NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2021 Edition
NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2021 Edition is part of our comprehensive contractor exam prep program designed to help you achieve your state licensing goals quickly and confidently. Whether you’re just starting your journey or upgrading your trade credentials, Contractor Exam Preps gives you the tools, knowledge, and confidence to succeed.
NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2021 Edition
NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2021 Edition, provides the prescriptive requirements referenced in contractor licensing exams for the design, installation, operation and maintenance of commercial kitchen ventilation and fire-protection systems. This edition details performance criteria for hoods, duct systems, exhaust equipment, clearances, grease-removal devices, fire-suppression components, inspection schedules and cleaning intervals, aligning with exam-vendor domains that emphasize code application, system safety and compliance responsibilities for contractors working in commercial cooking environments.
NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, provides broad-based preventive and operative fire safety requirements for the design, installation, operation, inspection, and maintenance of commercial cooking equipment.
The standard covers requirements for all types of cooking equipment in public and private kitchens, including fans, stove exhaust hoods, grease removal devices, cooking exhaust systems, fire-suppression systems, and clearance to combustibles.
The 2021 edition offers the latest information and criteria for commercial kitchen safety and compliance. Important updates include:
- A new chapter on mobile and temporary cooking operations (this content, formerly located in Annex B, has been moved into the body of the standard to provide the minimum fire safety requirements for mobile and temporary cooking operations)
- Removal of duplicate requirements related to mobile and temporary cooking operations and modified language throughout the standard to clarify the provisions for buildings as well as mobile and temporary cooking operations
- Addition of the equivalent UL standards to be used in Canada
- Replacement of the term activate with the proper term actuate throughout the standard