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

Available Discounts

 Members Save 10%

  •  
Save 15% with a Set!

  • Order now and save 15% on 2 or more formats.
Item #: NFPA_96
List Price: $0.00
2014 NFPA 96


2014 NFPA 96 Handbook
Prior Years Prior Editions of NFPA 96
Quantity:

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 2014 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. (Softbound, 44 pp., 2014)

NFPA® 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2014 Edition

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
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
3.3 General Definitions
Chapter 4 General Requirements
4.1 General
4.2 Clearance
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
4.7 Authority Having Jurisdiction Notification
4.8 Materials
Chapter 5 Hoods
5.1 Construction
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
Chapter 7 Exhaust Duct Systems
7.1 General
7.2 Clearance
7.3 Openings
7.4 Openings in Ducts
7.5 Other Grease Ducts
7.6 Exterior Installations
7.7 Interior Installations
7.8 Termination of Exhaust System
Chapter 8 Air Movement
8.1 Exhaust Fans for Commercial Cooking Operations.
8.2 Airflow
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
Chapter 10 Fire-Extinguishing Equipment
10.1 General Requirements
10.2 Types of Equipment
10.3 Simultaneous Operation
10.4 Fuel and Electric Power Shutoff
10.5 Manual Activation
10.6 System Annunciation
10.7 System Supervision
10.8 Special Design and Application
10.9 Review and Certification
10.10 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
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
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
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
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
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
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
Annex B Informational References
Index


NFPA’s Redline PDF contains both the current NFPA document and a Redline version of the document which shows changes from the previous edition marked in color. With the Redline you can quickly spot changed sections and tell specifically what has been changed from the previous edition, saving time and confusion.

  • · Changed sections are marked with a vertical rule.
  • · Deleted material is shown in red strikethrough type.
  • · New material appears in blue underscored type.

Sample (NFPA 10, 2010)

5.3.2.7* Wheeled fire extinguishers shall be considered for hazard protection where fulfillment of the following requirementsis necessary: in areas in which a fire risk assessment has shown the following:

(4) (1) High hazard areas are present.

(5) (2) Limited available personnel Limited available personnel are present, thereby requiring an extinguisher that has the following features:

(1) (a) High agent flow rates

(2) (b) Increased agent stream range

(3) (c) Increased agent capacity