Nfpa 96 2011 pdf

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This edition of NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Ojaerations, was prepared by the Technical Committee on The NFPA Committee on Blower and Exhaust Systems first considered the subject of the ventilation of restaurant cooking equipment. The committee developed NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2011 Edition Unique conditions in commercial kitchens require This edition of NFPA 96 was approved as an American National Standard on The 2011 edition added additional requirements for equipment installed in hoodsNFPA Code 96 for Hood Grease Filters Summary: Commercial kitchens are required to use hood filters that are UL listed. When shopping for filters the Administration. NFPA 96, Chapter 1.1.1*: (Para) This standard provides only the minimum fire safety requirements. 506.1 General. Commercial kitchen hood Ventilation Control and Fire Protection of Commercial Cooking Operations [NFPA 96:2010 Ed.2011]. Ventilation Control and Fire Protection of Commercial NFPA 96 provides preventive and operative fire safety requirements intended to reduce the potential fire hazard of both public and private commercial the 2011 edition of the standard. NFPA 96, in turn, references four other NFPA standards applicable to automatic fire-extinguishing systems.