Thousands of fires happen each year in commercial kitchens around the world, causing significant financial and life loss. Help prevent property damage caused by commercial kitchen fires by complying with NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. The standard provides broad-based preventive and operative fire safety requirements for the design, installation, operation, inspection, and maintenance of commercial cooking equipment.

NFPA 96 covers all types of cooking equipment in public and private kitchens, including:

• Fans
• Stove exhaust hoods
• Grease removal devices
• Cooking exhaust systems
• Fire-suppression systems
• Clearance to combustibles

Key Aspects and Benefits of NFPA 96-2027 Include: 

• Changes to Solid-Fuel Cooking Equipment Requirements: The 2027 NFPA 96 updates and clarifies requirements regarding solid-fuel cooking equipment, providing a clearer understanding of what is considered solid cooking fuel and what requirements are needed for solid-fuel cooking.
  
  
• Relocated Content: The section on inspection for grease buildup was moved from Section 12.6 to Section 12.4 to better align with the outline of Chapter 12.
  
  
• New Definition: A definition for fire alarm system was added to correlate the requirements in NFPA 96 with those in NFPA 72^®, National Fire Alarm and Signaling Code^®.
  
  
• Cooking Equipment Safety: The minimum safety requirements for cooking equipment and operating controls.
  
  
• Guidance for Mobile and Temporary Cooking Operations: Comprehensive general requirements for mobile and temporary cooking operations, including fire-extinguishing and detecting equipment, installations, records, power sources, and LP-Gas systems.