NFPA 96 Standard for Ventilation Control and Fire Protection of Commerical Cooking Operations aims to mitigate grease, smoke, and fire hazards. It details the minimum requirements relating to the design, installation, operation, inspection, and maintenance of commercial cooking operations. 

Any cooking equipment involved in processes that produce smoke or grease-laden vapors is subject to being equipped with an NFPA 96-compliant exhaust system, the components of which are listed below.

As your kitchen’s primary defense against grease, smoke, and heat, hoods must be made from corrosion- and fire-resistant steel, stainless steel, or an approved equivalent. Grease removal devices and ducts should be made from the same.

When installing an exhaust hood, situate it at least 6.5 feet from floor level, but no more than 4 feet above your cooking surface, and keep 6 inches between multiple installations. Make sure the front overhang is over 6 inches beyond cooking equipment and install side panels if the distance between hood and wall is greater than 3 inches. Seams, joints, and penetrations of hoods must be welded liquid-tight.

An independent support system is required for hoods weighing over 75 pounds.

GRDs like filters and baffles are used to capture grease-laden vapors before they can infiltrate ducts and must be listed by UL 1046, which ensures they have been tested for certain criteria. GRDs must be easily accessible, rigid, and arranged so that all exhaust air passes through them.

Keep at least 18 inches between your cooking surface and your GRD. For solid fuel users, this minimum distance is 4 feet and note that you must also install a Spark Arrestor hood filter before your GRD.

Filters should be installed at an angle of no less than 45 degrees from horizontal to allow for grease drainage and should fit snugly in the hood (no gaps!). Make sure the bottom edge of your filter is at least 2 feet away from your cooking surface.

Every run of ductwork must be installed at no less than a 2 degree slope and all seams must be liquid-tight. Ducts should be comprised of mostly direct vertical or horizontal runs. Be sure that all ductwork is kept at least 18 inches away from combustible materials and the roof surface.

Install liquid-tight access doors made of the same material as the ducts themselves on the top or side of your ductwork, spaced at most 12 inches apart. Horizontal ducts should feature at least one 20×20 inch opening.

Do not to install any wiring in these ducts and keep your duct system separate from any other building ventilation or exhaust system.

To avoid contaminating fresh air intakes with exhaust gases, situate terminations 10 feet away from and 3 feet above air intakes, as well as 10 feet away from other buildings or property lines.

Terminations must have a non-combustible, closed, rainproof container to collect grease from fans and ducts.

These fans attach to your ductwork at the most optimal height to capture grease, smoke, and heat vapors from your exhaust system. Unsurprisingly, they must be given a safe clearance from combustible materials and structures that might allow for grease air re-entrainment.

Each fan should have a hinge kit installed on it to allow for safe and easy access to both fan and ductwork. Fans must have an access panel on the curve of the outer fan housing of at least 3×5 inches or with a circular diameter of 4 inches.

The electrical cables on these fans must be weatherproof and fans must discharge 40 inches away from the surface of the roof, at minimum. Finally, fans must be able to drain into the grease collection containers of terminators.

In order to be compliant with UL 300, your system should use a potassium-based wet chemical agent that both extinguishes flammable vapors and cools their source. Agent-distributing nozzles should be installed in all hoods and ducts, as well as over each grease-generating cooking appliance. Additionally, the system must include automatic heat detectors and manual pull stations along exit paths, both of which will trigger an automatic fuel shut-off and the building’s alarm system when activated.

Regularly bring in certified professionals to inspect and clean each and every component of your system.

The frequency of hood filter cleanings depends on the volume of your cooking operation and the type of fuel you are using:

Keep an eye (and nose!) out for signs your exhaust system is due for a cleaning, such as grease droplets on hoods, lingering odors, compromised ventilation efficiency, and sticky residue on filters or the walls surrounding them.

Fire suppression systems should be inspected semiannually to verify agent levels and pressure, and to test mechanical components.

As of 2025, digital recordkeeping is the new standard. Inspectors are allowed to request digital proof, including timestamps and photos. Be sure to log inspection dates and findings, cleaning and maintenance services, and fire suppression system testing results.

NFPA 96 applies to business owners managing commercial kitchens, including restaurants, food trucks, hotels, food courts, concession stands, schools, prisons, hospitals, and more. Owners are responsible for inspecting, maintaining, and cleaning equipment, unless responsibility has been legally transferred to another party.

Following NFPA 96 is important not just to keep your nose clean, but to provide your employees and patrons with a safe environment, prolong the lifespan of your equipment, and keep your business’s reputation squeaky clean. Failure to comply with NFPA 96 can result in grease fires, expensive repairs, failed inspections, denied insurance claims, or even shut downs.

Thanks to its compatibility with iOS, Android, and Windows, as well as its software’s ability to configure to most types of equipment, InspectNTrack perfectly fits the new digital standard of NFPA 96. The app automatically records results, dates and timestamps activity, and has a camera feature to take and store photos. You are able to set recurring schedules, which keeps your business effortlessly compliant with NFPA, OSHA, and any other authority having jurisdiction you need to impress without leaving the weight of continually remembering to schedule inspections and cleanings on your shoulders.