2017 NFPA 96: Standard - Current Edition

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Item #: NFPA_96
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  • Description

    NFPA 96 requirements increase fire safety for everyone around public and private commercial kitchens -- from building occupants to equipment installers, hood cleaners, and inspectors.

    Unique conditions in public and private commercial kitchens require special precautions for fire safety. Be prepared with the latest protocols in the 2017 edition of NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.

    NFPA 96 provides state-of-the-art safety guidelines for designing, installing, operating, inspecting, and maintaining the full spectrum of:

    • Cooking equipment
    • Stove exhaust hoods
    • Grease-removal devices
    • Cooking exhaust systems
    • Fans
    • Fire-suppression systems
    • Clearance to combustibles

    New shading makes it easy to spot revisions in the 2017 edition.

    Gray shading within sections indicates technical changes, including:

    • Clarification in the body of the Standard that NFPA 96 covers both fixed and mobile cooking equipment.
    • The term solid fuel is used in lieu of charcoal to cover the different types of solid fuel, not just one type.
    • A device installed in a duct, such as a pollution control device, now must be protected by its own fire extinguishing system.

    "N" icons flag new Articles, text, tables, and figures. Bullets show where paragraphs were deleted.

    A new Annex helps users and AHJs ensure safety protocols are met.

    The 2017 edition adds a new normative annex on mobile and temporary cooking Operations, which is written in mandatory language but is not intended to be enforced unless specifically adopted by a jurisdiction or is applied on a voluntary basis.  This annex includes requirements not limited to clearance, hoods, ducts, terminations, fire extinguishing systems, carbon monoxide detectors, location, training, generators, LP-gas, as well as procedures for the use, inspection, testing, and maintenance of equipment.

    Keep pace with the latest industry advancements and be prepared to reduce fire risks in commercial kitchens by ordering your copy of NFPA 96 today. (Softbound, 68 pp., 2017)


    Interested in other editions of NFPA 96? Use the drop down menu above to select the edition year you need.

  • Table of Contents (2017 Current Edition)

    NFPA® 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2017 Edition

    Chapter 1 Administration
    1.1 Scope.
    1.2 Purpose.
    1.3 Application.
    1.4 Retroactivity.
    1.5 Equivalency.
    Chapter 2 Referenced Publications
    2.1 General.
    2.2 NFPA Publications.
    2.3 Other Publications.
    2.4 References for Extracts in Mandatory Sections.
    Chapter 3 Definitions
    3.1 General.
    3.2 NFPA Official Definitions.
    3.3 General Definitions.
    Chapter 4 General Requirements
    4.1 General.
    4.2 Clearance.
    4.3 Field-Applied and Factory-Built Grease Duct Enclosures.
    4.4 Building and Structural Duct Contact.
    4.5 Duct Clearances to Enclosures.
    4.6 Drawings.
    4.7 Authority Having Jurisdiction Notification.
    4.8 Materials.
    Chapter 5 Hoods
    5.1 Construction.
    5.2 Hood Size.
    5.3 Exhaust Hood Assemblies with Integrated Supply Air Plenums.
    5.4 Listed Hood Assemblies.
    5.5 Listed Ultraviolet Hoods.
    5.6 Listed Ventilated Ceiling Technology.
    Chapter 6 Grease Removal Devices in Hoods
    6.1 Grease Removal Devices.
    6.2 Installation.
    Chapter 7 Exhaust Duct Systems
    7.1 General.
    7.2 Clearance.
    7.3 Openings.
    7.4 Openings in Ducts.
    7.5 Other Grease Ducts.
    7.6 Exterior Installations.
    7.7 Interior Installations.
    7.8 Termination of Exhaust System.
    Chapter 8 Air Movement
    8.1 Exhaust Fans for Commercial Cooking Operations.
    8.2 Airflow.
    8.3 Replacement Air.
    8.4 Common Duct (Manifold) Systems.
    Chapter 9 Auxiliary Equipment
    9.1 Dampers.
    9.2 Electrical Equipment.
    9.3 Other Equipment.
    Chapter 10 Fire-Extinguishing Equipment
    10.1 General Requirements.
    10.2 Types of Equipment.
    10.3 Simultaneous Operation.
    10.4 Fuel and Electric Power Shutoff.
    10.5 Manual Activation.
    10.6 System Annunciation.
    10.7 Special Design and Application.
    10.8 Review and Certification.
    10.9 Portable Fire Extinguishers.
    Chapter 11 Procedures for the Use, Inspection, Testing, and Maintenance of Equipment
    11.1 Operating Procedures.
    11.2 Inspection, Testing, and Maintenance of Fire-Extinguishing Systems.
    11.3 Inspection of Fire Dampers.
    11.4 Inspection for Grease Buildup.
    11.5 Inspection, Testing, and Maintenance of Listed Hoods Containing Mechanical, Water Spray, or Ultraviolet Devices.
    11.6 Cleaning of Exhaust Systems.
    11.7 Cooking Equipment Maintenance.
    Chapter 12 Minimum Safety Requirements for Cooking Equipment
    12.1 Cooking Equipment.
    12.2 Operating Controls.
    Chapter 13 Recirculating Systems
    13.1 General Requirements.
    13.2 Design Restrictions.
    13.3 Interlocks.
    13.4 Location and Application Restrictions.
    13.5 Additional Fire Safety Requirements.
    13.6 Use and Maintenance.
    Chapter 14 Solid Fuel Cooking Operations
    14.1 Venting Application.
    14.2 Location of Appliances.
    14.3 Hoods for Solid Fuel Cooking.
    14.4 Exhaust for Solid Fuel Cooking.
    14.5 Grease Removal Devices for Solid Fuel Cooking.
    14.6 Air Movement for Solid Fuel Cooking.
    14.7 Fire-Extinguishing Equipment for Solid Fuel Cooking.
    14.8 Procedures for Inspection, Cleaning, and Maintenance for Solid Fuel Cooking.
    14.9 Minimum Safety Requirements: Fuel Storage, Handling, and Ash Removal for Solid Fuel Cooking.
    Chapter 15 Downdraft Appliance Ventilation Systems
    15.1 General Requirements.
    15.2 Fire-Extinguishing Equipment.
    15.3 Airflow Switch or Transducer.
    15.4 Surface Materials.
    Annex A Explanatory Material
    Annex B Mobile and Temporary Cooking Operations
    Annex C Informational References
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    • Changed sections are marked with a vertical rule.
    • Deleted material is shown in red strikethrough type.
    • New material appears in blue underscored type.


    Sample (NEC® 2014)

    411.2411.3 Definition. Low-Voltage Lighting Systems.


    (A) General. Lighting Ssystems Ooperating at 30 Volts- volts or  Less. A lighting system consisting less shall consist of an isolating power supply, the low-voltage luminaires, and associated equipment that are all identified for the use. The output circuits of the power supply are shall be rated for not more than 25 amperes and  operate at 30 volts (42.4 volts peak) or lessmaximum under all load conditions.


    (B) Class 2. Listed Class 2 lighting equipment shall be rated in conformance with Chapter 9, Table 11(A) or Table 11(B).


    411.3411.4 Listing Required. Lighting systems operating at 30 volts or less shall comply with 411.3(A)411.4(A) or 

    411.3(B).411.4(B). Class 2 power sources and lighting equipment connected to Class 2 power sources shall be llisted.

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