NFPA 96 Explained: Keep Your Kitchen Fire Code Compliant
What is NFPA 96?
NFPA96 is the National Fire Protection Association's standard for the ventilation control and fire protection of commercial cooking operations. It establishes the minimum requirements for the design, installation, operation, inspection, and
maintenance of commercial kitchen exhaust systems to reduce the risk of fire.
​
As cooking appliances are used, grease-laden vapors are released and can accumulate inside hoods, ducts, fans, and other components of the exhaust system. Over time, this buildup becomes a significant fire hazard. NFPA 96 provides guidance on how frequently systems should be cleaned, which components require attention, and who is qualified to perform the work.
​
Key excerpts from NFPA 96 include:
-
Section 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.” -
Section 11.6.2:
“Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants prior to surfaces becoming heavily contaminated with grease or oily sludge.”
​
At ProMasters Hood & Vent, our certified technicians follow NFPA 96 protocols to ensure your kitchen exhaust system remains safe, code-compliant, and fire-risk-free.
Why NFPA 96 Compliance Matters
According to the U.S. Fire Administration, between 2011 and 2013, 63.5% of all reported restaurant fires were caused by cooking. A significant number of these fires were directly linked to grease accumulation inside improperly maintained exhaust systems.
​
Grease deposits inside hoods, ducts, and fans can ignite during regular cooking operations, allowing fire to rapidly spread throughout the entire system. This not only puts lives at risk but can result in catastrophic damage to your property. Regular professional cleaning as outlined in NFPA 96 is critical to reducing these risks and maintaining a safe cooking environment.
Cleaning Frequency Requirements
The frequency of required cleanings depends on the volume and type of cooking your establishment performs. NFPA 96 Table 11.4 provides a guideline for the minimum recommended cleaning intervals.
​
At ProMasters, we can help assess your kitchen’s specific needs and establish a cleaning schedule that ensures compliance with NFPA 96 and keeps your operations running safely.
​​​​​​​​​​​​​​​​​
​