NFPA 96 - Standard for Ventilation
Control and Fire Protection of Commercial Cooking Operations
11.3 Inspection of
The entire exhaust shall be inspected by a properly trained, qualified, and
certified company or person (s) acceptable to the authority having
jurisdiction in accordance with Table 11.3
Table 11.3 Exhaust
System Inspection Schedule
Type or Volume of Cooking
Systems serving solid fuel
Systems serving high-volume
such as 24-hour cooking, charbroiling, or wok
Systems serving moderate-volume cooking
Systems serving low-volume cooking operations,
such as churches, day camps, seasonal
businesses, or senior centers.
Cleaning of Exhaust Systems
Upon inspection, if found to be contaminated with deposits from grease-laden
vapors, the entire exhaust system shall be cleaned by a properly trained,
qualified, and certified company or person (s) acceptable to the authority
having jurisdiction in accordance with Section 11.3.
Hoods, grease removal devices, fans, ducts, and other appurtenances shall be
cleaned to bare metal prior to surfaces becoming heavily contaminated with
grease or oily sludge.
At the start of the cleaning process, electrical switches that could be
activated accidentally shall be locked out.
Components of the fire suppression system shall not be rendered inoperable
during the cleaning process.
Fire-extinguishing systems shall be permitted to be rendered inoperable
during the cleaning process where serviced by properly trained and qualified
persons in accordance with Section 11.3
Flammable solvents or other flammable cleaning aids shall not be used.
Cleaning chemicals shall not be applied on fusible links or other
detection devices or the automatic extinguishing system.
After the exhaust system is cleaned to bare metal, it shall not be
coated with powder or other substance.
All access panels (doors) and cover plates shall be replaced.
Dampers and diffusers shall be positioned for proper airflow.
When cleaning procedures are completed, all electrical switches and
system components shall be returned to an operable state.
When a vent cleaning service is used, a certificate showing date of
inspection or cleaning shall be maintained on the premises.
After cleaning is completed, the vent cleaning contractor shall place or
display within the kitchen area a label indicating the date cleaned and the
name of the servicing company, and areas not cleaned.
Where required, certificates of inspection and cleaning shall be
submitted to the authority having jurisdiction.
Solid fuel cooking operations shall have spark arresters to minimize the
passage of airborne sparks and embers into plenums and ducts.
All solid fuel cooking equipment served by hood and duct systems shall
be separate from all other exhaust systems.
If airborne sparks and embers can be generated by the solid fuel cooking
operation, spark arrester devices shall be used prior to the grease removal
device to minimize the entrance of these sparks and embers into the grease
removal device and into the hood and duct system.
fans with motors surrounded by the airstream shall be hinged, supplied with
flexible weatherproof electrical cable and service hold-open retainers, and
listed for this use.
Grease filters shall be arranged so that all exhaust air shall pass
through the grease filters.
All interior surfaces of the exhaust system shall be accessible for
cleaning and inspection purposes.
Shall. = Indicates a mandatory requirement.
Solid Cooking Fuel. = Any solid, organic, consumable fuel such as
briquettes, mesquite, hardwood, or charcoal.
The authority having jurisdiction shall determine compliance with this
standard and authorize equivalent deviations from it in all applications.
Authority Having Jurisdiction The phrase is used in NFPA documents in a
broad manner, since jurisdictions and approval agencies vary, as do their
responsibilities. Where public safety is primary, the authority having
jurisdiction may be a federal, state, local, or other regional department or
individual such as a fire chief; fire marshal; chief of a fire prevention
bureau, labor department, or health department; building official;
electrical inspector; or others having statutory authority. For insurance
purposes, an insurance inspection department, rating bureau, or other
insurance company representative may be the authority having jurisdiction.
In many circumstances, the property owner or his or her designated agent
assumes the role of the authority having jurisdiction; at government
installations, the commanding officer or departmental official may be the
authority having jurisdiction.
Grease Filter. Filters are expected to minimize the projection of
flames downstream when attached by flame on the upstream side and are
expected to maintain their strength, shape, and integrity when exposed to
the anticipated rough handling, cleaning, and service found in the field.
Mesh-Type Filter. This type of filter is not tested, listed, or
acceptable for commercial cooking operations due to the increased fire