The National Fire Protection Association has a code 96 book specific to Exhaust Hood Cleaning. A must have for all inspectors and exhaust hood cleaners.  The requirements in NFPA 96 provide the minimum fire safety requirements, both preventative and operation, related to the design, installation, operation, inspection, and maintenance of all public and private cooking operations. Often people forget that NFPA 96 applies to residential cooking equipment if it is being used for commercial cooking operations. Although NFPA 96 doesn't define “commercial cooking operations” some examples of residential equipment being used for commercial cooking include nursing homes or college dormitories that have cooking procedures that produce grease-laden vapors.

The overall goal of NFPA 96 is to reduce the potential fire hazard of cooking operations, irrespective of the type of cooking equipment used and whether it is used in public or private facilities. Once users of NFPA 96 can identify the purpose of the document, it becomes more clear that the type of cooking appliance does not dictate if an exhaust system or extinguishment system is required, as both of these decisions depend on whether or not the cooking process itself will produce grease-laden vapors.

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