What is NFPA 96?
NFPA 96 is the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, published by the National Fire Protection Association. This standard provides requirements for the design, installation, operation, inspection, and maintenance of all public and private cooking operations.
The primary goal of NFPA 96 is to reduce the fire hazard associated with cooking equipment that produces grease-laden vapors. Kitchen exhaust hood fires are one of the leading causes of restaurant fires in the United States.
Important:
Failure to comply with NFPA 96 can result in insurance claim denials, health code violations, and legal liability in the event of a fire.
Cleaning Frequency Requirements
NFPA 96 requires exhaust systems to be inspected and cleaned on a schedule based on the type and volume of cooking. Here are the standard intervals:
| Type of Cooking | Frequency |
|---|---|
| High-volume cooking 24-hour restaurants, fast food, wok cooking, char-broiling | Monthly |
| Moderate-volume cooking Full-service restaurants, cafeterias, hotel kitchens | Quarterly |
| Low-volume cooking Churches, day camps, seasonal operations | Semi-annually |
| Very low-volume cooking Senior centers, some seasonal businesses | Annually |
What Gets Cleaned?
A proper NFPA 96 compliant cleaning includes:
- Exhaust hoods – Interior and exterior surfaces
- Filters – Grease filters and any other filtration devices
- Ductwork – All horizontal and vertical ducts
- Exhaust fans – Fan blades, housings, and surrounding areas
- Access panels – All access points throughout the system
- Fire suppression systems – Inspection (not cleaning) of nozzles and lines
Documentation Requirements
NFPA 96 requires that proper documentation be maintained for all inspections and cleanings:
- Date of inspection/cleaning
- Name of the person performing the work
- Name of the company
- Areas that were and were not cleaned
- Before and after photos (recommended)
- Certification sticker placed on the hood
Pro Tip:
Keep all cleaning certificates for at least 3 years. Insurance companies and fire inspectors may request to see your cleaning history.
Choosing a Qualified Cleaner
When selecting a hood cleaning company, look for:
- NFPA 96 certification – Trained in current standards
- Proper insurance – Liability coverage for your protection
- References – From other restaurants in your area
- Before/after photos – Documentation of their work
- Proper equipment – Professional-grade cleaning tools
- Certification stickers – Provided after each cleaning
Common Violations
Fire inspectors frequently cite these NFPA 96 violations:
- Overdue cleaning (past required interval)
- Missing or outdated inspection stickers
- Grease buildup exceeding acceptable levels
- Damaged or clogged filters
- Gaps or holes in ductwork
- Missing access panels
- Improper clearance from combustibles
Why Compliance Matters
Fire Prevention
Grease fires cause $165M in property damage annually
Insurance
Non-compliance can void your coverage
Health Codes
Required to pass inspections
Get Your Kitchen Compliant
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