NFPA 96 Requirements Explained: A Guide for NYC Restaurant Owners

NFPA 96 is the standard that governs how commercial kitchen exhaust systems must be designed, installed, maintained, and cleaned. If you operate a commercial kitchen in New York City, this standard directly affects your business — the FDNY enforces it, your insurance company references it, and your fire safety depends on it.

This guide breaks down what NFPA 96 requires in plain language, with specific attention to how it applies to NYC restaurants.

What NFPA 96 Covers

NFPA 96 — formally titled “Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations” — addresses the complete exhaust system from the cooking appliance to the point of discharge. It covers:

• Hood design and installation: Size, mounting height, material requirements
• Ductwork: Material, routing, clearances from combustibles, access panels
• Exhaust fans: Location, construction, airflow requirements
• Grease filters: Type, placement, maintenance
• Fire suppression systems: Automatic systems (wet chemical), manual pull stations
• Cleaning and maintenance: Frequency, methods, documentation
• Fuel and electrical connections: Safety requirements for cooking equipment
• Solid fuel cooking: Additional requirements for wood, charcoal, and coal-fired equipment

The standard is updated on a three-year cycle. The current edition referenced by most jurisdictions, including NYC, is NFPA 96-2021.

Key NFPA 96 Requirements for Restaurant Owners

Section 4: Hoods

Every commercial cooking appliance that produces grease-laden vapors must have a listed hood. NFPA 96 specifies:

• Type I hoods are required for equipment that produces grease-laden vapors (grills, fryers, ranges, ovens). These hoods have built-in grease filtration and connect to a dedicated exhaust system
• Type II hoods are for equipment that produces heat and moisture but not grease (dishwashers, steamers). They have different requirements and do not fall under the same cleaning mandates
• Hoods must extend beyond the cooking surface on all open sides and be installed at the correct height above the cooking surface
• All joints and seams must be liquid-tight to contain grease

Section 7: Ductwork

Ductwork requirements in NFPA 96 are designed to prevent grease accumulation and ensure cleanability:

• Ducts must be constructed of minimum 16-gauge carbon steel or 18-gauge stainless steel (welded, not screwed together)
• Horizontal ducts must slope toward the hood or toward an approved grease drain
• Clearance from combustible materials must be maintained (minimum 18 inches, or 3 inches with specific insulation methods)
• Access panels must be provided at every change of direction and at intervals sufficient to allow complete cleaning of the entire duct system. This is a frequent violation in older NYC buildings where ductwork was installed without adequate access
• Ducts must not pass through fire-rated walls or floors unless specific firestopping methods are used

Section 8: Exhaust Fans

The exhaust fan — typically located on the rooftop — is the engine of the ventilation system:

• Fans must be hinged or removable for cleaning access
• The fan housing must be designed to contain grease and prevent leakage
• A grease drain or catch pan must be provided at the fan
• The fan must provide adequate airflow to capture all grease-laden vapors at the hood

Section 9: Fire Suppression Systems

All commercial cooking operations that produce grease-laden vapors must have an automatic fire suppression system:

• The system must be a listed wet chemical system designed for commercial kitchen use (UL 300)
• Nozzles must cover all protected cooking appliances
• A manual pull station must be accessible and clearly marked
• The system must automatically shut off gas and electrical supply to cooking equipment when activated
• Semi-annual inspection is required by a qualified technician
• The system must be completely recharged and serviced after any discharge

Section 11: Maintenance and Cleaning

This is the section that most directly affects your day-to-day operations. NFPA 96 Section 11 requires:

Cleaning frequency (Section 11.4):

• Monthly, quarterly, semi-annually, or annually based on cooking type and volume (see our detailed hood cleaning frequency guide)

Cleaning scope (Section 11.3):

• The entire exhaust system must be cleaned — hood, filters, ductwork, fan, and all grease-removal devices
• Cleaning must remove all grease and residue from every accessible surface
• Cleaning must be performed by trained, qualified personnel

Documentation:

• The cleaning company must provide a written report
• A compliance sticker or tag with the date, company name, and technician information must be placed on the hood
• Records must be maintained and available for inspection

Grease filter maintenance (Section 11.2):

• Filters must be cleaned regularly (your staff’s responsibility between professional cleanings)
• Filters must be listed and labeled for their intended use
• Filters must not be operated in a position other than their intended orientation

For details on what professional cleaning costs in NYC, see our hood cleaning pricing guide.

How NFPA 96 Is Enforced in NYC

In New York City, NFPA 96 is adopted as part of the NYC Fire Code (Title 29, Chapter 6). The FDNY is the primary enforcement agency:

FDNY Inspections

The FDNY inspects commercial kitchen exhaust systems through:

• Routine inspections: Scheduled visits as part of regular building inspection cycles
• Complaint-driven inspections: If someone reports grease buildup, smoke, or odors, the FDNY will investigate
• Post-incident inspections: After any kitchen fire, the FDNY will thoroughly examine the exhaust system and review maintenance records
• Certificate of Fitness verification: Certain fire safety operations require FDNY-issued Certificates of Fitness

Common NFPA 96 Violations in NYC

Based on our experience working with hundreds of NYC restaurants, the most common violations are:

1. Overdue cleaning: The kitchen has not been cleaned at the required frequency
2. No documentation: Cleaning was done but there are no certificates or records to prove it
3. Missing access panels: Ductwork cannot be fully cleaned or inspected because access panels were never installed
4. Grease buildup on the fan: The rooftop fan has significant grease accumulation
5. Damaged or missing filters: Filters are warped, broken, or absent
6. Non-compliant ductwork: Particularly in older buildings, ductwork may not meet current clearance or material requirements
7. Fire suppression system overdue: The wet chemical system has not been inspected in more than six months

For a complete guide to FDNY inspections, read our FDNY kitchen exhaust certification guide.

NFPA 96 and Your Insurance

Your commercial property and liability insurance policies almost certainly reference NFPA 96. Here is why this matters:

• Coverage condition: Most policies condition fire coverage on compliance with applicable fire codes, including NFPA 96
• Claim investigation: After a kitchen fire, the insurer will investigate whether the exhaust system was maintained in accordance with NFPA 96
• Subrogation: If a fire spreads to another tenant or building, their insurer may seek damages from you — and your NFPA 96 compliance record will be central to the case
• Premium impact: Some insurers offer reduced premiums for kitchens that demonstrate consistent NFPA 96 compliance with documented maintenance records

The bottom line: even if the FDNY never inspects you (which is unlikely in NYC), your insurance company has a strong financial interest in your compliance. A single fire with lapsed maintenance records can result in a denied claim worth far more than years of hood cleaning costs.

NFPA 96 for New Restaurants

If you are opening a new restaurant in NYC, NFPA 96 affects your buildout:

• Your kitchen exhaust design must comply with NFPA 96 — this is typically handled by your mechanical engineer and kitchen designer
• The system must be inspected and approved before you receive your Certificate of Occupancy
• The FDNY will verify the fire suppression system during the final inspection
• Plan for access panels in your ductwork from the start — retrofitting them later is expensive and disruptive
• Budget for hood cleaning from day one. Your first cleaning will typically be needed within 3–6 months of opening, depending on your cooking volume

Staying Compliant: A Practical Checklist

Use this checklist to maintain NFPA 96 compliance year-round:

• Determine your cleaning frequency based on your cooking type and volume
• Hire a certified hood cleaning company and set up a maintenance contract
• Store all cleaning certificates in a dedicated compliance file (physical and digital)
• Schedule fire suppression inspections every six months
• Train staff to clean filters weekly and report any issues with the exhaust system
• Check your rooftop fan monthly for excessive grease buildup or mechanical issues
• Verify access panels are present and accessible throughout your ductwork
• Review your insurance policy to confirm you understand the NFPA 96 compliance requirements

Bottom Line

NFPA 96 is the foundation of commercial kitchen fire safety. In NYC, the FDNY enforces it actively, and your insurance depends on it. The standard is not especially complex for restaurant owners — it primarily requires that you maintain your exhaust system through regular professional cleaning at the correct frequency, keep your fire suppression system inspected, and document everything.

The cost of compliance is modest compared to the cost of a violation, an insurance denial, or a kitchen fire. If you are unsure about your current compliance status, contact Empire Hoods for a free system assessment.