The Ontario Building Code | Commercial Cooking Equipment
6.2.2.6. Commercial Cooking Equipment
(1) All commercial cooking equipment shall be provided with ventilation systems designed, constructed and installed to conform to nfpa 96, "ventilation Control and Fire Protection of Commercial Cooking Operations", except as required by Sentence 3.6.3.1.(1) and Article 3.6.4.2.
(2) Fire protection systems for high efficiency, high temperature commercial cooking equipment using vegetable oil or animal fat shall conform to,
(a) ANSI/UL 300, "Fire Extinguishing Systems for Protection of Commercial Cooking Equipment", or
(b) ulc/ORD-C1254.6, "Fire Testing of Restaurant Cooking Area Fire Extinguishing System Units".
In Plain Language
All commercial cooking equipment must be provided with ventilation systems designed, constructed, and installed to conform to the referenced NFPA standard addressing grease-laden vapours and cooking-related fire risk.
This is a plain-language summary of the 2012/2017 Ontario Building Code text above, for general understanding only and not a substitute for the Code. Always confirm current requirements against the 2024 edition (O.Reg. 163/24) or a qualified professional before construction.