*7.8.2.1: The ability to drain grease out of any traps or low points formed in the fan or duct near the termination of the system into a collection container that is noncombustible, closed, rainproof, and structurally sound for the service to which it is applied and that will not sustain combustion

*11.6.2: Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants prior to surfaces becoming heavily contaminated with grease or oily sludge.

*TABLE 8-3.1 EXHAUST CLEANING INSPECTION SCHEDULE

*8-3.1.1 Upon inspection, if found to be contaminated with deposits from grease-laden vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Section 8-3.

*3-2.3 Grease filters shall be listed and constructed of steel or listed equivalent material and shall be of rigid construction that will not distort or crush under normal operation, handling, and cleaning conditions. Filters shall be tight fitting and firmly held in place.

*4-3.1 Openings shall be provided at the sides or at the top of the duct, whichever is more accessible, and at changes of direction. Openings shall be protected by approved access panels that comply with 4-3.4.4. Exception: Openings shall not be required in portions of the duct that are accessible from the duct entry or discharge.

*5-1.1 Approved up blast 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.

*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 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.

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

*7.4.1.3 Openings on horizontal grease duct systems shall be provided with safe access and a work platform when not easily accessible from a 3 m (10 ft) stepladder.

*8.1.1.1 Approved up blast 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.

*8.1.5.3.1 Up blast fans shall be supplied with an access opening of a minimum 76 mm by 127 mm (3 in. by 5 in.) or a circular diameter of 101 mm (4 in.) on the curvature of the outer fan housing to allow for cleaning and inspection of the fan blades.

*11.6.10 When an access panel is removed, a service company label or tag pre-printed with the name of the company and giving the date of inspection or cleaning shall be affixed near the affected access panels.

* Reproduced with permission from NFPA® 96-2011: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, Copyright© 2010, National Fire Protection Association. This reprinted material is not the complete and official position of the NFPA on the referenced subject, which is represented only by the standard in its entirety.

Overview of NFPA 96

NFPA 96 is the definitive standard for the ventilation control and fire protection of commercial cooking operations. It outlines the preventive and operative measures necessary to curb fire hazards associated with cooking. These include maintaining exhaust systems, properly installing cooking equipment, and using fire-extinguishing systems designed specifically for kitchens. Our technicians and exhaust system cleaners not only understand the industry safety protocol. We empathize with restaurant owners and kitchen managers of the nuances of owning and maintaining a kitchen in the hospitality business. Hiring us to handle your routine inspections and maintenance of a commercial exhaust system is designed to alleviate you and your staff of stress so you can put your attention into serving your customer base.

NFPA 96: Essential Standards

• Hoods and Ventilation: At the core of NFPA 96 are the requirements for kitchen hoods. These are not just simple appliances but are sophisticated systems designed to remove smoke, heat, and combustible byproducts from cooking processes. The standards specify the size, type, and installation specifics to ensure they function efficiently and reduce fire risks.
• Hood Size and Construction: The size of the hood must adequately cover all cooking equipment to effectively capture and contain grease-laden vapors. NFPA 96 details the construction standards for hoods, including materials and the need for noncombustible construction.
• Exhaust Systems: The exhaust system, including fans and ducting, is crucial for removing airborne particles and heat from the kitchen. NFPA 96 specifies how these should be constructed and maintained, emphasizing regular cleaning to prevent grease accumulation, a primary fuel source for kitchen fires.
• Integrated Air Plenums: This standard also addresses the use of air plenums. These must be designed to prevent the accumulation of grease and to ensure that any potential fires are contained and do not spread to other areas of the building.
• Compliance and Inspection: Adhering to NFPA 96 involves regular inspections and maintenance to ensure all components of the kitchen exhaust system are functioning correctly and are free from excessive grease buildup.

In the bustling environment of a commercial kitchen, safety is as crucial as the culinary art itself. The National Fire Protection Association (NFPA) 96 Standard provides the much-needed framework for the installation and operation of cooking equipment, aiming to mitigate fire risks in commercial food service establishments. Understanding and adhering to these standards not only ensures compliance but significantly bolsters safety.