🔥🔥 Don’t Miss Out on Our End of Autumn Sale. If you have any questions, feel free to click the bottom right corner to contact our customer service..

Concat us[email protected]
Shopping Cart

No products in the cart.

🔍
NFPA 96 2024

NFPA 96 2024

$80.71

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

Published By Publication Date Number of Pages
NFPA 2024 61
PDF Format Searchable Printable Preview Now
Guaranteed Safe Checkout
Category:

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]

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
2 Important Notices and Disclaimers
3 Additional Important Notices and Disclaimers
10 Chapter 1 Administration
1.1 Scope.
1.2 Purpose.
1.3 Application.
1.4 Retroactivity.
1.5 Equivalency.
11 Chapter 2 Referenced Publications
2.1 General.
2.2 NFPA Publications.
2.3 Other Publications.
12 2.4 References for Extracts in Mandatory Sections.
Chapter 3 Definitions
3.1 General.
3.2 NFPA Official Definitions.
3.3 General Definitions.
14 Chapter 4 General Requirements for Cooking Operations in Buildings and Mobile and Temporary Cooking Operations
4.1 General.
15 4.2 Clearance.
4.3 Field-Applied and Factory-Built Grease Duct Enclosures.
16 4.4 Duct Contact.
4.5 Duct Clearances to Enclosures.
4.6 Drawings.
4.7 Authority Having Jurisdiction Notification.
4.8 Materials.
17 4.9 Grease-Contaminated Cloths.
Chapter 5 Hoods
5.1 Construction.
18 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.
19 6.2 Installation.
Chapter 7 Exhaust Duct Systems
7.1 General.
20 7.2 Clearance.
7.3 Openings.
7.4 Openings in Ducts.
7.5 Other Grease Ducts.
21 7.6 Exterior Installations.
22 7.7 Interior Installations.
23 7.8 Termination of Exhaust System.
24 Chapter 8 Air Movement
8.1 Exhaust Fans for Commercial Cooking Operations.
26 8.2 Airflow.
8.3 Replacement Air.
8.4 Common Duct (Manifold) Systems.
Chapter 9 Auxiliary Equipment
9.1 Dampers.
9.2 Electrical Equipment.
27 9.3 Other Equipment.
Chapter 10 Fire-Extinguishing Equipment for Cooking Operations in Buildings
10.1 General Requirements.
10.2 Types of Equipment.
28 10.3 Simultaneous Operation.
29 10.4 Fuel and Electric Power Shutoff.
10.5 Manual Actuation.
10.6 System Annunciation.
10.7 Special Design and Application.
10.8 Review and Certification.
10.9 Portable Fire Extinguishers.
30 Chapter 11 Fire-Extinguishing Equipment for Mobile and Temporary Cooking Operations
11.1 General Requirements.
11.2 Types of Equipment.
11.3 Fuel and Electric Power Shutoff.
11.4 Manual Actuation.
11.5 System Annunciation.
11.6 Review and Certification.
11.7 Portable Fire Extinguishers.
31 Chapter 12 Procedures for the Use, Inspection, Testing, and Maintenance of Equipment
12.1 Operating Procedures.
12.2 Inspection, Testing, and Maintenance of Fire-Extinguishing Systems.
12.3 Inspection of Fire Dampers.
32 12.4 Inspection for Grease Buildup.
12.5 Inspection, Testing, and Maintenance of Listed Hoods Containing Mechanical, Water Spray, or Ultraviolet Devices.
12.6 Cleaning of Exhaust Systems.
33 12.7 Cooking Equipment Maintenance.
Chapter 13 Minimum Safety Requirements for Cooking Equipment
13.1 Cooking Equipment.
13.2 Operating Controls.
Chapter 14 Cooking Operations in Buildings That Utilize Recirculating Systems
14.1 General Requirements.
14.2 Design Restrictions.
34 14.3 Interlocks.
14.4 Location and Application Restrictions.
14.5 Additional Fire Safety Requirements.
14.6 Use and Maintenance.
35 Chapter 15 Solid Fuel Cooking Operations
15.1 Venting Application.
15.2 Location of Appliances.
15.3 Hoods for Solid Fuel Cooking.
36 15.4 Exhaust for Solid Fuel Cooking.
15.5 Grease Removal Devices for Solid Fuel Cooking.
15.6 Air Movement for Solid Fuel Cooking.
15.7 Fire-Extinguishing Equipment for Solid Fuel Cooking.
37 15.8 Procedures for Inspection, Cleaning, and Maintenance for Solid Fuel Cooking.
15.9 Minimum Safety Requirements: Fuel Storage, Handling, and Ash Removal for Solid Fuel Cooking.
38 Chapter 16 Cooking Operations in Buildings That Utilize Downdraft Appliance Ventilation Systems
16.1 General Requirements.
39 16.2 Fire-Extinguishing Equipment.
16.3 Airflow Switch or Transducer.
16.4 Surface Materials.
Chapter 17 Mobile and Temporary Cooking Operations
17.1 General.
17.2 Location of Mobile and Temporary Cooking Operations.
17.3 Tents.
17.4 Cooking Appliance Installation on Vehicles.
17.5 LP-Gas Cooking Appliances.
40 17.6 Internal Combustion Engine Power Sources.
17.7 Vehicle-Mounted Generators.
17.8 LP-Gas Systems.
43 17.9 Electrical Wiring.
17.10 Carbon Monoxide Detectors.
17.11 Training.
44 17.12 Parking, Servicing, and Repair.
17.13 Records.
Annex A Explanatory Material
55 Annex B Informational References

Related products

NFPA 96 2024
$80.71