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NFPA 96 INFORMATION & SERVICE RECORDS

Keep Clear Records of Exhaust Inspection and Cleaning

NFPA 96 is a fire-safety standard for commercial cooking operations. It is not a contractor certification or a promise that a facility will pass every inspection.

Commercial kitchen exhaust service records and documentation

What NFPA 96 Covers

The standard addresses ventilation control and fire protection for commercial cooking operations. Exact obligations depend on the adopted code edition and the authority having jurisdiction.

Inspection for Grease Buildup

Exhaust systems should be inspected at intervals appropriate to the cooking operation and cleaned when grease accumulation warrants it.

Accessible Exhaust Components

The hood, plenum, ducts, fans, and related components need suitable access for inspection, cleaning, and maintenance.

Post-Service Records

Useful records identify the provider, service date, work completed, and areas that were inaccessible or not cleaned.

Do Not Rely on a Generic Calendar Alone

Cooking volume and fuel type matter, but a fixed “monthly/quarterly/semiannual” sales chart should not replace inspection of the actual grease accumulation.

Factors to Review

  • Solid-fuel, charbroiling, frying, or wok cooking
  • Daily production volume and operating hours
  • Visible grease at accessible inspection points
  • Past service records and inaccessible areas

Who to Confirm With

  • Your local fire-prevention authority
  • Your insurance carrier or risk consultant
  • The exhaust-system manufacturer where applicable
  • A properly qualified service provider familiar with the system

Recommended Closeout Package

Service Identification

Provider name, phone number, service date, technician or crew identification, and the systems serviced.

Photos

Representative before-and-after images of the hood, accessible duct areas, fan, and roof condition.

Exceptions

A written list of inaccessible, damaged, unsafe, or excluded areas so the facility knows what still needs attention.

Follow-Up

Observed repair or access needs and a proposed inspection window based on the actual cooking operation.

Service label on a commercial kitchen hood

Discuss Documentation Before the Job

Ask what records and photos will be delivered, which components are included, and how inaccessible areas will be handled.

Always confirm current legal, fire-code, and insurance requirements with the responsible authority. This page is general information, not legal or code-compliance advice.

Ready when you are.