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NFPA 96, 2017 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations


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 2024 edition includes an Expanded chapter on mobile and temporary cooking operations. Including requirements related to liquefied petroleum gas, based on new mobile food facilities chapter in NFPA 58: Liquefied Petroleum Gas Code. Expanded and clarified requirements regarding the responsibility of inspection, testing, maintenance and cleanliness of commercial cooking operations. Requirements for use, inspection, testing and maintenance of labels have been modified.

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Book Overview

Help Prevent Property Damage Caused by Commercial Kitchen Fires. Thousands of fires happen each year in commercial kitchens around the world, causing significant financial and life loss. 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 cooking equipment. The standard covers requirements for all types of cooking equipment in public and private kitchens, including fans, stove exhaust hoods, grease removal devices, cooking exhaust systems, fire-suppression systems, and clearance to combustibles. 

Changes to the 2017 edition of NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, include:

  • Shading within sections to make it easy to spot revisions in the 2017 edition
  • “N” icons that flag new text, tables, and figures; and bullets that show where paragraphs were deleted
  • Clarification in the body of the standard that NFPA 96 covers both fixed and mobile cooking equipment
  • The term solid fuel now used in lieu of charcoal to cover the different types of solid fuel, not just one type
  • Update that a device installed in a duct, such as a pollution control device, now must be protected by its own fire extinguishing system
  • New annex to help users and authorities having jurisdiction (AHJs) ensure safety protocols are met
  • 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 voluntarily (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.)

About NFPA

NFPA is known as the trusted source of safety knowledge, the National Fire Protection Association (NFPA) has been helping to solve some of the planet’s toughest safety problems for more than 125 years. To remain relevant for over a century as a knowledge and information organization, we’ve continually evolved our scope of expertise—from fire prevention, wildfire preparedness, and electrical safety to hazardous materials, community risk reduction, and public safety.

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SKU: 9617 Categories: , , , , Tag:

Specifications

Weight 1 lbs
Dimensions 11 × 8 × 0.5 in
  • Publisher: NFPA
  • Edition/Release Date: January 1, 2017
  • ISBN: 9781455916061
  • Pages: 57
  • Format: Paperback / Softbound
  • Target Audience: Professionals

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