Every Hood Across the Group, Inspected to One Standard
One cook line or several at every location — an independent NFPA 96 inspection covers every hood at each restaurant, with one report per location and one schedule for the group.
IKECA Member #76716495 · CESI #200771 · CECS #200452 · Scheduling from October 5, 2026
A Restaurant Group, Three Locations
| Restaurant A cook line | $500 |
| Restaurant B cook line | $500 |
| Restaurant C cook line | $500 |
| Three systems across three restaurants, one trip | $1,500 |
Three Locations, Different Intervals
A group runs one brand across locations that do not cook the same. A high-volume location, a late-night location and a lighter menu each load their hoods differently. NFPA 96 Table 12.4 sets the interval by what each cook line actually cooks, not by the brand — so one group can legitimately hold different schedules at once.
Restaurant A Cook Line
The busiest location in the group. The heaviest grease load and usually the shortest interval.
Restaurant B Cook Line
Longer hours and a late-night menu. More cooking time on the same hood, on its own schedule.
Restaurant C Cook Line
A lighter menu at a smaller location. Usually the longest interval in the group.
The Part Nobody Looks At
The cook line is the obvious risk; the inconsistency is the hidden one. A char-broiler or wok line loads grease fast, and every location in a group has its own version — but when each restaurant is cleaned by a different vendor on a different schedule, the group has no single view of which duct was serviced when. The location that gets missed is the one whose local contractor quietly fell behind, and nobody at the group level knew until a fire marshal or an insurer asked. A group is only as compliant as its least-attended location.
How Often NFPA 96 Requires Inspection
NFPA 96 sets frequency in Table 12.4 by cooking volume and equipment type. A high-volume char-broiler or wok line sits near the top of that table; a lighter menu runs less often. The correct answer is per kitchen, by what it cooks — which is why the inspection covers every location in the group and sets an interval for each, rather than putting different menus in different cities on one blanket schedule.
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 each location, and report which are current.
One Standard, Every Location
Restaurant groups rarely have every location in one city. Inspection is available statewide, scheduled by region, and every report comes back in the same format, filed by location.
One Visit Per Location
Every hood at the location on the same visit, scheduled around service.
Locations Grouped by Region
One price wherever we come to you, and we group nearby locations onto the same visit.
One File, Every Reviewer
One format, filed by location, ready for a fire marshal, a carrier, a landlord or a franchisor.
NFPA 96 Trusted Advisor, All Year
The retainer stands on its own — no inspection required. A franchisor 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.