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

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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.

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Every year, there are thousands of fires in eating and drinking establishments, posing a significant risk of injuries, fatalities, and millions of dollars in damages. 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.

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NFPA is the leading information and knowledge resource on fire, electrical, and related hazards.