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NFPA 96 2017

NFPA 96 2017

$80.71

NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations

Published By Publication Date Number of Pages
NFPA 2017 71
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Unique conditions in public and private commercial kitchens require special precautions for fire safety. Ensure you’re up to the task by updating your knowledge with the 2017 edition of NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. NFPA 96 provides state-of-the-art safety guidelines for designing, installing, operating, inspecting, and maintaining the full spectrum of: Cooking equipment Stove exhaust hoods Grease-removal devices Cooking exhaust systems Fans Fire-suppression systems Clearance to combustibles The new NFPA 96 requirements increase safety for building occupants, equipment installers, hood cleaners, and inspectors with additions such as: Updated information for installing grease filters, exhaust duct drains, duct enclosures, ductwork slope, and portable fire extinguishers New requirements for factory-built grease ducts, duct-leakage testing, exhaust fan discharge, and solid-fuel installations used as flavor enhancements New deadlines for removal and replacement of obsolete fire-protection systems New annex material for duct-cleaning personnel, equipment, and recommendations Keep pace with the latest industry advancements and learn how to reduce fire risks in commercial kitchens by ordering your copy of NFPA 96 today.

PDF Catalog

PDF Pages PDF Title
9 Chapter 1 Administration
1.1 Scope.
1.2 Purpose.
1.3 Application.
1.4 Retroactivity.
1.5 Equivalency.
Chapter 2 Referenced Publications
2.1 General.
10 2.2 NFPA Publications.
2.3 Other Publications.
2.4 References for Extracts in Mandatory Sections.
Chapter 3 Definitions
3.1 General.
3.2 NFPA Official Definitions.
11 3.3 General Definitions.
13 Chapter 4 General Requirements
4.1 General.
4.2 Clearance.
14 4.3 Field-Applied and Factory-Built Grease Duct Enclosures.
4.4 Building and Structural Duct Contact.
4.5 Duct Clearances to Enclosures.
4.6 Drawings.
15 4.7 Authority Having Jurisdiction Notification.
4.8 Materials.
Chapter 5 Hoods
5.1 Construction.
16 5.2 Hood Size.
5.3 Exhaust Hood Assemblies with Integrated Supply Air Plenums.
5.4 Listed Hood Assemblies.
5.5 Listed Ultraviolet Hoods.
5.6 Listed Ventilated Ceiling Technology.
Chapter 6 Grease Removal Devices in Hoods
6.1 Grease Removal Devices.
6.2 Installation.
17 Chapter 7 Exhaust Duct Systems
7.1 General.
7.2 Clearance.
7.3 Openings.
18 7.4 Openings in Ducts.
7.5 Other Grease Ducts.
20 7.6 Exterior Installations.
7.7 Interior Installations.
21 7.8 Termination of Exhaust System.
22 Chapter 8 Air Movement
8.1 Exhaust Fans for Commercial Cooking Operations.
23 8.2 Airflow.
24 8.3 Replacement Air.
8.4 Common Duct (Manifold) Systems.
Chapter 9 Auxiliary Equipment
9.1 Dampers.
9.2 Electrical Equipment.
9.3 Other Equipment.
25 Chapter 10 Fire-Extinguishing Equipment
10.1 General Requirements.
10.2 Types of Equipment.
26 10.3 Simultaneous Operation.
10.4 Fuel and Electric Power Shutoff.
10.5 Manual Activation.
10.6 System Annunciation.
10.7 Special Design and Application.
10.8 Review and Certification.
27 10.9 Portable Fire Extinguishers.
Chapter 11 Procedures for the Use, Inspection, Testing, and Maintenance of Equipment
11.1 Operating Procedures.
11.2 Inspection, Testing, and Maintenance of Fire-Extinguishing Systems.
28 11.3 Inspection of Fire Dampers.
11.4 Inspection for Grease Buildup.
11.5 Inspection, Testing, and Maintenance of Listed Hoods Containing Mechanical, Water Spray, or Ultraviolet Devices.
11.6 Cleaning of Exhaust Systems.
29 11.7 Cooking Equipment Maintenance.
Chapter 12 Minimum Safety Requirements for Cooking Equipment
12.1 Cooking Equipment.
12.2 Operating Controls.
Chapter 13 Recirculating Systems
13.1 General Requirements.
13.2 Design Restrictions.
30 13.3 Interlocks.
13.4 Location and Application Restrictions.
13.5 Additional Fire Safety Requirements.
13.6 Use and Maintenance.
Chapter 14 Solid Fuel Cooking Operations
14.1 Venting Application.
31 14.2 Location of Appliances.
14.3 Hoods for Solid Fuel Cooking.
14.4 Exhaust for Solid Fuel Cooking.
14.5 Grease Removal Devices for Solid Fuel Cooking.
32 14.6 Air Movement 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.
14.9 Minimum Safety Requirements: Fuel Storage, Handling, and Ash Removal for Solid Fuel Cooking.
34 Chapter 15 Downdraft Appliance Ventilation Systems
15.1 General Requirements.
15.2 Fire-Extinguishing Equipment.
15.3 Airflow Switch or Transducer.
15.4 Surface Materials.
Annex A Explanatory Material
45 Annex B Mobile and Temporary Cooking Operations
61 Annex C Informational References

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NFPA 96 2017
$80.71