Canadian building code question

What are the building code requirements for grease ducts and commercial kitchen hoods in Canada?

Commercial kitchen hoods and grease ducts must comply with NBC fire protection provisions and referenced NFPA 96 requirements including duct construction, fire wrap or shaft enclosure, clearances to combustibles, suppression systems, and cleaning access — all of which vary with cooking equipment type and building construction.

Grease duct and hood systems are among the most fire-regulated mechanical installations in a building. The NBC references NFPA 96 for Type I hood and grease duct requirements, and the fire protection provisions around duct enclosure, clearances, suppression, and access for cleaning are strict because grease duct fires are a leading cause of commercial building fires in Canada.

What to check first

  • Type I commercial kitchen hoods and grease ducts are regulated under the NBC and must comply with NFPA 96 requirements.
  • Grease ducts require fire-rated enclosure or wrap, specific clearances to combustibles, and access openings for cleaning.
  • Suppression systems are required for the hood, duct, and cooking equipment — the type and coverage depend on the cooking appliances served.

Jurisdiction notes

National baseline

The NBC references NFPA 96 for commercial kitchen hood and grease duct design, installation, and fire protection requirements.

Provincial adoption check

Provinces may reference different editions of NFPA 96 or add local requirements for grease duct routing, enclosure, or inspection access.

Project-specific variables

The cooking equipment type, duct routing, building construction type, and adjacent occupancies all affect the specific fire protection requirements.

Work through it in this order

  1. Classify the cooking equipment to determine whether a Type I or Type II hood is required.
  2. Review NFPA 96 requirements for duct construction, enclosure, and clearances as referenced by the NBC.
  3. Confirm fire suppression system requirements for the hood, duct, and cooking equipment.
  4. Check cleaning access requirements and duct routing restrictions.
  5. Verify provincial adoption and any local amendments to the referenced NFPA 96 edition.

Common questions

When is a Type I hood required versus a Type II hood?

Type I hoods are required for cooking equipment that produces grease-laden vapors (fryers, grills, ranges). Type II hoods are for equipment producing heat and moisture but not grease (dishwashers, ovens).

What fire protection is required for grease duct routing through a building?

Grease ducts must be enclosed in a fire-rated shaft or wrapped with a fire-rated enclosure, with specific clearances to combustible materials, per NFPA 96 as referenced by the NBC.

Are fire suppression systems required for all commercial kitchen hoods?

Fire suppression systems are required for Type I hoods and the cooking equipment they serve. The suppression type and coverage depend on the specific cooking appliances.