What is NFPA 96 and its purpose?

NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, sets out essential requirements to minimize fire risks in commercial kitchens—covering everything from hoods, ductwork, exhaust fans, to fire suppression systems and maintenance regimes.

• It mandates that all components (like cooking equipment, ducts, hoods, suppression systems) be maintained and in good working condition, cleanable and inspectable.

• The standard enforces clearances to combustible materials, proper ventilation performance, and accessible designs for cleaning and inspection.

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2. Grease, inspection, and cleaning—frequency and requirements

• Kitchens must be regularly inspected and cleaned to remove combustible grease deposits:

  • A properly trained, qualified, and certified person or company—acceptable to the AHJ—must conduct this.

  • If grease contamination is found, cleaning must follow immediately.

• Table 11.4 of NFPA 96 outlines inspection intervals depending on cooking volume:

  • Monthly for solid fuel or high-volume operations (e.g., charbroiling, woks)

  • Quarterly for moderate-volume

  • Semi‑annually or annually for low-volume operations (e.g., churches, seasonal businesses)

3. Role and authority of the AHJ (Authority Having Jurisdiction)

• An AHJ can be a fire chief, fire marshal, fire prevention bureau, building official, or even insurance inspector—depending on locale. They enforce codes, approve equipment, and interpret standards such as NFPA 96.

• The AHJ has the power to accept or reject deviations, determine whether installations or maintenance meet requirements, and apply retroactive enforcement of NFPA 96 where conditions present unacceptable risk.

• In some cases, the AHJ may approve equivalent systems or methods—as long as documentation is submitted showing equal or superior safety/performance.

4. Impact on restaurant operations & liability

• Non‑compliance with NFPA 96 can lead to:

  • Civil liability for the restaurant in the event of fire damage, injury, or non-inspected failures.

  • Regulatory or enforcement action by the AHJ—this can include fines or even closure of the facility until compliance is achieved.

• The cleaning contractor also holds responsibility:

  • They must be qualified, certified, and accepted by the AHJ to perform cleaning.

  • They have a duty to notify the restaurant—and indirectly the AHJ—if they find deficiencies that prevent safe operation (e.g., a design flaw that prevents access or proper cleaning).

  • Failing to report such issues or attempting to clean improperly could render the cleaner liable if that failure leads to fire risk or system malfunction.

• Actions like installing access panels or re‑making hood/duct components may be necessary. If access is inadequate—therefore unsafe—then the cleaner must inform the restaurant, and possibly the AHJ, to ensure correction.

5. Summary Snapshot

Stakeholder	Responsibilities & Impacts
Restaurant	Maintain systems per NFPA 96; schedule certified inspections/cleanings; ensure equipment and layout allow safe access.
Cleaner / Contractor	Must be trained, qualified, and accepted by AHJ; perform inspections/cleaning as required; report deficiencies promptly.
AHJ	Enforce standards, approve or reject deviations, require documentation of equivalency, and possess power to mandate corrective action or retroactively apply NFPA 96.

Final Thoughts

NFPA 96 is critical to the fire safety of commercial kitchens, focusing on ventilation, grease removal, and suppression systems. The AHJ holds regulatory power to enforce these standards, and both the restaurant and the cleaner have clear duties and liabilities—from keeping systems clean and accessible, to reporting and correcting flaws.