Institutional Kitchens
Every Hood in the Institution, Inspected on One Visit
Corrections, corporate and campus dining, government cafeterias, central commissaries — an independent NFPA 96 inspection covers every hood at the site on the same visit, planned around the access and security the site requires.
Schedule an InspectionCall (209) 318-2737Prefer to text? (209) 553-4297
- IKECA Member Company
- Certified Exhaust System Inspector (CESI) #200771
- Certified Exhaust Cleaning Specialist (CECS) #200452
- Full System: Hood, Duct & Fan
- Report on Every Inspection
Kitchen Exhaust Inspection
$500 first system · $250 each additional · One visit covers the site
- Accessibility for Cleaning
- Listed Systems and Controls
- Exhaust Fans
- Reporting and Records
Every hooded kitchen in the facility, on one visit.
An Institutional Kitchen, One System
What one inspection visit costs.
| Institutional kitchen cook line | $500 |
| One system, one visit | $500 |
The kitchen gets its own report, its own findings and its own NFPA 96 interval.
IKECA Member #76716495 · CESI #200771 · CECS #200452 · Scheduling from October 5, 2026
Institutional Kitchens We Inspect
Every institutional kitchen feeds a fixed population at scale, with no closed day. The kind of institution changes the access and the schedule, not the standard — NFPA 96 Table 12.4 sets the interval by what each cook line actually cooks, not by the building.
Corrections Cook Line
High, steady volume behind controlled access. Inspected in the windows the facility allows.
Corporate and Campus Dining Cook Line
Weekday meal periods at scale. Inspected around service, on its own interval.
Government Cafeteria Cook Line
A fixed population on a fixed schedule. The interval follows what the line cooks, not the building.
Commissary Cook Line
Production for downstream sites, often around the clock. Usually the heaviest load and the shortest interval.
The Part Nobody Looks At
Scale and access are the twin problems. A commissary or corrections kitchen produces at a volume that loads ducts fast, and the very things that make these sites secure — controlled access, fixed schedules, limited windows — make the rooftop fans and long duct runs harder to reach and easier to defer. When one owner or manager runs many such kitchens, a single overlooked standard means the same untended duct repeated across every site. High volume plus hard access is exactly the profile where a system slides past its interval unnoticed.
How Often NFPA 96 Requires Inspection
NFPA 96 sets frequency in Table 12.4 by cooking volume and equipment type. A high-volume corrections or commissary kitchen sits near the top of that table; a low-volume break-room or satellite kitchen runs less often. The correct answer is per kitchen, not per site — which is why the inspection covers every kitchen and sets an interval for each, planned around the access and continuity the institution requires.
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
Included in Every Inspection
The Fire-5 Tag Verification
We verify the posted tag and service record for all five fire safety systems over every cooking line at the site, and report which are current.
- Hood Cleaning
- Fire Suppression
- Fire Sprinkler
- Fire Extinguishers
- Fire Alarm
One Standard, Every Site
Institutions rarely have every kitchen in one place. Inspection is available statewide, scheduled by region, and every report comes back in the same format, filed by site.
One Visit Per Site
Every hood at the site on the same visit, scheduled into the access windows the site allows.
Sites Grouped by Region
One price wherever we come to you, and we group nearby sites onto the same visit.
One File, Every Reviewer
One format, filed by site, ready for a fire marshal, facilities, an auditor or a carrier.
The Priority Service Plan
Kitchens on the plan get the Inspection Day Guarantee: on schedule and cited for grease on a part we were responsible to clean, we correct it at no charge and pay the re-inspection fee.
NFPA 96 Trusted Advisor, All Year
The retainer stands on its own — no inspection required. An auditor 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.
$750 per year — on its own, no inspection needed
$500 per year if you renew it after an inspection.
Institutional Inspection Questions
What does it cost to inspect an institutional kitchen?
$500 for the first system at the property and $250 for each additional system there. A kitchen with one system is $500, covered on one visit.
What counts as an institutional kitchen?
Corrections, corporate and campus dining, government cafeterias, and central commissaries — any kitchen that feeds a fixed population at scale. Each hood is inspected against NFPA 96 and given its own interval.
Can you work within our access and security requirements?
Yes. The inspection is a walk of the systems with an inspection camera, scheduled around the access windows, security requirements and production schedule the site sets.
Who are we documenting for?
Your local fire marshal, your facilities team, your auditors, and your insurance carrier. One report per kitchen serves all of them.
Do I have to buy a cleaning?
No. The inspection is sold on its own. If the report shows cleaning is required, the report is yours to act on with any hood cleaning company.
Can you cover sites in other cities?
Yes. Inspection is available statewide, scheduled by region, at one price wherever we come to you. We group nearby sites onto the same visit.
Can we buy the Trusted Advisor retainer without an inspection?
Yes. The retainer is $750 a year on its own — no inspection required. It drops to $500 a year only if you renew it after an inspection.
Know Where Every Hood at the Site Stands
$500 first system · $250 each additional · One visit covers the site