NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2008 Edition
|Item # 9608|
Keep pace with the best strategies for reducing fire risks in public and private commercial kitchens. The 2008 NFPA 96 brings you up-to-code!
Commercial cooking facilities demand special installation techniques and fire safety precautions. The 2008 NFPA 96: Ventilation Control and Fire Protection of Commercial Cooking Operations is the definitive fire protection Standard for proper hood installation, exhaust duct systems, and fire extinguisher equipment. Requirements apply to both public and private facilities, so you'll be prepared to work on any project.
Improve safety with these 2008 updates:
- Clarification of the requirements for field-applied and factory built grease duct enclosures.
- Documentation of exhaust system cleaning and maintenance.
- Recognition of ultraviolet hoods
- Recognition of ceiling ventilation technology
Essential for restaurant owners, designers, engineers, and AHJs, the 2008 edition of NFPA 96 reflects industry best practices that maximize protection of operators, building occupants, and property from fire dangers.
(Softbound, 40 pp., 2008)
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