NFPA 96 requirements increase fire safety for everyone around public and private commercial kitchens -- from building occupants to equipment installers, hood cleaners, and inspectors.
Unique conditions in public and private commercial kitchens require special precautions for fire safety. Be prepared with the latest protocols in 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
- Fire-suppression systems
- Clearance to combustibles
New shading makes it easy to spot revisions in the 2017 edition.
Gray shading within sections indicates technical changes, including:
- Clarification in the body of the Standard that NFPA 96 covers both fixed and mobile cooking equipment.
- The term solid fuel is used in lieu of charcoal to cover the different types of solid fuel, not just one type.
- A device installed in a duct, such as a pollution control device, now must be protected by its own fire extinguishing system.
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A new Annex helps users and AHJs ensure safety protocols are met.
The 2017 edition adds a new normative annex on mobile and temporary cooking Operations, which is written in mandatory language but is not intended to be enforced unless specifically adopted by a jurisdiction or is applied on a voluntary basis. This annex includes requirements not limited to clearance, hoods, ducts, terminations, fire extinguishing systems, carbon monoxide detectors, location, training, generators, LP-gas, as well as procedures for the use, inspection, testing, and maintenance of equipment.