{"id":2543,"date":"2025-12-12T13:47:14","date_gmt":"2025-12-12T13:47:14","guid":{"rendered":"https:\/\/kitchenguard.com\/fw\/?p=2543"},"modified":"2026-04-27T10:57:30","modified_gmt":"2026-04-27T10:57:30","slug":"nfpa-96-hood-cleaning-schedule-how-often-must-connecticut-and-ny-restaurants-clean","status":"publish","type":"post","link":"https:\/\/kitchenguard.com\/fw\/nfpa-96-hood-cleaning-schedule-how-often-must-connecticut-and-ny-restaurants-clean\/","title":{"rendered":"NFPA 96 Hood Cleaning Schedule for CT & NY Restaurants"},"content":{"rendered":"
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Commercial kitchen fires are not rare outliers. In fact, restaurant kitchens remain one of the most frequent commercial fire locations in the United States. Analysis by The National Fire Protection Association (NFPA) indicates that thousands of fires occur in eating and drinking establishments every year, with recent summaries showing nearly 15,000 restaurant fires annually between 2018 and 2022<\/a>. <\/p>\n\n\n\n

Cooking equipment continues to dominate these incidents, accounting for around 60 percent<\/a> of all reported restaurant fires. More detailed breakdowns in the same show a consistent pattern over time: \u201cfailure to clean\u201d grease from hoods, ducts, and exhaust systems is a contributing factor in roughly 20-25 percent of restaurant fires. <\/p>\n\n\n\n

FDNY\u2019s Restaurant Fire Safety Guide (2024)<\/a> reinforces the same conclusion for New York City operators, stating that nearly a quarter of restaurant fires involve inadequate cleaning of grease-laden exhaust components and other contaminants generated during commercial cooking.<\/p>\n\n\n\n

Industry safety groups studying loss trends report even higher shares in some contexts. The IKECA<\/a> Journal notes that \u201cnearly one-third of all restaurant fires are caused by grease buildup in kitchen exhaust systems.\u201d While this interpretation extends beyond NFPA\u2019s contributing-factor tables, it reflects what inspectors and fire-protection contractors see in the field: Uncontrolled grease in the hood and duct is the single most persistent and preventable ignition pathway in commercial kitchens.<\/p>\n\n\n\n

Taken together, these data points give restaurant owners a clear, evidence-based message: A significant share, roughly one in four, and possibly one in three, of all <\/strong>restaurant fires<\/strong> can be tied to grease accumulation and inadequate hood and duct cleaning.<\/strong><\/p>\n\n\n

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