NFPA 96 Standards

Responsibility

Per NFPA 96, Section 4.1.5:
“The responsibility for inspection, maintenance, and cleanliness of the ventilation control and fire protection of the commercial cooking operations shall ultimately be that of the owner of the system, provided that this responsibility has not been transferred in written form to a management company, tenant, or other party.”

Scope of NFPA 96

1.1.1 – The minimum fire safety requirements (preventive and operative) relate to the design, installation, operation, inspection, and maintenance of all public and private cooking operations.

1.1.2 – This NFPA 96 standard shall apply to residential cooking equipment used for commercial cooking operations.

1.1.3 – This standard shall not apply to cooking equipment located in a single dwelling unit.

6.1 – Grease Removal Devices

6.1.1 – Listed grease filters, listed baffles, or other listed grease removal devices for use with commercial cooking equipment shall be provided.

6.1.2 – Listed grease filters and grease removal devices that are removable but not an integral component of a specific listed exhaust hood shall be listed in accordance with UL 1046.

6.1.3 – Mesh filters shall not be used unless evaluated as an integral part of a listed exhaust hood or listed in conjunction with a primary filter in accordance with UL 1046.

6.2.3.1 – Grease filters shall be listed and constructed of steel or listed equivalent material.

6.2.3.2 – Grease filters shall be of rigid construction that will not distort or crush under normal operation, handling, and cleaning conditions.

6.2.3.3 – Grease filters shall be arranged so that all exhaust air passes through the grease filters.

6.2.3.4 – Grease filters shall be easily accessible and removable for cleaning.

6.2.3.5 – Grease filters shall be installed at an angle not less than 45 degrees from the horizontal.

Solid Fuel Cooking Systems & Spark Arrestor Filters

If you are cooking with solid fuel such as wood or charcoal, you are required to use Spark Arrestor hood filters. These are easy to identify by their diamond-pattern grate. If your solid-fuel-burning kitchen does not have these filters, Kitchen Guard can help.

15.5.1 – Grease removal devices shall be constructed of steel or stainless steel or be approved for solid fuel cooking.

15.5.2 – If airborne sparks and embers can be generated by the solid fuel cooking operation, spark arrestor devices shall be used prior to the grease removal device to minimize the entrance of sparks and embers into the grease removal device, hood, and duct system.

15.5.3 – Filters shall be a minimum of 4 feet (1.2 m) above the appliance cooking surface.

Fan Hinges

Exhaust fans must have a hinge with a “hold open” retainer installed. If your system doesn’t, Kitchen Guard can help.

7.8.2.1 – Rooftop terminations shall be arranged or provided with the following:

(8) A hinged upblast fan supplied with flexible weatherproof electrical cable and a service hold-open retainer to permit inspection and cleaning, listed for commercial cooking equipment.

8.1.2.1 – Approved upblast fans with motors surrounded by the airstream shall be hinged, supplied with flexible weatherproof electrical cable and service hold-open retainers, and listed for this use.

9.2.1 – Wiring systems of any type shall not be installed in ducts.

Rooftop Grease Containment

Exhaust fans located on rooftops are required to have a grease containment system installed. Without it, grease accumulation can cause roof fires or structural damage.

7.8.2 – Rooftop Terminations

7.8.2.1 – Rooftop terminations shall be arranged or provided with the following:

(4) The ability to drain grease from any traps or low points into a noncombustible, closed, rainproof, structurally sound collection container that will not sustain combustion.

(5) A grease collection device that does not inhibit fan performance.

(6) Listed grease collection systems that meet the requirements of 7.8.2.1(4) and 7.8.2.1(5).

8.1.2.3 – Upblast fans shall have a drain directed to a readily accessible and visible grease receptacle not exceeding 1 gallon (3.8 L).

NFPA 96 Hood Cleaning Frequency

All commercial kitchen exhaust systems must be cleaned at the following frequencies to maintain compliance and reduce fire risk:

Monthly: Systems serving solid fuel (wood, charcoal, coal, wood pellets) cooking operations.

Quarterly: Systems serving high-volume cooking operations (24-hour, charbroiling, wok cooking).

Semiannually: Systems serving moderate-volume cooking operations.

Annually: Systems serving low-volume operations such as churches, day camps, or seasonal facilities.

12.6.1 – Upon inspection, if the exhaust system is found to be contaminated with grease-laden deposits, the contaminated portions shall be cleaned by properly trained, qualified, and certified personnel or companies acceptable to the authority having jurisdiction.

12.6.2 – Hoods, grease removal devices, fans, ducts, and other components shall be cleaned before surfaces become heavily contaminated with grease or oily residue.

Duct Access & Access Panels

Grease duct access doors are required every 12 feet (3.7 m) of horizontal ductwork. Kitchen Guard cleans the entire duct, not just the visible portions.

4.1.8 – All interior surfaces of the exhaust system shall be accessible for cleaning and inspection.

5.1.2 – All seams, joints, and penetrations of the hood enclosure shall have a liquid-tight continuous external weld to the hood’s lower outermost perimeter.

7.3.1 – Openings shall be provided at the sides or at the top of the duct, whichever is more accessible, and at each change of direction.

7.4.1.1 – On horizontal ducts, at least one 20 in. × 20 in. (508 mm × 508 mm) opening shall be provided for personnel entry.

7.4.1.2 – Where openings of this size are not possible, openings large enough to permit thorough cleaning shall be provided at 12 ft (3.7 m) intervals.

7.4.1.3 – If not easily accessible from a 10 ft (3 m) stepladder, horizontal ducts shall include safe access and a work platform.

7.4.2.2 – Where personnel entry is not possible, adequate access for cleaning shall be provided on each floor.

7.5.2.1 – All seams, joints, penetrations, and duct-to-hood collar connections shall have a liquid-tight continuous external weld.

Fan Access Panel

Exhaust fans must include an access panel that allows for inspection and cleaning of fan blades.

8.1.6.3.1 – Upblast fans shall be supplied with an access opening of at least 3 in. × 5 in. (76 mm × 127 mm) or a 4 in. (101 mm) diameter opening on the curvature of the outer fan housing.

8.1.6.3.2 – On existing upblast fans lacking sufficient access for cleaning, an approved hinge mechanism or access panel shall be installed.