Cooking equipment producing smoke or grease-laden vapors shall be equipped with an _________ in accordance with the equipment and performance requirements.

• A. Ventilation Hood
• B. Exhaust System
• C. Canopy Hood
• D. Smoke Removal System

Answer: (B)

When cooking equipment can emit smoke or grease-laden vapors, the essential control is an exhaust system that captures, conveys, and removes those vapors. NFPA 96 requires this exhaust system to be installed and maintained in accordance with the equipment and performance requirements, covering not just the hood but the entire pathway—from the hood to the ductwork and onward to outside discharge, including any fans, grease filtration, and fire-suppression integration as specified. A canopy or ventilation hood sits over the equipment and helps capture vapors, but it alone does not satisfy the performance criteria; the standard’s scope is the whole exhaust system. A term like smoke removal system isn’t the standard designation in this context.