NFPA 96 - Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations Scope
1.1 Scope. 1.1.1* This standard shall provide the minimum fire safety requirements (preventative and operative) related to the design, installation, operation, inspection, and maintenance of all public and private cooking operations. A.1.1.1 These requirements include, but are not limited to, all manner of cooking equipment, exhaust hoods, grease removal devices, exhaust ductwork, exhaust fans, dampers, fire-extinguishing equipment, and all other auxiliary or ancillary components or systems that are involved in the capture, containment, and control of grease-laden cooking effluent. 1.1.2 This standard shall apply to residential cooking equipment used for commercial cooking operations. 1.1.3 This standard shall not apply to cooking equipment located in a single dwelling unit. 1.1.4* This standard shall not apply to facilities where all of the following are met: (1) Only residential equipment is being used. (2) Fire extinguishers are located in all kitchen areas in accordance with NFPA 10, Standard for Portable Fire Extinguishers. (3) The facility is not an assembly occupancy. (4) The authority having jurisdiction has approved the installation. A.1.1.4 This judgment should take into account the type of cooking being performed, the items being cooked, and the frequency of cooking operations. Examples of operations that might not require compliance with this standard include the following: (1) Day care centers warming bottles and lunches (2) Therapy cooking facilities in health care occupancies (3) Churches and meeting operations that are not cooking meals that produce grease-laden vapors (4) Employee break rooms where food is warmed
