Designed, constructed and installed to conform to NFPA 96.Commercial Kitchen

Fire protection systems are required for commercial cooking equipment using vegetable oil or animal fat.

A commercial kitchen which generates odours, smoke, steam, or heat shall have a mechanical ventilation system that includes canopies, ductwork and fans to the exterior of the building.

Cooking equipment used in fixed, mobile or temporary concessions, such as truck, buses, trailers, pavilions, tents or any form of roofed enclosure, shall comply with this standard.


 Grease filters must be:

  • listed and constructed of steel equivalent material  that will not distort or be crushed.
  • arranged so that all exhaust air passes through the grease filters.
  • easily accessible and removable for cleaning.
  • installed at an angle not less than 45 degrees from the horizontal.
  • equipped with a grease drip tray beneath their lower edges.
  • kept to the minimum size needed to collect grease.
  • pitched to drain into an enclosed metal container having a capacity not exceeding3.785L (1 gal).


8 inch vertical or 16 inch horizontal separation must be maintained between deep fryers and open flame appliances.


Maintenance inspection every 6 months & tagged.

Manual control WITHIN 20' is unobstructed with operating instructions posted conspicuously in the kitchen.

Ensure fusible link(s) are replaced every 6 months with listed links; e.g., Kidde with Kidde.

Nozzles are aligned and cover cooking appliances.

Operation of extinguishing system shall shut off all sources of fuel and electricity to all equipment under hood.

Shut down of electric and gas shall require manual resetting.

All fixed pipe extinguishing systems in a single hazard area shall operate simultaneously.

Upon activation an audible alarm or visual indicator shows that the system has activated.

Activates the building’s fire alarm if so equipped.


K class extinguisher is installed in a conspicuous place, maintained and tagged annually.
Fire Extinguisher

A placard shall be installed over the “K” class extinguisher noting its use as a secondary backup means to the automatic fire suppression system.


Exhaust systems shall be operated whenever cooking equipment is turned on.

Filter-equipped exhaust systems shall not be operated with filters removed.

Cooking equipment shall not be operated while it’s  fire extinguishing or exhaust system is nonoperational.

Exhaust system must be cleaned at least every 6 months or as grease builds up.

Flammable products are not allowed to be used for cleaning. 

Cooking operations that produce heavy grease must be cleaned every 3 months or more frequently if required.

Low-volume cooking operations such as community centres and churches may be cleaned annually with the approval of the authority having jurisdiction.

Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned at frequent intervals to prevent surfaces from becoming heavily contaminated with grease or other residues.

A qualified cleaning contractor must provide a maintenance certificate attached to the kitchen hood or posted in the kitchen area.  The maintenance certificate shall detail the following information:

• Name, address and phone number of cleaning company,

• Printed name and the signature of the qualified on-site person supervising the cleaning,

• Date of cleaning and/or inspection.  Next cleaning due date and recommended cleaning frequency,

• Confirmation indicating if the system could not be cleaned in all areas and WHY

• Name of the recognized training organization from which the supervisor and/or the cleaning crew members have received their qualification.


8 inch vertical or 16 inch horizontal separation between deep fryer and open flame appliances.


If cooking does not produce grease-laden vapours, have an agreement in writing with the Authority Having Jurisdiction.