Commercial Kitchen Hood Suppression: What NFPA 96 Requires

Every commercial kitchen with grease-producing appliances must have an automatic wet-chemical suppression system built into the exhaust hood. Common brands include Ansul R-102, Amerex KP, and Pyro-Chem.

The system discharges wet chemical directly onto the appliances and inside the duct when it detects a fire — before staff can react. It also automatically shuts off gas and electric to the appliances.

NFPA 96 requires the system to be inspected and tested every 6 months by a licensed contractor.

In addition to the automatic hood system, NFPA 96 requires a portable Class K wet-chemical extinguisher within 30 feet of any cooking appliance that uses vegetable or animal fats.

An ABC dry-chemical extinguisher does NOT satisfy this requirement, even though it's rated for grease. Class K wet chemical is designed to saponify the burning oil and prevent reflash.

The Class K unit is inspected annually under NFPA 10 (same tag process as your other portables) and internally serviced every 6 years.

NFPA 96 also mandates a hood, duct, and fan cleaning schedule based on how much grease your kitchen produces:

Monthly: solid fuel cooking (wood, charcoal).

Quarterly: high-volume operations (24-hour restaurants, wok cooking, char broilers).

Semi-annually: moderate-volume (most restaurants).

Annually: low-volume (churches, seasonal operations, senior centers).

Hood cleaning is a separate service, but we coordinate with local companies so your inspection dates line up.

Expired or missing hood suppression inspection sticker (they're semi-annual — many operators forget).

Missing Class K extinguisher, or one placed more than 30 ft from the cook line.

Grease buildup in the hood, duct, or fan.

Blocked or obstructed access to the manual pull station.

Any of the above can trigger a re-inspection fee — and in some counties, a temporary shutdown.