top of page

Commercial Kitchen Fire Suppression Systems

Frequency of cleaning RH.png
cleaning filters below freezing.jpeg

What is NFPA 96 and How Does it Apply to Me?

NFPA 96 in particular concerns the cleanliness standards for commercial kitchen exhaust systems. Vaporized grease from cooking operations solidifies inside the ventilation ducts over time, creating a serious fire hazard. NFPA 96 outlines how often grease should be removed from your system by a professional as well as the guidelines of what areas are to be cleaned.

NFPA 11.6.1 –“Upon inspection, if the exhaust system is found to be soiled 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.”

 NFPA 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.”

Grease fires most often occur due to neglected kitchen exhaust systems with grease buildup within the ductwork. According to the U.S. Fire Administration, from 2011 to 2013 cooking was the leading cause of restaurant fires, accounting for 63.5% of all reported restaurant fires.

What Can I Do About it?

If a fire was to occur on the cook line, all of these grease deposits allow the fire to spread to other portions of the building. To prevent this fire risk you MUST remove the grease deposits. How often you should clean your system depends on the type of cooking operation your business or organizations conduct and how often you use those appliances. Table 11.4 below from NFPA Code 96 details the minimum standards on how often your kitchen exhaust system should be professionally cleaned based on cooking volume:


When you keep and maintain a proper cleaning schedule, you’re ensuring the safety of your facility, your equipment and your staff. Fire Guard Protection sets the highest national standard for kitchen exhaust cleaning services.  You’ll never fail inspection or risk getting shut down due to an unsafe kitchen exhaust system. When you partner with us, you’re making the best decision to keep your commercial kitchen clean, efficient, and up to code.

   Fire Suppression Systems are critical to commercial kitchen Safety 


Fire suppression is a major concern in the commercial kitchen industry.  The need goes well beyond portable fire extinguishers for a busy kitchen.  With everything from deep fryers, grills, ovens and salamanders, the risk for kitchen fires is very high.    Range hood ventilation systems will frequently contribute to fire hazards.


     Your insurance company and local fire marshal are aware of these risks and what is required to manage them.  Commercial Kitchen ventilation and fire suppression systems require semi-annual professional inspections, frequent fuse link changes as well as regular cleanings.


  Fire Guard services can provide your commercial kitchen with inspections for both your fire marshal and insurance company as well as certified cleaning services.


 It is worth noting that insurers may even  try to deny claims for kitchen fires where  inspections and cleanings are not kept current.

At Fire Guard Protect we can assess all your fire suppression needs for safe operations and protections of both customers and employees, as well as the financial investment in your kitchen. 

ansul RH system drawing.png
bottom of page