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

2021 NFPA 96, Standard - Current Edition
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  • Description

    Reduce commercial kitchen fires and help protect people and property by following the life-saving provisions of NFPA 96, 2021 edition.

    Every year, there are thousands of fires in eating and drinking establishments, posing a significant risk of injuries, fatalities, and millions of dollars in damages. NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, provides broad-based preventive and operative fire safety requirements for the design, installation, operation, inspection, and maintenance of commercial kitchens.

    The standard covers requirements for all types of cooking equipment, fans, stove exhaust hoods, grease removal devices, cooking exhaust systems, fire-suppression systems, and clearance to combustibles. Provisions apply to both public and private kitchens as well as commercial cooking operations involving residential cooking equipment.

    The 2021 edition offers the latest information and criteria for commercial kitchen safety and compliance.

    NFPA 96 is a must-have for designers, installers, owners, operators, inspectors, maintenance staff, and anyone with concerns for minimizing fire hazards in commercial kitchens. The revised standard features shading that helps quickly identify changes from the previous edition; 'N' icons to mark new articles, text, tables, and figures; and bullets to denote deleted paragraphs.

    Important updates include:

    • A new chapter on mobile and temporary cooking operations (this content, formerly located in Annex B, has been moved into the body of the standard to provide the minimum fire safety requirements for mobile and temporary cooking operations)
    • Removal of duplicate requirements related to mobile and temporary cooking operations and modified language throughout the standard to clarify the provisions for buildings as well as mobile and temporary cooking operations
    • Addition of the equivalent UL standards to be used in Canada
    • Replacement of the term activate with the proper term actuate throughout the standard

    Get the most current general provisions for fire safety around public and private commercial kitchens.

    Restaurants, caterers, banquet halls, food trucks, and other businesses and facilities with cooking operations present particular fire hazards that can destroy property and potentially put a large number of lives in danger. Help make sure you have the most relevant information for mitigating risks and being ready for an emergency by placing your order for NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.

  • Table of Contents (2021 Current Edition)

    NFPA® 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2021 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 for Cooking Operations in Buildings and Mobile and Temporary Cooking Operations
    4.1 General.
    4.2 Clearance.
    4.3 Field-Applied and Factory-Built Grease Duct Enclosures.
    4.4 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 for Cooking Operations in Buildings
    10.1 General Requirements.
    10.2 Types of Equipment.
    10.3 Simultaneous Operation.
    10.4 Fuel and Electric Power Shutoff.
    10.5 Manual Actuation.
    10.6 System Annunciation.
    10.7 Special Design and Application.
    10.8 Review and Certification.
    10.9 Portable Fire Extinguishers.
    Chapter 11 Fire-Extinguishing Equipment for Mobile and Temporary Cooking Operations
    11.1 General Requirements.
    11.2 Types of Equipment.
    11.3 Fuel and Electric Power Shutoff.
    11.4 Manual Actuation.
    11.5 System Annunciation.
    11.6 Review and Certification.
    11.7 Portable Fire Extinguishers.
    Chapter 12 Procedures for the Use, Inspection, Testing, and Maintenance of Equipment
    12.1 Operating Procedures.
    12.2 Inspection, Testing, and Maintenance of Fire-Extinguishing Systems.
    12.3 Inspection of Fire Dampers.
    12.4 Inspection for Grease Buildup.
    12.5 Inspection, Testing, and Maintenance of Listed Hoods Containing Mechanical, Water Spray, or Ultraviolet Devices.
    12.6 Cleaning of Exhaust Systems.
    12.7 Cooking Equipment Maintenance.
    Chapter 13 Minimum Safety Requirements for Cooking Equipment
    13.1 Cooking Equipment.
    13.2 Operating Controls.
    Chapter 14 Cooking Operations in Buildings That Utilize Recirculating Systems
    14.1 General Requirements.
    14.2 Design Restrictions.
    14.3 Interlocks.
    14.4 Location and Application Restrictions.
    14.5 Additional Fire Safety Requirements.
    14.6 Use and Maintenance.
    Chapter 15 Solid Fuel Cooking Operations
    15.1 Venting Application.
    15.2 Location of Appliances.
    15.3 Hoods for Solid Fuel Cooking.
    15.4 Exhaust for Solid Fuel Cooking.
    15.5 Grease Removal Devices for Solid Fuel Cooking.
    15.6 Air Movement for Solid Fuel Cooking.
    15.7 Fire-Extinguishing Equipment for Solid Fuel Cooking.
    15.8 Procedures for Inspection, Cleaning, and Maintenance for Solid Fuel Cooking.
    15.9 Minimum Safety Requirements: Fuel Storage, Handling, and Ash Removal for Solid Fuel Cooking.
    Chapter 16 Cooking Operations in Buildings That Utilize Downdraft Appliance Ventilation Systems
    16.1 General Requirements.
    16.2 Fire-Extinguishing Equipment.
    16.3 Airflow Switch or Transducer.
    16.4 Surface Materials.
    Chapter 17 Additional Requirements for Mobile and Temporary Cooking Operations
    17.1 General.
    17.2 Location of Mobile and Temporary Cooking Operations.
    17.3 Tents.
    17.4 Cooking Appliance Installation on Vehicles.
    17.5 Internal Combustion Engine Power Sources.
    17.6 Vehicle-Mounted Generators.
    17.7 LP-Gas Systems.
    17.8 Electrical Wiring.
    17.9 Carbon Monoxide Detectors.
    17.10 Training.
    17.11 Parking, Servicing, and Repair.
    17.12 Records.
    Annex A Explanatory Material
    Annex B Informational References
  • Prior Edition (2017 Edition)

    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. (Print, 68 pp., 2017)

  • How the NFPA Handbooks Differ from Codes and Standards

    THE NFPA HANDBOOKS DIFFER FROM CODES AND STANDARDS

    Ever wonder what the difference is between an NFPA® handbook and a code or standard? We’re glad you asked.

    NFPA codes and standards both provide requirements for achieving outcomes. Handbooks take a deeper dive, providing the full text of a code or standard as well as expert commentary and features such as graphics, decision trees, testing procedures, case studies, sample forms and checklists, and other helpful aids to give a better understanding of the reasoning behind the requirements and how to apply them.

    JUST REMEMBER:

    • A code or standard is a framework—a set of rules to follow with a goal to achieve a certain result
    • A handbook is a connector—linking requirements to application by helping you understand the reasoning behind a code or standard

    The simplest way to think about it is that codes and standards list the technical requirements while handbooks explain those requirements to clarify how to apply them.

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  • Also in NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations