NFPA 96 Compliance
NFPA 96 Commercial Kitchen Exhaust Cleaning & Compliance
Protect your kitchen. Protect your people. Protect your business.
Commercial cooking operations generate grease-laden vapors that can accumulate throughout the exhaust system, including hoods, filters, ductwork, and exhaust fans. Regular inspection and cleaning are essential components of commercial kitchen fire prevention.
NFPA 96 — Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations — establishes the national standard for ventilation and fire protection requirements in commercial cooking operations.
Carolina Hotwash provides professional commercial kitchen exhaust inspection and cleaning services designed to help facilities maintain their exhaust systems and meet applicable code, inspection, and documentation requirements.
Recommended Inspection Frequencies
| Cooking Operation | Typical Inspection Frequency* |
|---|---|
| Solid-fuel cooking | Monthly |
| High-volume cooking | Quarterly |
| Moderate-volume cooking | Semi-annually |
| Low-volume cooking | Annually |
The current NFPA 96 materials identify these inspection intervals, with high-volume operations including 24-hour cooking, charbroiling and wok cooking.
*Frequency may vary based on applicable fire code, authority having jurisdiction (AHJ), cooking operation, equipment and site-specific conditions. Carolina Hotwash will help establish an appropriate service schedule for your facility.
