The Standard that deals with the protection of restaurant cooking equipment is NFPA __________

• A. 96
• B. 70
• C. 51
• D. 54

Answer: (A)

The key idea is that protecting restaurant cooking equipment through a proper vented hood and fire-suppression system is governed by a standard that focuses on kitchen ventilation and associated fire protection. NFPA 96 sets the requirements for designing, installing, inspecting, and maintaining commercial kitchen ventilation hoods, ducts, grease removal devices, and the automatic fire-extinguishing system used to suppress cooking fires. It covers how grease-laden vapors are captured and exhausted safely, how ducts are protected and cleaned, and how the fire suppression system is chosen and maintained for cooking appliances.

That’s why this standard is the best fit here. The other codes address different topics: NFPA 70 is the electrical code, NFPA 54 is the National Fuel Gas Code, and NFPA 51 deals with other systems not specifically about restaurant kitchen hood protection.