NFPA® 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2014 Edition

Chapter 1 Administration
1.1 Scope
1.2 Purpose
1.3 Application
1.4 Retroactivity
1.5 Equivalency
Chapter 2 Referenced Publications
2.1 General
2.2 NFPA Publications
2.3 Other Publications
2.4 References for Extracts in Mandatory Sections
Chapter 3 Definitions
3.1 General
3.2 NFPA Official Definitions
3.3 General Definitions
Chapter 4 General Requirements
4.1 General
4.2 Clearance
4.3 Field-Applied and Factory-Built Grease Duct Enclosures
4.4 Building and Structural Duct Contact
4.5 Duct Clearances to Enclosures
4.6 Drawings
4.7 Authority Having Jurisdiction Notification
4.8 Materials
Chapter 5 Hoods
5.1 Construction
5.2 Hood Size
5.3 Exhaust Hood Assemblies with Integrated Supply Air Plenums
5.4 Listed Hood Assemblies
5.5 Listed Ultraviolet Hoods
5.6 Listed Ventilated Ceiling Technology
Chapter 6 Grease Removal Devices in Hoods
6.1 Grease Removal Devices
6.2 Installation
Chapter 7 Exhaust Duct Systems
7.1 General
7.2 Clearance
7.3 Openings
7.4 Openings in Ducts
7.5 Other Grease Ducts
7.6 Exterior Installations
7.7 Interior Installations
7.8 Termination of Exhaust System
Chapter 8 Air Movement
8.1 Exhaust Fans for Commercial Cooking Operations.
8.2 Airflow
8.3 Replacement Air
8.4 Common Duct (Manifold) Systems
Chapter 9 Auxiliary Equipment
9.1 Dampers
9.2 Electrical Equipment
9.3 Other Equipment
Chapter 10 Fire-Extinguishing Equipment
10.1 General Requirements
10.2 Types of Equipment
10.3 Simultaneous Operation
10.4 Fuel and Electric Power Shutoff
10.5 Manual Activation
10.6 System Annunciation
10.7 System Supervision
10.8 Special Design and Application
10.9 Review and Certification
10.10 Portable Fire Extinguishers
Chapter 11 Procedures for the Use, Inspection, Testing, and Maintenance of Equipment
11.1 Operating Procedures
11.2 Inspection, Testing, and Maintenance of Fire-Extinguishing Systems
11.3 Inspection of Fire Dampers
11.4 Inspection for Grease Buildup
11.5 Inspection, Testing, and Maintenance of Listed Hoods Containing Mechanical, Water Spray, or Ultraviolet Devices
11.6 Cleaning of Exhaust Systems
11.7 Cooking Equipment Maintenance
Chapter 12 Minimum Safety Requirements for Cooking Equipment
12.1 Cooking Equipment
12.2 Operating Controls
Chapter 13 Recirculating Systems
13.1 General Requirements
13.2 Design Restrictions
13.3 Interlocks
13.4 Location and Application Restrictions
13.5 Additional Fire Safety Requirements
13.6 Use and Maintenance
Chapter 14 Solid Fuel Cooking Operations
14.1 Venting Application
14.2 Location of Appliances
14.3 Hoods for Solid Fuel Cooking
14.4 Exhaust for Solid Fuel Cooking
14.5 Grease Removal Devices for Solid Fuel Cooking
14.6 Air Movement for Solid Fuel Cooking
14.7 Fire-Extinguishing Equipment for Solid Fuel Cooking
14.8 Procedures for Inspection, Cleaning, and Maintenance for Solid Fuel Cooking
14.9 Minimum Safety Requirements: Fuel Storage, Handling, and Ash Removal for Solid Fuel Cooking
Chapter 15 Downdraft Appliance Ventilation Systems
15.1 General Requirements
15.2 Fire-Extinguishing Equipment
15.3 Airflow Switch or Transducer
15.4 Surface Materials
Annex A Explanatory Material
Annex B Informational References
Index