NFPA 96 & 17A Commercial Cooking Rules

Commercial cooking operations present severe fire risks. NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) and NFPA 17A govern hood ventilation and suppression systems.

Key NFPA 96/17A Standards

• Wet Chemical Agent: High-efficiency wet chemical agents must protect cooking surfaces, fryers, and hood exhausts.
• Fusible Link Replacement: Temperature-sensitive fusible links must be replaced every 6 months to guarantee activation.
• Grease Filters: Hood baffles and grease filters must be cleaned daily and professionally serviced.

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