NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations -2014


Unique conditions in public and private commercial kitchens require special precautions for fire safety. Ensure you’re up to the task by updating your knowledge with the 2014 edition of NFPA 96: Standard for Ventilation Control and Fire Protection of Comm

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NFPA 96 provides state-of-the-art safety guidelines for designing, installing, operating, inspecting, and maintaining the full spectrum of:

Cooking equipment
Stove exhaust hoods
Grease-removal devices
Cooking exhaust systems
Fire-suppression systems
Clearance to combustibles
The new NFPA 96 requirements increase safety for building occupants, equipment installers, hood cleaners, and inspectors with additions such as:

Updated information for installing grease filters, exhaust duct drains, duct enclosures, ductwork slope, and portable fire extinguishers
New requirements for factory-built grease ducts, duct-leakage testing, exhaust fan discharge, and solid-fuel installations used as flavor enhancements
New deadlines for removal and replacement of obsolete fire-protection systems
New annex material for duct-cleaning personnel, equipment, and recommendations
Keep pace with the latest industry advancements and learn how to reduce fire risks in commercial kitchens by ordering your copy of NFPA 96 today.

About the Author:

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