In NFPA 96, what is the consequence of obstructed ducts?

• A. To improve cooking flavor
• B. Potential for unsafe operation of the ventilation system and fire risk
• C. To reduce energy costs
• D. To simplify maintenance

Answer: (B)

Obstructed ducts cut off the air path in a cooking-ventilation system, causing heat and grease to accumulate instead of being exhausted. In NFPA 96, that buildup creates conditions that can ignite grease and allow flames to travel through the ductwork, while also making the system harder to operate safely. A blocked or partially blocked duct forces the fan to work harder, can reduce ventilation effectiveness, and increases the risk of fire spreading to the hood, equipment, and surrounding areas. So the main consequence is unsafe operation of the ventilation system and a higher fire risk. The other options don’t fit because obstruction does not improve flavor, does not lower energy costs, and does not simplify maintenance; it tends to worsen efficiency and complicate upkeep.