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.
IKECA Member #76716495 · CESI #200771 · CECS #200452 · Scheduling from October 5, 2026
An Institutional Kitchen, One System
| Institutional kitchen cook line | $500 |
| One system, one visit | $500 |
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 operator 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
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.
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.
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.
$500 per year if you renew it after an inspection.