NFPA 96 2011

$80.71

Standard for Ventilation Control and Fire Protection of Commercial Cooking Operation

Published By	Publication Date	Number of Pages
NFPA	2011	47

Guaranteed Safe Checkout

Category: NFPA

If you have any questions, feel free to reach out to our online customer service team by clicking on the bottom right corner. We’re here to assist you 24/7.
Email:[email protected]

Description

Keep pace with the latest industry advances and reduce fire risks in public and private commercial kitchens with the 2011 NFPA 96.

Unique conditions in commercial kitchens require special fire safety precautions. Make sure you’re up to the task by updating your knowledge to the 2011 NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. It’s your single source for state-of-the-art safety guidelines on the design, installation, operation, inspection, and maintenance of the full spectrum of cooking equipment, hoods, grease removal devices, exhaust duct systems, fans, fire suppression systems, and clearance to combustibles.

The 2011 edition increases safety for operators, building occupants, and equipment in public and private facilities with:

Updated requirements to provide adequate clearance to equipment in order to permit proper service
Clearer maintenance rules for exhaust equipment
Guidance on how solid fuel equipment should be operated and maintained

NFPA 96 is the definitive Standard that every restaurant owner, designer, engineer, and AHJ needs to head off fires and protect lives and property in commercial kitchens.

PDF Catalog

PDF Pages	PDF Title
2	Important Notices and Disclaimers Important Notices and Disclaimers
3	Additional Notices and Disclaimers Additional Notices and Disclaimers
4	2.1 General 2.1 General 2.2 NFPA Publications 2.2 NFPA Publications
9	Chapter 1 Administration Chapter 1 Administration 1.1 Scope 1.1 Scope 1.2 Purpose 1.2 Purpose 1.3 Application 1.3 Application 1.4 Retroactivity 1.4 Retroactivity 1.5 Equivalency 1.5 Equivalency Chapter 2 Referenced Publications Chapter 2 Referenced Publications
10	2.3 Other Publications 2.3 Other Publications 2.4 References for Extracts in Mandatory Sections 2.4 References for Extracts in Mandatory Sections Chapter 3 Definitions Chapter 3 Definitions 3.1 General 3.1 General 3.2 NFPA Official Definitions 3.2 NFPA Official Definitions 3.3 General Definitions 3.3 General Definitions
13	Chapter 4 General Requirements Chapter 4 General Requirements 4.1 General 4.1 General 4.2 Clearance 4.2 Clearance 4.3 Field-Applied and Factory-Built Grease Duct Enclosures 4.3 Field-Applied and Factory-Built Grease Duct Enclosures
14	4.4 Building and Structural Duct Contact 4.4 Building and Structural Duct Contact 4.5 Duct Clearances to Enclosures 4.5 Duct Clearances to Enclosures 4.6 Drawings 4.6 Drawings 4.7 Authority Having Jurisdiction Notification 4.7 Authority Having Jurisdiction Notification Chapter 5 Hoods Chapter 5 Hoods 5.1 Construction 5.1 Construction
15	5.2 Hood Size 5.2 Hood Size 5.3 Exhaust Hood Assemblies with Integrated Supply Air Plenums 5.3 Exhaust Hood Assemblies with Integrated Supply Air Plenums 5.4 Listed Hood Assemblies 5.4 Listed Hood Assemblies 5.5 Listed Ultraviolet Hoods 5.5 Listed Ultraviolet Hoods 5.6 Listed Ventilated Ceiling Technology 5.6 Listed Ventilated Ceiling Technology Chapter 6 Grease Removal Devices in Hoods Chapter 6 Grease Removal Devices in Hoods 6.1 Grease Removal Devices 6.1 Grease Removal Devices 6.2 Installation 6.2 Installation
16	Chapter 7 Exhaust Duct Systems Chapter 7 Exhaust Duct Systems 7.1 General 7.1 General 7.2 Clearance 7.2 Clearance 7.3 Openings 7.3 Openings 7.4 Openings in Ducts 7.4 Openings in Ducts
17	7.5 Other Grease Ducts 7.5 Other Grease Ducts
18	7.6 Exterior Installations 7.6 Exterior Installations 7.7 Interior Installations 7.7 Interior Installations
19	7.8 Termination of Exhaust System 7.8 Termination of Exhaust System
20	Chapter 8 Air Movement Chapter 8 Air Movement 8.1 Exhaust Fans for Commercial Cooking Equipment 8.1 Exhaust Fans for Commercial Cooking Equipment
22	8.2 Airflow 8.2 Airflow 8.3 Replacement Air 8.3 Replacement Air 8.4 Common Duct (Manifold) Systems 8.4 Common Duct (Manifold) Systems Chapter 9 Auxiliary Equipment Chapter 9 Auxiliary Equipment 9.1 Dampers 9.1 Dampers 9.2 Electrical Equipment 9.2 Electrical Equipment 9.3 Other Equipment 9.3 Other Equipment
23	Chapter 10 Fire-Extinguishing Equipment Chapter 10 Fire-Extinguishing Equipment 10.1 General Requirements 10.1 General Requirements 10.2 Types of Equipment 10.2 Types of Equipment
24	10.3 Simultaneous Operation 10.3 Simultaneous Operation 10.4 Fuel and Electric Power Shutoff 10.4 Fuel and Electric Power Shutoff 10.5 Manual Activation 10.5 Manual Activation 10.6 System Annunciation 10.6 System Annunciation
25	10.7 System Supervision 10.7 System Supervision 10.8 Special Design and Application 10.8 Special Design and Application 10.9 Review and Certification 10.9 Review and Certification 10.10 Portable Fire Extinguishers 10.10 Portable Fire Extinguishers Chapter 11 Procedures for the Use, Inspection, Testing, and Maintenance of Equipment Chapter 11 Procedures for the Use, Inspection, Testing, and Maintenance of Equipment 11.1 Operating Procedures 11.1 Operating Procedures 11.2 Inspection, Testing, and Maintenance of Fire-Extinguishing Systems 11.2 Inspection, Testing, and Maintenance of Fire-Extinguishing Systems
26	11.3 Inspection of Fire Dampers 11.3 Inspection of Fire Dampers 11.4 Inspection for Grease Buildup 11.4 Inspection for Grease Buildup 11.5 Inspection, Testing, and Maintenance of Listed Hoods Containing Mechanical, Water Spray, or Ultraviolet Devices 11.5 Inspection, Testing, and Maintenance of Listed Hoods Containing Mechanical, Water Spray, or Ultraviolet Devices 11.6 Cleaning of Exhaust Systems 11.6 Cleaning of Exhaust Systems 11.7 Cooking Equipment Maintenance 11.7 Cooking Equipment Maintenance
27	Chapter 12 Minimum Safety Requirements for Cooking Equipment Chapter 12 Minimum Safety Requirements for Cooking Equipment 12.1 Cooking Equipment 12.1 Cooking Equipment 12.2 Operating Controls 12.2 Operating Controls Chapter 13 Recirculating Systems Chapter 13 Recirculating Systems 13.1 General Requirements 13.1 General Requirements 13.2 Design Restrictions 13.2 Design Restrictions
28	13.3 Interlocks 13.3 Interlocks 13.4 Location and Application Restrictions 13.4 Location and Application Restrictions 13.5 Additional Fire Safety Requirements 13.5 Additional Fire Safety Requirements 13.6 Use and Maintenance 13.6 Use and Maintenance Chapter 14 Solid Fuel Cooking Operations Chapter 14 Solid Fuel Cooking Operations 14.1 Venting Application 14.1 Venting Application 14.2 Location of Appliances 14.2 Location of Appliances
29	14.3 Hoods for Solid Fuel Cooking 14.3 Hoods for Solid Fuel Cooking 14.4 Exhaust for Solid Fuel Cooking 14.4 Exhaust for Solid Fuel Cooking 14.5 Grease Removal Devices for Solid Fuel Cooking 14.5 Grease Removal Devices for Solid Fuel Cooking 14.6 Air Movement for Solid Fuel Cooking 14.6 Air Movement for Solid Fuel Cooking 14.7 Fire-Extinguishing Equipment for Solid Fuel Cooking 14.7 Fire-Extinguishing Equipment for Solid Fuel Cooking 14.8 Procedures for Inspection, Cleaning, and Maintenance for Solid Fuel Cooking 14.8 Procedures for Inspection, Cleaning, and Maintenance for Solid Fuel Cooking
30	14.9 Minimum Safety Requirements: Fuel Storage, Handling, and Ash Removal for Solid Fuel Cooking 14.9 Minimum Safety Requirements: Fuel Storage, Handling, and Ash Removal for Solid Fuel Cooking
31	Chapter 15 Down Draft Appliance Ventilation Systems Chapter 15 Down Draft Appliance Ventilation Systems 15.1 General Requirements 15.1 General Requirements 15.2 Fire-Extinguishing Equipment 15.2 Fire-Extinguishing Equipment
32	15.3 Airflow Switch or Transducer 15.3 Airflow Switch or Transducer 15.4 Surface Materials 15.4 Surface Materials Annex A Explanatory Material Annex A Explanatory Material
41	Annex B Informational References Annex B Informational References
42	Index Index