Hoods

Running any restaurant kitchen operation requires keeping up with industry regulatory codes. These codes are put in place to help provide a standardized safety guideline for restaurants to operate on to ensure the safety of the kitchen staff and the patrons of the restaurant. One of the most important regulatory codes is NFPA 96 (National Fire Protection Association 96). NFPA 96 is described as a set of codes and standards for ventilation control and fire protection of commercial cooking operations by the National fire Protection Association, and are followed by local and state fire and building inspectors, as well as insurance agencies, when reviewing your kitchen space. NFPA 96 is broken down into different sections for different parts of the ventilation control and fire protection equipment, including but not limited to cleaning frequency, rooftop grease containment requirements, grease removal devices, fan hinges, solid fuel cooking systems & spark arrestor filters, and more. The intention of NFPA 96 is to give restaurants a list of requirements that are proven to help prevent grease buildups which can lead to potential grease fires and other issues that can arise with grease build ups in the air and on surfaces. 

One of the most common causes of grease fires in a kitchen space is grease buildup and this almost always because of kitchen exhaust system that wasn’t properly cleaned and maintained, causing grease deposits throughout the kitchen vents, ductwork, ...