16 DEPARTMENT OF PUBLIC SAFETY

219 OFFICE OF STATE FIRE MARSHAL

1. Chapter 19: STANDARD FOR VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS

SUMMARY: This rule provides minimum fire safety requirements (preventative and operative) related to the design, installation, operation, inspection, and maintenance of public and private cooking operations.

1. This rule incorporates by reference the National Fire Protection Association Standard #96, Standard for the Ventilation Control and Fire Protection of Commercial Cooking Operations, 2021 Edition. All rights reserved by the National Fire Protection Association. Copies of NFPA Standard #96 are available through the National Fire Protection Association, 1 Batterymarch Park, Quincy, MA 02269.

1. STATUTORY AUTHORITY:
   1. 25 M.R.S. §2452

   EFFECTIVE DATE:

December 22, 1977 – (filed September 27, 1978)

1. EFFECTIVE DATE (ELECTRONIC CONVERSION):

May 15, 1996

1. CORRECTION:

November 11, 1999

1. REPEALED AND REPLACED:

August 7, 2001 – (formerly Chapter 28)

AMENDED:

August 17, 2002 – filing 2002-314

April 23, 2006 – filing 2006-156, updated NFPA #96 to 2004 Edition

March 17, 2009 – filing 2009-111, updated NFPA #96 to 2008 Edition

November 24, 2010 – filing 2010-600

1. January 18, 2022 – filing 2022-009 (including title change from “Vapor Removal from Cooking Equipment” to “Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations”)