The title change reflected other changes in the standard. The research project not only resulted in several published documents, 2,3,4 but nfpa 96 reduced the minimum exhaust velocity to 500 fpm 2. Nov 16, 2017 hoods shall be sized and configured to provide for the capture and removal of grease laden vapors i am use to imc see 507. The hood must be equipped with the appropriate grease removal filters. Installation the hood and ventilation system should be professionally installed according to national fire protection association standard 96 nfpa 96 standard for ventilation control and fire protection of commercial cooking operations. Nov 21, 2018 once users of nfpa 96 can identify the purpose of the document, it becomes more clear that the type of cooking appliance does not dictate if an exhaust system or extinguishment system is required, as both of these decisions depend on whether or not the cooking process itself will produce grease laden vapors. Nfpa 96, standard for ventilation control and fire protection of commercial cooking operations, dictates that cooking equipment used in processes producing smoke or greaseladen vapors. Commercial cooking appliances which are used in such facilities and which produce copious amounts of steam and considerable smoke, or fumes, but not greaseladen vapors or copious amounts of smoke, must be provided with at least a type ii hood. Type i hoods are required for ranges and ovens under 507. Grease can also be seen leaking from the seems of the ductwork. Anseams, joints, andpenetrations ofthe hood enclosure that direct and capture greaseladen vapors and exhaust gases shallhave aliquidtight continuous external weldtothe hoods lower outermost perimeter. Sep 23, 2019 if the inspection shows evidence of a build up of greater than 50 microns of grease laden vapors in the kitchen hood, the hood system must be cleaned. The grease duct shall be insulated, doublewall factorybuilt type for use with type 1 kitchen hoods, as described in nfpa 96 for the transportation of air and greaseladen vapors from commercial cooking operations. Astm e84, standard test method for surface burning characteristics of building materials, 2015a 2015b.
Cooking appliances producing grease laden vapors shall be equipped with a type 1 exhaust system with the following components. Local fire officials also should be consulted, as additional requirements under county andor municipal codes could apply. Cooking appliances producing greaseladen vapors shall be equipped with a type 1 exhaust system with the following components. New cooking equipment and ventilation systems in a new or existing building, or. Instead of grease, which can be controlled by the filters in the hood, there is now creosote buildup to manage. Hoods, ducts, grease removal devices, and exhaust fans should be kept 18 inches from combustible materials. Frequently asked questions on ul 300 systems and class k. All fans shall have an approved listing to be used for greaseladen vapors. Commitment not to create greaseladen cooking vapours k3. Exhaust air volumes for hoods shall capture and removal of greaseladen cooking vapors. This supplementary report has been submitted to letter bmlot of. Anseams, joints, andpenetrations ofthe hood enclosure that direct and capture grease laden vapors and exhaust gases shallhave aliquidtight continuous external weldtothe hoods lower outermost perimeter. Commercial kitchen hoods installation, operation, and.
Upon inspection, if found to be contaminated with deposits from greaseladen vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified company or person s acceptable to the authority having. The type ii hood would be permitted if grease laden vapors were not present during operation. Access doors must meet nfpa code 96 by meeting the 1500f rating and also be grease tight. Removal of smoke and greaseladen vapors from commercial cooking equipment must comply with nfpa 96 standard for ventilation control and fire. Cooking equipment that produces greaseladen vapors and that. Definitions domestic hood means a metal hood designed for use over domestic cooking equipment. Once users of nfpa 96 can identify the purpose of the document, it becomes more clear that the type of cooking appliance does not dictate if an exhaust system or extinguishment system is required, as both of these decisions depend on whether or not the cooking process itself will produce grease laden vapors.
According to nfpa 101, 2000 edition, a fire extinguishing hood system is not necessarily required for all residential type stoves in commercial buildings. The style of the document must comply with the manual of style for. Nfpa 96 provides the minimum fire safety requirements related to the. If the inspection shows evidence of a build up of greater than 50 microns of greaseladen vapors in the kitchen hood, the hood system must be cleaned. Exhaust fans shall be upblast, inline or utility type. Nfpa96 standard for ventilation control and fire protection of. Nfpa 96 standard for ventilation control and fire protection of commercial cooking operations. In addition to grease laden vapors, solid fuel can produce smoke and cinders. Installation the hood and ventilation system should be professionally installed according to national fire protection association standard 96 nfpa 96 standard for ventilation control. How to determine which cooking processes produce grease laden. Hoods shall be type i or type ii and shall be designed to capture and confine cooking vapors and residues. Fire extinguishing systems for commercial cooking operations. If a supply air duct penetrates the hood, a fire damper is required. Requirements for commercial cooking equipment removal of smoke and grease laden vapors from commercial cooking equipment must comply with nfpa 96 standard for ventilation control and fire protection of commercial cooking operations, 2008 edition, in accordance with division b, articles 3.
General nfpa 96 provides the minimum fire safety requirements. Ductwork for removal of grease and smoke laden vapors section. Cleanout, drain, and grease trap requirements may change when grease duct systems are equipped with automatic cleaning and or some types of fire suppression equipment. This edition of nfpa 96 was approved as an american national standard on august 5, 2004. Commercial cooking appliances which are used in such facilities and which produce copious amounts of steam and considerable smoke, or fumes, but not grease laden vapors or copious amounts of smoke, must be provided with at least a type ii hood.
The grease duct shall be insulated, doublewall factorybuilt type for use with type 1 kitchen hoods, as described in nfpa96 for the transportation of air and greaseladen vapors from commercial cooking operations. Nfpa 96, in turn, references four other nfpa standards applicable to automatic extinguishing systems fire installed to protect kitchen hood systems and cooking equipment see nfpa 96 11, sec. Upon inspection, if found to be contaminated with deposits from greaseladen vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified individual acceptable to the authority having jurisdiction in accordance with section 11. K3 commitment not to create greaseladen cooking vapours contd doc2064712 page 2 of 2 article 1. These are the standards that fire marshals follow and commercial cooking operations are required to adhere to. Commercial kitchen grease ducts shall be designed for the type of cooking. Standard for ventilation control and fire protection. Commercial kitchen fire safety guideone risk resources. Creosote is the black oily residue from the combination of water and oils in the fuel. The grease duct shall be insulated doublewall factory built type for use with type 1 kitchen hoods, as described in nfpa 96 for the transportation of air and grease laden vapors from commercial cooking operation. The grease duct shall be insulated, doublewall factorybuilt type for use with type 1 kitchen hoods, as described in nfpa 96 for the transportation of air and grease laden vapors from commercial cooking operations. The grease duct shall be insulated doublewall factory built type for use with type 1 kitchen hoods, as described in nfpa96 for the transportation of air and greaseladen vapors from commercial cooking operation. Requirements for commercial cooking equipment removal of smoke and greaseladen vapors from commercial cooking equipment must comply with nfpa 96 standard for ventilation control and fire protection of commercial cooking operations, 2008 edition, in accordance with division b, articles 3. Nfpa 96 is a set of codes and standards for ventilation control and fire protection of commercial cooking operations by the national fire protection association.
Commercial kitchen exhaust hoods shall comply with the requirements of this section. Scope this guideline applies to any facility where commercial cooking operations produce grease laden vapors. Upon inspection, if found to be contaminated with deposits from grease laden vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified company or person s acceptable to the authority having jurisdiction in accordance with section 11. Metalfab grease duct products are manufactured in a strictly controlled environment that enhances product precision reliability and safety. When a building or part thereof is in an unsafe condition, the owner shall forthwith take all necessary action to put the building in a safe condition. This system will effectively remove the heat, grease and greaseladen vapors from the cooking area. The system, according to nfpa 96 includes the kitchen hood, filters, fans, fire suppression system, light covers, ducts, grease removal devices, and any metal surfaces. Cooking equipment that produces greaseladen vapors and that might be a source of ignition of grease in the hood, grease removal device, or duct is to be protected by fireextinguishing systems author. All fans shall have an approved listing to be used for grease laden vapors. Nfpa 96, in turn, references four other nfpa standards applicable to automatic.
The access door below is made of cardboard covered by duct tape. Single and doublewall factorybuilt grease duct systems designed for use with type i and type ii kitchen ventilation hoods venting air and grease laden vapors as defined by standard nfpa 96. Where grease laden vapours or smoke, are generated, outside an enclosedappliance, then the exhaust system must meet the requirements of nfpa 96. An access panel shall be provided to clean, test or repair the damper. Upon inspection, if found to be contaminated with deposits from grease laden vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified individual acceptable to the authority having jurisdiction in accordance with section 11. As water wash canopies with a fire cycle have not been tested to. Installation the hood and ventilation system should be professionally installed according to national fire protection association standard 96.
Automatic extinguishing system all cooking equipment that produces grease or grease laden vapors should be equipped with an approved automatic extinguishing system that complies with the ul300 standard. Hoods shall be sized and configured to provide for the capture and removal of greaseladen vapors i am use to imc see 507. Nfpa 96, in turn, references four other nfpa standards applicable to automatic extinguishing systems fire installed to protect kitchen hood systems and cooking equipment see nfpa 9611, sec. Scope this guideline applies to any facility where commercial cooking operations produce greaseladen vapors.
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