NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations

Online /
Apr 22 - 23, 2024 /
Course Code: 14-0435-ONL24

The confirmation of this course depends on early registration; Register early to avoid the postponement or cancellation of a course.
  • Overview
  • Syllabus
  • Instructor


Please note, This instructor-led course has specific dates and times:
This course is held online over 2 days on the following schedule (All times in Eastern Time Zone):

10 am to 6 pm Eastern (Will include the usual breaks)


After participating in this course, you will be able to:

  • Understand how exhaust systems are constructed, installed, and maintained.
  • Identify parts of common commercial kitchen exhaust and fire suppression systems, including commercial cooking equipment, hoods, ducts, air movement, and fire protection systems.
  • Understand how to inspect commercial cooking systems.
  • Identify types of commercial cooking systems and operations.
  • Identify inspection and maintenance requirements.
  • Enhance your knowledge regarding the maintenance of commercial cooking systems and operations.

Tragic and costly fires related to commercial cooking operations are reasons designers, building owners and operators must be familiar with the NFPA 96 standard. This course is designed to provide participants with the tools needed to design, install, and maintain commercial cooking systems in accordance with building and fire codes.

Course Outline
This course will take participants through the Building Code, Fire Code, and the NFPA 96 Standard and cover:

  • When NFPA 96 must be applied
  • General requirements for ducts and hoods, including grease removal devices
  • Exhaust duct systems and air movement
  • Auxiliary equipment
  • Fire extinguishing equipment
  • Procedures for the use, inspection, testing and maintenance of equipment
  • Minimum safety requirements for cooking equipment
  • Recirculating systems
  • Solid fuel cooking operations
  • Down draft appliance ventilation systems
  • Food trucks

Who Should Attend
Engineers • Installation and Service personnel • Building Owners • Property Managers • Superintendents • Maintenance personnel • Building and Fire Inspectors

More Information

Time: 10:00 AM - 6:00 PM Eastern Time

Please note: You can check other time zones here.


Day 1

Welcome, Introduction, Course Preview and Learning Outcomes

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


  • Distances to combustible, limited combustible, and noncombustible 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

Day 2

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

  • General requirements
  • Fire dampers
  • Fusible links
  • Grease buildup
  • Exhaust systems
  • Cooking equipment

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


Gary Laframboise

Gary has over 30 years of experience in the fire protection field and is currently the Chief Fire Prevention Officer with the Oakville Fire Department. During his time with the Oakville Fire Department, he has been involved with Fire and Building Code enforcement, Fire investigations, public education and building permit reviews.

He is a certified Fire Prevention Officer in the Province of Ontario and a certified Fire and Life Safety Educator. Prior to joining the Oakville Fire Department in 1996, he was a Certified Fire Alarm Technician with a fire protection company. He was involved with fire alarms, sprinklers and special extinguishing systems. He graduated from the Fire Protection Engineering Technology program at Seneca College. He is also an Adjunct Instructor with the Ontario Fire College.

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Fee & Credits

$1295 + taxes

  • 1.4 Continuing Education Units (CEUs)
  • 14 Continuing Professional Development Hours (PDHs/CPDs)
  • ECAA Annual Professional Development Points

Group Training
This course can be customized and delivered to your group of staff at your facility, saving time and money.
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