For the design, installation, operation, inspection, and maintenance of commercial kitchens, NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, offers comprehensive operational and preventive fire safety guidelines. All kinds of cooking equipment, stove exhaust hoods, grease removal devices, cooking exhaust systems, fire suppression systems, and clearance to combustibles are all covered by the standard. Both domestic and public kitchens, as well as commercial culinary operations using home cooking equipment, are covered by the provisions. An expanded chapter on temporary and mobile culinary operations is included in this edition. including liquefied petroleum gas regulations based on the NFPA 58: Liquefied Petroleum Gas Code’s new chapter for mobile food establishments. standards for who is responsible for commercial cooking operations’ testing, inspection, upkeep, and cleanliness were expanded and made clearer.