NFPA 96 Fire Codes"'*Thls Is hot All of the N~PA96 Fire Codes. This Is simply some useful code Issues commercial kitchen exhaust cleaners come across dally.
Responsibility is Restaurant
NFPA 96: 4.1.5
The responsibility for Inspection, maintenance, and cleanliness of the ventilation control and fire
protection of the commercial cooking operations shall be the ultimate responsibility of the owner
of the s'istem provided that this responsibility has not been transferred in written form to a
management company or other party
NFPA96: 4.1,8
All interior surfaces of the exhaust system shall be accessible for cleaning and inspection purposes,
Fan Access
Upblast fans shall be supplied with an access opening of a minimum 76 mm by 127 mm (3 In. by 5
In.) or a circular diameter of 101 mm (4 In.) on the curvature of the outer fan housing allow for
cleaning and Inspection of the fan blades.
Electrical Wiring/Fan Hinge
. Roofto~ terminations shall be arranged with or provided with the following:
(8) A hinged upblast fan supplied with flexible weatherproof electrical cable and service hold-open
retainer to permit Inspection and cleaning that is listed for commercial cooking equipment.
Approved upblast fans with motors surrounded by the airstream shall be hinged, supplied with
flexible weatherproof electrical cable and service held-open retainers, and listed for this use.
NFPA96: 9.2,1
Wiring systems of any tYpe shall not be Installed in ducts.
Rooftop Grease
NEPA 96:
Rooft~p terml~~~le~j;hali be arranged With or provided with the following:
·(4)Jtie~blll(y.ti:t~r~}h grease out of any traps or low points formed In the fan or duct near the
termin1rtlory0utiesystem Into a collection container that Is noncombustible, closed, rainproof,
and structuraflysou!ld for the service to which it Is applied and that will not sustain combustion
(5) A grease collection device that Is applied to exhaust systems that does not Inhibit the
performance of any fan
. .lIpblast fans shall h~ve a l;iralndlrectl,!d tb a readily accessible and visible grease receptacle not to
exceed 3.8 L(1 gal).
h1spectlon & Cleaning Frequency
The entire eXhaust system shall be Inspected for grease buildup by a properly trained, qualified,
and certified company or person(sj acceptable to the authOrity having Jurisdiction .and In
accordance with Table 11.4 Upon Inspection, Ifthe exhaust system is found to be contaminated
With deposits from grease-laden vapors, the contamlnated portions of the exhaust system shall be
cleaned by a properly trained, qualified, and certified company or persons acceptable to the
authority having jurisdiction.
Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove
combustible contamlnants prior to surfaces becoming heavily contaminated with grease or oily
sludge •.
Table 11.4 Schedu
Access Panels
NFPA96: 5.1.2
Anseams, Joints, and penetrations of the hood enclosure that direct and capture grease-laden
vapors and exhaust gases shall have a liquid tight continuous external weld to the hood's lower
outermost perimeter.
NilPA 96: 7.3.1
Openings shall be provided at the sides or at the top of the duct, Whichever Is more accessible,
and at changes of direction.
NFPA 96: 7,4.i.1
On horizontal ducts, at least one 508 mm x 508 mm (20 in. x 20 In.) opening shall be provlded
for personnel entry.
NFPA 96:
Where an opening of this size is not possible, openings large enough to permit thorough
cleaning shall be provided at 3.7 m (12 ft) intervals.
NFPA 96: 7.4.2;2
Where personnel entry is not possible, adequate access for cleaning shall be provided on each
All seams, joints, penetrations, and duct-to-hood collar connectfon.s shall have a liquid tight
continuous external weld.
Mesh filters shall not be used.
Grease filters shall be listed and constructed of steel or listed equivalent material. .
NEM 96 11,1.2
Filter-equipped exhaust systeinS shall1'lQt be operated \\'ithfilters removed.;:,.
," •
Fire Suppr~ssiol1}';
Type or Volum~ of Cooking
Inspectiqn Fre(tllency
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Fusible links' and automatic sprinkler heads shall be replaced at least semiannually or more
frequently if necessary where required by the manufacturer,
Components of the flre suppression system shall not be rendered inoperable dUring the
. cleaning process. .
Cleaning chemicals shall not be applied on fusible links or other detection devices of the
automatic elttinguishlng ~stem.
. .
Solicl Fuel Systems
Semiannually ..
96: .11.2.1
Mahiteriance of the fire-extinguishing systems and listed exhaust hoods containin~acOtlstant
or fire-activated water system thatis lIitt)d.to extinguish a fire In thegrea:serem611~ devices,
hood exhaust plenums, and exhaust ducts shall be made by properly trained, qualified, .and
certified person(s) acceptable to the authority having jurisdiction at least every 6niqnths.
Systems serving solid fuel cooking operations
Systems serving high-volume cooking operotkms,
such as.24-hour cooking, charbroiling, or wok
Syst~trisservlng moderate-volume cooking operations'
5ystemsservlng low-volume cooking operations,
sl/.ch aschu;ehes, day camps, seasonal businesses,
or senior centers .
Exhaust systems serving solid fuelcooking equipment, tncluding gas or electrically operated
equipment, shall be separate from all other exhaust systems.
96: i4.4,4
Wall terminations of solid fuel exhaust systems shall be prohibited.
96; 14,8.l
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The flue or chimney shall be Inspected weekly for the following conditions; (1) Residue that
might begin to restrict the vent or create an additional fuel source (2) Corrosion or physical
, damage that might reduce the flue's capability to contain the effluent'
96: 14,8,3,1
The flue or chimney Shall becleaned before these conditions exist
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