Tag: NFPA 96

Everything a restaurant operator needs to know about Type I and Type II hoods, exhaust rates, NFPA 96 cleaning schedules, and keeping inspectors happy.

Kitchen fire suppression systems explained: NFPA 96 and UL 300 requirements, installation steps, inspection schedule, discharge rules, and costs.

How to meet NFPA 96 exhaust cleaning requirements, what professional service costs, and how to build a maintenance program that prevents grease fires.

HVAC, plumbing, and fire suppression systems operate invisibly when designed correctly and create immediate, costly problems when they fail. Here's what every restaurant operator needs to know about the infrastructure behind the kitchen.