Notes on compliance
Short, practical pieces on kitchen exhaust compliance for Houston operators. No filler, and nothing you need a code book to follow.
The first articles are being written now. Here is what is coming, and the signup below sends each one to you as it goes up.
Cook volume and fuel type set your cycle, and plenty of owners have been quoted the wrong one for years. All four tiers explained in plain language, with the questions to ask yourself.
Being written nowThe order a kitchen inspection usually runs in, the paperwork worth having ready on the wall, and the handful of findings that turn into a written citation.
Being written nowWhich line items matter, which vague ones hide a canopy-only clean, and the three questions that tell you whether a crew is going up on the roof at all.
Being written nowIt is rarely the canopy. A walk through the parts of an exhaust system that collect the most grease and get cleaned the least.
Being written nowHow overnight and early-morning service works in practice, what we need from your team, and how long a typical single-hood system takes.
Being written nowHinge kits, grease containment and what we find on the first visit to a system that has only ever had the canopy wiped down.
Being written nowThe NFPA 96 guide covers the intervals and the inspection-versus-cleaning distinction right now.