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

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NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2014 Edition
Item # 9614
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Book & Enhanced eBook$71.50$64.36Add
Book & PDF$71.50$64.36Add
Redline PDF$50.50$45.45Add
Book$42.00$37.80Add
Enhanced eBook$42.00$37.80Add
PDF$42.00$37.80Add

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 Commercial Cooking Operations.

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
  • Fans
  • 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. (Softbound, 44 pp., 2014)

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