same visit, with one report per kitchen and one schedule for the campus.
IKECA Member #76716495 · CESI #200771 · CECS #200452 · Scheduling from October 5, 2026
A Campus, Four Systems
| Main dining hall cook line | $500 |
| Main dining hall grill station | $250 |
| Student union food court cook line 1 | $250 |
| Student union food court cook line 2 | $250 |
| Four systems, one visit | $1,250 |
Four Hoods, Several Different Intervals
The main dining hall cook line fires three meals a day, every day the residence halls are open. NFPA 96 Table 12.4 sets the interval by what each cook line actually cooks, not by the building — so one campus can legitimately hold several different schedules at once.
Dining Hall Cook Line
Three meals a day, every day the residence halls are open. The heaviest grease load on campus and usually the shortest interval.
Dining Hall Grill Station
Made-to-order grilling at meal periods, on its own hood and its own schedule.
Food Court Cook Line 1
One concept under its own hood, on the union’s retail hours. Inspected and recorded on its own, whoever operates it.
Food Court Cook Line 2
A second concept under a second hood, on its own schedule. Inspected and recorded on its own, whoever operates it.
The Part Nobody Looks At
Campus exhaust systems are long and old. Dining halls in decades-old residence buildings run ductwork through walls and up multiple floors to rooftop fans that facilities staff rarely see between cleanings, and the highest-volume kitchen on campus — a three-meal residential hall — is often the one on the least-attended schedule because it is treated as routine. Athletic concessions are the opposite risk: intense, infrequent, forgotten. When a different local contractor handles each building, the campus has no single view of which duct was cleaned when, and the gaps hide in the buildings nobody thinks of as kitchens.
How Often NFPA 96 Requires Inspection
NFPA 96 sets frequency in Table 12.4 by cooking volume and equipment type. A three-meal residential dining hall needs cleaning far more often than a game-day concession stand or a seasonal catering kitchen. The correct answer is per kitchen, not per campus — which is why the inspection covers every kitchen on campus and sets an interval for each, rather than putting the whole institution on one blanket schedule that over-cleans a union café and neglects a dining hall.
What the Inspection Covers
Each hood, duct run and exhaust fan is inspected against NFPA 96 in five parts, and every inspection includes the Fire-5 Tag Verification. Cooking appliances are not inspected.
- Accessibility for Cleaning
- Listed Systems and Controls
- Exhaust Fans
- Reporting and Records
The Fire-5 Tag Verification
We verify the posted tag and service record for all five fire safety systems over every cooking line on campus, and report which are current.
One Standard, Every Campus
University systems rarely have every campus in one city. Inspection is available statewide, scheduled by region, and every report comes back in the same format, filed by campus.
One Visit Per Campus
Every hood on campus on the same visit, scheduled around the academic calendar and meal periods.
Campuses Grouped by Region
One price wherever we come to you, and we group nearby campuses onto the same visit.
One File, Every Reviewer
One format, filed by campus, ready for a fire marshal, EH&S, a carrier or a board.
NFPA 96 Trusted Advisor, All Year
The retainer stands on its own — no inspection required. EH&S asks a question, a carrier asks for records, a fire marshal leaves a notice: those get answered by email and phone all year, with no site visit.
$500 per year if you renew it after an inspection.