NFPA 96
The standard for ventilation control and fire protection of commercial cooking operations, including kitchen hood suppression systems.
In Detail
NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) covers the fire safety requirements for commercial kitchens, including exhaust hood and duct systems, fire suppression systems (typically wet chemical), cooking equipment clearances, and cleaning/maintenance requirements. The most well-known NFPA 96 requirement is kitchen hood and duct cleaning frequency — varying from monthly (solid-fuel cooking, high-volume operations) to annually (low-volume cooking) — with semi-annual being the most common. Kitchen hood fire suppression systems must be inspected and tested semi-annually. NFPA 96 compliance is aggressively enforced because kitchen fires are the #1 cause of commercial fires. FireLog manages NFPA 96 inspection scheduling for the 600K+ restaurant market.
Related Terms
Kitchen Hood Suppression
Wet chemical fire suppression systems installed in commercial kitchen exhaust hoods to extinguish cooking fires.
AHJ (Authority Having Jurisdiction)
The organization, office, or individual responsible for enforcing fire codes and approving fire protection systems in a given jurisdiction.
Fire Suppression System
Any system designed to detect and suppress or extinguish fires, including sprinklers, clean agents, wet chemical, and dry chemical systems.
Inspection Frequency
The required intervals at which fire protection systems must be inspected and tested per applicable NFPA standards.