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NFPA 96 2021

NFPA 96 2021

$80.71

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

Published By Publication Date Number of Pages
NFPA 2021 99
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Reduce commercial kitchen fires and help protect people and property by following the life-saving provisions of NFPA 96, 2021 edition. Every year, there are thousands of fires in eating and drinking establishments, posing a significant risk of injuries, fatalities, and millions of dollars in damages. NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, provides broad-based preventive and operative fire safety requirements for the design, installation, operation, inspection, and maintenance of commercial kitchens. The standard covers requirements for all types of cooking equipment, fans, stove exhaust hoods, grease removal devices, cooking exhaust systems, fire-suppression systems, and clearance to combustibles. Provisions apply to both public and private kitchens as well as commercial cooking operations involving residential cooking equipment. The 2021 edition offers the latest information and criteria for commercial kitchen safety and compliance. NFPA 96 is a must-have for designers, installers, owners, operators, inspectors, maintenance staff, and anyone with concerns for minimizing fire hazards in commercial kitchens. The revised standard features shading that helps quickly identify changes from the previous edition; ‘N’ icons to mark new articles, text, tables, and figures; and bullets to denote deleted paragraphs. Important updates include: A new chapter on mobile and temporary cooking operations (this content, formerly located in Annex B, has been moved into the body of the standard to provide the minimum fire safety requirements for mobile and temporary cooking operations) Removal of duplicate requirements related to mobile and temporary cooking operations and modified language throughout the standard to clarify the provisions for buildings as well as mobile and temporary cooking operations Addition of the equivalent UL standards to be used in Canada Replacement of the term activate with the proper term actuate throughout the standard Get the most current general provisions for fire safety around public and private commercial kitchens.

PDF Catalog

PDF Pages PDF Title
1 Copyright
Edition
Origin and Development
2 Committee Lists for NFPA-96-2021
6 Chapter 1 : Administration
1.1 Scope. 1.1.1 *
1.1.2
1.1.3 *
1.1.4
1.1.5 *
1.2 Purpose.
1.3 Application. 1.3.1 *
1.3.2
1.4 Retroactivity.
1.4.1
7 1.4.2
1.4.3
1.5 Equivalency.
1.5.1
1.5.2
Chapter 2 : Referenced Publications
2.1 General.
2.2 NFPA Publications.
8 2.3 Other Publications. 2.3.1 ASTM Publications.
2.3.2 EPA Publications.
2.3.3 UL Publications.
9 2.3.4 ULC Publications.
2.3.5 U.S. Government Publications.
2.3.6 Other Publications.
2.4 References for Extracts in Mandatory Sections.
Chapter 3 : Definitions
3.1 General.
3.2 NFPA Official Definitions. 3.2.1 * Approved.
3.2.2 * Authority Having Jurisdiction (AHJ).
3.2.3 Labeled.
10 3.2.4 * Listed.
3.2.5 Shall.
3.2.6 Should.
3.2.7 Standard.
3.3 General Definitions. 3.3.1 Access Panel.
3.3.2 Air Intakes.
3.3.3 Air Pollution Control Devices.
3.3.4 * Appliance Flue Outlet.
3.3.5 Appurtenance.
3.3.6 Assembly Occupancy.
3.3.7 Automatic.
3.3.8 Baffle Plate.
3.3.9 Broiler. 3.3.9.1
3.3.9.2
11 3.3.9.3
3.3.10 * Certified.
3.3.11 * Classified.
3.3.12 Clean(ing).
3.3.13 Clearly Identified.
3.3.14 * Construction. 3.3.14.1
3.3.14.2
3.3.15 * Continuous Weld.
3.3.16 Damper.
3.3.17 Detection Devices.
3.3.18 Discharge.
3.3.19 Duct Termination.
3.3.20 Ducts (or Duct System).
3.3.20.1
3.3.20.2
3.3.21 Easily Accessible.
12 3.3.22 Enclosure. 3.3.22.1
3.3.22.2
3.3.22.2.1 Factory-Built Grease Duct Enclosure.
3.3.22.2.2 Field-Applied Grease Duct Enclosure.
3.3.23 Equipment. 3.3.23.1
3.3.23.2 *
3.3.24 Filter. 3.3.24.1 *
3.3.24.2
3.3.25 Fire Resistance Rating.
3.3.26 Fire Wall.
3.3.27 Fume Incinerators.
3.3.28 Fusible Link.
3.3.29 * Grease.
3.3.30 Grease Removal Devices.
3.3.31 Greasetight.
13 3.3.32 High Limit Control Device.
3.3.33 * Hood.
3.3.34 Interconnected.
3.3.35 Liquidtight.
3.3.36 Maintenance.
3.3.37 * Material. 3.3.37.1
3.3.37.2
3.3.37.3 *
3.3.38 Noncompliant.
3.3.39 Pitched.
3.3.40 Qualified.
3.3.41 Recirculating Systems.
3.3.42 Removable.
3.3.43 Replacement Air.
3.3.44 Single Hazard Area.
3.3.45 Solid Cooking Fuel.
3.3.46 Solvent.
14 3.3.47 Space. 3.3.47.1
3.3.47.2
3.3.48 Spark Arrester.
3.3.49 Thermal Recovery Unit.
3.3.50 * Trained.
3.3.51 Trap.
3.3.52 Water-Wash Fire-Extinguishing System.
3.3.53 Water-Wash System.
Chapter 4 : General Requirements for Cooking Operations in Buildings and Mobile andTemporary Cooking Operations
4.1 General. 4.1.1
4.1.1.1 *
4.1.1.2
4.1.2
4.1.3
15 4.1.3.1
4.1.4
4.1.5 *
4.1.6 *
4.1.7
4.1.7.1
4.1.8
4.1.9
4.2 * Clearance. 4.2.1 *
4.2.2
4.2.3 Clearance Reduction. 4.2.3.1
4.2.3.2
4.2.3.3
16 4.2.3.4
4.2.4 Clearance Integrity. 4.2.4.1
4.2.4.2 *
4.2.4.3
4.2.4.4
4.3 Field-Applied and Factory-Built Grease Duct Enclosures. 4.3.1
4.3.2
4.3.2.1
4.3.2.2
4.3.3 *
4.3.4
4.3.4.1
17 4.3.4.2
4.3.4.3
4.3.5
4.3.6
4.3.7
4.4 Duct Contact. 4.4.1
4.4.2
4.4.3
4.4.4
4.5 Duct Clearances to Enclosures.
4.6 Drawings. 4.6.1
4.6.2
18 4.6.3
4.6.4
4.6.5
4.7 Authority Having Jurisdiction Notification.
4.8 Materials. 4.8.1 Noncombustible Material. 4.8.1.1 *
4.8.1.2
19 4.8.2 Limited-Combustible Material.
4.8.2.1
4.8.2.2
4.8.2.3
4.8.2.4
4.8.2.5
4.8.2.6
Chapter 5 : Hoods
5.1 Construction. 5.1.1
5.1.2
5.1.3
5.1.4 *
20 5.1.5
5.1.6
5.1.7
5.1.8 Eyebrow-Type Hoods. 5.1.8.1
5.1.9
5.1.10
21 5.1.11
5.1.12
5.1.13
5.2 Hood Size.
5.3 Exhaust Hood Assemblies with Integrated Supply Air Plenums. 5.3.1
5.3.2
5.3.3
5.3.4 * Fire Dampers. 5.3.4.1
5.3.4.2
5.3.4.3
5.3.4.4
5.3.4.5
5.4 * Listed Hood Assemblies. 5.4.1
5.4.2
22 5.5 Listed Ultraviolet Hoods.
5.5.1
5.5.2
5.5.3
5.6 Listed Ventilated Ceiling Technology.
5.6.1
Chapter 6 : Grease Removal Devices in Hoods
6.1 Grease Removal Devices. 6.1.1
6.1.2
6.1.3
6.2 Installation. 6.2.1 Separation Distance. 6.2.1.1
6.2.1.2
6.2.1.3
23 6.2.1.4
6.2.1.5
6.2.2 Grease Removal Device Protection. 6.2.2.1 *
6.2.2.2 *
6.2.2.3
6.2.2.4
6.2.3 Grease Filters. 6.2.3.1
6.2.3.2
6.2.3.3
6.2.3.4
6.2.3.5
6.2.3.6
6.2.4 Grease Drip Trays. 6.2.4.1
6.2.4.2
6.2.4.3
24 6.2.5 Grease Filter Orientation.
Chapter 7 : Exhaust Duct Systems
7.1 General.
7.1.1
7.1.2 *
7.1.3
7.1.4
7.1.5
7.1.5.1
7.1.5.2
7.1.5.3 *
7.1.5.3.1
7.1.5.4
7.1.5.5
7.1.5.6
7.1.5.7
7.1.6
25 7.1.7
7.1.8
7.2 Clearance.
7.2.1
7.3 Openings. 7.3.1
7.3.2
7.3.3
7.3.4
7.3.5
7.3.6
7.3.7
7.3.8
7.3.9
7.4 Openings in Ducts.
7.4.1 Horizontal Ducts. 7.4.1.1
26 7.4.1.2
7.4.1.3
7.4.1.3.1
7.4.1.4
7.4.1.5
7.4.2 Vertical Ducts. 7.4.2.1
7.4.2.2
7.4.2.3
7.4.2.3.1
7.4.2.4
7.4.3 Access Panels. 7.4.3.1
7.4.3.2
7.4.3.3
7.4.3.4
7.4.4 Protection of Openings. 7.4.4.1
27 7.4.4.2
7.5 Other Grease Ducts.
7.5.1 * Materials. 7.5.1.1
7.5.1.2
7.5.2 Installation. 7.5.2.1
7.5.2.1.1
7.5.2.1.2 *
7.5.2.2
28 7.5.2.3
7.5.2.4
7.5.3
7.5.4
7.5.5 Welded Duct Connections. 7.5.5.1
31 7.5.5.2
7.5.5.3
7.5.5.4
7.5.5.5
7.6 Exterior Installations. 7.6.1
7.6.2
7.6.3
7.6.4
7.6.5
7.6.6
7.6.7
32 7.7 Interior Installations.
7.7.1 Duct Enclosures. 7.7.1.1
7.7.1.2
7.7.1.3
7.7.1.4
7.7.1.5
7.7.2 Enclosure Fire Resistance Rating and Enclosure Clearance. 7.7.2.1 Fire Resistance Rating. 7.7.2.1.1
7.7.2.1.2
7.7.2.2 * Enclosure Clearance. 7.7.2.2.1
7.7.2.2.2
7.7.2.2.3
7.7.2.2.4
7.7.2.2.5
33 7.7.3 Protection of Coverings and Enclosure Materials. 7.7.3.1
7.7.3.2
7.7.3.3
7.7.3.4
7.7.4 Enclosure Openings. 7.7.4.1
7.7.4.2
7.7.4.3
7.7.4.3.1
7.7.4.4
7.7.5 Ducts with Enclosure(s). 7.7.5.1
7.7.5.2
7.8 * Termination of Exhaust System. 7.8.1
7.8.1.1
7.8.2 Rooftop Terminations.
34 7.8.2.1
7.8.2.2 *
7.8.3 Wall Terminations.
36 7.8.3.1
7.8.4 * Rooftop Terminations Through Combustible or Limited-Combustible Walls. 7.8.4.1
7.8.4.2
7.8.4.3
7.8.4.4
Chapter 8 : Air Movement
8.1 Exhaust Fans for Commercial Cooking Operations. 8.1.1
8.1.2 * Upblast Exhaust Fans. 8.1.2.1
8.1.2.2
8.1.2.3
8.1.3 * In-Line Exhaust Fans. 8.1.3.1
8.1.3.2
38 8.1.3.4
8.1.3.5
8.1.3.6
8.1.4 * Utility Set Exhaust Fans. 8.1.4.1
39 8.1.4.2
8.1.4.3
8.1.4.4
8.1.4.5
8.1.4.6
8.1.4.7
8.1.5 Exhaust Fan Housings.
8.1.6 Openings for Cleaning, Servicing, and Inspection. 8.1.6.1
8.1.6.2
8.1.6.3 Upblast Fans. 8.1.6.3.1
8.1.6.3.2
8.1.7 Wiring and Electrical Equipment.
8.2 Airflow. 8.2.1 Air Velocity. 8.2.1.1 *
8.2.1.2
8.2.2 Air Volume. 8.2.2.1
40 8.2.2.2 *
8.2.2.3
8.2.3 Exhaust Fan Operation. 8.2.3.1
8.2.3.2 *
8.2.3.3
8.3 * Replacement Air. 8.3.1
8.3.2
8.4 Common Duct (Manifold) Systems. 8.4.1 *
8.4.2
8.4.3
8.4.4
8.4.5
8.4.6
8.4.7
41 8.4.8
8.4.9
Chapter 9 : Auxiliary Equipment
9.1 Dampers. 9.1.1
9.1.2
9.2 Electrical Equipment. 9.2.1
9.2.2
9.2.3 Lighting Units. 9.2.3.1
9.2.3.1.1 *
9.2.3.2
9.2.3.3
9.2.3.4
9.2.4 *
9.3 Other Equipment.
42 9.3.1 *
9.3.1.1
9.3.1.2
9.3.1.3
9.3.2
9.3.3
9.3.3.1
9.3.3.2
9.3.4
9.3.5
9.3.6
9.3.7
9.3.8
43 Chapter 10 : Fire-Extinguishing Equipment for Cooking Operations in Buildings
10.1 General Requirements. 10.1.1
10.1.2 *
10.1.3
10.2 Types of Equipment. 10.2.1
10.2.2 *
10.2.2.1
10.2.3 *
10.2.3.1 *
10.2.3.2 *
10.2.4
10.2.5
10.2.6
44 10.2.7 Modifications to Existing Hood Systems. 10.2.7.1
10.2.7.2
10.2.7.3
10.2.7.4
10.2.8 Hoods with Water Wash. 10.2.8.1
10.2.8.2
10.2.8.3
10.2.8.4
10.2.8.5
10.2.8.6
10.2.8.7
10.2.8.8
10.2.9 Water-Based Fire-Extinguishing System.
45 10.2.9.1
10.2.9.2
10.2.10 Water Valve Supervision.
10.3 Simultaneous Operation. 10.3.1
10.3.1.1
10.3.1.1.1
10.3.1.2
10.3.1.3
10.3.2
10.3.2.1
10.3.3
10.4 Fuel and Electric Power Shutoff.
46 10.4.1
10.4.2
10.4.3
10.4.4
10.4.4.1
10.4.5
10.5 Manual Actuation. 10.5.1
10.5.1.1 *
10.5.1.2
10.5.1.3 *
10.5.2
10.6 System Annunciation. 10.6.1
10.6.2
10.7 Special Design and Application. 10.7.1
47 10.8 Review and Certification. 10.8.1
10.8.2 * Installation Requirements. 10.8.2.1
10.8.2.2
10.9 Portable Fire Extinguishers. 10.9.1 *
10.9.2
10.9.3
10.9.4
10.9.5
Chapter 11 : Fire-Extinguishing Equipment for Mobile and Temporary CookingOperations
11.1 General Requirements. 11.1.1
11.1.2 *
11.2 Types of Equipment.
48 11.2.1 *
11.2.1.1
11.2.2 *
11.2.3 Modifications to Existing Hood Systems. 11.2.3.1
11.2.3.2
11.2.3.3
11.2.3.4
11.3 Fuel and Electric Power Shutoff. 11.3.1
11.3.2
11.3.3
11.3.3.1
11.4 Manual Actuation. 11.4.1
11.4.1.1 *
11.4.1.2
11.4.1.3 *
49 11.4.2
11.5 System Annunciation. 11.5.1
11.5.2
11.6 Review and Certification. 11.6.1
11.6.2 * Installation Requirements. 11.6.2.1
11.6.2.2
11.7 Portable Fire Extinguishers. 11.7.1 *
11.7.2
11.7.3
11.7.4
11.7.5
11.7.6
50 11.7.7
Chapter 12 : Procedures for the Use, Inspection, Testing, and Maintenance ofEquipment
12.1 Operating Procedures. 12.1.1
12.1.2
12.1.3
12.1.4 *
12.1.4.1
12.1.4.2
12.1.4.3
12.1.5
12.1.6
12.1.6.1
12.1.7
12.1.7.1
12.1.8
51 12.2 Inspection, Testing, and Maintenance of Fire-Extinguishing Systems. 12.2.1 *
12.2.1.1
12.2.2 *
12.2.3
12.2.4 *
12.2.5
12.2.5.1
12.2.5.2
12.2.6
12.2.7
12.2.8
12.2.8.1
12.3 Inspection of Fire Dampers. 12.3.1
12.3.2
12.3.3 Replacement of Fusible Links. 12.3.3.1
52 12.3.3.2
12.3.4 * Documentation Tag. 12.3.4.1
12.3.4.2
12.4 * Inspection for Grease Buildup.
12.5 Inspection, Testing, and Maintenance of Listed Hoods Containing Mechanical, Water Spray, or UltravioletDevices.
12.6 Cleaning of Exhaust Systems. 12.6.1 *
12.6.1.1
12.6.1.1.1
12.6.1.1.2
53 12.6.1.1.4
12.6.2
12.6.3
12.6.4
12.6.5
12.6.6
12.6.7
12.6.8
12.6.9
12.6.10
12.6.11
12.6.12
12.6.13
12.6.14
54 12.6.15
12.6.16
12.7 Cooking Equipment Maintenance. 12.7.1
12.7.2 *
Chapter 13 : Minimum Safety Requirements for Cooking Equipment
13.1 Cooking Equipment. 13.1.1 *
13.1.2 Installation. 13.1.2.1 *
13.1.2.1.1
13.1.2.2 *
13.1.2.2.1
13.1.2.3
13.1.2.3.1 *
55 13.1.2.4
13.1.2.5
13.1.2.5.1
13.2 Operating Controls.
Chapter 14 : Cooking Operations in Buildings That Utilize Recirculating Systems
14.1 General Requirements.
14.2 Design Restrictions.
14.2.1
14.2.2
14.2.3
14.2.4
14.2.4.1
56 14.2.4.2
14.2.5
14.2.6
14.2.7
14.2.8
14.2.9
14.2.10
14.2.11
14.2.12
14.3 Interlocks. 14.3.1
14.3.2
14.3.3
14.3.4 ESP Interlocks. 14.3.4.1
57 14.3.4.2
14.3.5 Airflow Switch or Transducer. 14.3.5.1
14.3.5.2
14.3.5.3
14.4 Location and Application Restrictions. 14.4.1
14.4.2
14.5 Additional Fire Safety Requirements. 14.5.1
14.5.2
14.5.3
14.5.4
14.5.5
14.6 Use and Maintenance. 14.6.1
14.6.2
14.6.3
58 14.6.4
14.6.5
14.6.6
14.6.7
Chapter 15 : Solid Fuel Cooking Operations
15.1 Venting Application.
15.1.1
15.1.2
15.1.3
15.1.4
15.1.5
15.1.6
15.1.7
15.1.8
15.1.8.1
59 15.2 Location of Appliances. 15.2.1
15.2.1.1
15.2.2 *
15.2.3
15.2.4
15.3 Hoods for Solid Fuel Cooking. 15.3.1
15.3.2
15.3.3
15.3.3.1
15.3.4 *
15.3.4.1
60 15.3.4.2
15.3.5
15.4 Exhaust for Solid Fuel Cooking.
15.4.1
15.4.2
15.4.3
15.4.4
15.4.5
15.5 Grease Removal Devices for Solid Fuel Cooking. 15.5.1
15.5.2
15.5.3
15.6 Air Movement for Solid Fuel Cooking. 15.6.1
15.6.1.1
15.6.2
15.6.3
61 15.7 Fire-Extinguishing Equipment for Solid Fuel Cooking. 15.7.1
15.7.2
15.7.2.1
15.7.3
15.7.4
15.7.4.1
15.7.5
15.7.6
15.7.7
15.7.8 *
15.7.9 Hose Protection. 15.7.9.1
15.7.9.1.1
15.7.9.1.2
15.7.9.2
15.7.9.3
62 15.7.10
15.7.11
15.8 Procedures for Inspection, Cleaning, and Maintenance for Solid Fuel Cooking.
15.8.1
15.8.2
15.8.3
15.8.3.1
15.8.3.2
15.8.4
15.8.5
15.9 Minimum Safety Requirements: Fuel Storage, Handling, and Ash Removal for Solid Fuel Cooking. 15.9.1 Installation Clearances
15.9.1.2
15.9.1.3
15.9.1.4
63 15.9.1.5
15.9.1.6
15.9.2 Solid Fuel Storage. 15.9.2.1
15.9.2.2
15.9.2.3
15.9.2.4
15.9.2.5
15.9.2.6
15.9.2.7
15.9.2.8
15.9.2.8.1
15.9.2.8.2
15.9.2.8.3
15.9.2.8.3.1
15.9.3 Solid Fuel Handling and Ash Removal. 15.9.3.1
64 15.9.3.2
15.9.3.3
15.9.3.4
15.9.3.5
15.9.3.6 Ash Protection. 15.9.3.6.1
15.9.3.6.2
15.9.3.6.3
15.9.3.7 Hose Protection. 15.9.3.7.1
15.9.3.7.2
15.9.3.7.3
15.9.3.7.4
15.9.3.7.4.1
15.9.3.8 Ash Removal Container or Cart. 15.9.3.8.1
15.9.3.8.2
15.9.3.8.3
65 15.9.3.8.4
15.9.3.9 Ash Removal Process. 15.9.3.9.1
15.9.3.9.2
15.9.3.9.3
15.9.3.9.4
15.9.4 Other Safety Requirements. 15.9.4.1
15.9.4.2
15.9.4.3 Site-Built Solid Fuel Cooking Appliances. 15.9.4.3.1
15.9.4.3.2
15.9.4.4
15.9.4.5
Chapter 16 : Cooking Operations in Buildings That Utilize Downdraft ApplianceVentilation Systems
16.1 * General Requirements. 16.1.1
66 16.1.2
16.2 Fire-Extinguishing Equipment.
16.2.1
16.2.2
16.3 Airflow Switch or Transducer. 16.3.1
16.3.2
16.3.3
16.4 Surface Materials.
67 Chapter 17 : Additional Requirements for Mobile and Temporary Cooking Operations
17.1 General. 17.1.1
17.1.2
17.2 Location of Mobile and Temporary Cooking Operations. 17.2.1 Relative to Buildings.
17.2.2 Relative to Other Mobile or Temporary Cooking.
17.2.3
17.3 Tents. 17.3.1
17.4 Cooking Appliance Installation on Vehicles. 17.4.1
17.4.2
17.4.3
17.4.4
17.4.5
17.4.6
68 17.4.7
17.5 Internal Combustion Engine Power Sources. 17.5.1
17.5.2
17.5.2.1
17.5.2.2
17.5.2.3
17.6 Vehicle-Mounted Generators. 17.6.1
17.6.2
17.6.3
17.6.3.1
17.6.3.2
17.6.4
69 17.6.5
17.7 LP-Gas Systems. 17.7.1
17.7.1.1
17.7.2 LP-Gas System Leak Detection. 17.7.2.1
17.7.2.2
17.7.2.3
17.7.2.4
17.7.2.5
17.7.3 LP-Gas Systems on Vehicles Other Than Engine Fuel Systems. 17.7.3.1 LP-Gas Container Installation Requirements. 17.7.3.1.
17.7.3.1.2
17.7.3.2
17.7.3.3
17.7.3.4
70 17.7.3.5
17.7.3.6
17.7.3.7
17.7.4 Installation of LP-Gas Container Appurtenances. 17.7.4.1
17.7.4.2
17.7.5
71 17.7.6 Gas Piping. 17.7.6.1
17.7.6.2
17.7.6.3 Protection of Valves on LP-Gas Cylinders in Storage. 17.7.6.3.1
17.7.6.3.2
17.7.6.3.3
17.8 Electrical Wiring. 17.8.1
72 17.8.2
17.8.3
17.8.3.1
17.8.3.2
17.9 Carbon Monoxide Detectors. 17.9.1
17.10 Training. 17.10.1
17.10.2
17.10.3
17.10.4
17.10.5
17.10.6
17.11 Parking, Servicing, and Repair. 17.11.1
73 17.11.2
17.11.3
17.11.4
17.11.5
17.12 Records.
Annex A : Explanatory Material
97 Annex B : Informational References

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NFPA 96 2021
$80.71