NFPA 96 Standard

NFPA 96 is a standard developed by the National Fire Protection Association (NFPA) that outlines the requirements for the design, installation, operation, inspection, and maintenance of commercial kitchen exhaust systems. The purpose of this standard is to minimize the risk of fire and other hazards associated with commercial cooking operations.

The NFPA 96 standard includes guidelines for the size and type of exhaust hoods, ductwork, exhaust fans, and other components of the exhaust system. It also outlines requirements for the use of cleaning agents and equipment in order to maintain the cleanliness and safety of the system.

In addition, the standard requires that all commercial kitchen exhaust systems be inspected and cleaned on a regular basis by a qualified professional. The frequency of these inspections and cleanings varies depending on the type of cooking operation and the volume of cooking that is done, but they are typically required at least once a year.

Adherence to NFPA 96 standards is essential for maintaining a safe and healthy environment in commercial kitchens. By following these guidelines, restaurant owners and operators can help to minimize the risk of fire and other hazards, while also ensuring that their kitchen operates efficiently and effectively.