NFPA 96
Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
NFPA 96 governs the design, installation, operation, inspection, and maintenance of all commercial cooking equipment and hood systems. Every restaurant, cafeteria, food truck, and institutional kitchen in the US must comply.
Inspection & Cleaning Schedule
| Volume of Cooking | Cleaning Frequency | Inspection Frequency |
|---|---|---|
| High-volume (24-hr / solid fuels) | Monthly | Monthly |
| Moderate-volume (standard restaurant) | Quarterly | Quarterly |
| Low-volume (seasonal / part-time) | Annually | Annually |
| Suppression system (all types) | N/A | Semi-annual |
Key NFPA 96 Requirements
→ Hood must extend 6 inches beyond all sides of cooking equipment
→ Grease filters must be listed and installed at minimum 45° angle
→ Grease drip trays required and must be emptied when 2/3 full
→ Suppression system must be listed for the specific cooking hazard (Ansul, Amerex, etc.)
→ Suppression system discharge must cover entire cooking surface and plenum
→ Manual pull station required within 20 feet of cooking equipment
→ Fuel shutoff must activate automatically upon system discharge
→ Access panels required every 12 feet in ductwork for cleaning inspection
Semi-Annual Suppression System Service
Regardless of cooking volume, all commercial kitchen suppression systems must be inspected and serviced every six months by a certified technician. This includes:
- Verify agent quantity and container pressure
- Inspect nozzles, fusible links, and detection components
- Test mechanical and electrical detection systems
- Verify fuel shutoff and exhaust fan interlock operation
- Check manual pull station and remote actuator
- Review and update service tag
Common NFPA 96 Violations
- • Grease accumulation in hood, ductwork, or filters
- • Suppression system past semi-annual service date
- • Missing or damaged fusible links
- • Cooking equipment repositioned without updating suppression coverage
- • Fuel shutoff not functional or not tested
Related Standards
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