NFPA 96, in plain English
NFPA 96 is the National Fire Protection Association's standard for ventilation control and fire protection of commercial cooking operations. Most U.S. fire codes adopt it, which is why inspectors and hood cleaners refer to it.
What it covers
- The exhaust hood, grease filters, ductwork and exhaust fan
- Inspection for grease buildup on a schedule tied to cooking volume
- Cleaning contaminated parts of the system to bare metal
- Access panels so the whole duct can be cleaned
- Fire suppression for cooking appliances (with related standards such as NFPA 17A)
The inspection schedule
| Cooking | Inspection |
|---|---|
| Solid fuel cooking (wood, charcoal) | Monthly |
| High volume (24-hour cooking, charbroiling, wok cooking) | Quarterly |
| Moderate volume (typical restaurant cooking) | Every 6 months |
| Low volume (churches, day camps, seasonal businesses, senior centers) | Annually |
Who's qualified
NFPA 96 calls for inspection and cleaning by properly trained, qualified and certified people acceptable to the authority having jurisdiction. Ask any company what training or certification their technicians hold.
Local rules can differ
Jurisdictions adopt specific editions of NFPA 96, sometimes with changes. Your local fire marshal or authority having jurisdiction (AHJ) decides what applies to your kitchen — check with them and your insurer.
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