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NFPA 96

stabdard for vent control and fire protection of commercial cooking ops. 2004

QuestionAnswer
NFPA 10 standard for portable fire extinguishers 2002 edition
nfpa 12 standard for installation of sprinkler system
Nfpa 13 standard for dry chem extinguishing systems
nfpa 17A standard for wet chem system
ul publications underwriters laboratories
ul 300 standard for fire testing of fire extinguishing systems for protection of restaurant cooking areas
3.2.1 approved acceptable to the authority having jurisdiction
authority having jurisdiction an organization office or individual responsible for enforcing the requirements of code or standard
listed equipment materials or services included in listed published by an organization that is acceptable to the AHJ
Shall Mandatory requriment
should a recommendation
access panel a closure used to cover an opening into a duct
air intakes an opening in a buildings envelope whose purpose is to allow air to be drawn into the structure to replace inside air that is removed by the exhaust system
baffle plate an object placed in or near an appliance to change the direction or to retard the flow of air of air-fuel mixtures or flue gases
closed combustible construction combustible building construction including walls framing roofs ceilings floors and floor ceilings continuously enclosing grease duct on four sides where one or more sides are protected
open combustible construction combustible building structure assemblies adjacent to a grease duct on three or fewer side
continuous weld a metal joining method that produces a product without visible interruption in quality
damper a valve or plate for controlling a draft or flow of gasses including air
detection devices electrical pneumatic thermal mechanical or optical sensing instrument whoses purpose is to cause an automatic action upon the occurrence of some preselected event
duct termination the final or intended end portion of a duct system that is designed to fulfill the obligations of the system in satisfactory manner
Ducts (or Duct System) . A continuous passageway for the transmission of air and vapors that, in addition to the containment components themselves, might include duct fittings, dampers, plenums, and/or other items or airhandling equipment
Grease Ducts A containment system for the transportation of air and grease vapors that is designed and installed to reduce the possibility of the accumulation of combustible condensation and the occurrence of damage if a fire occurs within the system.
Fire-Extinguishing Equipment Automatic fireextinguishing systems and portable fire extinguishers provided for the protection of grease removal devices, hoods, duct systems, and cooking equipment, and listed for such use.
Solid Fuel Cooking Equipment Cooking equipment that utilizes solid fuel.
Grease Filter A removable component of the grease removal system designed to capture grease and direct it to a safe collection point.
Mesh-Type Filter A general purpose air filter not listed for or intended for grease applications.
Fire Wall a wall separating buildings or subdividing a building to prevent the spread of the fire and having a fire resistance rating and structural stability.
fusible link A form of fixed temperature heat detecting device sometimes employed to restrain the operation of an electrical or mechanical control until its designed temperature is reached.
Grease Rendered animal fat, vegetable shortening, and other such oily matter used for the purposes of and resulting from cooking and/or preparing foods
grease removal devices A system of components designed for and intended to process vapors, gases, and/or air as it is drawn through such devices by collecting the airborne grease particles
Greasetight Constructed and performing in such a manner as not to permit the passage of any grease under normal cooking conditions.
Hood A device provided for a cooking appliance(s) to direct and capture grease-laden vapors and exhaust gases.
liquidtight Constructed and performing in such a manner as not to permit the passage of any liquid at any temperature.
Combustible Material. A material capable of undergoing combustion.
Limited-Combustible Material. As applied to a material of construction, any material that does not meet the definition of noncombustible, as stated elsewhere in this section, and that, in the form in which it is used, has a potential heat
* Noncombustible Material. A material not capable of supporting combustion.
Replacement Air Air deliberately brought into the structure, then specifically to the vicinity of either a combustion process or a mechanically or thermally forced exhausting device, to compensate for the vapor and/or gases being consumed or expelled.
Single Hazard Area Where two or more hazards can be simultaneously involved in fire by reason of their proximity, as determined by the authority having jurisdiction
Solid Cooking Fuel. Any solid, organic, consumable fuel such as briquettes, mesquite, hardwood, or charcoal.
Spark Arrester A device or method that minimizes the passage of airborne sparks and embers into a plenum, duct, and flue.
Trap. A cuplike or U-shaped configuration located on the inside of a duct system component where liquids can accumulate.
4.1.1 Cooking equipment used in processes producing smoke or grease-laden vapors shall be equipped with an exhaust system that complies with all the equipment and performance requirements of this standard.
4.1.2 All such equipment and its performance shall be maintained in accordance with the requirements of this standard during all periods of operation of the cooking equipment.
4.1.3 The following equipment shall be kept in good working condition: (1) Cooking equipment (2) Hoods (3) Ducts (if applicable) (4) Fans (5) Fire-extinguishing systems (6) Special effluent or energy control equipment
4.1.4 All airflows shall be maintained.
4.1.5 Maintenance and repairs shall be performed on all components at intervals necessary to maintain these conditions.
4.1.8 All interior surfaces of the exhaust system shall be accessible for cleaning and inspection purposes
4.2.1 Where enclosures are not required, hoods, grease removal devices, exhaust fans, and ducts shall have a clearance of at least 457 mm (18 in.) to combustible material, 76 mm (3 in.) to limited-combustible material, and 0 mm (0 in.)
4.2.2 Where a hood, duct, or grease removal device is listed for clearances less than those required in 4.2.1 the listing requirements shall be permitted.
4.2.3.1 Where a clearance reduction system consisting of 0.33 mm (0.013 in.) (28-gauge) sheet metal spaced out 25 mm (1 in.) on noncombustible spacers is provided, there shall be a minimum of 229 mm (9 in.) clearance to combustible material.
5.1.1 The hood or that portion of a primary collection means designed for collecting cooking vapors and residues shall be constructed of and be supported by steel not less than
5.1.1 1.09 mm 0.043 in. No. 18 MSG in thickness, stainless steel not less than 0.94 mm 0.037 in. No. 20 MSG
5.1.2 All seams, joints, and penetrations of the hood enclosure that direct and capture grease-laden vapors and exhaust gases shall have a liquidtight continuous external weld to the hood’s lower outermost perimeter
5.1.3 Seams, joints, and penetrations of the hood shall be permitted to be internally welded, provided that the weld is formed smooth or ground smooth, so as to not trap grease, and is cleanable
5.3.4.1 A fire-actuated damper shall be installed in the supply air plenum at each point where a supply air duct inlet or a supply air outlet penetrates the continuously welded shell of the assembly
5.3.4.3 The actuation device shall have a maximum temperature rating of 141°C (286°F)
6.1.1 Listed grease filters, listed baffles, or other listed grease removal devices for use with commercial cooking equipment shall be provided
6.1.3 Mesh filters shall not be used
6.2.1 The distance between the grease removal device and the cooking surface shall be as great as possible but not less than 457.2 mm (18 in.)
6.2.1.2 Where grease removal devices are used in conjunction with charcoal or charcoal-type broilers, including gas or electrically heated char-broilers, a minimum vertical distance of 1.22 m (4 ft) shall be maintained
6.2.1.3 For cooking equipment without exposed flame and where flue gases bypass grease removal devices, the minimum vertical distance shall be permitted to be reduced to not less than 152.4 mm (6 in.).
6.2.3.4 Grease filters shall be easily accessible and removable for cleaning
6.2.3.5 Grease filters shall be installed at an angle not less than 45 degrees from the horizontal.
6.2.4.3 Grease drip trays shall be pitched to drain into an enclosed metal container having a capacity not exceeding 3.785 L (1 gal)
7.1.1 Ducts shall not pass through fire walls
7.1.2 All ducts shall lead directly to the exterior of the building, so as not to unduly increase any fire hazard.
7.1.3 Duct systems shall not be interconnected with any other building ventilation or exhaust system.
7.1.6 A sign shall be placed on all access panels stating the following:
7.3.1 Openings shall be provided at the sides or at the top of the duct, whichever is more accessible, and at changes of direction.
7.3.2 Openings shall be protected by approved access constructed and installed in accordance with the requirements of
7.3.4 For hoods with dampers in the exhaust or supply collar, an access panel for cleaning and inspection shall be provided in the duct or the hood within 457 mm (18 in.) of the damper.
7.3.5 For common exhaust duct systems, access panel openings shall be provided for installation and servicing of the fire extinguishing system.
7.3.7 Exhaust fans with ductwork connected to both sides shall have access for cleaning and inspection within 0.92 m (3 ft) of each side of the fan.
7.4.1.1 Horizontal ducting support systems for nonlisted grease duct systems 24 in. and larger than 609 mm in any cross-sectional dimension shall be designed for the weight of the ductwork plus 363 kg (800 lbs) at any point in the duct systems.
7.4.1.2 On nonlisted ductwork, the edge of the opening shall be not less than 38.1 mm (11⁄2 in.) from all outside edges of the duct or welded seams.
7.4.2.2 Where personnel entry is not possible, adequate access for cleaning shall be provided on each floor.
7.4.2.3 On nonlisted ductwork, the edge of the opening shall be not less than 38.1 mm (11⁄2 in.) from all outside edges of the duct or welded seams.
7.4.3.2 Access panels shall have a gasket or sealant that is rated for 815.6ºC (1500ºF) and shall be greasetight.
7.4.3.4 Listed grease duct access door assemblies (access panels) shall be installed in accordance with the terms of the listing and the manufacturers’ instructions.
7.5.2.1 All seams, joints, penetrations, and duct-to-hood collar connections shall have a liquidtight continuous external weld.
7.5.2.4 Internal welding shall be permitted, provided the joint is formed or ground smooth and is readily accessible for inspection
7.5.3 Penetrations shall be sealed with listed devices in accordance with the requirements of 4.2.3.3.
7.7.2.2.1 Clearance from the duct or the exhaust fan to the interior surface of enclosures of combustible construction shall be not less than 457.2 mm (18 in.).
7.7.2.2.2 Clearance from the duct to the interior surface of enclosures of noncombustible or limited-combustible construction shall be not less than 152.4 mm (6 in.).
7.8.1 The exhaust system shall terminate as follows: (1)*Outside the building with a fan or duct (2) Through the roof, or to the roof from outside, as in 7.8.2, or through a wall, as in 7.8.3
7.8.2.2 Fans shall be provided with safe access and a work surface for inspection and cleaning.
7.8.4 Roof Top Terminations Through Combustible or Limited-Combustible Walls.
8.1.2.4 If the design or positioning of the fan allows grease to be trapped, a drain directed to a readily accessible and visible grease receptacle, not exceeding 3.8 L (1 gal), shall be provided
8.1.3.6 Exhaust fans shall have a drain directed to a readily accessible and visible grease receptacle not to exceed 3.8 L (1 gal).
8.1.4 Exhaust Fan Housings. Exhaust fan housings shall be constructed of carbon steel not less than 1.37 mm (0.054 in.) (No. 16 MSG) in thickness or stainless steel not less than 1.09 mm (0.043 in.) (No. 18 MSG) in thickness
8.2.1.1 The air velocity through any duct shall be not less than 365.8 m/min (1200 ft /min).
8.2.3.1 A hood exhaust fan(s) shall continue to operate after the extinguishing system has been activated unless fan shutdown is required by a listed component of the ventilation system or by the design of the extinguishing system.
8.2.3.2 The hood exhaust fan shall not be required to restart upon activation of the extinguishing system if the exhaust fan and all cooking equipment served by the fan have previously been shut down.
8.3.2 When its fire-extinguishing system discharges, makeup air supplied internally to a hood shall be shut off.
9.1.1 Dampers shall not be installed in exhaust ducts or exhaust duct systems
9.2.1 Wiring systems of any type shall not be installed in ducts.
9.3.2 Downgrading other parts of the exhaust system due to the installation of these approved devices, whether listed or not, shall not be allowed.
9.3.4 If the equipment provides a source of ignition, it shall be provided with detection to operate the fire-extinguishing system protecting the equipment.
10.1.2 Cooking equipment that produces grease-laden vapors and that might be a source of ignition of grease in the hood, grease removal device, or duct shall be protected by fire-extinguishing equipment.
10.2.1 Fire-extinguishing equipment shall include both automatic fire-extinguishing systems as primary protection and portable fire extinguishers as secondary backup.
10.2.2 A placard identifying the use of the extinguisher as a secondary backup means to the automatic fire-extinguishing system shall be conspicuously placed near each portable fire extinguisher in the cooking area.
10.2.2.1 The language and wording for the placard shall be approved by the authority having jurisdiction.
10.2.3 Automatic fire-extinguishing systems shall comply with standard UL 300,
10.3.5 Simultaneous operation shall not be required where dry or wet chemical system shall be permitted to be used to protect common exhaust ductwork by one of the methods specified in NFPA 17,
10.4.1 Upon activation of any fire-extinguishing system for a cooking operation, all sources of fuel and electric power that produce heat to all equipment requiring protection by that system shall automatically shut off
10.4.3 Any gas appliance not requiring protection, but located under the same ventilating equipment, shall also automatically shut off upon activation of any extinguishing system
10.4.4 Shutoff devices shall require manual reset.
10.5.1 A readily accessible means for manual activation shall be located between 1067 mm and 1219 mm (42 in. and 48 in.) above the floor, be accessible in the event of a fire, be located in a path of egress, and clearly identify the hazard protected.
10.5.2 The automatic and manual means of system activation external to the control head or releasing device shall be separate and independent of each other so that failure of one will not impair the operation of the other.
10.5.3 activationThe manual means of system activation shall be permitted to be common with the automatic means if the manual FIRE-EXTINGUISHING EQUIPMENT 96–17 device is located between the control head or releasing device and the first fusible link.
10.5.4 An automatic sprinkler system shall not require a manual means of system activation.
10.5.5 The means for manual activation shall be mechanical or rely on electrical power for activation in accordance with 10.5.6.
10.5.6 Electrical power shall be permitted to be used for manual activation if a standby power supply is provided or if supervision is provided in accordance with Section 10.7.
10.6.1 Upon activation of an automatic fire-extinguishing system, an audible alarm or visual indicator shall be provided to show that the system has activated.
10.6.2 Where a fire alarm signaling system is serving the occupancy where the extinguishing system is located, the activation of the automatic fire-exting
10.9.2.1 Installation of systems shall be performed only by persons properly trained and qualified to install the specific system being provided.
10.9.2.2 The installer shall provide certification to the authority having jurisdiction that the installation is in agreement with the terms of the listing and the manufacturer’s instructions and/or approved design.
10.10.1 Portable fire extinguishers shall be installed in kitchen cooking areas in accordance with NFPA 10, Standard for Portable Fire Extinguishers, and shall be specifically listed for such use.
10.10.3 Class B gas-type portables shall not be permitted in kitchen cooking areas.
10.10.5 Other fire extinguishers in the kitchen area shall be installed in accordance with NFPA 10, Standard for Portable Fire Extinguishers.
11.1.1 Exhaust systems shall be operated whenever cooking equipment is turned on.
11.4.4 Components of the fire suppression system shall not be rendered inoperable during the cleaning process
11.4.6 Flammable solvents or other flammable cleaning aids shall not be used.
11.4.7 Cleaning chemicals shall not be applied on fusible links or other detection devices of the automatic extinguishing system.
11.4.8 After the exhaust system is cleaned to bare metal, it shall not be coated with powder or other substance.
11.4.13 After cleaning is completed, the vent cleaning contractor shall place or display within the kitchen area a label indicating the date cleaned and the name of the servicing company, and areas not cleaned.
12.1.2.2 * Cooking appliances requiring protection shall not be moved, modified, or rearranged without prior reevaluation of the fire-extinguishing system by the system installer or servicing agent
12.1.2.3.1 An approved method shall be provided that will ensure that the appliance is returned to an approved design location
12.1.2.4 All deep fat fryers shall be installed with at least a 406-mm (16-in.) space between the fryer and surface flames from adjacent cooking equipment.
12.1.2.5 Where a steel or tempered glass baffle plate is installed at a minimum 203 mm (8 in.) in height between the fryer and surface flames of the adjacent appliance the requirement for a 406 mm (16 in.) space shall not apply.
12.5.2.5.1 If the fryer and the surface flames are at different horizontal planes, the minimum height of 203 mm (8 in.) shall be measured from the higher of the two.
13.2.1 Design Restrictions. All recirculating systems shall comply with the requirements of Section 13.2.
13.3.4.1 Each ESP shall have a sensor to prove its performance is as designed, with no interruption of the power to exceed 2 minutes.
13.4.1 The location of recirculating systems shall be approved by the authority having jurisdiction.
13.5.4 A means of manual activation of the fire-extinguishing system shall be provided in an area where it is safely accessible in the event of a fire in the appliance.
13.5.5 The manual activation device for the fire-extinguishing system shall be clearly identified.
13.6.2 All filters shall be cleaned or replaced in accordance with the manufacturer’s instructions.
13.6.3 All ESPs shall be cleaned a minimum of once per week following manufacturer’s cleaning instructions.
13.6.4 The entire hood plenum and the blower section shall be cleaned a minimum of once every 3 months
13.6.5 Inspection and testing of the total operation and all safety interlocks in accordance with the manufacturer’s instructions shall be performed by qualified service personnel a minimum of once every 6 months or more frequently if required.
14.1.6 Solid fuel cooking operations shall have spark arresters to minimize the passage of airborne sparks and embers into plenums and ducts
14.1.7 Where the solid fuel cooking operation is not located under a hood, a spark arrester shall be provided to minimize the passage of sparks and embers into flues and chimneys.
14.4.4 Wall terminations of solid fuel exhaust systems shall be prohibited.
14.5.2 If airborne sparks and embers can be generated by the solid fuel cooking operation, spark arrester devices shall be used prior to the grease removal device to minimize sparl and embars
14.5.3 Filters shall be a minimum of 1.2 m (4 ft) above the appliance cooking surface.
14.7.1 Solid fuel cooking appliances that produce greaseladen vapors shall be protected by listed fire-extinguishing equipment.
14.7.10.1 Solid fuel appliances with fireboxes exceeding 0.14 m3 (5 ft3 ) shall be provided with a fixed water pipe system with a hose in the kitchen capable of reaching the firebox.
14.8.4 Spark arrester screens located at the entrance of the flue or in the hood assembly shall be cleaned prior to becoming heavily contaminated and restricted.
14.8.5 Filters and filtration devices installed in a hood shall be cleaned per 14.8.4.
14.9.2.1 Fuel storage shall not exceed a one-day supply where stored in the same room as the solid fuel appliance or in the same room as the fuel-loading or clean-out doors.
14.9.2.2 Fuel shall not be stored above any heat-producing appliance or vent or closer than 0.92 m (3 ft) to any portion of a solid fuel appliance constructed of metal or to any other cooking appliance that could ignite the fuel.
14.9.2.3 Fuel shall be permitted to be stored closer than the requirements of 14.9.2.4, where a solid fuel appliance or other cooking appliance is listed or approved for less clearance to combustibles.
Created by: Yawhooos