National Fire Protection Association
The National Fire Protection Association (NFPA) is a non-profit organization dedicated to promoting fire safety and reducing the risk of fire and other hazards. Founded in 1896, the NFPA creates and advocates for fire safety codes and standards used by fire departments, building designers, engineers, insurance representatives, and other stakeholders. The organization's codes and standards cover a wide range of topics related to fire safety, including fire prevention, building design, electrical systems, and emergency response. Additionally, the NFPA offers training, research, and education programs to help individuals and organizations improve their understanding of fire safety and prevent fires from occurring.
NFPA 96
Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
NFPA 96 is a standard developed by the National Fire Protection Association (NFPA) that provides guidelines for the safe operation and maintenance of commercial cooking operations. The standard covers everything from the design and installation of kitchen exhaust systems to the cleaning and maintenance of cooking equipment. It is essential to follow NFPA 96 guidelines to prevent the buildup of grease and other combustible materials in kitchen exhaust systems, which can lead to fires. Compliance with NFPA 96 is required by many building codes and insurance policies, and failure to comply can result in fines or legal liability in the event of a fire.
The National Fire Protection Association regulations are specifically designed to limit the life safety concerns and fire hazards associated with commercial cooking equipment and rooftop grease containment*. At Averus, we take all the necessary steps to comply with these codes on your behalf. Along the way, we act as your consultant to make the process as smooth as possible.
NFPA 96 | 2021 Edition
Chapter 6 Grease Removal Devices in Hoods
6.2.3 Grease Filters
6.2.3.3 Grease filters shall be of rigid construction that will not distort or crush under normal operation, handling, and cleaning conditions.
Chapter 7 Exhaust Duct Systems
7.3 Openings
7.3.1 Openings shall be provided at the sides or at the top of the duct, whichever is more accessible, and at changes of direction.
7.3.8 Exhaust fans with ductwork connected to both sides shall have access for cleaning and inspection within 3 ft of each side of the fan.
7.4 Openings in Ducts. All openings shall comply with the requirements of this section.
7.4.1.1 On horizontal ducts, at least one 20 in. x 20 in. opening shall be provided for personnel entry.
7.8.2 Rooftop Terminations
7.8.2.1 Rooftop terminations shall be arranged with or provided with the following:
(4) The ability to drain grease out of any traps or low points formed in the fan or duct near the termination of the system into a collection container that is noncombustible, closed, rainproof, and structurally sound for the service to which it is applied and that will not sustain combustion
(5) A grease collection device that is applied to exhaust systems that does not inhibit the performance of any fan
(8) A hinged upblast fan supplied with flexible weatherproof electrical cable and service hold-open retainer to permit inspection and cleaning that is listed for commercial cooking equipment...
Chapter 8 Air Movement
8.1 Exhaust Fans For Commercial Operations
8.1.6 Openings for Cleaning, Servicing, and Inspection
8.1.6.1 Openings for cleaning, servicing, and inspection shall conform to the requirements of 7.3.8.
8.1.2* Upblast Exhaust Fans.
8.1.2.1 Upblast fans with motors surrounded by the airstream shall be hinged and supplied with flexible weatherproof electrical cable and service hold-open retainers.
Chapter 12 Procedures for the Use, Inspection, Testing, and Maintenance of Equipment
12.6 Cleaning of Exhaust Systems
12.6.1* If, upon inspection, 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 person(s) acceptable to the authority having jurisdiction.
12.6.1.1 A measurement system of deposition shall be established to trigger a need to clean when the exhaust system is inspected at the frequencies in Table 12.4.
12.6.1.1.1 Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants to a minimum of 0.002 in.
12.6.1.1.3 Where a measured depth of 0.078 in. is observed, the surfaces shall be cleaned in accordance with 12.6.1.
Table 12.4 Schedule of Inspection for Grease Buildup
| Systems serving solid fuel cooking operations | Monthly |
| *Systems serving high-volume cooking operations | Quarterly |
| Systems serving moderate-volume cooking operations | Semiannually |
| †Systems serving low-volume cooking operations | Annually |
*High-volume cooking operations include 24-hour cooking, charbroiling, and wok cooking.
†Low-volume cooking operations include churches, day camps, seasonal businesses, and senior centers.
* Reprinted with permission from NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations ©2021, National Fire Protection Association, Quincy, MA 02269. The reprinted material is not the complete and official position of the National Fire Protection Association, on the referenced subject which is represented only by the standard in its entirety.
Ready to Get Started?
Contact us today to get a quote for commercial kitchen hood cleaning!