The NFPA 96 is a set of codes and standards that are designed to provide protection from kitchen fires and disasters and maintain proper ventilation control set by the National Fire Protection Association. These are standards that fire marshals follow and commercial cooking operations are required to adhere to. It’s our job to keep our clients code compliant so that they aren’t hit with heavy fines. Plus, we want to keep you safe.
We want to outline some of the codes and explain how we keep your commercial cooking operation compliant with those codes. Of course, you’ll have to ensure to contact us to maintain your operation, or you can set up a regular cleaning schedule and we will come at the same time, on time, every time.
Who does the code apply to?
The NFPA states the following in regard to the scope of the NFPA 96:
1.1.1 The minimum fire safety requirements (preventative and operative) related to the design, installation, operation, inspection, and maintenance of all public and private cooking operations.
1.1.2 This standard shall apply to residential cooking equipment used for commercial cooking operation
1.1.3 This standard shall not apply to cooking equipment located in a single dwelling unit
What codes do we help with?
We help keep your commercial cooking operation compliant and safe by cleaning your system of grease and giving you a system that is compliant with NFPA standards. These are some of the codes in the NFPA 96 that we help with to keep you compliant:
11.4 – Inspection for Grease Buildup. The entire exhaust system shall be inspected for grease buildup by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction and in accordance with Table 11.4
Table 11.4 Schedule of Inspection for Grease Buildup
| Type of Volume of Cooking | Inspection Frequency |
| Systems serving solid fuel cooking operations | Monthly |
| Systems serving high-volume cooking operations, such as 24-hour cooking, charbroiling, or wok cooking | Quarterly |
| Systems serving low-volume cooking operations | Semiannually |
| Systems servings low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior lefts | Annually |
We have properly trained professionals that are always ready to make your system clean, safe, and compliant. Plus, if you’re confused about which category your operation falls under, give us a call and we can help you sort it out. Plus, we have an awesome maintenance program so you only have to call us once and not worry about trying to remember when your hood and ducts need cleaning; leave that to us.
11.6.1 – Upon inspection, if the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction.
We will always provide a system that is completely clean and compliant, every time. You won’t have to worry about there being anything left over.
11.6.2 – 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.
This is where preventative maintenance comes in. Plus, if you let your hoods, fans, ducts, or other appurtenances become too overflowed with grease, it becomes a serious fire risk. Set up with our maintenance program so this won’t become a problem for you, and you can always count on Facilitec West to ensure your cooking operation is clean and safe.
Our favorite part about our job is keeping you compliant with the codes and regulations that surround your business. We love keeping our clients safe by providing them clean and well-maintained hoods and ducts. You can trust Facilitec West to have the grease containment solutions you need.
