Free nfpa kitchen hood inspection checklist

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Free NFPA 96 kitchen hood inspection checklist (PDF-ready). Covers hood, ductwork, grease filters, exhaust fan and fire suppression per NFPA 96. Download free.

Last updated: 2026-05-03

Jarrod Milford

Commercial Director

Updated 3 May 2026

How to use: download the PDF, print or complete digitally on any device.

• ✓PDF format, ready to print or fill on screen
• ✓Use as-is or customise to suit your operation
• ✓Go digital in MapTrack for photos, alerts and audit trails

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Benefits of using this nfpa kitchen hood inspection checklist

• Fire hazard reduction: identify and address grease accumulation in hoods, plenums and ductwork before it reaches levels that can ignite and sustain a fire.
• NFPA 96 compliance: document that inspections are conducted at the frequencies and to the standards required by NFPA 96, satisfying the authority having jurisdiction and your insurer.
• Suppression system readiness: verify that the kitchen fire suppression system nozzles are unobstructed, the extinguishing agent is at the correct level, and fusible links are intact and properly rated.
• Insurance protection: many commercial property insurers require documented NFPA 96 compliance as a condition of coverage, and claims may be denied if inspection records are missing or incomplete.
• Airflow performance: confirm that grease filters, extractors and exhaust fans are clean and operating correctly, maintaining proper capture velocity and kitchen air quality.
• Accountability and audit trail: create a dated, signed record of every inspection, linking findings to corrective actions and providing evidence for health department reviews, fire marshal inspections and insurance audits.

How to use this nfpa kitchen hood inspection checklist

1. Record the facility details, kitchen location, inspector name and credentials, date of inspection and date of last professional cleaning.: Confirm the inspector holds relevant certification such as IKECA (International Kitchen Exhaust Cleaning Association) for suppression system work per NFPA 96 Section 12.2. Record whether the kitchen has been cleaned since the last inspection and verify the cleaning certificate of performance is on file.
2. Inspect the hood canopy and plenum interior for grease accumulation. Open access panels and visually assess grease depth on all interior surfaces.: Grease deposits should not be present in quantities that could contribute to a fire. NFPA 96 does not specify a numeric depth limit, but the industry standard is bare metal after cleaning. If significant buildup is found before the next scheduled cleaning, the cleaning frequency should be increased. Document the condition with photos.
3. Remove and inspect grease filters or extraction units. Check for damage, warping, missing sections and excessive grease loading.: Filters must be in place during cooking operations and seated correctly so that grease-laden vapors cannot bypass the filter bank. Replace any filter that is warped, torn or has deteriorated mesh. Verify that the filter type matches the hood manufacturer specifications per NFPA 96 Section 11.5.
4. Inspect accessible ductwork sections from the hood collar through to the termination point. Check for grease buildup, physical damage, open joints and missing access panels.: Open each access panel per NFPA 96 Section 7.5.4 and visually inspect the duct interior. Look for grease accumulation in horizontal runs, elbows and areas of low airflow velocity where deposits tend to accumulate. Confirm all duct joints are tight, sealed and free of grease leaks. Record any sections that require cleaning.
5. Test the exhaust fan for proper operation. Verify airflow, check belt condition and tension, inspect fan blades and housing for grease buildup.: Start the exhaust fan and confirm adequate capture velocity at the hood face using a smoke pencil or anemometer if available. Inspect belt-driven fans for belt wear, cracking, glazing and proper tension. Verify that upblast fan units hinge open for cleaning access. Check that the fan housing, blades and discharge area are free of excessive grease that could impede operation or create a fire path.
6. Inspect the fire suppression system including nozzle alignment, agent level, fusible links, manual pull station and service tag.: Confirm that each nozzle cap is in place and the nozzle is aimed at the cooking appliance it protects per NFPA 96 Section 12.1. Check the extinguishing agent cylinder gauge or weigh the cylinder to confirm it is within the acceptable range. Verify fusible links are present, undamaged and rated for the correct temperature. Confirm the manual pull station is accessible, clearly labeled and not obstructed. This work must be performed by a certified technician per Section 12.2.
7. Check grease containment devices including cups, troughs, drip pans and rooftop grease containment at the duct termination.: Verify that all grease collection receptacles are in place, not overflowing and draining properly per NFPA 96 Section 14.4. Rooftop grease containment must prevent grease from reaching the roof surface, which can damage roofing materials and create a fire hazard. Empty and clean grease cups and troughs as needed during the inspection.
8. Record all findings, note any deficiencies or corrective actions, sign and date the completed checklist and file the record.: Document each item as pass, fail or requires action. For any deficiency, record the corrective action taken on site or the scheduled follow-up, including target completion date and responsible party. Provide a copy of the completed checklist to the facility manager. File the original with previous inspection records to maintain a continuous compliance history.

In MapTrack, you can automate compliance tracking and audit trails. Each submission is stored as a timestamped PDF against the asset record.

Frequently asked questions

What is an NFPA 96 kitchen hood inspection checklist?

An NFPA 96 kitchen hood inspection checklist is a document used to record the systematic inspection, testing and assessment of a commercial kitchen exhaust ventilation system. It covers the hood canopy and plenum, grease filters and extractors, ductwork, exhaust fan, fire suppression system, grease containment devices and access panels. Each component is evaluated against the requirements of NFPA 96 and the results are recorded as pass, fail or requires action, with corrective actions documented for any deficiency found.

How often must kitchen hoods be inspected under NFPA 96?

NFPA 96 Section 11.4 sets minimum inspection and cleaning frequencies based on cooking type and volume. Solid fuel cooking systems require monthly service. High-volume operations such as 24-hour kitchens require quarterly service. Moderate-volume restaurants and fast-food outlets require semi-annual service. Low-volume operations such as churches and seasonal venues require annual service. The fire suppression system requires inspection every six months by a certified technician. Your local fire marshal or insurer may require more frequent inspections based on conditions at your site.

Who is qualified to inspect kitchen hood fire suppression systems?

NFPA 96 Section 12.2 requires that the fire suppression system be inspected, tested and maintained by trained and qualified personnel. In practice, this means a technician certified by the fire suppression system manufacturer or holding IKECA (International Kitchen Exhaust Cleaning Association) certification. General hood and duct inspections may be performed by trained facility maintenance staff, but suppression system service, including nozzle alignment, agent level verification and fusible link inspection, must be performed by a certified technician who can issue a valid service tag.

What does bare metal standard mean for kitchen exhaust cleaning?

Bare metal is the cleaning standard referenced throughout NFPA 96 and the kitchen exhaust cleaning industry. It means that after cleaning, all interior surfaces of the hood, plenum, ductwork, fan and associated components should be free of grease deposits and visible down to the original bare metal surface. The cleaning contractor should issue a certificate of performance confirming that the system was cleaned to this standard. Any areas that could not be cleaned to bare metal, such as inaccessible duct sections, should be noted on the certificate.

Can I track kitchen hood inspections digitally instead of on paper?

Yes. Digital kitchen hood inspection using a tablet or phone lets you complete the NFPA 96 checklist on site, attach photos of grease conditions and deficiencies, record pass or fail for each component, and store the record against the kitchen asset. MapTrack supports commercial kitchen equipment tracking with automated inspection reminders, digital forms and a complete audit trail. This replaces paper checklists and ensures inspection records are always accessible for fire marshal reviews and insurance audits. Book a demo to see how it works.

NFPA Kitchen Hood Inspection Checklist preview