1、NFPA96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2014 Edition NFPA, 1 Batterymarch Park, Quincy, MA 02169-7471 An International Codes and Standards Organization IMPORTANT NOTICES AND DISCLAIMERS CONCERNING NFPADOCUMENTSNOTICE AND DISCLAIMER OF LIABILITY CO
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29、d.NFPA96Standard forVentilation Control and Fire Protection ofCommercial Cooking Operations2014 EditionThis edition of NFPA 96, Standard for Ventilation Control and Fire Protection of CommercialCooking Operations, was prepared by the Technical Committee on Venting Systems for CookingAppliances, and
30、acted on by NFPA at its June Association Technical Meeting held June 1013,2013, in Chicago, IL. It was issued by the Standards Council on August 1, 2013, with aneffective date of August 21, 2013, and supersedes all previous editions.This edition of NFPA 96 was approved as an American National Standa
31、rd on August 21,2013.Origin and Development of NFPA 96The subject of the ventilation of restaurant-type cooking equipment was first consideredby the NFPA Committee on Blower and Exhaust Systems, which developed material on venti-lation of restaurant-type cooking equipment to be included in NFPA 91,
32、Standard for the Instal-lation of Blower and Exhaust Systems for Dust, Stock, and Vapor Removal or Conveying. That standardwas adopted by the Association in 1946, and revisions were adopted in 1947 and 1949.When the NFPA Committee on Chimneys and Heating Equipment was organized in 1955,the material
33、on ventilation of restaurant cooking equipment in NFPA 91 was assigned to thenew committee with the suggestion that it be revised and published as a separate standard.Since then, the standard has been published as NFPA 96. Editions prepared by the Committeeon Chimneys and Heating Equipment were adop
34、ted by the Association in 1961, 1964, 1969,1970, 1971, 1973, 1976, 1978, 1980, and 1984.The Correlating Committee on Chimneys and Other Heat and Vapor Removal Equipmentwas discharged by the Standards Council in 1986. The Technical Committee that preparedthe 1987 edition of NFPA 96 became known as th
35、e Technical Committee on Venting Systemsfor Cooking Appliances.In the 1991 edition, clearance requirements to combustible material were revised andexpanded, including appendix figures that illustrated examples. A new definition for limited-combustible was added to the standard, and an appendix table
36、 was included to show typicalconstruction assemblies. Chapters 3 and 4 were totally revised.In the 1994 edition, the Committee changed the name of the standard from Standard forthe Installation of Equipment for the Removal of Smoke and Grease-Laden Vapors from CommercialCooking Equipment to Standard
37、 for Ventilation Control and Fire Protection of Commercial CookingOperations. The title change reflected other changes in the standard: two new chapters, one onrecirculating systems and the other on solid fuel cooking operations, were added. A change toclearance and enclosure requirements in the 199
38、4 edition allowed, for the first time, materi-als or products to be directly applied to a duct.The Committee prepared a revision to the standard reporting to the 1996 Fall Meeting,which was returned to the Committee at the Technical Committee Reports Session.The 1998 edition contained new definition
39、s, minor revisions throughout, and a com-pletely revised Chapter 7 on fire-extinguishing equipment.The 2001 edition revised the document scope to clarify the application of the standardregarding residential-type cooking equipment. Further technical changes clarified require-ments for duct installati
40、on, rooftop terminations, and fire protection equipment. The 2001edition also contained a significant organizational and editorial revision based on the Manualof Style for NFPATechnical Committee Documents.961NFPA and National Fire Protection Association are registered trademarks of the National Fir
41、e Protection Association, Quincy, Massachusetts 02169.The 2004 edition added a chapter that addressed the requirements for downdraft appliance ventilation as well asclarifications of the requirements for cleaning and maintaining exhaust systems and diagrams detailing new arrange-ments for hoods with
42、 integrated supply air.The 2008 edition clarified the requirements for field-applied and factory-built grease duct enclosures. It alsorecognized new technologies for venting, such as ultraviolet hoods and ventilating ceilings. New requirements werealso added for documentation of exhaust system clean
43、ing and maintenance.The 2011 edition added additional requirements for equipment installed in hoods and ducts. It also requiredpersons conducting inspection and testing of listed hoods to be certified. The maximum distance a fire extinguisher ispermitted to be from an appliance was clarified, and it
44、 is now required that notification of the impairment of thefire-extinguishing system be given in writing.The 2014 edition introduces new requirements for the use of solid fuel as a flavor enhancer. It also adds a listingrequirement for fans used in exhaust systems, a diagram of a wall-mounted fan, a
45、nd a requirement for exhaust fanactivation when any appliance under a hood is turned on. Criteria have also been added that affect existing dry or wetchemical systems not in compliance with ANSI/UL 300 when significant changes are made to a system and thatestablish a deadline for fire protection sys
46、tems to meet the minimum requirements.962 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS2014 EditionTechnical Committee on Venting Systems for Cooking AppliancesR. T. Leicht, ChairState of Delaware, DE ERep. International Fire Marshals AssociationGary G. Hopson, SecretaryGl
47、obal Risk Consultants Corporation, MI SEPhil Ackland, Phillip Ackland Holdings Ltd.,Canada SEBernard P. Besal, Besal Services, Inc., GA IMRep. International Kitchen Exhaust CleaningAssociationMark A. Buchanan, City of Boston Fire Department,MA ELaurence W. Caraway, Jr., Kitchen Klean Inc., NH IMLisa
48、 Carr, Christiana Care Health Services, DE URussell Clark, Certified Hood or (2) used as a special amusement building, regard-less of occupant load. 101, 20123.3.7 Automatic. Performing a function without the necessityof human intervention.3.3.8 Baffle Plate. An object placed in or near an appliance
49、to change the direction of or to retard the flow of air, air-fuelmixtures, or flue gases.3.3.9 Broiler.3.3.9.1 High Broiler. See 3.3.9.3, Upright Broiler.3.3.9.2 Salamander Broiler. See 3.3.9.3, Upright Broiler.3.3.9.3 Upright Broiler. An appliance used in the prepara-tion of food whereby foods are exposed to intense radiantheat, and perhaps to convective heat, with the food or thefood and the radiant source not limited to a horizontal mode.3.3.10* Certified. A formally stated recognition and approvalof an acceptable level of competency, acceptable to the AHJ.3.
