NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2017

Help protect people, property, and commercial cooking operations with NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.

Commercial kitchen fires can cause serious property damage, business interruption, and life safety risks. NFPA 96 provides comprehensive requirements for the design, installation, operation, inspection, and maintenance of commercial cooking ventilation and fire protection systems to help reduce fire hazards in restaurants, schools, hotels, institutional kitchens, and other cooking environments.

The standard addresses a wide range of commercial cooking equipment and systems, including exhaust hoods, grease removal devices, exhaust ducts, fans, fire suppression systems, and clearance requirements for combustible materials.

Who Uses NFPA 96?

NFPA 96 is widely used by professionals responsible for commercial kitchen safety and compliance, including:

• Restaurant and commercial kitchen operators
• Ventilation system designers and installers
• Fire suppression contractors
• Maintenance professionals
• Fire marshals and inspectors
• Authorities having jurisdiction (AHJs)
• Insurance professionals
• Facility managers and safety personnel

These users rely on NFPA 96 to help reduce fire risks, improve system performance, and support compliance with commercial kitchen fire safety requirements.

Highlights

Key updates and changes to the 2017 edition of NFPA 96 include:

• Section shading to help users quickly identify revisions in the 2017 edition
• “N” icons highlighting new text, tables, and figures, along with bullets identifying deleted paragraphs
• Clarification that NFPA 96 applies to both fixed and mobile cooking equipment
• Replacement of the term charcoal with solid fuel to address multiple types of solid cooking fuels
• New requirement stating that duct-installed devices, such as pollution control devices, must be protected by their own fire extinguishing systems
• Addition of a new annex to help users and AHJs verify that safety protocols are properly implemented
• New normative annex addressing mobile and temporary cooking operations, including requirements related to:
  • Clearances
  • Hoods and ducts
  • Exhaust terminations
  • Fire extinguishing systems
  • Carbon monoxide detectors
  • Generator usage
  • LP-gas systems
  • Equipment inspection, testing, maintenance, and operating procedures
  • Personnel training and operational safety

Why customers choose us over buying directly from publishers?

We provide faster and more reliable service compared to ordering directly from publisher.

• Same-day shipping available on eligible orders
• True overnight shipping options available
• Faster order processing and delivery support
• Professional customer assistance for code and standards orders

While publisher orders may typically require 7–10 business days for delivery, we help professionals get critical fire protection standards faster when timing matters.