HOW HOODZ HELPS ENSURE COMPLIANCE WITH NFPA CODES

The National Fire Protection Association (NFPA) is the leading global advocate for the elimination of death, injury, property, and economic loss due to fire, electrical, and related hazards. Their primary mission is to help save lives and combat the spread of safety myths and misinformation by delivering expert knowledge through over 300 codes and standards.

The NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations provides fundamental safety standards and protocols for the kitchen exhaust cleaning industry. It also reflects established industry standards that help reduce the risk of commercial kitchen fires. In this guide, we will be discussing how our services help you maintain NFPA compliance. We will also summarize key best practices to remember as you operate your commercial kitchen, from recommended cleaning schedules to pertinent fire codes as designated by NFPA 96 Standard.

NFPA standards hero

Required Inspection Frequencies

NFPA 96 Standard is of utmost importance as it specifies how often exhaust hoods are required to be inspected for the buildup of grease, smoke, or other hazardous materials.

To see how often your exhaust system is required to receive professional inspection services, refer to the chart (NFPA 96 12.4) below.

Inspection Frequency Type/Volume of Cooking
Monthly Systems serving solid fuel cooking operations
Quarterly Systems serving high-volume operations, such as 24-hour cooking, charbroiling, and wok cooking
Semiannually Systems serving moderate-volume cooking operations
Annually Systems serving low-volume cooking operations, such as churches, day camps, seasonal operations, and senior centers

If your exhaust hood is found to be contaminated with grease-laden vapors beyond acceptable levels, the NFPA requires for the contaminated portions of the exhaust system to be cleaned by a properly trained, qualified, and certified person(s) acceptable to the authority having jurisdiction and in accordance with Table 12.4.

Understanding Important NFPA Codes

NFPA 96 Standard is a set of codes and standards for ventilation control and commercial kitchen fire prevention as set forth by the National Fire Protection Association. Below, we have listed a few of the most essential codes to remember as a commercial property or restaurant owner.

NFPA 96
Code #
Topic of
Discussion
Text from NFPA 2024 Edition
4.1.5.1 Responsibility The responsibility for inspection, testing, maintenance, and cleanliness of the ventilation control, fire protection, and cooking appliances of the commercial cooking operations shall be that of the equipment owner.
7.8.2.1 7.8.2.1(4) 7.8.2.1(5) Grease Containment Systems 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 systems that does not inhibit the performance of any fan
7.8.2.1(8) Electric Wiring/Fan Hinge Kits (8) A hinged upblast fan supplied with flexible weatherproof electrical cable and service hold-open retainer to permit inspection and cleaning that is listed for commercial cooking equipment
8.1.6.3.1 Fan Access Panels Upblast fans shall be supplied with an access opening of a minimum 3 in. by 5 in. (76 mm by 127 mm) or a circular diameter of 4 in. (101 mm) on the curvature of the outer fan housing to allow for cleaning and inspection of the fan blades.
8.1.6.3.2 Fan Hinge Kits On existing upblast fans where sufficient access is not available to allow for the removal of grease contamination, an approved hinge mechanism or access panel shall be installed.
12.6.2 Inspection & Cleaning Frequency 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.

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