NFPA 96 Standard
NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2004 Edition
Type of Cooking |
Monthly |
Quarterly |
Semiannual |
Annual |
| Solid Fuel Cooking (charcoal, wood, etc.) |
X |
|
|
|
| 24 Hour Cooking |
|
X |
|
|
| Charbroiler & Grill Cooking |
|
X |
|
|
| Wok Cooking |
|
X |
|
|
| Other Types (depends on grease deposits) (1) |
X |
X |
X |
|
| Seasonal cooking operations (2) |
|
|
|
X |
- Cleaning interval will depend on the amount of grease deposited on the hood, plenum, ducts, and fan.
- “Seasonal” includes low volume cooking operations such as churches, day camps, and senior centers.
Source: National Fire Protection Association, “NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2004 Edition.” NFPA 96 requires inspection and cleaning of grease laden vapor contamination on the schedule shown above, or more often if inspections indicate a need. |
