NFPA 96 NFPA 96

Standard for
Ventilation Control
and Fire Protection
of Commercial
Cooking Operations

2001 Edition





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NFPA 96
Standard for
Ventilation Control and Fire Protection
of Commercial Cooking Operations
2001 Edition
This edition of NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial
Cooking Operations, was prepared by the Technical Committee on Venting Systems for Cooking
Appliances and acted on by NFPA at its May Association Technical Meeting held May 1317,
2001, in Anaheim, CA. It was issued by the Standards Council on July 13, 2001, with an
effective date of August 2, 2001, and supersedes all previous editions.
This edition of NFPA 96 was approved as an American National Standard on August 2,
2001.
Origin and Development of NFPA 96
The subject of the ventilation of restaurant-type cooking equipment was first considered
by the NFPA Committee on Blower and Exhaust Systems. That committee developed material
on ventilation of restaurant-type cooking equipment to be included in NFPA 91, Standard for
the Installation of Blower and Exhaust Systems for Dust, Stock, and Vapor Removal or Conveying. This
was adopted by the Association in 1946. Revisions to the applicable sections were adopted in
1947 and 1949.
When the NFPA Committee on Chimneys and Heating Equipment was organized in 1955,
the material on ventilation of restaurant cooking equipment in NFPA 91 was assigned to this
new committee with the suggestion that it be revised and published as a separate standard.
Thus, in recent years this standard has been published as NFPA 96. Previous editions of the
standard prepared by the Committee on Chimneys