NFPA 96
NFPA 96 is the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. Every commercial kitchen hood — restaurant, hotel, assisted living, school cafeteria — falls under NFPA 96. It covers hood construction, exhaust duct cleaning frequency, and the UL 300 wet-chemical suppression system that must protect the cooking surface.
Key requirements
- 1
Semi-annual inspection and service of the UL 300 wet-chemical suppression system
- 2
Exhaust system cleaning frequency: monthly to annually based on cooking volume
- 3
Fusible links replaced annually (or as hooked by manufacturer)
- 4
Manual pull station tested at every service
- 5
Gas-shutoff / electrical-shutoff interlock verified
- 6
Hood filters cleaned per schedule; no grease accumulation permitted
Published summary for informational use. Fire code adoption varies by jurisdiction and edition. Verify current enforced codes with your local Authority Having Jurisdiction (AHJ) and consult a licensed fire protection contractor before taking action. Not legal or professional advice.