Restaurant kitchens are one of the highest-fire-risk commercial environments. NFPA 96 governs kitchen hood suppression systems, grease removal, and inspection requirements. Here's what Oklahoma City restaurants need to know to stay compliant and avoid shutdowns.
NFPA 96 is the Standard for Control of Grease and Cooking Fire in Commercial Cooking Operations. It covers the design, installation, inspection, and maintenance of kitchen hood suppression systems, grease removal, and exhaust ducts.
Oklahoma enforces NFPA 96 through the State Fire Marshal, local fire marshals, and health departments — all of which can inspect your kitchen.
NFPA 96 requires semi-annual inspection and testing of kitchen hood suppression systems — every 6 months. A licensed technician inspects nozzles, piping, detection, and controls, and documents results.
Fusible links (the heat-detection elements) are typically replaced at each semi-annual service. Missing this inspection is one of the most common restaurant fire code violations.
NFPA 96 also requires regular cleaning of hoods and ducts to remove grease buildup. The frequency depends on the cooking volume — typically quarterly for high-volume restaurants, semi-annually for moderate volume, and annually for low volume.
Cleaning is typically performed by a separate hood cleaning contractor, and documentation must be maintained for health and fire department reviews.
One inspection. One report. Fully compliant. We handle every fire and life safety system for your commercial property — so you stay compliant without juggling multiple vendors.