NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
Fee: $1,565 / Online / May 11 - 13, 2027 / Course Code: 18-0507-ONL27
OVERVIEW
Please note, This instructor-led course has specific dates and times:
This course is held online over 3 days on the following schedule (All times in Eastern Time Zone): Day 1 & 2: 10:30 am-1:30 pm; 2 pm-4:30 pm (Eastern Time) Day 3: 10:30 am-3 pm (Eastern Time)
By the end of this course, you will be able to:
- Apply NFPA 96 requirements to the design, installation, and maintenance of commercial cooking ventilation systems.
- Evaluate commercial kitchen exhaust and fire protection systems for code compliance and operational safety.
- Identify inspection, testing, and maintenance requirements for commercial cooking operations.
- Assess fire hazards associated with cooking equipment, grease exhaust systems, and suppression systems.
- Make informed decisions to support safer, compliant, and more reliable commercial cooking facilities.
Description
When you are responsible for the design, operation, inspection, or maintenance of commercial cooking facilities, understanding the requirements of NFPA 96 is critical. Improperly designed or maintained kitchen ventilation and fire protection systems can increase fire risk, create compliance issues, and expose building owners and operators to significant operational and financial consequences.
This course provides a practical understanding of how NFPA 96 is applied within commercial cooking operations. You will examine the design, installation, inspection, testing, and maintenance requirements for exhaust systems, hoods, ducts, fire suppression equipment, and associated safety systems. The course also addresses specialized applications such as recirculating systems, solid-fuel cooking operations, and food trucks.
Through detailed review of code requirements, system components, and real-world applications, you will develop the knowledge needed to evaluate commercial cooking systems, identify potential deficiencies, and support safe, compliant operation throughout the facility lifecycle.
Who This Course Is For
This course is designed for:
- Mechanical, fire protection, and building systems engineers
- Engineering technologists involved in commercial building design or operation
- Building and fire inspectors
- Facility managers and property managers
- Building owners and operators responsible for commercial cooking facilities
- Safety professionals and risk management personnel
- HVAC professionals, contractors, and service technicians
- Commercial kitchen equipment suppliers and installers
- Maintenance supervisors and maintenance personnel responsible for inspection and compliance
SYLLABUS
Building Code Requirements
- When is NFPA 96 required
- How to apply NFPA 96
Fire Code Requirements
- How to apply NFPA 96
- Maintenance requirements
Applying NFPA 96
- What edition to use
- Scope
- Purpose
- Application
Clearances
- Distances to combustible, limited combustible, and non-combustible materials
- Clearance reduction systems
- Clearance integrity
Types of Hoods
- Wall-mounted canopy
- Back shelf
- Single island
- Double island
- Pass-over
- Eyebrow
Hood Construction
- Construction
- Hood size
- Supply air plenums
- Fire dampers
Grease Removal Devices
- Listing
- Separation distances
- Grease filters
- Grease drip trays
Exhaust Ducts
- General requirements
- Clearance
- Openings
Horizontal & Vertical Ducts
- Personnel entry
- Access panels
- Protection of openings
Duct Installations
- Duct to hood connection
- Welded duct connections
Exterior Duct Installations
- Vertical orientation
- Clearances
- Weather protective coating
Interior Duct Installations
- Duct enclosures
- Fire resistance rating
- Enclosure clearance
- Enclosure openings
Termination of Exhaust Systems
- Orientation
Roof Terminations
- General requirements
- Upblast fan clearances
Wall Terminations
- General requirements
- Clearance from fresh air intake
Air Movement
- Airflow
- Air velocity
- Replacement air
- Manifold systems
Auxiliary Equipment
- Dampers
- Lighting units
- Air pollution control devices
Fire Extinguishing Systems
- UL 300 & ULC 1254.6
- Types of equipment
- Water wash systems
- Fuel and electrical power shutoff
- Manual activation
- System annunciation
- Single hazard area
Fire Extinguishing System Design
- Review a typical manufacturer’s installation manual
- Design exercise
Portable Fire Extinguishers
- Rating
- Fire code or NFPA 10
Review and Certification
- When required
- What to include
Safety Requirements for Cooking Equipment
- Cooking equipment
- Moving equipment for cleaning
- Deep fat fryers and adjacent appliances
Recirculating Systems
- General requirements
- Design restrictions
- Interlocks
- Airflow
- Location
- Maintenance
Procedures for the Use, Inspection, Testing, and Maintenance of Equipment
- Manufacturer’s installation manual general requirements
- NFPA 96 & NFPA 17A
- Fire dampers
- Fusible links
- Grease buildup
- Exhaust systems
- Cooking equipment
- Responsibility
- Owner’s inspection
- Maintenance
- Recharging
- Hydrostatic testing
- Service collars
- Semi-annual maintenance
- Annual maintenance
- 12-year maintenance
Solid Fuel Cooking Operations
- General requirements
- Exhaust systems
- Grease removal devices
- Fire extinguishing equipment
- Hose protection
- Inspection, cleaning, and maintenance
- Clearances
- Solid fuel and ash protection
Down Draft Appliance Ventilation Systems
- General requirements
- Fire extinguishing equipment
Food Truck Operations
- How to apply NFPA 96
- General requirements
Questions and Answers and Feedback to Participants on Achievement of Learning Outcomes
Concluding Remarks and Final Adjournment
INSTRUCTOR
Gary attended Seneca College and graduated from the Fire Protection Engineering Technology Program. While attending Seneca College, he worked at the University of Toronto's Fire Prevention Division. After graduating, he was hired as a service technician for a fire protection firm and was responsible for inspections, maintenance, and installation of a wide variety of life safety systems.
Prior to being hired by the Oakville Fire Department, he also worked as a Fire Safety Officer for CIBC at their Commerce Court property in Toronto. While at the Oakville Fire Department, he became the Chief Fire Prevention Officer and was responsible for public education, building permit reviews, fire investigations, and enforcement of the Ontario Fire and Building Codes.
With over 30 years of experience in the fire protection field, he is a certified Fire Prevention Officer, a certified Fire and Life Safety Educator and a certified Fire Investigator in the Province of Ontario.
He also served on the executive board for the Oakville Professional Firefighters Association, the Ontario Municipal Fire Prevention Officers Association and was a member of the Fire Marshal’s Public Fire Safety Council.
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