Directory · Philadelphia
Philadelphia commercial kitchen hood cleaning
Research index for operators. Public rules we found, how to vet a cleaner, open listing slots. Not a ranked vendor list.
Two tracks: Fire Code exhaust cleaning and L&I suppression certification
- Philadelphia Fire Code (2018 IFC-based) §607: commercial cooking systems are operated and maintained under §607.3. Hoods, grease-removal devices, fans, ducts, and other appurtenances are inspected on the Table 607.3.3.1 schedule by qualified individuals. If grease has accumulated, components are cleaned in accordance with ANSI/IKECA C10. Records and a service tag are required after each inspection or cleaning.
- L&I Special Hazard / Range Hood annual certification: property owners must have special hazard (range hood) fire-extinguishing systems inspected and certified annually by a fire suppression systems worker (standard, specialty, or kitchen fire extinguishing system license) employed by a fire suppression system contractor. Certifications are kept on site (form text: three years) and submitted through eCLIPSE. Failures not corrected within 45 days trigger a deficiency notice to L&I.
- Contacts: L&I fire-safety system certs — firesafetysystemcerts@phila.gov; city help line 311 / (215) 686-8686.
- These are different jobs. Grease cleaning cadence follows Table 607.3.3.1. Suppression ITM and the annual L&I Range Hood certification follow the fire-protection contractor path. See suppression vs hood cleaning.
Inspection intervals (Fire Code Table 607.3.3.1)
| Type of cooking operations | Frequency of inspection |
|---|---|
| High-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking | 3 months |
| Low-volume cooking operations such as places of religious worship, seasonal businesses, and senior centers | 12 months |
| Cooking operations utilizing solid fuel-burning cooking appliances | 1 month |
| All other cooking operations | 6 months |
- §607.3.1 — ventilation runs at the required rate; grease filters listed and labeled to UL 1046 stay in place when equipment under the hood is used.
- §607.3.3.2 — grease found on inspection → clean per ANSI/IKECA C10.
- §607.3.3.3 / §607.3.3.3.1 — inspection and cleaning records; conspicuous tag with provider name, address, phone, and service date (prior tags covered or removed).
- §607.3.4 — automatic extinguishing systems protecting commercial cooking are serviced as required in §904.12.5 (separate from grease cleaning).
- Changed the menu? Interval follows cooking type. See changing your menu or equipment.
What the Range Hood certification checklist asks
L&I’s Special Hazard Systems Annual Certification form (Range Hood track) includes items such as:
- System in service with no impairments; all appliances protected
- Nozzles and piping unobstructed; manual releases clear and in good repair
- Gas and electric heat shutoffs operational
- Agent / expellant levels in range; cylinders within hydro test period
- “Were filters, hood and duct clean?”
- Exhaust system in service; building fire-alarm interconnection if provided
- New or replaced appliances in the past year — extinguishing systems compliant with UL 300
Stationary food business plan review packets cite NFPA 96 for kitchen ventilation design. Mechanical permits for commercial kitchen exhaust must address IMC 507/508 and IECC kitchen exhaust provisions (UL 710 listing when required; makeup air into the hood cavity limited; air-balance documentation). See L&I FAQ PB_001 (2021 codes).
How to pick a cleaner in Philadelphia
- Ask for written inspection/cleaning reports that match Table 607.3.3.1 and ANSI/IKECA C10 language
- Confirm the person who files the L&I Range Hood certification holds the right L&I suppression worker license — that is often a different company from the grease cleaner
- Certificate of insurance before they arrive
- Photo report: plenum, ducts, rooftop fan — not only the canopy
- Full-system vs canopy wipe in writing; inaccessible areas listed
- Tag left on the hood with company, phone, and service date
Three separate jobs in a Philadelphia kitchen
| Job | Rule we found | Proof |
|---|---|---|
| Hood, duct, and fan inspection and cleaning | Fire Code Table 607.3.3.1 + IKECA C10 when grease found | On-site records + service tag |
| Hood suppression ITM + L&I annual Range Hood cert | Licensed fire suppression contractor; eCLIPSE submission; 45-day deficiency clock | Annual certification on site (3 years); eCLIPSE filing |
| Grease trap / interceptor | Water / sewer FOG rules — not Fire Code §607 | Pump manifests (confirm PWD / your interceptor permit). City pumping interval on this page: Unknown |
Hood wash still drains toward the interceptor. See chemical runoff.
Open listing slots
Unverified until docs in — Slot 1
Unverified until docs in — Slot 2
Unverified until docs in — Slot 3
Unverified until docs in — Slot 4
We do not invent vendors. Listing here requires docs sent through our contact form.
Sources
- Philadelphia Fire Code — Chapter 6 (UpCodes) (§607 Commercial Kitchen Hoods; Table 607.3.3.1; IKECA C10; tags)
- L&I — Fire protection certifications (annual special hazard; licensed contractors; 45-day deficiency; eCLIPSE)
- L&I — Special Hazard Systems Annual Certification form (PDF) (Range Hood checklist incl. filters/hood/duct clean)
- L&I — Submit certification in eCLIPSE (PDF)
- L&I — Plan review for stationary food businesses (PDF) (NFPA 96 cite for kitchen ventilation)
- L&I FAQ PB_001 — Commercial kitchen exhaust (IMC 507/508 / IECC)
Related guides
- How often to inspect
- Full-system vs canopy wipe
- What your report must show
- Fusible links and detection devices
- What a reinspection notice usually cites
- Quote checklist
- New York · Boston · Detroit
Request a listing: company, metro, certs, insurance, service area, photo-report policy.