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The mission of the international nonprofit NFPA, established in 1896, is to reduce the worldwide burden of fire and other hazards on the quality of life by providing and advocating consensus codes and standards, research, training, and education.


NFPA 96 provides preventive and operative fire safety requirements intended to reduce the potential fire hazard of both public and private commercial cooking operations.  Provisions cover the design; installation; operation; and inspection, testing, and maintenance of the full spectrum of cooking equipment, hoods, grease removal devices, exhaust duct systems, fans, fire suppression systems, and clearance to combustibles.  EPC is here to make sure you take all the essential steps to meet the terms of these codes.


4.1.1  Cooking equipment used in processes producing some or grease-laden vapors shall be equipped with an exhaust system that complies with all the equipment and performance requirements of this standard.


4.1.3   The following equipment shall be kept in working order:

               (1) Cooking equipment

               (2) Hoods

               (3) Ducts (if applicable)

               (4) Fans

               (5) Fire-extinguishing equipment

               (6) Special effluent or energy control equipment


5.1.2   All seams, joints, and penetrations of the hood enclosure that direct and capture grease-laden vapors and exhaust gases shall have a liquid tight continuous external weld to the hood's lower outermost perimeter.


7.1.2   All ducts shall lead directly to the exterior of the building, so as not to unduly increase any fire hazard.   Rooftop terminations shall be arranged with or provided with the following:

              (4) 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.

              (5) A grease collection device that is applied to exhaust system that does not inhibit the performance of any fan.   Equipment shall have space provided to all access panels or doors for the safe removal and srvicing of contorl  devices, such as filters, electrostatic precipitator cells, and odor control media beds, and for the cleaning of the equipment housing.


10.1.1   Fire-extinguishing equipment for the protection of grease removal devices, hood exhaust plunums, and exhaust duct sysems shall be provided.


10.1.2*   Cooking equipment that produces grease-laden vapors and that might be a sorce of ignition of grease in the hood, grease removal device, or duct shall be protected by fire-exinguishing equipment.


11.1.1   Exhaust systems shall be operated whenever cooking equipment in turned on


11.1.2   Filter-equipped exhaust systems shall not be operated with filters removed.


11.4*   Inspection for Grease Buildup.  The entire exhaust system shall be inspected for grease buildup by a properly trained, qualified, and certified person(s) acceptable to the authority having jurisdiction and in accordance with Table 11.4.








Table 11.4 Schedule of Inspection for Grease Buildup




Type of Volume of Cooking


System serving solid fuel cooking operaitons


System serving high-volume cooking operations, such as 24-hour cooking, charbroiling, or wok cooking


System serving moderat-volume cooking operations


Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers

Inspection Frequncy












11.6.1*  If, upon inspection, the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained, qualified, and certified person(s)acceptable to the authority having jurisdiction.


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.


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


11.6.13   When an exhaust cleaning service is used, a certificate showing the name of the servicing company, the name of the




person performing the work, and the date of inspection or cleaning shall be maintained on the premises.


11.7.2   Cooking equipment that collects grease below the surface, behind the equipment, or in cooking equipment flue gas exhaust, such as griddles or char broilers, shall be inspected and, if found with grease accumulation, cleaned by a properly trained, qualified, and certified person acceptable to the authority having jurisdiction.




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