Every Hood in the Store, Inspected on One Visit
The deli cook line and the bakery cook line — an independent NFPA 96 inspection covers every hood in the store on the same visit, with one report per kitchen and one schedule for the store.
IKECA Member #76716495 · CESI #200771 · CECS #200452 · Scheduling from October 5, 2026
A Grocery Store, Two Systems
| Deli cook line | $500 |
| Bakery cook line | $250 |
| Two systems, one visit | $750 |
Two Hoods, Different Intervals
The deli cook line runs rotisserie and fried programs from open to close. The bakery cook line runs a lighter load. NFPA 96 Table 12.4 sets the interval by what each cook line actually cooks, not by the building — so one store can legitimately hold different schedules at once.
Deli Cook Line
Rotisserie and fried programs, open to close, every day. The heaviest grease load in the store and usually the shortest interval.
Bakery Cook Line
A lighter load on its own hood. Usually the longer interval in the store.
The Part Nobody Looks At
Rotisserie and fried-chicken programs are the exposure. Rotisserie fat is heavy and continuous, and the ducting behind a prepared-foods department often runs a long way to a rooftop fan shared across the back of the store. Because grocery leadership thinks in terms of stores rather than kitchens, exhaust cleaning falls between facilities and store operations, and a chain can carry the same untended rotisserie duct in fifty stores at once. The store that reads as "just a deli" is frequently carrying more grease than the sit-down restaurant next door.
How Often NFPA 96 Requires Inspection
NFPA 96 sets frequency in Table 12.4 by cooking volume and equipment type. A continuous rotisserie or fried-chicken program sits high on that table; a bakery or a low-volume deli runs less often. The correct answer is per cook line, not per store — which is why the inspection covers every kitchen in the store and sets an interval for each, so the rotisserie is cleaned on the cadence it needs rather than the one a store-wide schedule allows.
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 in the store, and report which are current.
One Standard, Every Store
Grocery chains rarely have every store in one city. Inspection is available statewide, scheduled by region, and every report comes back in the same format, filed by store.
One Visit Per Store
Every hood in the store on the same visit, scheduled around deli and bakery production.
Stores Grouped by Region
One price wherever we come to you, and we group nearby stores onto the same visit.
One File, Every Reviewer
One format, filed by store, ready for a fire marshal, a carrier, a landlord or corporate.
NFPA 96 Trusted Advisor, All Year
The retainer stands on its own — no inspection required. Corporate 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.