NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
NFPA 96 商業烹調設備中通風設備管理及防火標準
1.1 Scope.
1.1.1* This standard shall provide the minimum fire safety requirements (preventative and operative) related to the design, installation, operation, inspection, and maintenance of all public and private cooking operations.
1.1.2 This standard shall apply to residential cooking equipment used for commercial cooking operations.
1.1.3 This standard shall not apply to cooking equipment located in a single dwelling unit.
1.1.4* This standard shall not apply to facilities where all of the following are met
(1) Only residential equipment is being used.
(2) Fire extinguishers are located in all kitchen areas in accordance with NFPA 10, Standard for Portable Fire Extinguishers.
(3) Facility is not an assembly occupancy.
(4) The authority having jurisdiction has approved the installation.
A.1.1.1 These requirements include, but are not limited to, all manner of cooking equipment, exhaust hoods, grease removal devices, exhaust ductwork, exhaust fans, dampers, fire-extinguishing equipment, and all other auxiliary or ancillary components or systems that are involved in the capture, containment, and control of grease-laden cooking effluent.
A.1.1.4 This judgment should take into account the type of cooking being performed, items being cooked, and the frequency of cooking operations. Examples of operations that might not require compliance with this standard include the following
(1) Day care centers warming bottles and lunches
(2) Therapy cooking facilities in health care
(3) Churches and meeting operations that are not cooking meals that produce grease-laden vapors
(4) Employee break rooms where food is warmed
Keep pace with the latest industry advances and reduce fire risks in public and private commercial kitchens with the 2011 NFPA 96.
Unique conditions in commercial kitchens require special fire safety precautions. Make sure you're up to the task by updating your knowledge to the 2011 NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. It's your single source for state-of-the-art safety guidelines on the design, installation, operation, inspection, and maintenance of the full spectrum of cooking equipment, hoods, grease removal devices, exhaust duct systems, fans, fire suppression systems, and clearance to combustibles.
The 2011 edition increases safety for operators, building occupants, and equipment in public and private facilities with
· Updated requirements to provide adequate clearance to equipment in order to permit proper service
· Clearer maintenance rules for exhaust equipment
· Guidance on how solid fuel equipment should be operated and maintained
NFPA 96 is the definitive Standard that every restaurant owner, designer, engineer, and AHJ needs to head off fires and protect lives and property in commercial kitchens. (Softbound, 41 pp., 2011)
