The National Fire Protection Association (NFPA) was established by a group of insurance companies in 1896. The group researches fire safety and establishes codes for the regulation of fire safety standards across the United States. They are the agency responsible for ensuring the proper rules are in place for businesses to operate in such a way that ensures the safety of their customers, employees, property, and community.
NFPA 96 is the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operation.
This standard provides preventative and operative fire and safety requirements for commercial kitchen exhaust systems. It is meant to decrease the potential fire hazard of commercial cooking operations. One way this standard does so is by requiring the routine maintenance cleaning needed in kitchen exhaust systems in order to mitigate fire risk.
11.6.1 Upon inspection, if the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained, qualified, and certified company or person (s) acceptable to the authority having jurisdiction.
The authority having jurisdiction code 11.6.1 references is the local fire department. This requires all commercial cooking operations to have their kitchen exhaust system to be cleaned properly. The question then becomes how often, which is also addressed by NFPA 96. This regular cleaning maintenance schedule required by the National Fire Protection Association is the reason why this service is able to generate recurring revenue.