1、 NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2017IMPORTANT NOTICES AND DISCLAIMERS CONCERNING NFPA STANDARDS NOTICE AND DISCLAIMER OF LIABILITY CONCERNING THE USE OF NFPA STANDARDS NFPA codes, standards, recommended practices, and guides (“NFPA Stand
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10、ndments or corrected by Errata, visit the “Codes email: stds_adminnfpa.org. For more information about NFPA, visit the NFPA website at www.nfpa.org. All NFPA codes and standards can be viewed at no cost at www.nfpa.org/docinfo.96-1 NFPA and National Fire Protection Association are registered tradema
11、rks of the National Fire Protection Association, Quincy, Massachusetts 02169. Copyright 2016 National Fire Protection Association . All Rights Reserved. NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2017 Edition This edition of NFPA 96, Standard for Ve
12、ntilation Control and Fire Protection of Commercial Cooking Operations, was prepared by the Technical Committee on Venting Systems for Cooking Appliances. It was issued by the Standards Council on November 11, 2016, with an effective date of December 1, 2016, and supersedes all previous editions. Th
13、is edition of NFPA 96 was approved as an American National Standard on December 1, 2016. Origin and Development of NFPA 96 The subject of the ventilation of restaurant-type cooking equipment was rst considered by the NFPA Committee on Blower and Exhaust Systems, which developed material on ventilati
14、on of restaurant-type cooking equipment to be included in NFPA 91, Standard for the Installation of Blower and Exhaust Systems for Dust, Stock, and Vapor Removal or Conveying. That standard was adopted by the Association in 1946, and revisions were adopted in 1947 and 1949. When the NFPA Committee o
15、n Chimneys and Heating Equipment was organized in 1955, the material on ventilation of restaurant cooking equipment in NFPA 91 was assigned to the new committee with the suggestion that it be revised and published as a separate standard. Since then, the standard has been published as NFPA 96. Editio
16、ns prepared by the Committee on Chimneys and Heating Equipment were adopted 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 Equipment was discharged by the Standards Council in 1986. The Tech
17、nical Committee that prepared the 1987 edition of NFPA 96 became known as the Technical Committee on Venting Systems for Cooking Appliances. In the 1991 edition, clearance requirements to combustible material were revised and expanded, including appendix gures that illustrated examples. A new deniti
18、on for limited-combustible was added to the standard, and an appendix table was included to show typical construction assemblies. Chapters 3 and 4 were totally revised. In the 1994 edition, the Committee changed the name of the standard from Standard for the Installation of Equipment for the Removal
19、 of Smoke and Grease-Laden Vapors from Commercial Cooking Equipment to Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. The title change reected other changes in the standard: two new chapters, one on recirculating systems and the other on solid fuel cooking ope
20、rations, were added. A change to clearance and enclosure requirements in the 1994 edition allowed, for the rst time, materials 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 th
21、e Technical Committee Reports Session. The 1998 edition contained new denitions, minor revisions throughout, and a completely revised Chapter 7 on re-extinguishing equipment. The 2001 edition revised the document scope to clarify the application of the standard regarding residential-type cooking equ
22、ipment. Further technical changes claried requirements for duct installation, rooftop terminations, and re protection equipment. The 2001 edition also contained a signicant organizational and editorial revision based on the Manual of Style for NFPA Technical Committee Documents.VENTILATION CONTROL A
23、ND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS 96-2 2017 Edition The 2004 edition added a chapter that addressed the requirements for downdraft appliance ventilation as well as clarications of the requirements for cleaning and maintaining exhaust systems and diagrams detailing new arrangements
24、for hoods with integrated supply air. The 2008 edition claried the requirements for eld-applied and factory-built grease duct enclosures. It also recognized new technologies for venting, such as ultraviolet hoods and ventilating ceilings. New requirements were also added for documentation of exhaust
25、 system cleaning and maintenance. The 2011 edition added additional requirements for equipment installed in hoods and ducts. It also required persons conducting inspection and testing of listed hoods to be certied. The maximum permitted distance between a re extinguisher and an appliance was claried
26、, and notication of the impairment of the re-extinguishing system was required to be given in writing. The 2014 edition introduced new requirements for the use of solid fuel as a avor enhancer. It also added a listing requirement for fans used in exhaust systems, a diagram of a wall-mounted fan, and
27、 a requirement for exhaust fan activation when any appliance under a hood is turned on. Criteria that affected existing dry or wet chemical systems not in compliance with ANSI/UL 300, Standard for Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment, when signica
28、nt changes are made to a system and that established a deadline for re protection systems to meet the minimum requirements also were added. The 2017 edition adds a new normative annex on mobile and temporary cooking operations. The normative annex is written in mandatory language but is not intended
29、 to be enforced unless specically adopted by a jurisdiction or is applied on a voluntary basis. This annex includes requirements not limited to clearance, hoods, ducts, terminations, re extinguishing systems, carbon monoxide detectors, location, training, generators, LP-gas, as well as procedures fo
30、r the use, inspection, testing, and maintenance of equipment. The language in the body of the standard claries that xed and mobile cooking equipment is covered by NFPA 96. The term solid fuel is used in lieu of charcoal to cover the different types of solid fuel, not just one type. A device installe
31、d in a duct, such as a pollution control device, now must be protected by its own re extinguishing system.COMMITTEE PERSONNEL 96-3 2017 Edition Technical Committee on Venting Systems for Cooking Appliances Christopher A. Roth, Chair Town of Brighton, NY E R. T. Leicht, Secretary State of Delaware, D
32、E E Rep. International Fire Marshals Association Phil Ackland, Phillip Ackland Holdings Ltd., Canada SE Hugo Aguilar, International Association of Plumbing & Mechanical Ofcials, CA U Bernard P. Besal, Besal Services, Inc., GA IM Rep. International Kitchen Exhaust Cleaning Association Mark A. Buchana
33、n, City of Boston Fire Department, MA E Ted Cabaniss, Zurich Services Corporation, SC I Laurence W. Caraway, Jr., Kitchen Klean Inc., NH IM Mark T. Conroy, Brooks Equipment Company, MA M Lee C. DeVito, Jensen Hughes/FIREPRO Incorporated, MA SE Rep. JENSEN HUGHES Rod Getz, Getz Fire Equipment, IL IM
34、Rep. National Association of Fire Equipment Distributors Christopher M. Hiener, Union Fire District of South Kingstown, RI E Thomas J. Klem, T. J. Klem and Associates, LLC, AZ SE Rep. International Association of Arson Investigators, Inc. Steven F. Levin, CNA Insurance Company, IL I Armond Lombas, L
35、ouisiana Ofce of the State Fire Marshal, LA E John Lopes, Department of the Navy, NAVFAC Pacic, HI U Michael Luft, Van-Packer Company, Inc., IL M Philip O. Morton, Gaylord Industries Inc., OR M James G. Munger, QDOT Engineering, LLC, PA SE Shaun Ray, Metal-Fab, Inc., KS M Rep. Air-Conditioning, Heat
36、ing, & Refrigeration Institute M. D. “Doc” Reisman, Averus, Inc., IL IM Rep. Certied Hood & Duct Cleaners Association Frederick Sanford, Liberty Mutual Insurance Company, MA I Harry Schildkraut, S2O Consultants, Inc., IL SE Rep. Foodservice Consultants Society International Christopher R. Schulz, Va
37、n-Packer Company, Inc., IL M Matthew Schumacher, UT Southwestern Medical Center, TX U Dwayne E. Sloan, UL LLC, NC RT James F. Valentine, Jr., James F. Valentine, Jr., Inc., NJ IM J. Craig Voelkert, Amerex Corporation, AL M Rep. Fire Equipment Manufacturers Association Alternates Tracy Ashmore, Certi
38、ed Hood & Duct Cleaners Association, TN IM (Alt. to M. D. “Doc” Reisman) W. Nelson Dilg, Nelbud Services Group, NJ IM Rep. Int. Kitchen Exhaust Cleaning Association (Alt. to Bernard P. Besal) Gray M. Fowler, Liberty Mutual Insurance Group, MS I (Alt. to Frederick Sanford) Michael Hinderliter, Facili
39、tec Southwest (Hood Specialists, Inc.), TX IM (Voting Alt. to PWNA Rep.) Bruce Lukens, Gaylord Industries, OR M (Alt. to Philip O. Morton) Norbert W. Makowka, National Association of Fire Equipment Distributors, IL IM (Alt. to Rod Getz) Jayendra S. Parikh, Compliance Solutions International Inc., IL
40、 M (Alt. to Michael Luft) Thomas E. Pavlock, Zurich Insurance, FL I (Alt. to Ted Cabaniss) Michael Rader, Parkland Hospitals, TX U (Alt. to Matthew Schumacher) Kurt A. Ruchala, Jensen Hughes/FIREPRO Incorporated, MA SE (Alt. to Lee C. DeVito) John W. Rudd, Delaware State Fire Marshal Ofce, DE E (Alt
41、. to R. T. Leicht) Michael A. Schlatman, FCII, KS SE (Alt. to Phil Ackland) Blake M. Shugarman, UL LLC, IL RT (Alt. to Dwayne E. Sloan) William Vegso, Buckeye Fire Equipment Company, NC M (Alt. to J. Craig Voelkert) Todd W. Warner, Brooks Equipment Company, Inc., NC M (Alt. to Mark T. Conroy) Nonvot
42、ing Russell P. Fleming, National Fire Sprinkler Association, Inc., NY IM Rep. Correlating Committee on Automatic Sprinklers Jacqueline Wilmot, NFPA Staff Liaison This list represents the membership at the time the Committee was balloted on the nal text of this edition. Since that time, changes in the membership may have occurred. A key to classications is found at the back of the document. NOTE: Membership on a committee shall not in and of itself constitute an endorsement of the Association or any document developed by the committee on which the member serves.
