NFPA 96 Codes And Standards 2011 Edition You can always View it Here

 

96-1

NFPA@ 96 Standard for
Ventilation Control and Fire Protection of Commercial Cooking Operations
2011 Edition
This edition of NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Ojaerations, was prepared by the Technical Committee on Venting Systems for Cooking Appliances, and acted on by NFPA at itsjune Association Technical Meeting held June 7-10, 2010, in Las Vegas, NV. It was issued by the Standards Council on August 5, 2010, with an effective date of August 25, 2010, and supersedes all previous editions.
This edition of NFPA 96 was approved as an American National Standard on August 25, 2010.
Origin and Development of NFPA 96
the NFPA Committee on Chimneys and Heating Equipment was organized in 1955, the material on Ventilation of restaurant cooking equipment in NFPA 91 was assigned to the new Committee with the suggestion that it be revised and published as a separate standard. Since then, the standard has been published as NFPA96. Editions prepared by the Committee on Chimneys and Heating Equipment were adopted by the Association in 1961, 1964, 1969, 1970, 1971, 1973, 1976, 1978, 1980, and 1984.
. The Correlating Committee on Chimneys and Other Heat and Vapor Removal Equipment was discharged by the Standards`Counci1 in 1986. The Technical Committee that prepared the 1987 edition of NFPA 96 became known as the Technical Committee on Venting Systems for Cooking Appliances.
In the 1991 edition, clearance requirements to combustible material were revised and expanded, including appendix figures that illustrated examples. A new definition for limited-
combustible was added to the standard, and an appendix table was included to show typical construction assemblies. Chapters 3 and 4 were totally revised.
In the 1994 edition, the Committee changed the name of the standard from Stanilanlfor the Installation of Equipment for the Removal of Smoke and Grease-Laden Vapors from Commercial Cooking Equipment to Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. The title change reflected other changes in the standard: two new chapters, one on recirculating systems and the other on solid fuel cooking operations, were added. A change to clearance and enclosure requirements in the 1994 edition allowed, for the first time, materi-
als or products to be directly applied to a duct.
The Committee prepared a revision to the standard reporting to the 1996 Fall Meeting, which was returned to the Committee at the Technical Committee Reports Session.
The 1998 edition contained new deñnitions, minor revisions throughout, and a pletely revised Chapter 7 on ñre-extinguishing equipment.
The 2001 edition revised the document scope to clarify the application of the standard regarding residential-type cooking equipment. Further technical changes clarified require-
ments for duct installation, rooftop terminations, and tire protection equipment. The 2001 edition also contained a significant organizational and editorial revision based on the Manual ofStylefor NFPA Technical Committee Documents.
NFPA and National Fire Protection Association are registered Uademarks of the National Fire Protection Association, Quincy, Massachusetts 02169.
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96~2

VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
The 2004 edition added a chapter that addressed the requirements for downdraft appliance ventilation as well as clarifications of the requirements for cleaning and maintaining exhaust systems and diagrams detailing new arrange-
ments for hoods with integrated supply air. The 2008 edition clarified the requirements for field-applied and factory-built grease duct enclosures. It also recognized new technologies for venting, such as ultraviolet hoods and Ventilating ceilings. New requirements were also added for documentation of exhaust system cleaning and maintenance. The 2011 edition adds additional requirements for equipment installed in hoods and ducts. It also requires persons conducting inspection and testing of listed hoods to be certified. The maximum distance a fire extinguisher is permit-
ted to be from an appliance has been clarified, and it is now required that notification of the impairment of the fìre­extinguishing system be given in Writing.

96-3

Technical Committee on Venting Systems for Cooking Appliances
R. T. Leicht, Chair
State of Delaware, DE [E] Rep. International Fire Marshals Association
Phil Ackland, Phillip Ackland Holdings Ltd., Canada [SE] Bemard P. Besal, Besal Services, Inc., GA [IM] Rep. International Kitchen Exhaust Cleaning Association Laurence W. Caraway,_]r., Kitchen Klean Inc., NH [IM] Russell Clark, Certiñed Hood 8c Duct Cleaners Association, TN [IM] David P. Demers, Demers Associates Inc., MA [SE] Lee C. DeVito, FIREPRO Incorporated, MA [SE] Mark H. Finck, Burger King Corporation, FL [U] Rod Getz, Getz Fire Equipment, IL [IM] Rep. National Association of Fire Equipment Distributors Charles H. Gibbons,]r., Lampert­Lef: 8c Associates, WI [SE] Donald L. Griffes, NEVTEC Ltd., VT [M] Gary G. Hopson, Global Risk Consultants Corporati MI [I] William Iûingenmaier, Tyco Suppression Systems 8: Building Products, VVI [M] Rep. Fire Equipment Manufacturers’ Association
W. Nelson Dilg, Nelbud Services Group, [IM] (Alt. to B. P. Besal) Glen A. Edgar, Selkirk Corporation, OH [M] (Alt. to S. Ray) Jason Greenberg, McD0nald’s USA, LLC, IL [U] (Alt. to F.j. Kohout) Leonard E. Griffes, NEVTEC Ltd., VT [M] (Alt. to D. L. Grìffes) Michael Hinderliter, Faciliter: Southwest (Hood Specialists, Inc.), TX [IM] (Alt. to M. D. Reìsman) Richard Kukla, Robert Rippe 8c Associates, MN [SE] (Alt. to H. Schildkraut)
jason Gamache, NFPA Staff Liaison
Francis ]. Kohout, McDonald`s Corporation, IL [U] johnj. Laudun, Louisiana State Fire MarshaI’s LA [E] Steven F. Levin, CNA Insurance Company, IL [I] John Lopes, U.S. Army Corps of Engineers, AP [U] Roy A. Meacham, Underwriters Laboratories Inc., TN [RT] james G. Munger, james G. Munger Se Associates, Inc. AL [SE] Thomas E. Pavlock, Zurich Insurance, FL [I] Shaun Ray, Metal-Fab, Inc., KS [M] Rep. Air-Conditioning, Heating, and Refrigeration Institute M. D. “Doc” Reisman, Duets Unlimited, IL [IMI Rep. Power Washers of North America Harry Schildkraut, S20 Consultants, Inc., IL [SE] Rep. Foodservice Consultants Society International Christopher R. Schulz, Van­Packer Company, Inc., IL [M] Matthew Schumacher, City of Newark, Delaware, DE [E] james F. Va1entine,_]r., james F. Valentine,Jr., Inc., J [SE]
Norbert W. Makowka, National Association of Fire Equipment Distributors, IL [IM] (Alt. to R. Getz)
Jayendra S. Parikh, Compliance Solutions International
john W. Rudd, Delaware Stale Fire Marshal .
DE [E] (Alm. no R. T. Leicht) Emmanuel A. Sopeju, Underwriters Laboratories of Canada, Canada [RT] (All. to R. A. Meacham) J. Craig Voellcert, Amr-:rex Corporation, AL [M] (Alt. to W. Klingenmaier)
This list represents the membership at the time the Committee was balloted on the final text ofthis edition. Since that time, changes in the membership may have occurred. A key to elassifications is found at the back of the document.
NOTE: Membership on a committee shall not in and of itselfconstitute an endorsement of the Association or any document developed by the committee on which the member serves.
Committee Scope: This Committee shall have primary responsibility for documents on fire safety in the design, installation, and use of exhaust systems (including hoods, grease removal devices, exhaust ducts, dampers, air-
moving devices; and auxiliary equipment) for the removal of products of combustion, heat, grease, and vapors from cooking equipment, including the application of associated fire extinguishing systems.

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VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
Chapterl Administration 95-

1.1 1.2 1.3 1.4 1.5
Chapter2 Referenced Publications 96-

2.1 2.2 2.3 2.4
Chapter 3 3.1 3.2 3.3
Chapter 4 4.1 4.2 4.3
4.4 4.5 4.6 4.7
Chapter 5 5.1 5.2 5.3
5.4 5.5 5.6
Chapter 6 6.1 6. 2
Chapter 7 7.1 7.2 7.5 7.4 7.5 7.6 7.7 7.8
2011 Edition
Scope 96-
Purpose 96-
Applicatìon…………………………………. 96-
Retroactivity 96-
Equivalency 96-

References for Extracts in Mandatory Sections

Genera1Requirements General Clearance
Field-Applied and Factory-Built Grease DuctEnc10sures

Building and Structural Duct Contact Duct Clearances to Enclosures .. _ . . . _ . . Drawings

Hoods Construction
Exhaust Hood Assemblies with Integrated Supply Air Plenums

Listed HoodAssemblies Listed Ultraviolet Hoods Listed Ventilated Ceiling Technology .
Grease Removal Devices in Hoods . GreaseRem0v211Devices Installation

ExhaustDuctSystems General Clearance Openings OpenìngsinDucts Other Grease Duets Exteriorlnstallations Interior Installations Termination of Exhaust System . . . . . . ..
Contents
96-10
96-10 96–10
96-10
96-1 1 96-11 96-11
96-11
96-12 96-12 96-12 96–12
Chapterß AirMovement

10.1 10.2 10.3 10.4 10.5 10.6 10.7 10.8 10.9
Exhaust Fans for Commercial Cooking
Equipment Airflow ReplacementAi1″

Common Duct (Manifold)
Systems Dampers

Electrical Equipment

Otherflquípment

GeneralRequirements Typesoflîquipment Simultaneous Operation Fueland Electric Power Shutoff
Manua1Activatì0n SystemAnnun<:iatí0n System Supervision Special Design andApplication

10.10 Portable Fire Extinguishers

Chapter 11 Procedures for the Use, Inspection,
11.1 11.2
11.3 11.4 11.5
11.6 11.7
Testing, and Maintenance of Equipment
OperatingPr0cedu1″es

Inspection, Testing, and Maintenance of Fire«Extinguishing Systems . . . .

Inspection of Fire Dampers Inspection for Grease Buildup .. Inspection, Testing, and Maintenance of Listed Hoods Containing Mechanical, Water Spray, or Ultravi01etDevices Cleaning of Exhaust Systems Cooking Equipment Maintenance .
Chapter 12 Minimum Safety Requirements for
12.1 12.2
CookingEquipment C0okingEquípment OperatingC0nt1″01s

Chapter 13 Recirculating Systems
13.1 13.2 13.3 13.4 13.5 13.6
Genera] Requirements Design Restrictions Interlocks
Location and Application Restrictions Additional Fire Safety Requirements .. Use and Maintenance

96-17
96-17 96-19 96-19
96-19
96-19 96-19 96-19 96-19
96-22 96-22
96-22 96-23 96-23
96-23 96-23 96-23
96-24 96-24 96-24
96-24 96-24 96-24 96-25 96-25 96-25 96-25

CONTENTS 96-5

Chapter 14 Solid Fuel Cooking Operations

14.1 14.2 14.3 14.4 14.5
14.6 14.7
14.8 14.9
Ver1tingApplication Location ofAppliances …….. Hoods for Solid Fuel Cooking
Exhaust for Solid Fuel Cooking Grease Removal Devices for Solid FuelCool<ing Air Movement for Solid Fuel Cooking Fire-Extinguishing Equipment for Solid Fuel Cooking Procedures for Inspection, Cleaning, and Maintenance for Solid Fuel
Cooking Minimum Safety Requirements: Fuel Storage, Handling, and Ash Removal for Solid Fuel Cooking

96-25 96-25 96-25 96-26 96-26
96-26 96-26 96-26 96-26
96-27
Chapter 15 Down Draft Appliance Ventilation 96-28
15.1 Genera1Requirements 96-28 15.2 Fire-Extinguishing Equipment 96-28 15.3 Airflow Switch or Transducer 96-29 15.4 Surface Materials 96-29
AnnexA ExplanatoryMaterial 96-29 Annexß Informational References 96-38 Index 96-39

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VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
NFPA 96 Standard for
Ventilation Control and Fire Protection of Commercial Cooking Operations
2011 Edition
IMPORTANT NOTE: This NFPA document is made available for use subject to important notices and legal disclaimers. These notices and disclaimers appear in all publications containing this document
NOTICE: An asterisk (*) following the number or letter designating a paragraph indicates that explanatory material on the paragraph can be found in Annex A. Changes other than editorial are indicated by a vertical rule beside the paragraph, table, or figure in which the change occurred. These rules are included as an aid to the user in identifying changes from the previous edition. ‘Where one or more complete paragraphs have been deleted, the de-
letion is indicated by a bullet (0) between the paragraphs that
remain. A reference in brackets ] following a section or paragraph indicates material that has been extracted from another NFPA document.-As an aid to the user, the complete title and edition of the source documents for extracts in mandatory sections of the document are given in Chapter 2 and those for extracts in informational sections are given in Annex B. Extracted text may be edited for consistency and style and may include the revision of internal paragraph references and other refer-
ences as appropriate. Requests for interpretations or revisions of extracted text shall be sent to the technical committee re-
sponsible for the source document. Information on referenced publications can be found in Chapter 2 and Annex B.
Chapter 1 Administration
1.1 Scope.
1.1.1* This standard shall provide the minimum fire safely requirements (preventative and operarive) related to the de» sign, installation, operation, inspection, and maintenance of all public and private cooking operations.
1.1.2 This standard shall apply to residential cooking equip-
ment used for commercial cooking operations.
1.1.3 This standard shall not apply to cooking equipment located in 21 single dwelling unit.
1.1.4* This standard shall not apply to facilities where all of the following are met:
(1) Only residential equipment is being used. (2) Fire extinguishers are located in all kitchen areas in accor-
dance with NFPA 10, Standm”df0rP01ftable Fire Extinguishers. (3.) The facility is not an assembly occupancy. (4) The authority having jurisdiction has approved the installation.
2011 Edition
1.2 Purpose. The purpose of this standard shall be to reduce the potential fire hazard of cooking Operations, irrespective of the type of cooking equipment used and whether it is used in public or private facilities.
1.3 Application. 1.3.1* This standard shall be applied as a united whole.
1.3.2 The authority having jurisdiction shall determine com-
pliance with this standard and authorize equivalent deviations from it in all applications.
1.4 Retroactivity. The provisions of this standard reflect a con-
sensus ofwhat is necessary to provide an acceptable degree of protection from the hazards addressed in this standard at the time the standard was issued.
1.4.1 Unless otheiwise specified, the provisions of this stan-
dard shall not apply to facilities, equipment, structures, or in~ stallations that existed or were approved for construction or installation prior to the effective date of the standard. Where specified, the provisions of this standard shall be retroactive.
1.4.2 In those cases where the authority having jurisdiction determines that the existing situation presents an unaccept-
able degree of risk, the authority having jurisdiction shall be permitted to apply retroactively any portions of this standard deemed appropriate.
1.4.3 The retroactive requirements of this standard shall be permitted to be modified if their application clearly would be impractical in the judgment of the authority having jurisdic-
tion and only Where it is clearly evident that a reasonable de-
gree of safety is provided.
L5 Equivalency. Nothing in _this standard is intended to pre-
vent the use of systems, methods, or devices of equivalent or superior quality, strength, tire resistance, effectiveness, dura-
bility, and safety over those prescribed by this standard.
1.5.1 Technical documentation shall be submitted to the au-
thority having jurisdiction to demonstrate equivalency.
1.5.2 The system, method, or device shall be approved for the intended purpose by the authority havír1g_jurisdictíon.
Chapter 2 Referenced Publications
2.1 General. The documents or portions thereof listed in this chapter are referenced within this standard and shall be con-
sidered part of the requirements of this document.
2.2 NFPA Publications. National Fire Protection Association, 1 Batterymarch Park, Quincy, MA02169-7471.
NFPA 10, StandÍamÍjò1″P01′table Fife Extinguishers, 2010 edition. NFPA 12, Standard on Caïbon Dioxide Extinguishing Systems, 2008 edition. NFPA 1 3, Standardfor the Installation Systems, 2010 edition. NFPA 17, Standard for Dry Chemical Extinguishing Systems, 2009 edition. NFPA 17A, Standard foi Chemical Extinguishing Systems, 2009 edition.

DEFINITIONS 96-7

2.3 Other Publications.
2.3.1 ASTM Publications. ASTM International, 100 Barr Har-
bor Drive, P.O. Box C700, West Conshohocken, PA19428-2959.
ASTM E 84, Standard Test Method for Swface Burning Chame-
terístícs ofßuilding Materials, 2004.
ASTM E 814, Standard Test Method fof Fife Tests of Through Penetration Fire Stops, 2006.
ASTM E 2336, Standaïd.’ Test Methods for Fire Grease Duct Encloswfe Syste/ms, 2004.
2.3.2 EPA Publication. Environmental Protection Agency, Crystal Station, 2800 Crystal Drive, Arlington, VA 22202.
EPA Test Method 202, Detwmínation of Condemable Particu-
late Emissions fof Stationary Sources.
2.3.3 UL Publications. Underwriters Laboratories Inc., 333 Pñngsten Road, Northbrook, IL 60062-2096.
ANSI/ UL 197, Standard fm’ Commercial Electric (mees, 2003, revised 2006.
ANSI/ UL 300, Standard for Fife Testing of Fife Extinguishing Systems for Protection of Commercial Cooking Equipment, 2005.
UL 710, Stamíowd fm’ Exhaust Hoods fof Commercial Cooking Equipment, 1995, ruïvised 2007,
ANSI/ UL 710B, Standardfor Recírculating Systems, 2004, re-
vised 2009.
UL 710C, Outline oflnvestigotíonfovf Ultraviolet Lamps Useclfoï Reduction Laden Vapovfsfor Cooking Equipment, 2006.
ANSI / UL 723, Síamlaïdfor Test for Sufface Burning Character-
istics of Building Maier?als, 2008.
AN SI/ UL 1479, Stcmdmfdfoï Fire Tests of Through-Penetration Firestops, 2003, revised 2008.
ANSI / UL 1978, Stamdafrdfor Grease Duets, 2005, revised 2009.
UL 2221, Standard for Tests 0fFire Resistíve Grease Duct Enclo-
swfe Assemblies, 2001.
2.3.4 Other Publications.
Collegiate Dictionaiy, 11th edition, Merriam-
Webster, Inc., Springfield, MA, 2003.
2.4 References for Extracts in Mandatory Sections.
NFPA 80, Stanfiard_fmfFire Doom and Other Opening Protectives, 2010 edition. NFPA 101®, Life Safety 2009 ediuqn. NFPA 150, Standard on Fife and Life Safety in Animal Housing Facilities, 2009 edition. NFPA 211, Standafrd for Chimneys, Fireplaces, Wants, and Solid Fuel-Bumingâgpliances, 2010 edition. NFPA 500 , Building Constfuction cmd Safety Code®, 2009 edition.
Chapter 3 Definitions
3.1 General. The definitions contained in this chapter shall apply to the terms used in this standard. Where terms are not defîned in this chapter or within another chapter, they shall be defined using their ordinarily accepted meanings within the Context in which they are used. Merriam-Webstefk Collegiate Dictionary, 11th edition, shall be the source for the ordinarily accepted meaning.
3.2 NFPA Official Definitions.
3.2.1* Approved. Acceptable to the authority having jurisdic-
tion.
3.2.2* Authority Having Jurisdiction (AHJ). An organization, office, or individual responsible for enforcing the require-
ments of a code or standard, or for approving equipment, materials, an installation, or a procedure.
3.2.3 Labeled. Equipment or materials to which has been at-
tached a label, symbol, or other identifying mark of an organiza-
tion that is acceptable to the authority having jurisdiction and concerned with product evaluation, that maintains periodic in-
spection of production of labeled equipment or materials, and by whose labeling the manufacturer indicates compliance with appropriate standards or performance in a specified manner.
3.2.4* Listed. Equipment, materials, or services included in a list published by an organization that is acceptable to the author-
ity having jurisdiction and concerned with evaluation of products or services, that maintains periodic inspection of production of listed equipment or materials or periodic evaluation of services, and whose listing states that either the equipment, material, or service meets appropriate designated standards or has been tested and found suitable for a specified purpose.
3.2.5 Shall. Indicates a mandatory requirement.
3.2.6 Should. Indicates 21 recommendation or that which is advised but not required.
3.2.7 Standard. Adocument, the main text of which Contains only mandatory provisions using the word “shall” to indicate requirements and which is in a form generally suitable for mandatory reference by another standard or code or for adop-
tion into law. Nonrnandatory provisions shall be located in an appendix or annex, footnote, or fine-print note and are not to be considered a part ofthe requirements of a standard.
3.3 General Definitions.
3.3.1 Access Panel. Aclosure device used to cover an opening into a duct, an enclosure, equipment, or appurtenance.
3.3.2 Airlntakes. An opening in a bui1dìng’s envelope whose purpose is to allow outside air to be drawn into the structure to replace inside air that is removed by exhaust systems or to improve the quality of the inside air by providing 21 source of air having a lower concentration of odors, suspended par-
ticles, or heating content.
3.3.3 Air Pollution Control Devices. Equipment and devices used for the purpose of Cleaning air passing through them or by them in such a manner as to reduce or remove the impuri-
ties contained therein.
3.3.4* Appliance Flue Outlet. The opening or Openings in al Cooking device where vapors, combustion gases, or both leave the cooking device.
2011 Edition

96-8

VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
3.3.5 Appurtenance. An accessory or a subordinate part that enables the primary device to perform or improves its intended Íìmction.
3.3.6 Assembly Occupancy. An occupancy (1) used for a gath-
ering of 50 or more persons for deliberation, worship, entertain-
ment, eating, drinking, amusement, awaiting transportation, or similar uses; or (2) used as a special amusement building, regard-
less of occupant load. [10], 2009]
3.3.7 Automatic. Performing 21 function without the necessity of human intervention.
3.3.8 Baffle Plate. An object placed in or near an appliance to change the direction, or to retard the flow, of air, air-fuel mix-
tures, Or flue gases.
3.3.9 Broiler. 3.3.9.1 High Broiler. See 3.3.9.3, Upright Broiler. 3.3.9.2 Salamander Broiler. See 3.3.9.3, Upright Broiler.
3.3.9.3 Upright Broiler. An appliance used in the prepara-
tion of food whereby foods are exposed to intense radiant heat, and perhaps to convective heat, with the food or the food and the radiant source not limited to a horizontal mode.
3.3.10* Certified. A formally stated recognition and approval of an acceptable level of competency, acceptable to the AHI.
3.3.11 Classified. Products or materials of a specific group cat-
egory that are constructed, inspected, tested, and subsequently reinspected in accordance with an established set of require-
ments. The classification process is performed by an organization acceptable to the authority having jurisdiction. [80, 2007]
3.312 Clean(ing). For kitchen exhaust systems and cooking equipment, the act of removing grease, oil deposits, and other residue.
3.313 Clearly Identified. Capable of being recognized by a person of normal vision without causing uncertainty and inde-
cisiveness about the location or operating process of the iden-
item.
3.3.14* Construction.
3.3. 14.1 Closed Combustible Construction. Combustible building construction, including walls, structural framing, roofs, roof ceilings, floors, and floor-ceiling assemblies, Con-
tinuously enclosing a grease duct on four sides Where one or more sides are protected.
3.3.l4.2 Open Combustible Construction. Combustible build-
ing construction, including wall, structural framing, fooi roof ceiling, floor, and Íloor-ceiling assemblies, adjacent to a grease duct on three or fewer sides where one 01″ more sides are protected.
3.3.15* Continuous Weld. A metal-joining method that pro-
duces a product without visible interruption or variation in
quality. 3.3.16 Damper. A valve or platejíor controlling draft or flow of gases, including air.
3.3.17 Detection Devices. Electrical, pneumatic, thermal, me-
chanical, or optical sensing instruments, or subcomponents of such instruments, whose purpose is to Cause an automatic ac-
tion upon the occurrence of some preselected event.
3.3.18 Dips. Depression or cuplike places in horizontal duct runs in which liquids could accumulate.
3.3.19 Discharge. The final portion of a duct or pipe where the product being conveyed is emptied or released from con-
Íinement; the termination point ofthe pipe or duct.
3.3.20 Duct Termination. The final or intended end-portion of a duct system that is designed and functions to fuliill the obligations of the system in a satisfactory manner.
3.3.21 Ducts (or Duct System). A continuous passageway for the transmission of air and vapors that, in addition to the contain-
ment components themselves, might include duct fittings, damp-
ers, plenums, and/ or other items or air-handling equipment.
3.3.21.l BleedAir Duct. An intake duct in a manifold duct system, designfìd to input air to maintain system balance.
3,321.2 Grease Duets. Acontainment system for the trans-
portation of air and grease vapors that is designed and in-
stalled to reduce the possibility of the accumulation of combustible condensation and the occurrence of damage if a fîre occurs within the system.
3.3.22 Easily Accessible. Within comfortable reach, with lim-
ited dependence on mechanical devices, extensions, or assis-
tance.
3.3.23 Enclosure.
3.3.2?1.1 Continuous Enclosure. A recognized architectural or mechanical component of a building having a fire resis-
tance rating as required for the structure and whose pur-
pose is to enclose the vapor removal duct for its full length to its termination point outside the structure without any portion of the enclosure having a fire resistance rating less than the required value.
33.23.? Grease Duct Enclosure.
3.3.23.2.1 Factoryßuílt Grease Duct Enclosure. A listed factory-built grease duct system evaluated as an enclosure system for reduced clearances to combustibles and as an alternative to a duct with its Íîre-rated enclosure.
?>.3.23.2.2 Field~Applied Grease Duct Enclosure. A listed sys-
tem evaluated for reduced clearances to combustibles and as an alternative to a duct with its ñre-rated enclosure.
3.3.24 Equipment.
3.3.24.1 Fire-Extíngmlshing Equipment. Automatic fire-
extinguishing systems and portable fire extinguishers pro-
vided for the protection of grease removal devices, hoods, duct systems, and cooking equipment, and listed for such use.
33.242* Solid Fuel Cooking Equipment. Cooking equip-
ment that utilizes solid fuel.
3.3.25 Filter.
3.3.25.1* Grease Filter. A removable component of the grease removal system designed to capture grease and rect it to 21 safe collection point.
3.3.25.2”‘ Mesh Filter. A ñlter construction consisting of a net made from intersecting strands with a space between each strand.
3.3.26 Fire Resistance Rating. The time, in minutes or hours, that materials or assemblies have withstood a tire exposure as established in accordance with the test procedures of NFPA 251. [150, 2009]

DEFINITIONS 96-9
3.3.27 Fire Wall. A wall separating buildings or subdividing a building to prevent the spread of the fire and having a resis-
tance rating and structural stability.
3.3.28 Fume Incinerators. Devices utilizing intense heat or fire to break down and/ or oxidize vapors and odors contained in gases or air being exhausted into the atmosphere.
3.3.29 Fusible Link. A form of fixed temperature heat-
detecûng device sometimes employed to restrain the operation ofan electrical or mechanical control until its designed tempera-
ture is reached.
3.3.30* Grease. Rendered animal fat, vegetable shortening, and other such oily matter used for the purposes of and result-
ing from cooking and/ or preparing foods.
3.3.31 Grease Removal Devices. A system of components de-
signed and intended to process vapors, gases, and/ or air as it is drawn through such devices by collecting the airborne gïease particles and concentrating them for further action at some fu-
ture time, leaving the exiting air with a lower amount of combus-
tible matter.
3.3.32 Greasetight. Constructed and performing in such 21 manner as not to permit the passage of any grease under nor-
mal cooking conditions.
3.3.33 High Limit Control Device. An operating device in-
stalled and serving as an integral component of a deep fat fryer that provides secondary limitation ofthe grease tempera-
ture by automatically disconnecting the thermal energy input when the temperature limit is exceeded.
3.3.34* Hood. A device provided for 21 cooking app1iance(s) to direct and capture grease-laden vapors and exhaust gases.
3.?>.34.1 Fixed Bajfle Hood. A listed unitary exhaust hood design where the grease removal device is a nonremovable assembly that contains an integral fire-activated water-wash system listed for this purpose.
3.3.35 Interconnected. Mutually assembled to another corn-
ponent in such a manner that the operation of one directly affects the other or that the contents of one duct sys-
tem are allowed to encounter or Contact the products being moved by another duct system.
3.3.36 Constructed and performing in such a manner as not to permit the passage of any liquid at any tem-
perature.
3.3.37 Maintenance. Work, including, but not limited to, re-
pair, replacement, and service, performed to ensure that equipment operates properly.
3.3.38* Material.
3.3.38.1 Combustible Material. Any that will burn regardless of its autoignition temperature.
3.3.38.2 Limited-Combustible (Material). Refers to a build-
ing construction material not Complying with the defini-
tion of noncombustible material that, in the form in which is used, has a potential heat value not exceeding 3500 (8141 k]/kg) , where tested in accordance with NFPA 259, Standaml Test Method fof Potential Heat Materials, and includes either of the following: (1) materi-
als having a structural base of noncombustible material, with a surfacing not exceeding a thickness of 1/s in. (3.2 mm) that has a flame spread index not greater than 50; and (2) materials, in the form and thickness used, hav-

ing neither a flame spread index greater than 25 nor evi-
dence of continued progressive combustion, and of such composition that surfaces that would be exposed by cutting through the material on any plane would have neither a flame spread index greater than 25 nor evidence ofcontin-
ucd progressive combustion, when tested in accordance with ASTM E 84, Standard Test Method of Suvffaee Bufníng Characteristics of Buíldíng Matewfíals; or UL 723, Standard for Test of Suvface Burning Chafaeterístícs of Building Materials. [$000, 2009]
3.3.38.3* Noncombustible Material. A substance that will not ignite and burn when subjected to a
3.3.39 Noncompliant. Not meeting all applicable require-
ments of this standard.
3.3.40 Pìtched. To be fixed or set at a desired angle or incli-
nation.
3.3.41 Qualified. A competent and capable person or corn-
pany that has met the requirements and training for a given ñeld acceptable to the

5.3.42 Recirculating Systems. Systems for control of smoke or grease­1aden vapors from commercial cooking equipment that do not exhaust to the outside.
3.3.43 Removable. Capable of being transferred to another îocation with a limited application of effort and tools.
3.3.44 Replacement Air. Air deliberately brought into the structure, then specifically to the vicinity of either a combus-
tion process or a mechanically or thermally forced exhausting device, to compensate for the vapor and/ or gases being con-
sumed or expelled.
3.3.45 Single Hazard Area. Where two or more hazards can be simultaneously involved in fire by reason of îheir proximity, as determined by the authority having jurisdiction.
3.3.46 Solid Cooking Fuel. Any solid, organic, Consumable fuel such as briquettes, mesquite, hardwood, or charcoal.
3.3.47 Solvent. A substance (usually liquid) capable of dis-
solving or dispersing another substance; zi chemical corn-
pound designed and used to convert solidified grease into a liquid or semiliquid state in order to facilitate a cleaning op-
eration.
3.3.48 Space.
3.3.48.1 Concealed Spaces. That of a building behind walls, over suspended ceilings, in pipe chases, au tics, and whose size might normally range from 44.45 mm (1%in.) stud spaces to 2.44 rn (8 ft) interstitial truss spaces and that might contain combustible materials such as building structural members, thermal and/or electrical in» sulation, and ducting.
33.482 Conjïned Space. A space Whose volume is less than 1.42 mg/293 W (50 ftg/1000 Btu/ hr) of the aggregate input rating of all appliances installed in that space. [21l, 2010]
3.3.49 Spark Arrester. A device or method that minimizes the passage of airborne sparks and embers into a plenum, duct, and flue.
3.3.50 Thermal Recovery Unit. A device or series of devices whose purpose is to reclaim only the heat Content of air, vapors, gases, or fluids that are being expelled through the exhaust

96-10 VENTILATION CONTROL AND FIRE PROTE(
ITION OF COMMERCIAL COOKING OPERATIONS
system and to transfer the thermal energy so reclaimed to a loca-
tion whereby a useful purpose can be served.
3.3.51* Trained. A person who has become proficient in per-
forming a skill reliably and safely through instruction and practice / field experience acceptable to the

3.3.52 Trap. A cuplíke or U-shaped configuration located on the inside of a duct system component where liquids can accu-
mulate.
Chapter 4 General Requirements
4.1 General.
4.1.1 Cooking equipment used in processes producing smoke or grease-laden vapors shall be equipped with an exhaust system that complies with all the equipment and performance require-
ments of this standard.
4.1.1.1* Cooking equipment that has been listed in accor-
dance with ANSI/UL 197 or an equivalent standard for re-
duced emissions shall not be required to be provided with an exhaust system.
4.1.1.2 The listing evaluation of cooking equipment covered by 4.1.1.1 shall demonstrate that the grease discharge at the exhaust duct of a test hood placed over the appliance shall not exceed 5 mg/ms (().00018 oz/ftg) when operated with a total airflow of 0.236 mg/s (500 cfm).
4.1.2 All such equipment and its performance shall be main-
tained in accordance with the requirements of this standard during all periods of operation of the cooking equipment.
4.1.3 The following equipment shall be kept in working con-
dition: (1) Cooking equipment (2) Hoods (3) Duets (if applicable) (4) Fans (5) Fire-extinguishing equipment (6) Special effluent or energy Control equipment
4.1.3.1 Maintenance and repairs shall be performed on all Components at intervals necessary to maintain good working condition.
4.1.4 All airflows shall be maintained.
4.1.5 The responsibility for inspection, testing, maintenance, and cleanliness of the ventilation control and fire protection of the commercial cooking operations shall ultimately be that ofthe owner of the system, provided that this responsibility has not been transferred in written form to a management company, ten-
ant, or other party.
4.1.6* All solid fuel Cooking equipment are required to com-
ply with the requirements of Chapter 14.
4.1.7 Multi­tenant applications shall require the concerted cooperation of design, installation, operation, and mainte-
nance responsibilities by tenants and by the building owner.
4.1.8 All interior surfaces ofthe exhaust system shall be acces-
sible for Cleaning and inspection purposes.
4.1.9* Cooking equipment used in fixed, mobile, or temporary concessions, such as trucks, buses, trailers, pavilions, tents, or any form of roofed enclosure, shall comply with this standard unless
2011 Edition
otherwise exempted by the authority having jurisdiction in accor-
dance with 1.3.2 of this standard.
4.2* Clearance.
4.2.1 ‘Where enclosures are not required, hoods, grease re» rrioval devices, exhaust fans, and ducts shall have a clearance of at least 457 mm (18 in.) to combustible material, 76 mm (3 ín.) to limited-combustible material, and 0 mm (0 in.) to noncombustible material.
4.2.2 Where 21 hood, duct, or grease removal device is listed for clearances less than those required in 4.2.1, the listing re-
quirements shall be permitted.
4.2.3 Clearance Reduction.
4.2.3.1 Where a clearance reduction system consisting of 0.33 mm in.) (28 gauge) sheet menal spaced out 25 mm (l in.) on noncombustible spacers is provided, Lhere shall be a minimum of 229 mm (9 in.) clearance to combusúble material.
4.2.3.2 Where 21 Clearance reduction system consisting of 0.69 mm (0027 in.) (22 gauge) sheet metal on 25 rum (1 in.) mineral wool baits or ceramic ñber blanket reinforced with wire mesh or equivalent spaced 25 mm (1 in.) on noncombus-
tible spacers is provided, there shall be 21 minimum of 76 mm (3 ín.) clearance to combustible material.
4.2.3.3 Zero clearance to limited­c0mbustible materials shall be permitted Where protected by metal lath and plaster, ce-
ramic tile, quarry tile, other noncornbustible materials or as-
sembly of noncombustíble materials, or materials and prod-
ucts that are listed for the purpose of reducing clearance.
4.2.4 Clearance Integrity.
4.2.4.1 In the event of damage, the material or product shall be repaired and restored to meet its intended listing or dear-
ance requirements and shall be acceptable to the authority having jurisdiction.
4.2.4.2* In the event ofa within a kitchen exhaust system, the duct and its enclosure (rated shaft, factor)/-built grease duct enclosure, or Held-applied grease duct enclosure) shall be inspected by qualified personnel to determine whether the duct and protection method are structurally sound, capable of maintaining their fire protection function, and in compliance with this standard for continued operation.
4.2.4.3 Protection shall be provided on the wall from the bottom ofthe hood to the floor, or to the top ofthe noncom-
bustible material extending to the floor, to the same level as required in 4.2.1.
4.2.4.4 The protection methods for ducts to reduce Clearance shall be applied to the combustible or limitëd-combustible Con-
struction, not to the duct itself.
4.3 Field-Applied and Factory­Bui1t Grease Duct Enclosures.
4.3.1 Field-applied grease duct enclosures shall be protected with a through-penetration fire-:stop system classified in accor-
dance with ASTM E S14 OIANSI/UL l479 having an “F” and a “T” rating equal to the fire resistance rating of the assembly being penetrated.
4.3.1.1 The surface of the field-fabricated grease duct shall be Continuously covered on all sides from the point at which the duct enclosure penetrates a ceiling, wall, or floor lo the outlet terminal.

4.3.1.2 The field-applied grease duct shall be listed in accor-
dance with ASTM E 2336 and installed in accordance with the Inanufacturer’s instructions and the listing requirements.
4.3.2* Where subject to physical damage, fleld-applied grease duct enclosures shall be protected as deemed necessary by the authority having jurisdiction.
4.3.3 FactoI’y­built grease duct enclosures shall be protected with 21 through-penetration ñrestop system classíñed in accor-
dance ASTM E 814 orANSI/UL 1479 having an “F” and a “T” rating equal to the resistance rating of the assembly being penetrated from the point at which the duct penetrates a ceiling, wall, or floor to the outlet terminal.
4.3.3.1 The factory-built grease duct protection system shall be listed in accordance with UL 2221.
4.3.3.2 The factory­bui1t grease duct protection system shall be installed in accordance with the manufacturer’s instruc-
tions and the listing requirements.
4.3.4 Field«applied grease duct enclosures and factory«built grease duct enclosures shall demonstrate that they provide me-
chanical and structural integrity, resiliency, and stability when subjected to expected building environmental conditions, duct movement under general operating conditions, and duct move-
ment due Lo fire conditions.
4.3.5 The specifications of material, gauge, and construction of the duct used in the testing and listing of field-applied grease duct enclosures and factory­built grease duct enclosures shall be included as minimum requirements in their listing and installa-
tion documentation.
4.3.6 Clearance Options for Fielcl­Applied and Factory-Built Grease Duct Enclosures. The following clearance options for which field-applied grease duct enclosures and factory-built grease duct enclosures have been successfully evaluated shall be clearly identified in their listing and installation documentation and on their labels:
(1) Open Combustible construction clearance at manufactur-
er’s requested dimensions (2) Closed Combustible construction clearance at manufac-
turer’s requested dimensions, with or without specified ventilation (3) Rated shaft clearance at manufacturer’s requested dimen-
sions, with or without specified ventilation
4.4 Building and Structural Duct Contact.
4.4.1 A duct shall be permitted to Contact noncombustible floors, interior walls, and other noncombustible structures or supports, but it shall not be in Contact for more than 50 percent of its surface area for each linear foot of Contact length.
4.4.2 Where duct Contact must exceed the requirements of 4.4.1, the duct shall be protected from corrosion.
4.4.3 Where the duct is listed for zero clearance to combus-
tibles or is otherwise protected with a material or product listed for the purpose of reducing clearance to zero, the duct shall be permitted to exceed the Contact limits of4.4.1 without additional corrosion protection.
4.4.4 Where the duct is listed for zero Clearance to combus~ tíbles, the duct shall be permitted to exceed the Contact limits of 4.4.1 without additional corrosion protection.
4.5 Duct Clearances to Enclosures. Clearances between the duct and interior surfaces of enclosures shall meet the re-
quirements of Section 4.2.
4.6 Drawings. Adrawing(s) of the exhaust system installation along with copies of operating instructions for subassemblies and components used in the exhaust system, including electri-
cal schematics, shall be kept on the premises.
4.7 Authority Having Jurisdiction Notification. If required by the authority having jurisdiction, notification in writing shall be given of any alteration, replacement, or relocation of any exhaust or extinguishing system or part thereof or cooking equipment.
Chapter 5 Hoods
5.1 Construction.
5.1.1 The hood or that portion of a primary collection means designed for collecting cooking vapors and residues shall be con-
structed of and be supported by steel not less than 1.09 mm (0,043 in.) (N0. l8 MSG) in thickness, stainless steel not less than 0.94 mm (0037 in.) (No. 20 MSG) in thickness, or other ap-
proved material of equivalent strength and fire and corrosion resistance.
5.1.2 All seams,joints, and penetrations of the hood endo» sure that direct and capture grease­lader1 vapors and exhaust gases shall have a continuous external weld to the hood’s lower outermost perimeter.
5.1.3 Seams, joints, and penetrations of the hood shall be permitted to be internally welded, provided that the weld is formed smooth or ground smooth, so as to not trap grease, and is cleanable.
5.1.4* Internal hoodjoints, seams, support frames, and appurtenances attached inside the hood shall be sealed or Otherwise made greasetíght.
5.1.5 Penetrations shall be permitted to be sealed by devices that are listed for such use and whose presence does not de-
tract from the h00d’s or duct’s structural integrity.
5.1.6 Listed exhaust hoods with or Without exhaust dampers shall be permitted to be constructed of materials required by the listing.
5.1.7 Listed exhaust hoods with or without exhaust dampers shall be permitted to be assembled in accordance with the listing requirements.
5.1.8.1 Eyebrow-type hoods over gas or electric ovens shall be permitted to have a duct Constructed as required in Chapter 7 from the oven flue(s) connected to the hood canopy up-
stream of the exhaust plenum, as shown in Figure 5.1.8.1.
5.1.8.2 The duct Connecting the oven flue(s) to the hood canopy shall be connected with a continuous wald or have a duct-to-duct connection. [See Figure 8.1.2.2(b) through ure 8.1.2_2(d).]
5.1.9 Insulation materials other than electrical insulation shall have a flame spread index of 25 or less, when tested in accordance with ASTM E 84 or ANSÍ/UL 723.
2011 Edition

96-12 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
FIGURE 5.1.8.1 Typical Section of Eyebrow­Type Hood.
5.1.10 Adhesives or cements used in the installation of insu-
lating materials shall comply with the requirements of 5.1.9 when tested with the specific insulating material.
5.1.11 Penetrations shall be sealed with listed devices in ac-
cordance with the requirements of 5.1.12.
5.1.12 Devices that require penetration of the hood, such as pipe and conduit penetration fittings and fasteners, shall be listed in accordance with ANSI/UL 1978.
5.1.13 Wall-mounted exhaust hood assemblies shall be tight tíng against the back wall so as to not pennit passage of grease Vapor behind the hood or between the back wall and the hood assembly.
5.2 Hood Size. Hoods shall be sized and configured to provide for the capture and removal of grease-laden vapors. (See 8. 2. 2.)
5.3 Exhaust Hood Assemblies With Integrated Supply Air Plenums.
5.3.1 The Construction and size of exhaust hood assemblies with integrated supply air plenums shall comply with the re-
quirements of Sections 5.1 and 5.2.
5.3.2 The construction ofthe Outer shell or the inner exhaust shell shall comply with Section 5.1.
5.3.3 Where the outer shell is welded, the inner shell shall be of greasetight construction.
5.3.4* Fire Dampers.
5.3.4.1 Añre-actuated damper shall be installed in the supply air plenum at each point Where a supply air duct inlet or a supply air Outlet penetrates the continuously welded shell of the assembly.
5.3.4.2 The damper shall be listed for such use or be part of a listed exhaust hood with or without exhaust damper.
2011 Edition
5.3.4.3 The actuation device shall have a maximum tempera-
ture rating of 1410() (286°F).
5.3.4.4 Supply air plenums that discharge air from the face rather than from the bottom or into the exhaust hood and that are isolated from the exhaust hood by the continuously welded extending to the lower outermost perimeter of the entire hood assembly shall not require a ñre-actuated damper. (See día-
gramA in Fz`gureA.5.3.4.)
5.4* Listed Hood Assemblies.
5.4.1 Listed hood assemblies shall be installed in accordance with the terms of their lis?ng and the manufacturers instruc-
tions.
5.4.2 Listed hood assemblies shall be tested in accordance with UL 710 or equivalent.
5.5 Listed Ultraviolet Hoods. Listed ultraviolet hoods shall be installed and maintained in accordance with the terms of their listing and the rnanufacturer’s instructions.
5.5.1 Duct systems connected to ultraviolet hoods shall com-
ply with Chapter 7.
5.5.2 Ultraviolet hoods shall be tested and listed in accor» dance With UL 710 and UL 710C.
5.6 Listed Ventilated Ceiling Technology. Listed Ventilated ceil-
ing technology shall be installed and maintained in accordance with the terms of its listing and the manufacturer’s instructions.
Chapter 6 Grease Removal Devices in Hoods
6.1 Grease Removal Devices.
6.1.1 Listed grease filters, listed bafïles, or other listed grease removal devices for use with commercial cooking equipment shall be provided.
6.1.2 Listed grease Íilters and grease removal devices that are removable but not an integral component of a specific listed ex-
haust hood shall be listed in accordance with UL 1046.
6.1.3 Mesh Íilters shall not be used unless evaluated as an integral part of a listed exhaust hood or listed in conjunction with a primary filter in accordance With UL 1046.
6.2 Installation. 6.2.1 Separation Distance.
6.2.1.1 The distance between the grease removal device and the cooking surface shall be as great as possible but not less than 457 mm (18 in).
6.2.1.2 Where grease removal devices are used in conjunc-
tion with charcoal or charcoal-type broilers, including gas or electrically heated charbroilers, a minimum vertical distance of L22 m (4 ft) shall be maintained between the lower edge of the grease removal device and the cooking surface.
6.2.1.3 For Cooking equipment without exposed flame and where Ílue gases bypass grease removal devices, the minimum vertical distance shall be permitted to be reduced to not less than 152 mm (6 ir1.).

EXHAUST DUCT SYSTEMS 96-13
6.2.1.4 Where a grease removal device is listed for separation distances less than those required in 6.2.1.1 and 6.2.1.2, the listing requirements shall be permitted.
6.2.1.5 Grease removal devices supplied as part oflisted hood assemblies shall be installed in accordance with tlm: terms of the listing and the rnanufacturer’s instructions.
6.2.2 Grease Removal Device Protection.
6.2.2.1* Where the distance between the grease removal de-
vice and the appliance flue outlet (heat source) is less than 457 mm (18 111.), grease removal devices shall be protected from combustion gas outlets and from direct flame impinge-
ment occurring during normal operation of cooking appli-
ances producing high flue gas temperatures.
6.2.2.2* This protection shall be permitted to be accomplished by the installation of a steel or stainless steel baille plate between the heat source and the grease removal device.
6.2.2.3 The baille plate shall be sized and located so that flames or combustion gases travel a distance not less than 457 mm (18 in.) from the heat source to the grease removal device.
6.2.2.4 The baffle shall be located not less than 152 mm (6 in.) from the grease removal devices.
6.2.3 Grease Filters.
6.2.3.1 Grease fìlters shall be listed and constructed of steel or listed equivalent material.
6.2.3.2 Grease Íìlters shall be of rigid construction that will not distort or crush under nomlal operation, handiíng, and cleaning Conditions.
6.2.3.3 Grease Íìlters shall be arranged so that all exhaust air passes through the grease ñlters.
6.2.3.4 Grease filters shall be easily accessible and removable for cleaning.
6.2.3.5 Grease ñlters shall be installed at an angle not less than 45 degrees from the horizontal.
6.2.4 Grease Drip Trays.
6.2.4.1 Grease filters shall be equipped with a grease drip tray beneath their lower edges.
6.2.4.2 Grease drip trays shall be kept to the minimum size neßded to collect grease.
6.2.4.3 Grease drip trays shall be pitched to drain into an en-
closed metal container having a capacity not exceeding 3.8 L
6.2.5 Grease Filter Orientation. Grease filters that require a specifìc orientation to drain grease shall be clearly so desig-
nated, or the hood shall be constructed so that ñlters cannot be installed in the wrong orientation.
Chapter 7 Exhaust Duct Systems
7.1 General. 7.1.1 Ducts shall not pass through walls.
7.1.2* All ducts shall lead directly to the exterior of the build-
ing, so as not to unduly increase any fire hazard.
7.1.3 Duct systems shall not he interconnected with any other building ventilation or exhaust system.
7.1.4 All ducts shall be installed without forming dips or traps that might collect residues.
7.1.4.1 In manifold (Common duct) systems, the lowest end of the main duct shall be connected flush on the bottom with the branch duct.
7 .1.4.2 Exhaust ducts used in downdraft appliance ventila-
tion systems shall be allowed to include an upturn in the duct provided the trapped area contains a low point drain to an approved grease reservoir not exceeding 3.8 L (l gal) in ca-
pacity and the entire length of the duct is easily accessible for cleaning.
7.1.5 Openings required for accessibility shall comply with Section 7.3.
7.1.6 A sign stating the following shall be placed on all access panels:
ACCESS PANEL _ DO NOT OBSTRUCT
7.1.7 Listed grease ducts shall be installed in accordance with the terms ofthe listing and the manufacturer’s instructions.
7.2 Clearance. Clearance between ducts and combustible ma-
terials shall be provided in accordance with the requirements of Section 4.2.
7.2.1 Where single-wall ductwork penetrates 21 rated roof assembly, the penetration point shall be of limited-combustible or noncombustible construction un-
less a Íield­applied grease duct enclosure is installed to the top of the roof curb or the clearances of Section 4.2 are maintained.
7.3 Openings.
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.
7.3.2 Openings shall be protected by approved access con-
structed and installed in accordance with the requirements of 7.4.4.
7.3.3 Openings shall not be required in portions of the duct that are accessible from the duct entry or discharge.
7.3.4 For hoods with dampers in the exhaust or supply collar, an access panel for cleaning and inspection shall be provided in the duct or the hood Within 457 mm (18 in.) ofthe damper.
7.3.5 For Common exhaust duct systems, access panel open-
ings shall be provided for installation and servicing of the fire-
extinguishing system.
7.3.6 Access panel openings shall not be required in portions of the Common exhaust duct or branch duct that are acces-
sible from the branch duct connection to the exhaust hood.
7.3.7 Exhaust fans with ductwork connected to both sides shall have access for cleaning and inspection within 0.92 m (3 ft) of each side ofthe fan.
7.4 Openings in Ducts. All openings shall Comply with the requirements of this section.
7.4. 1 Horizontal Duets.
7.4.1.1 On horizontal ducts, at least one 508 mm x 508 mm (20 in. 20 in.) opening shall be provided for personnel entry.

96-14 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
7.4.1.2 ‘Where an opening ofthe size speciíied in 7.4.1.1 is not possible, openings large enough to permit thorough cleaning shall be provided at 3.7 In (12 ft) intervals.
7.4.1.3 If not easily accessible from a 3 rn (10 ft) stepladder, openings on horizontal grease duct systems shall be provided with safe access and a work platform.
7.4.1.4 Support systems for horizontal grease duct systems 609 mm (24 in.) and larger in any cross-sectional dimension shall be designed for the weight of the ductwork plus 363 kg (800 lb) at any point in the duct systems.
7.4.1.5 On nonlisted ductwork, the edge ofthe opening shall be not less than 38.1 mm (1 1/2 in.) from all outside edges ofthe duct or welded seams.
7.4.2 Vertical Ducts.
7 .4.2.1 On vertical ductwork where personnel entry is pos-
sible, access shall be provided at the top ofthe vertical riser to accommodate descent.
7.4.2.2 Where personnel entry is not possible, adequate ac-
cess for cleaning shall be provided on each floor.
7.4.2.3 If not easily accessible from the floor or a 3 rn (10 ft) stepladder, openings on vertical grease ducts shall be pro-
vided with safe access and a work platform.
7.4.2.4 On nonlísted ductwork, the edge ofthe opening shall be not less than 38.1 mm (llé in.) from all Outside edges of the duct or welded seams.
7.4.3 Access Panels.
7.4.3.1 Access panels shall be of the same material and thick-
ness as the duct.
7.4.3.2 Access panels shall have a gasket or sealant that is rated for 815.6“C (l500″F) and shall be greasetight.
7.4.3.3 Fasteners, such as bolts, Weld studs, latches, or wing nuts, used to secure the access panels shall be carbon steel or stainless steel and shall not penetrate duct Walls.
7.4.3.4 Listed grease duct access door assemblies (access pan-
els) shall be installed in accordance with the terms of the list-
ing and the manufacturer’s instructions.
7 .4.4 Protection of Openings.
7.4.4.1 Openings for installation, servicing, and inspection of listed fire protection system devices and for duct cleaning shall be provided in ducts and enclosures and shall conform to the requirements of Section 7.3 and 7.7.4.
7.4.4.2 Enclosure openings required to reach access panels in the ductwork shall be large enough for removal of the ac-
cess panel through the enclosure opening.
7.5 Other Grease Duets. Other grease ducts shall comply with the requirements of this section.
7 Materials.
7.5.1.1 Duets shall be constructed of and supported by carbon steel not less than 1.37 mm (0054 in.) (No. 16 MSG) in thickness or stainless steel not less than 1.09 mm (0043 in.) (N0. 18 MSG) in thickness.
7.5.1.2 Factory-built grease ducts listed in accordance with ANSI/ UL 1978 shall be permitted to use materials in accor-
dance with their listing.
2011 Edition
7.5.2 Installation.
7.5.2.1 All seams, joints, penetrations, and duct-to-hood Collar connections shall have a líquìdtight continuous external weld.
7.5.2.2 Duct-to-hood collar connections as shown in Figure 7.5.2.2 shall not require a liquidtight continuous ex-
ternal weld.
Hood top Perspective
Detail of sealed hood-duct joint FIGURE 7.5.2.2 Permitted Duct-to-Hood Collar Connection.
7 5.2.3 Penetrations shall be permitted to be sealed by other listed devices that are tested to be greasetight and are evalu-
ated under the same conditions of fire severity as the hood or enclosure of listed grease extractors and whose presence does not detract from the hood’s or duct`s structural integrity.
7.5.2.4 Internal welding shall be permitted, provided the joint is formed or ground smooth and is readily accessible for inspection.
7 .5.3 Penetrations shall be sealed with Iisted devices in accor-
dance with the requirements of 7.5.4.
7.5.4 Devices that require penetration ofthe ductwork, such as pipe and conduit penetration fittings and fasteners, shall be listed in accordance with ANSI/ UL 1978.
7.5.5 Welded Duct Connections. 7.5.5.1 Acceptable duct-toduct connection shall be as follows:
(1) Telescopingjoint, as shown in Figure 7.5.5.1 (a) (2) Bell-typejoint, as shown in Figure 7.5.5.1 (b) (3) Flange with edge weld, as shown in Figure 7.5.5.1 (C) (4) Flange with filled weld, as shown in Figure 7.5.5.1 (d)
7.5.5.2 Butt-welded connections shall not be permitted.

EXHAUST DUCT SYSTEMS 96-15
W/ Notes: 1. Duct size decreases (going upward) with each telescope.
2. Smaller (inside) duct section is always above or uphill (on sloped duct), to be sell-draining into larger (outside) duct,
FIGURE 7.5.5.1 (a) Te1esc0ping­Type Duct Connection.
M318 end Exhaustduct
W
Notes: 1. Duct size stays the same throughout the duct system.
2. Smaller (inside) male duct end is always above or uphill (on sloped duct), to be self­draining into larger (outside) female duct end.
FIGURE 7.5.5.1 (b) Bell-Type Duct Connection.
FIGURE 7.5.5.1(c) Flange with Edge Weld.
FIGURE 7.5.5.1(d) Flange with Filled Weld.
7.5.5.3 For telescoping and bell-type connections, the inside duct section shall always be uphill of the outside duct section.
7 .5.5.4 For telescoping and bell­type connections, the differ-
ence between the inside dimensions of overlapping sections shall not exceed 6.4 mm (Mi in.).
7.5.5.5 For telfiscoping and bell-type connections, the over-
lap shall not exceed 50.8 mm (2 in.).
7.6 Exterior Installations.
7.6.1 The exterior portion ofthe ductwork shall be vertical wherever possible and shall be installed and supported on the exterior of a building.
7.6.2 Bolts, screws, rivets, and other mechanical fasteners shall not penetrate duct walls.
7 .6.3 Clearance of ducts shall comply with Section 4.2. ‘
7.6.4 All duets shall be protected on the exterior by paint or other suitable weather-protective coating.
7.6.5 Ducts constructed of stainless steel shall not be re-
quired to have additional paint or weather-protective coatings.
7.6.6 Ductwork subject to Corrosion shall have minimal con-
tact with the building surface.
7.7 Interior Installations. 7.7.1 Duct Enclosures.
7.7.1.1 In all buildings where vertical barriers are pen-
etrated, the ducts shall be enclosed in a continuous enclosure extending from the first penetrated fire barrier and any subse-
quent fire barriers or concealed spaces to or through the ex» teríor, to maintain the resistance rating of the highest barrier penetrated.
7 .7.1.2 In all buildings more than one story in height and in one-Story buildings where the roof-Ceiling assembly is required to have a resistance rating, the ducts shall be enclosed in a continuous enclosure extending from the lowest fire-rated Ceil-
ing or floor above the hood, through any concealed spaces, to or through the roof, to maintain the integrity ofthe fire separations required by the applicable building code provisions.
7.7.1.3 The enclosure Shall be sealed around the duct at the point of penetration of the fìre-rated barrier after the hood, to maintain the resistance rating of the enclosure.
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96-16

W VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
7.7.1.4 The enclosure shall be vented to the exterior of the building through weather-protected openings.
7.7.1.5 The continuous enclosure provisions shall not be re-
quired where a field-applied grease duct enclosure or a factory-
built grease duct enclosure (see Section 4.5) is protected with a listed duct­through-penetration protection system equivalent to the fire resistance rating of the assembly being penetrated and where the materials are installed in accordance with the condi-
tions of the listing and the manufacturer’s instructions and are acceptable to the authority having jurisdiction.
7.7 .2 Enclosure Fire Resistance Rating and Enclosure Clear-
ance.
7.7.2.1 Fire Resistance Rating.
7.7.2.1.l Buildings less than four stories in height shall have an enclosure with a fire resistance rating of not less than 1 hour.
7.7 2.1.2 Buildings four stories or more in height shall have an enclosure with a fire resistance rating of not less than 2 hours.
7.7.2.2* Enclosure Clearance.
7.’7.2.2.1 Clearance from the duct or the exhaust fan to the interior surface of enclosures of combustible construction shall be not less than 457 rnrn (18 in.).
7 .7.2.2.2 Clearance from Lhe duct to the interior surface of en-
closures of noncombustible or limited-combusúble construction shall be not less than 152 mm (6111).
7.7.2.2.3 Provisions for reducing clearances as described in Section 4.2 shall not be applicable to enclosures.
7.7.2.2.4 Clearance from the outer surfaces of field-applied grease duct enclosures and factory-built grease duct enclo-
sures to the interior surfaces of Construction installed around them shall be permitted to be reduced where the ñeld-applied grease duct enclosure materials and factory-built grease duct enclosures are installed in accordance with the conditions of the listing and the n1anufacturer’s instructions and are accept-
able to the authority having jurisdiction.
7.7 .2.2.5 Field-applied grease duct enclosures and factory-built grease duct enclosures shall provide mechanical and structural integrity, resiliency, and stability when subjected to expected building environmental conditions, duct movement under gen» eral operating conditions, and duct movement as a result of inte-
rior and exterior conditions.
7.7.3 Protection of Coverings and Enclosure Materials.
7.7 .3.1 Measures shall be taken to prevent physical damage to any covering or enclosure material.
7.7.3.2 Any damage to the covering or enclosure shall be re-
paired, and the Covering or enclosure shall be restored to meet its intended listing and fire resistance rating and to be acceptable to the authority having jurisdiction.
7.7.3.3 In the event @fa fire Within a kitchen exhaust system, the duct, the enclosure, and the covering directly applied to the duct shall be inspected by qualified personnel to determine whether the duct, the enclosure, and the covering directly applied to the duct are structurally sound, capable of maintaining their fire pro-
tection functions, suitable for continued operation, and accept-
able to the authority having jurisdiction.
7.7.3.4 Listed grease ducts shall be installed in accordance with the terms of the listing and the manufacture?s instructions.
2011 Edition
7.7.4 Enclosure Openings.
7.7.4.1 Where openings in the enclosure walls are provided, they shall be protected by listed doors of proper rating.
7.7.4.2 Fire doors shall be installed in accordance with NFPA 80.
7.7.4.3 Openings on other listed materials or products shall be clearly identified and labeled according to the terms ofthe listing and the rnanufacturer’s instructions and shall be ac-
ceptable to the authority havingjurisdiction.
7 .7 .4.3.1 The markings specified in 7.7.4.3 shall be visible on the exterior of the enclosure and shall state the following:
ACCESS PANEL _ DO NOT OBSTRUCT
7.7.4.4 The door shall be readily accessible, aligned, and of sufficient size to allow access to the rated access panels on the ductwork.
7.7.5 Ducts with E11c1osure(s).
7.7.5.1 Each duct system shall constitute an individual system serving only exhaust hoods in one zone on one floor.
7.7.5.2 Multiple ducts shall not be permitted in a single en-
closure unless acceptable to the authority having jurisdiction.
7.8* Termination of Exhaust System. 7.8.1 The exhaust system shall terminate as follows:
(1)*Outside the building with a fan or duct (2) Through the roof or to the roof from outside, as in 7.8.2, or through a wall, as in 7.8.3
7.8.2 Rooftop Terminations.
7.8.2.1 Rooftop terminations shall be arranged with or pro-
vided with the following:
(l) Aminirnurn of 3 in (l0 ft) of horizontal clearance from the outlet to adjacent buildings, property lines, and air intakes (2) A minimum of l.5 in (5 ft) of horizontal clearance from the outlet (fan housing) to any combustible structure (3) Avertical separation of 0.92 rn (3 ft) below any exhaust out-
lets for air intakes Within 3 rn (10 ft) ofthe exhaust outlet (4) The ability to drain grease out of any traps or low points formed in the fan or duct near the termination of the system into a collection container that is noncombustible, closed, rainproof, and structurally sound for the service to which it is applied and that will not sustain combustion (5) A grease collection device that is applied to exhaust sys-
tems that does not inhibit the performance of any fan (6) Listed grease collection systems that meet the require-
ments of 7.8.2.1(4) and 7.8.2.1(5) (7) A listed grease duct complying with Section 4.4 or duct-
work complying With Section 4.5 (8) A hinged uphlast fan supplied with flexible weatherproof electrical cable and service hold-open retainer to permit inspection and cleaning that is listed for commercial cooking equipment with the following conditions: (a) Where the fan attaches to the ductwork, the ductwork shall be a minimum 0f0.46 rn (18 in.) away from any roof surface, as shown in Figure 7.82.1. (lo) The fan shall discharge a minimum of 1.02 m (40 in.) away from any roof surface, as shown in Figure 7.8.2.1. (9) Other approved fan, provided it meets both ofthe following: (a) The fan meets the requirements of7.8.2.1(3) and 8.1.3. (b) Its discharge or its extended duct discharge meets the requirements of 7.8.2.1(2). (See 8.1.3.)
AIR MOVEMENT 96-1 7
È» /Y Wind direction
xhaust air
Exhaust blower
Outside air intake -/ FIGURE 7.8.2.1 Upblast Fan Clearances.
7.8.2.2* Fans shall be provided with safe access and a work surface for inspection and cleaning.
7.8.3 Wall Terminations. Wall terminations shall be arranged with or provided with the following properties:
(1) Through a noncombustible wall with a minimum of 3 In (10 ft) of clearance from the outlet to adjacent buildings, property lines, grade level, combustible construction, electrical equipment or lines, and with the closest point of any air intake or Operable door or Window at or below the plane of the exhaust termination. (2) The Closest point of any air intake or operable door or win-
dow above the plane of the exhaust termination be a minimum of 3 m (10 ft) in distance, plus ’76 rnrn (3 in.) for each 1 degree from horizontal, the angle of degree being measured from the center ofthe exhaust termination to the Center of the air intake or operable door or window, as indi-
cated in Figure 7.8.3. (3) Awall termination in a secured area shall be permitted to be at a lower height above grade if acceptable to the au-
thority having jurisdiction. (4) The exhaust How directed perpendiculariy Outward from the wall face or upward. (5) All the duetwork pitched to drain the grease back into the h0od(s) or with a drain provided to bring the grease back into a container within the building or into a remote grease trap. (6) A listed grease duct complying with Section 7.4 or other ducts complying with Section 7.5. (7) An approved fan, provided it meets the requirements of 7.8.3(5) and of 81.1 01″ 8.1.3.
7 .8.4* Rooftop Terminations Through Combustible or Limited-Combustible Walls.
7.8.4.1 Ductwork that exits a building through a combustible or limited-combustible wail to terminate above the roof line shall have wall protection provided in accordance with Section 4.2.
7 .8.4.2 Where the ductwork exits the building, the opening shall be sealed and shall include a weather­protected vented opening. 7.8.4.3 /Vhere the ductwork exits through a rated wall, the penetration shall be protected in accordance with 4.4.1.
Grade
Notes:
1. Fresh air intake (FAI) applies to any air intake, including an operable door or window.
2. Examples:
(a) FAIS 1 and 5 are on the same plane of exhaust fan or lower: 3 m (10 ft) min. between closest edges.
(b) FAIS 2, 3, and 4 are above the plane of exhaust fan: 3 m + 76 mm (10 ft 0.25 ft) per degree between ciosest edges.
FIGURE 7.8.3 Exhaust Termination Distance from Fresh Air Intake (FAI) or Operable Door or Window.
Chapter 8 Air Movement
8.1 Exhaust Fans for Commercial Cooking Equipment. 8.1.1* Upblast Exhaust Fans.
8.1.1.1 Approved upblast fans with motors surrounded by the aírstream shall be hinged, supplied with flexible weatherproof electrical cable and service hold-open retainers, and listed for this use.
8.1.1.2 Installation shall Conform to the requirements of Sec-
tion 7.8.
8.1.1.3 Upblast fans shall have a drain directed to a readily ac-
cessibie and visible grease receptacle not to exceed 3.8 L (1 gal).
8.1.2.ï In-line fans shall be ofthe type with the motor located outside the airstream and with belts and pulleys protected from the airstream by a greasetìght housing.
8.1.2.2 In-line fans shall be connected to the exhaust duct by flanges securely bolted as shown in Figure 8.1.2.2(a) through Figure 8.1.2.2(d) or by a system specifically listed for such use.

96-I8 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
(a) Unassembled Position (b) Assembled Position FIGURE 8.1.2.2(a) Typical Section of Duct-to-Fan Connec-
tion — Buttjoint Method.
6.4 mm (1/4 in.) carbon Steel or stainless steel bolts 102 mm (4 in.) (max.) on center
FI.-’anges to be positioned
perimeter weld (typ.) (a) Unassembled Position (b) Assembled Position
FIGURE 8.1.2.2(b) Typical Section of Duct-to~Fan Connec-
tion _ Overlapping Method.
Minimum 25.4 mm (1 in.) flange
Lock washer (a) Unassembled Position (b) Assembled Position
FIGURE 8.1.2.2(c) Typical Section of Duct-to-Fan Connec-
tion – Sealant Method.
2011 Edition
Continuous perimeter weld (typ.) (a) Unassembled Position (b) Assembled Position
FIGURE 8.1.2.2(d) Typical Section of Duct­to-Fan Connec-
tion — Direct to Fan Inlet Cone Method.
8.1.2.3 Flexible connectors shall not be used.
8.1.2.4 If the design or positioning ofthe fan allows grease to be trapped, a drain directed to a readily accessible and visible grease receptacle not exceeding 3.8 L (1 gal) shall be provided.
8.1.2.5 In-line exhaust fans shall be located in easily acces-
sible areas of adequate size to allow for service or removal.
8.1.2.6 Where the duct system connected to the fan is in an enclosure, the space or room in which the exhaust fan is located shall havc the same resistance rating as the enclosure.
8.1.3* Utility Set Exhaust Fans.
8.1.3.1 Utility set exhaust fans, if installed at the rooftop Ler-
mination point, shall meet the requirements of 7.8.2.1(l) through 7.8.2.1 (3) and 7.8.2.2.
8.1.3.2 Fans installed Within the building shall be located in an accessible area of adequate size to allow for service or removal.
8.1.3.3 /Vhere the duct system Connected to the fan is in an enclosure, the space or room in which the exhaust fan ís locaœd shall have the same resistance rating as the enclosure.
8.1.3.5 Flexible connectors shall not be used.
8.1.3.6 Exhaust fans shall have a drain directed to a readily ac-
cessible and Visible grease receptacle not to exceed 3.8 L (1 gal).
8.1.4 Exhaust Fan Housings. Exhaust fan housings shall be constructed of carbon steel not less than 1.37 mm (0.054 in.) (No. 16 MSG) in thickness, of stainless steel not less than 1.09 mm (0.04?> in.) (N0. 18 MSG) in thickness, or, if listed, in accordance with the terms ofthe listing.
8.1.5 Openings for Cleaning, Servicing, and Inspection.
8.1.5.1 Úpenings for Cleaning, servicing, and inspection shall conform to the requirements of 7 3.7.
8.1.5.2 Clearances shall conform to the requirements of Sec-
tion 4.2 or, if installed within an enclosure, to the require-
ments of 7.7.2.2.

AUXILIARY EQUIPMENT 96-19
8.1.5.3 Upblast Fans.
8.1.5.3.1 Upblast fans shall be supplied with an access opening ofa minimum ’76 mm by 127 mm (3 in. by 5 in.) or a circular diameter of 101 mm (4 in.) on the curvature ofthe outer fan housing to allow for cleaning and inspection of the fan blades,
8.1.5.3.2 On existing upblast fans where access is not available to allow for the removal of grease contamination, an approved hinge mechanism or access panel shall be installed.
8.1.6 Wiring and Electrical Equipment. All wiring and electri-
cal equipment shall comply with NFPA 70 (see also Chapter 9).
8.2 Airflow. 8.2.1 AirVelocity.
8.2.1.1* The air velocity through any duct shall be not less than 152.4 m/mín (500 ft/min).
8.2.1.2 Transition duct sections that do not exceed 0.92 m (3 ft) in length and do not contain grease traps shall be per-
mitted to be connected to hoods and exhaust fans that do not meet this velocity.
8.2.2 Air Volume.
8.2.2.1 Exhaust air volumes for hoods shall be of a sufflcìent level to provide for capture and removal of grease-laden cook-
ing vapors.
8.2.2.2* Test data, performance tests acceptable to the author-
ity havìngjurisdictíon, or both shall be displayed, provided on request, or both.
8.2.2.3 Lower exhaust air volumes shall be permitted during no-load Cooking Conditions provided they are suiîìcient to Capture and remove flue gases and residual vapors from cook-
ing equipment.
8.2.3 Exhaust Fan Operation.
8.2.3.1 A hood exhaust fan(s) shall continue to operate after the extinguishing system has been activated unless fan shut-
down is required by a listed Component of the ventilation sys-
tem or by the design of the extinguishing system.
8.2.3.2 The hood exhaust fan shall not be required to start upon activation of the extinguishing system if the exhaust fan and all cooking equipment served by the fan have been shut down.
8.3* Replacement Air.
8.3.1 Replacement air quantity shall be adequate to prevent negative pressures in the commercial cooking area(s) from exceeding 4.98 Pa (0.02 in. water column).
8.3.2 When the ñre-extinguishing system activates, makeup air supplied internally to a hood shall be shut off.
8.4 Common Duct (Manifold) Systems.
8.4.1* Master kitchen exhaust ducts that serve multiple ten-
ants shall include provision to bleed air from outdoors or from adjacent spaces into the master exhaust duct where required to maintain the necessary minimum air velocity in the master exhaust duct.
8.4.2 Bleed air ducts shall connect to the top or side of the master exhaust duct.
8.4.3 The bleed air duct shall have a damper at least 304.8 mm (12 in.) from the exhaust duct connection.
8.4.4 The bleed air duct shall have the same construction and clearance requirements as the main exhaust duct from the connection to the exhaust duct to at least 304.8 mm (12 in.) on both sides of the damper.
8.4.5 Each bleed air duct shall have a means of adjusting (e.g., by using volume dampers) the bleed air quantity.
8.4.6 Means to adjust the bleed air quantity shall be installed between the damper and the source of bleed air.
8.4.7 A bleed air duct Shall not be used for the exhaust of grease~laden vapors and shall be so labeled.
8.4.8 Unused tenant exhaust connections to the master ex-
haust duct that are not used as bleed air connections shall be disconnected and sealed at the main duct.
Chapter 9 Auxiliary Equipment
9.1 Dampers.
9.1.1 Dampers shall not be installed in exhaust ducts or ex-
haust duct systems.
9.1.2 Where specifically listed for such use or where required as part of a listed device or system, dampers in exhaust ducts or exhaust duct systems shall be permitted.
9.2 Electrical Equipment. 9.2.1 Wiring systems of any type shall not be installed in ducts.
9.2.2 Motors, lights, and other electrical devices shall be per-
mitted to be installed in ducts or hoods or to be located in the path of travel of exhaust products only where specifically listed for such use.
9.2.3 Lighting Units.
9.2.3.1 Lighting units in hoods shall be listed for use over Commercial cooking appliances and installed in accordance with the terms of their listing.
9.2.3.2 Lighting units on hoods shall not be located in con-
cealed spaces except as permitted by 9.2.3.3 and 9.2.3.4.
9.2.3.3 Lighting units shall be permitted in concealed spaces where such units are part of a listed exhaust hood.
9.2.3.4 Listed lighting units specifically listed for such use and installed in accordance with the terms of the listing shall be permitted to be installed in concealed spaces.
9.2.4* All electrical equipment shall be installed in accor-
dance with NFPA 70.
9 .3 Other Equipment.
9.3.1 Fume incinerators, thermal recovery units, air pollution control devices, or other devices shall be permitted to be in-
stalled in ducts or hoods or to be located in the path of travel of exhaust products where specifically listed for such use.
9.3.1.1 Fume incinerators, thermal recovery units, air pollu-
tion control devices, and/ or other devices installed in ducts or hoods shall comply with the following:
(1) The clearance requirements of Section 4.2 (2) Hood Construction requirements in Section 5.1 (3) Exhaust duct construction complying with Chapter 7 (4) Simultaneous operation requirements in 10.3.1 (5) Access panels or doors complying with Chapter 7 (6) fans complying with 8.1.2.1
2011 Edition

96-20 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
9.3.1.2 Equipment listed for reduced clearances shall be listed in accordance wi1;hANSI/UL 1978.
9.3.1.3 Equipment shall have space provided to all access panels or doors for the safe removal and servicing of control devices, such as filters, elecîrostatic precipitator cells, and odor control medía beds, and for cleaning of the equipment housing.
9.3.2 Downgrading other parts of the exhaust system due to the installation of approved devices, whether listed or not, shall not be allowed.
9.3.3 Any equipment, listed or otherwise, that provides sec-
ondary filtration or air pollution control and that is installed in the path of travel of exhaust products shall be provided with an approved automatic fire-extinguishing system, installed in accordance with the Íire-extinguishing system manufacturer’s instructions, for the protection of the component sections of the equipment, and shall include protection of the ductwork downstream of the equipment, whether or not the equipment is provided with 21 damper.
9.3.3.1 Filter media used in secondary filtration or air pollu-
tion control units and not complying with 6.2.3 shall have fire protection that is adequate for the filter media being used in accordance with the Í`1re­eXtinguishing system rnanuÍ`acturer’s instructions.
9.3.4 If the equipment provides a source of ignition, it shall be provided with detection to operate the fire-extinguishing system protecting the equipment.
9.3.5 /Vhere a cooking exhaust system employs an air tion control device that recirculates air into the building, the requirements of Chapter 13 shall apply.
9.3.6 Equipment commissioning rep0rt(s) shall be provided for other equipment installed.
Chapter 10 Fire-Extinguishing Equipment
10.1 General Requirements.
10.1.1 Fire-extinguishing equipment for the protection of grease removal devices, hood exhaust plenums, and exhaust duct systems shall be provided.
10.1.2* Cooking equipment that produces grease-laden va-
pors and that might be a source of ignition of grease in the hood, grease removal device, or duct shall be protected by fire-extinguishing equipment.
10.2 Types of Equipment.
10.2.1 Fire-extinguishing equipment shall include both auto-
matic Íire-extinguishíng systems as primary protection and portable fire extinguishers as secondary backup.
10.2.2* A placard shall be conspicuously placed near each eX-
tinguisher that states that the fire protection system shall be activated prior to using the fire extinguisher.
10.2.2.1 The language and wording for the placard shall be approved by the authority having jurisdiction.
10.2.3* Automatic fire-extinguishing systems shall comply with ANSI/ UL 300 or other equivalent standards and shall be installed in accordance with the requirements of the listing.
10.2.3.1* In existing systems, when changes in the cooking media, positioning, or replacement of cooking equipment oc-

2011 Edition
cur, the fue-extinguishing system shall be made to comply with 10.2.3.
10.2.4 Grease removal devices, hood exhaust plenums, ex-
haust ducts, and cooking equipment that are not addressed in ANSI/ UL 300 or other equivalent test standards shall be pro-
tected with an automatic fire-extinguishing system(s) in accor-
dance with the applicable NFPA standard(s), all local building and fire codes, and extinguishing system’s manufac-
turer’s recornrnendations and shall be approved by the au-
thority having jurisdiction.
10.2.5 Automatic ñre-extinguishing equipment provided as part of listed recirculatíng systems shall comply with ANSI/ UL 710B.
10.2.6 Automatic fire-extinguishing systems shall be installed in accordance with the terms of their listing, the manufacturc­r’s instructions, and the following standards where applicable:
(1) NFPA12 (2) NFPA13 (3) NFPA17 (4) NFPAUA
10.2.7 Modifications to Existing Hood Systems.
10.2.7.1 Any abandoned pipe or conduit from a previous in-
stallation shall be removed from within the hood, plenum, and exhaust duct.
10.2.7.2 Penetrations and holes resulting from the removal of conduit or piping shall be sealed with listed or equivalent liquidtight sealing devices.
1/0.2.7.3 The addition of obstructions to spray patterns from the cooking appliance nozzle(s) such as baffle plates, shelves, or any modification shall not be permitted.
10.2.7.4 Changes or rnodiñcations to the hazard after installa-
tion of the ñre-extinguishing systems result in re-evaluation of the sysnem design by a properly trained, qualìñed, and certified pers0n(s).
10.2.8 Fixed Baffle Hoods with Water Wash.
10.2.8.1 Grease removal devices, hood exhaust plenurns, and exhaust ducts requiring protection in accordance with 10.1.1 shall be permitted to be protected by a listed baffle hood containing a constant or fire-actuated water-wash system that is listed and in compliance with ANSI/ UL 300 or other equiva-
lent standards and shall be installed in accordance with the requirements of their listing.
10.2.8.2 Each such area not provided with a listed wateßwash extinguishing system shall be provided with a Íireextinguishing system listed for the purpose.
10.2.8.3 The water for listed fixed hood assemblies shall be permitted to be supplied from the domestic water supply when the minimum water pressure and flow are provided in ac-
cordance with the terms ofthe listing.
10.2.8.4 The water supply shall be controlled by a supewised water supply control valve.
10.2.8.5 The water wash in a fixed hood specíñcally listed to extinguish a fire shall be activated by the cooking equipment extinguishing system.
10.2.8.6 Awater­wash system approved to be used for pro-
tection of the grease removal device(s), hood exhaust p1enum(s), exhaust duct(s), or combination thereof shall

FIRE-EXTINGUISHING EQUIPMENT 96-2 1
include instructions and appropriate electrical interface for simultaneous activation of the water-wash system from an automatic fire-extinguishing system, where the automatic Íire­extinguishíng system is used for cooking equipment protection only.
10.2.8.7 Where the ñre­extinguishing system provides pro-
tection for the cooking equipment, hood, and duct, activation of the water wash shall not be required.
10.2.8.7.1 Where the automatic fire extinguishing system in accordance with NFPA 17A provides protection for the hood and duct in a Íixedbafflc hood containing a water-wash sys-
tem, the water-wash system shall be made inoperable or de-
layed for a minimum of 60 seconds upon operation of the automatic fire-extinguishing system.
10.2.8.8 Grease removal devices, hood exhaust plenums, and exhaust ducts on bañle hoods with water wash shall be permitted to be protected by a sprinkler system with an indi-
vidual control valve if the design of the hood prevents the Water from reaching the cooking appliances.
10.2.9 The water required for listed automatic fire-
extinguishing systems shall be permitted to be supplied from the domestic water supply where the minimum water pressure and flow are provided in accordance with the terms of the listing. The water supply shall be controlled by a supewised water supply control valve.
10.2.10 Water Valve Supervision. Valves Controlling the water supply to listed fixed baffle hood assemblies, automatic fire-
extinguishing systems, or both shall be listed indicating type of valve and shall be supervised open by one of the following methods:
(l) Central station, proprietary, or remoto station alarm ser-
vice (2) Local alarm service that will cause the sounding of an au-
dible signal at a constantly attended point (3) Locking valves open (4) *Sealing of valves and approved weekly recorded inspection
10.3 Simultaneous Operation.
10.3.1 Fixed pipe extinguishing systems in a single hazard area (see 3.3.45 for the of single hazard area) shall be arranged for simultaneous automatic operation upon actua-
tion of any one of the systems.
10.3.1.1 Hoods installed end to end, back to back, or both, or sharing a common ductwork, and having a grease-producing appliance (S) located under one or more ofthe hoods shall be considered a single hazard area requiring simultaneous auto-
matic Íire protection in all hoods and ducts.
10.3.1.2 Hoods installed end to end, back to back, or both that do not share a Common exhaust and are separated by a wa11(s) or other means to ensure that grease-laden vapors ex-
hausted under one hood cannot propagate to the other hoods or exhaust systems shall not be required to comply with 10.3.1.1.
10.3.2 Simultaneous operation shall not be required where the fixed pipe extinguishing system is an automatic sprinkler system.
10.3.3 Simultaneous operation shall be required where a dry or wet chemical system is used to protect common exhaust
ductwork by one of the methods speciñed in NFPA 17 or NFPA 17A.
10.4 Fuel and Electric Power Shutoff.
10.4.1 Upon activation of any fire-extinguishing system for a cooking operation, all sources of fuel and electrical power that produce heat to all equipment requiring protection by that system shall automatically shut off.
10.4.2 Steam supplied from an external source shall not be required to automatically shut off.
10.4.3 Any gas appliance not requiring protection but lo-
cated under the same Ventilating equipment shall also auto-
matically shut off upon activation of any extinguishing system.
10.4.4 Shutoff devices shall require manual reset. 10.5 Manual Activation.
10.5.1 A readily accessible means for manual activation shall be located between 1067 mm and 1219 rnm (42 in. and 48111.) above the floor, be accessible in the event of a fire, be located in a path of egress, and clearly identify the hazard protected.
10.5.1.1 At least one manual actuation device shall be located a minimum of 3 m (10 ft) and a maximum of 6 m (20 ft) from the protected kitchen appliance(s) Within the path of egress.
10.5.1.2 Manual activation using a cable-operated pull sta-
tion shall not require more than 178 N (40 lb) of force, with a pull movement not to exceed 356 nun (14 in.) to activate the automatic f1re­eXtinguishing equipment.
10.5.2 The automatic and manual means of system activation external to the control head or releasing device shall be sepa-
rate and independent of each other so that failure of one will not impair the operation of the other except as permitted by 10.5.3.
10.5.3 The manual means of system activation shall be per-
mitted to be common with the automatic means if the manual activation device is located between the control head or releas-
ing device and the first fusible link.
10.5.4 An automatic sprinkler system shall not require a manual means of System activation.
10.5.5 The means for manual activation shall be mechanical or rely on electrical power for activation in accordance with 10.5.6.
10.5.6 Electrical power shall be permitted to be used for manual activation if a standby power supply is provided or if supervision is provided in accordance with Section 10.7.
10.5.7 Instruction shall be provided to employees regarding the proper use of portable fire extinguishers and the manual activation of fire-extinguishing equipment.
10.6 System Armuncìation.
10.6.1 Upon activation of an automatic f1re~extinguishing sys-
tem, an audible alarm or visual indicator shall be provided to show that the system has activated.
10.6.2 Where a fire alarm signaling system is serving the oc-
cupancy where the extinguishing system is located, the activa-
tion of the automatic ñre-extinguishing system shall activate the fire alarm signaling system.
2011 Edition

96-22 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
10.7 System Supervision.
10.7.1 Where electrical power is required to operate the fixed automatic f1re­extinguishir1g system, the system shall be provided with a reserve power supply and be monitored by a supervisory alarm except as permitted in 10.7.2.
10.7.2 /Vhere fixed automatic ñre-extinguishing systems in-
clude automatic mechanical detection and actuation as a backup detection system, electrical power monitoring and a reselve power supply shall not be required.
1().7.3 System supervision shall not be required Where a fire-
extinguishing system(s) is interconnected or iriterlocked with the cooking equipment power s0urce(s) SO that if the fire-
extinguishing system becomes inoperable due to power fail-
ure, all sources of fuel or electrical power that produce heat to all cooking equipment serviced by that hood shall automati-
cally shut off.
10.7.4 System supervision shall not be required Where an au-
tomatic Íire-extinguishing system, including automatic me-
chanical detection and actuation, is electrically connected to a listed fire-actuated watenwash system for simultaneous opera-
tion of both systems.
10.8 Special Design and Application.
10.8.1 Hoods Containing automatic fire-extinguishing sys-
tems are protected areas; therefore, these hoods are not cou-
sidered obstructions to overhead sprinkler systems and shall not require Hoor Coverage underneath.
10.8.2 Asingle detection device, listed with the extinguishing system, shall be permitted for more than one appliance where installed in accordance with the terms ofthe listing.
10.9 Review and Certification.
10.9.1 Where required, complete drawings of the system instal-
lation, including the h0od(s), exhaust duct(s), and appliances, along with the interface of the fire-extinguishing system detec-
tors, piping, nozzles, fuel and electlic power shutoff devices, agent storage container(s) , and manual actuation device (S), shall be submitted to the authority havíngjurisdietíon.
10.9.2* Installation Requirements.
10.9.2.1 Installation of systems shall be performed only by persons properly trained and qualified to install the specific system being provided.
10.9.2.2 The installer shall provide Certification to the au-
thority having jurisdiction that the installation is in agreement with the terms of the listing and the manufacturefs instruc-
tions and/ or approved design.
10. 1 0 Portable Fire Extinguishers.
10.10.1* Portable extinguishers shall be installed in kitchen cooking areas in accordance with NFPA 10 and shall be specifîcally listed for such use.
10.102 Portable extinguishers shall use agents that saponify upon Contact with hot grease in accordance with NFPA 10 (Class K extinguishers).
1010.3 Other fire extinguishers in the kitchen area shall be installed in accordance with NFPA 10.
10.10.4 Portable fire extinguishers shall be maintained in ac-
cordance with NFPA 10.
Chapter 11 Procedures for the Use, Inspection, Testing, and Maintenance of Equipment
11.1 Operating Procedures.
11.1.1 Exhaust systems shall be operated whenever cooking equipment is turned on.
11.1.2 Filter-equipped exhaust systems shall not be operated with filters removed.
11.1.3 Openings provided for replacing air exhausted through Ventilating equipment shall not be restricted by cov-
ers, dampers, or any other means that would reduce the oper-
ating efficiency of the exhaust system.
Instructions for manually operating the extinguishing system shall be posted conspicuously in the kitchen and shall be reviewed with employees by the man-
agement.
11.1.5 Listed exhaust hoods shall be operated in accor-
dance with the terms of their listings and the manufactur-
er’s instructions.
11.1.6 Cooking equipment shall not be Operated while its fire-extinguishing system or exhaust system is nonoperational or impaired.
11.1.6.1 Where the fìre­extinguishing system or exhaust sys-
tem ís nonoperational or impaired, the systems shall be tagged as noncomplìant, and the owner or 0wner’s representative shall be notiñed in writing ofthe impairment.
11.1.7 Secondary Filtration and pollution control equipment shall be operated in accordance with the terms of its listing and the manufacturer’s recommendations.
11.1.8 Inspection and maintenance of “other equipment” as allowed in Section 9.3.1 shall be conducted by properly trained and qualified persons at 21 frequency determined by the manufacturer’s instructions or equipment listing.
11.2 Inspection, Testing, and Maintenance of Fire­EXtinguishing Systems.
11.2.1* Maintenance of the ñre-extinguishing systems and listed exhaust hoods containing a constant or ñre-activated water system that is listed to extinguish a ñre in the grease removal devices, hood exhaust plenums, and exhaust ducts shall be made by properly trained, qualiñed, and certiñed per-
son(s) acceptable to the authority havingjurisdiction at least every 6 months.
11.2.2* All actuation and control components, including re-
rnote manual pull stations, mechanical and electrical devices, detectors, and actuators, shall be tested for proper operation during the inspection in accordance With the rnanufacturer’s procedures.
11.2.3 The specific inspection and maintenance require-
ments of the extinguishing system standards as well as the ap-
plicable installatìon and maintenance manuals for the listed system and service bulletins shall be followed.
11.2.4* Fusible links of the metal alloy type and automatic sprinklers of the metal alloy type shall be replaced at least semiannually except as permitted by ll.2.6 and 11.2.7,
11.2.5 The year of manufacture and the date of installation of the fusible links shall be marked on the system inspection tag.

PROCEDURES F OR THE USE, INSPECTION, TESTING, AND MAINTENANCE OF EQUIPMENT 96-23
11.2.5.1 The tag shall be signed or ínítíaled by the installer. 11.2.5.2 The fusible links shall be destroyed when removed.
11.2.6* Detection devices that are bulb-type automatic sprin-
klers and fusible links other than the metal alloy type shall be examined and cleaned or replaced annually.
11.2.7 Fixed temperature-sensing elements other than the fusible metal alloy type shall be permitted to remain continu-
ously in service, provided they are inspected and cleaned or replaced if necessary in accordance with the manufacturer’s instructions, every 12 months or more frequently to ensure proper operation of the system.
11.2.8 Where required, certíñcates of inspection and mainte-
nance shall be forwarded to the authoriry having jurisdiction.
11.3 Inspection of Fire Dampers.
11.3.1 Actuation components for dampers shall be in-
spected for proper operation in accordance with the manufac-
turer’s listed procedures.
11.3.2 Replacement of Fusible Links.
11.3.2.1 Fusible links on lire damper assemblies shall be re-
placed at least serniannually or more frequently as necessary.
11.3.2.2 Replacement shall be made by a certified person ac-
Ceptabîe to the authority havìngjurisdictíon,
11.3.3* Documentation Tag.
11.3.3.1 The year of manufacture and the date of installation ofthe fusible links shall be documented.
11.3.3.2 The tag shall be signed or inítialed by the installer.
11.4* Inspection for Grease Buìldup. The entire exhaust sys-
tem shall be inspected for grease buildup by a properly trained, qualiñed, and certiñed person (S) acceptable to the authority hav-
ing jurisdiction and in accordance with Table 11.4.
Table 11.4 Schedule of Inspection for Grease Buildup
Type or Volume of Cooking
Inspection Frequency
Systems serving solid fuel cooking Monthly operations Systems serving high-volume cooking operations, such as 24-hour cooking, charbroiling, or Wok cooking Systems serving moderate-volume cooking Semiannually operations Systems serving low-volume cooking Annually operations, such as churches, day Camps, seasonal businesses, or senior centers
Quarterly
11.5 Inspection, Testing, and Maintenance of Listed Hoods Containing Mechanical, Water Spray, or Ultraviolet Devices. Listed hoods Containing mechanical or fire-actuated darnpers, internal washing components, or other mechanically oper-
ated devices shall be inspected and tested by properly trained, qualified, and certified persons every 6 months or at frequen-
cies recommended by the manufacturer in accordance with their listings.
11.6 Cleaning of Exhaust Systems.
11.6.1 Upon inspection, if the exhaust system is found to be contaminated with deposits from grease-laden vapors, the Contaminated portions ofthe exhaust system shall be Cleaned by a properly trained, qualified, and certified person(s) ac-
ceptable to the authority havingjurisdiction.
11.6.2* Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible con-
taminants prior to surfaces becoming heavily Contaminated with grease or oily sludge.
11.6.3 At the start of the cleaning process, electrical switches that could be activated accidentally shall be locked out.
ì1.6.4 Components of the fire suppression system shaîl not be rendered inoperable during the cleaning process.
11.6.5 Fire-extinguishing systems shall be permitted to be rendered inoperable during the cleaning process where ser-
viced by properly trained and qualìñed persons.
11.6.6 Flammable solvents or other Ílammable cleaning aids shall not be used.
11.6.7 Cleaning chemicals shall not be applied on fusible links or other detection devices ofthe automatic extinguishing system.
11.6.8 After the exhaust system is cleaned, it shall not be coated with powder or other substance.
11.6.9 When cleaning procedures are completed, all access panels (doors) and cover plates shall be restored to their nor-
mal operational condition.
11.6.10 When an access panel is removed, a service company label or tag preprinted with the name of the company and giving the date of inspection or cleaning shall be aiïixed near the affected access panels.
11.6.î1 Dampers and dìffusers shall be positioned for proper airflow.
11.6.12 cleaning procedures are completed, all electri-
cal switches and system Components shall be returned to an operable state.
11.6.13 Í/Vhen an exhaust cleaning service is used, a certifi-
cat@ showing the name of the servicing company, the name of the person performing the work, and the date of inspection or cleaning shall be maintained on the premises.
11.6.14 After cleaning or inspection is completed, the ex-
haust cleaning company and the person performing the work at the location shall provide the owner of the system with a written report that also specifies areas that were inaccessible or not cleaned.
11.6.15 Ñ/Vhere required, Certiíicates of inspection and clean-
ing and reports of areas not cleaned shall be submitted to the authority having jurisdiction.
11.7 Cooking Equipment Maintenance.
11.7.1 Inspection and scïrvicing of the Cookìng equipment shall be made atleast annually by properly trained and quali-
persons.
11.7.2 Cooking equipment that collects grease below the sur-
face, behind the equipment, or in cooking equipment flue gas exhaust, such as griddles or charbroilers, shall be inspected and, if found with grease accumulation, cleaned by a properly trained, qualified, and certíñed person acceptable to the au» thorìty having jurisdiction.

96-24 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
Chapter 12 Minimum Safety Requirements for Cooking Equipment
12.1 Cooking Equipment.
12.1.1 Cooking equipment shall be approved based on one of the following Criteria:
(1) Listings by a testing laboratory (2) Test data acceptable to the authority having jurisdiction
12.1.2 Installation.
12.1.2.1 All listed appliances shall be installed in accordance with the terms of their listings and the manufacturer’s instruc-
tions.
12.1.2.2″ Cooking appliances requiring protection shall not be moved, modified, or rearranged without prior reevaluation of the fire-extinguishing system by the system installer or sen/ic-
ing agent, unless otherwise allowed by the design of the fire-
extinguishing system. 12.1.2.3 The fire-extinguishing system shall not require re-
evaluation where the cooking appliances are moved for the purposes of maintenance and cleaning, provided the appli-
ances are returned to approved design location prior to cook-
ing operations, and any disconnected ñre-extinguishing sys-
tem nozzles attached to the appliances are reconnected in accordance with the manufacturer’s listed design manual.
12.1.2.3.1 An approved method shall be provided that will ensure that the appliance is returned to an approved design location.
12.1.2.4 All deep-fat fryers shall be installed with at least a 406 mm (16 in.) space between the fryer and surface flames from adjacent cooking equipment.
12.1.2.5 Where a steel or tempered glass baille plate is in-
stalled at a minimum 203 mm (8 in.) in height between the fryer and surface flames of the adjacent appliance, the re-
quirement for a 406 mm (16 in.) space shall not apply.
12.1.2.5.1 If the fryer and the surface flames are at different horizontal planes, the minimum height of 203 mm (8 in.) shall be measured from the higher of the two.
12.2 Operating Controls. Deep-fat fryers shall be equipped with a separate control in addition to the adjustable operating control (thermostat) to shut off fuel or energy when the fat temperature reaches 246°C (475″F) at 25.4 mm (1 in.) below the surface.
Chapter 13 Recirculating Systems
13.1 General Requirements. Recirculating systems contain-
ing or for use with appliances used in processes producing smoke or grease~laden vapors shall be equipped with compo-
nents complying with the following:
(1) The clearance requirements of Section 4.2 (2) A hood complying with the requirements of Chapter 5 (3) Grease removal devices complying with Chapter 6 (4) The air movement requirements of 8.2.1.2 and 8.2.2.3 (5) Auxiliary equipment (such as particulate and odor re-
moval devices) complying with Chapter 9 (6) Fire-extinguishing equipment complying with the require-
ments of Chapter 10 with the exception of 10.1.1 and 10.5.1, which shall not apply (7) The use and maintenance requirements of Chapter 11 (8) The minimum safety requirements of Chapter 12 (9) All the requirements of Chapter 13
2011 Edition
13.2 Design Restrictions. All recircuiating systems shall corn-
piy with the requirements of Section 13.2.
13.2.1 Only gas-fueled or electrically fueled cooking appli-
ances shall be used.
13.2.2 Listed gas-fueled equipment designed for use with spe-
cific recirculating systems shall have the flue outlets Con-
nected in the intended manner.
13.2.3 Gas-fueled appliances shall have a minimum 457 mm (18 in.) clearance from the flue outlet to the filter inlet in accordance with 6.2.2 and shall meet the installation require-
ments of NFPA 54 or NFPA 58.
13.2.4 Recìrculating systems shall bs listed with a testing labo-
ratory in accordance with ANSI/ UL 710B or equivalent.
13.2.4.1 The recirculating system listing shall include integral fire protection for recirculating hoods, including canopy type.
13.2.4.2 Cooking appliances that require protection and that are under a recirculating hood shall be protected by either the integral tire protection system in accordance with ANSI/ UL 710B, or a system in accordance with Chapter 10.
13.2.5 There shall be no substitution or exchange of cooking appliances, filter components, blower components, or fire-
extinguishing system components that would violate the list-
ing of the appliance.
13.2.6 A recirculatjng system shall not use cooking equipment that exceeds the recirculating system’s labeled maximum limits for that type of equipment, stated in maximum energy input, maximum cooking temperature, and maximum square area of Cooking surface or cubic volume of cooking cavity.
13.2.7 The listing label shall show the type(s) of cooking equipment tested and the maximum limits specíñed in 13.2.6.
13.2.8 A damper shall be installed at the ex-
haust outlet of the system.
13.2.9 The fue damper shall be constructed of at least the same gauge as the shell.
13.2.1() The actuation device for the fire damper shall have a maximum temperature rating of (375°F).
13.2.11 The power supply of any electrostatic precipitator (ESP) shall be ofthe “cold spark,” ferroresonant type in which the Voltage falls off as the current draw of ai short increases.
13.2.12 Listing evaluation shall include the following:
(1) Capture and containment of vapors at published and la-
beled airflows (2) Grease discharge at the exhaust outlet of the system not to exceed an average of 5 mg/H13 (0.00018 oz/ftg) of ex-
hausted air sampled from that equipment at maximum amount of product that is capable of being processed over ‘<1 continuous 8-hour test per EPA Test Method 202 with the system operating at its minimum listed airflow (3) Listing and labeling of clearance to combustibles from all sides, top, and bottom (4) lìlcctrical connection in the field in accordance with AFPA 70 (5) Interlocks on all removable components that lie in the path of airflow within the unit to ensure that they are in place during operation of the cooking appliance

Í SOLID FUEL COOKING OPERATIONS 96-25
13.3 Interlocks.
13.3.1 The recirculating system shall be provided with inter-
locks of all critical components and operations as indicated in 13.3.2 through 13.3.4 such that, if any of these interlocks are in-
terrupted, the cooking appliance shall not be able to operate.
13.3.2 All closure panels encompassing airflow sections shall have interlocks to ensure that the panels are in place and fully sealed.
13.3.3 Each ñlter component (grease and odor) shall have an interlock to prove the component is in place.
13.3.4 ESP Interlocks.
13.3.4.1 Each ESP shall have a sensor to prove its perfor-
mance is as designed, with no interrupîion of the power to exceed 2 minutes.
13.3.4.2 The sensor shall be 21 manual reset device or circuit. 13.3.5 Airflow Switch or Transducer.
13.3.5.1 An airflow switch or transducer shall be provided after the last filter component to ensure that a minimum air-
flow is maintained.
13.3.5.2 The airflow switch or transducer shall open the ín-
terlock circuit when the airflow falls 25 percent below the sys-
tem’s normal operating flow or 10 percent below its listed minimum rating, whichever ís lower.
13.3.5.3 The airflow switch or transducer shall be a manual reset device or circuit.
13.4 Location and Application Restrictions.
13.4.1 The location of recirculatíng systems shall be ap-
proved by the authority having jurisdiction.
13.4.2 Items to be reviewed in the risk assessment shall include, but not be limited to, life safety, combustibiiity of sur-
roundings, proximity to air vents, and total fuel load.
13.5 Additional Fire Safety Requirements.
13.5.1 In addition to the appliance noZzle(s), a recirculating system shall be listed with the appropriate fire protection for grease ñlters, grease filtration, odor filtration units, and duct-
work, where applicable.
13.5.2 In addition to any other ñre-extinguishing system acti-
vation device, there shall be a fire-extinguishing system activa-
tion device installed downstream of any ESP.
13.5.3 The requirements of Section 10.6 shall also apply to recirculating system locations.
13.5.4 A means of manual activation of the fire-extinguishing system shall be provided in an area where it is safely accessible in the event ofa fire in the appliance.
13.5.5 The manual activation device for the ñre-extinguishing system shall be clearly
13.6 Use and Maintenance.
13.6.1 Automatic or manual covers on cooking appliances, especially fryers, shall not interfere with the application of the suppression system.
13.6.2 All filters shall be cleaned or replaced in accordance with the manufacturer’s instructions.
13.6.3 All ESPS shall be cleaned a minimum Of once per week and according to the rnanufacturer’s cleaning instructions.
13.6.4 The entire hood plenum and the blower section shall be cleaned a minimum of once every 3 months.
13.6.5 Inspection and testing of the total operation and all safety interlocks in accordance with the rnanufacturer’s instruc-
tions shall be performed by qualifled service personnel a míni-
mum of once every 6 months or more frequently if required.
13.6.6 Fire-extinguishing equipment shall be inspected in ac-
cordance with Section 11.2.
13.6.7 A signed and dated log of maintenance as performed in accordance with 13.6.4 and 13.6.5 shall be available on the premises for use by the authority having jurisdiction.
Chapter 14 Solid Fuel Cooking Operations
14.1 Venting Application. Venting requirements of solid fuel cooking operations shall be determined in accordance with 14.1.1 through 14.1.7.
14.1.1 Where solid fuel cooking equipment is required by the manufacturer to have 21 natural draft, the vent shall comply with Section 14.4.
14.1.2 Where the solid fuel cooking equipment has a self-
contained top, is the only appliance to be vented in an isolated space (except for a single water heater with its own separate vent), has a separate makeup air system, and is provided with supply and return air (not supplied or returned from other spaces), the system shall comply with Sections 14.4 and 14.6.
14.1.3 VVhere the solid fuel cooking equipment is located in a space with other vented equipment, all vented equipment
shall have an exhaust system interlocked a makeup air
system for the space per Section 14.6.
14.1.4 Natural draft ventilation systems and power­eXhausted ventilation systems shall Comply with Sections 14.3, 14.4, and 14.6.
14.1.5 Where a solid fuel cooking appliance allows effluent to escape from the appliance opening, this opening shall be cov-
ered by a hood and an exhaust system that meets the require-
ments of Sections 14.3, 14.4, and 14.6.
14.1.6 Solid fuel cooking operations shall have spark arrest-
ers to minimize the passage of airborne sparks and embers into plenums and ducts.
14.1.7 Where the solid fuel cooking operation is not located under a hood, a spark arrester shall be provided to minimize the passage of sparks and embers into flues and chimneys.
14.2 Location of Appliances.
14.2.1 Every appliance shall be located with respect to build-
ing construction and other equipment so as to permit access to the appliance.
14.2.2* Solid fuel cooking appliances shall not be installed in confined spaces.
14.2.3 Solid fuel cooking appliances listed for installation in conñned spaces such as alcoves shall be installed in accor-
dance with the terms of the listing and the manufactun-:r’s instructions.
2011 Editi0n

96-26 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
14.2.4 Solid fuel Cooking appliances shall not be installed in any location where gasoline or any other flammable vapors or gases are present.
14.3 Hoods for Solid Fuel Cooking.
14.3.1 Hoods shall be sized and located in a manner capable of Capturing and containing all the ef?luent discharging from the appliances.
14.3.2 The hood and its exhaust system shall Comply with the requirements of Chapters 5 through 10.
14.3.3 Exhaust systems serving solid fuel cooking equipment, including gas or electrically operated equipment, shall be sepa-
rate from all other exhaust systems.
14.3.4 Cooking processes, including, but not limited to, those that use any solid fuel for cooking enhancement or smoke Havoring, shall comply with 14.3.3 and Section 14.8.
14.3.5 Cooking equipment not requiring automatic fire-
extinguishing equipment (per the provisions of Chapter 10) shall be permitted to be installed under a common hood with solid fuel cooking equipment that is served by a duct system separate from all other exhaust systems.
14.4 Exhaust for Solid Fuel Cooking. a hood is not re« quired, in buildings where the duct system is three stories or less in height, a duct Complying with Chapter 7 shall be provided.
14.4.1 If a hood is used in buildings where the duct system is three stories or less in height, the duct system shall comply with Chapter 7.
14.4.2 A listed or approved grease duct system that is four stories in height or greater shall be provided for solid fuel cooking exhaust systems.
14.4.3 Where 21 hood is used, the duct system shall Conform with the requirements of Chapter 7.
14.4.4 Wall terminations of solid fuel exhaust systems shall be prohibited.
14.5 Grease Removal Devices for Solid Fuel Cooking.
14.5.1 Grease removal devices shall be constructed of steel or stainless steel or be approved for solid fuel cooking’.
14.5.2 If airborne sparks and embers can be generated by the solid fuel cooking operation, spark arrester devices shall be used prior to using the grease removal device to minimize the entrance of these sparks and embers into the grease removal device and into the hood and the duct system.
14.5.3 Filters shall be a minimum of 1.2 m (4 ft) above the appliance cooking surface.
14.6 Air Movement for Solid Fuel Cooking.
14.6.1 Exhaust system requirements shall comply with Chap-
ter 8 for hooded operation or shall be installed in accordance with the manufacturer’s recommendations for unhooded ap-
plìcations.
14.6.2 A replacement or makeup air system shall be provided to ensure a positive supply of replacement air at all times dur-
ing Cooking operations.
14.6.3 Makeup air systems serving solid fuel cooking opera-
tions shall be ínterlocked with the exhaust air system and pow-
ered, if necessary, to prevent the space from attaining a nega-
tive pressure while the solid fuel appliance is in operation.
14.7 Fire­EXtinguishìng Equipment for Solid Fuel Cooking.
14.7.1 Solid fuel cooking appliances that produce grease-
laden vapors shall be protected by listed fire-extinguishing equipment.
14.7.2 Where acceptable to the authority having jurisdiction, solid fuel cooking appliances constructed of solid masonry or reinforced portland or refractory cement concrete and vented in accordance with NFPA 211 shall not require fixed automatic fire-extinguishing equipment.
14.7.3 Listed fire-extinguishing equipment shall be provided for the protection of grease removal devices, hoods, and duct systems.
14.7 .4 Where acceptable to the authority having jurisdiction, solid fuel cooking appliances constructed of solid masonry or reinforced portland or refractory cement concrete and vented in accordance with NFPA 211 shall not require automatic fire-
extinguishing equipment for the protection of grease removal devices, hoods, and duct systems.
14.7.5 Listed fire-extinguishing equipment for solid fuel-
burning cooking appliances, where required, shall comply with Chapter 10 and shall use watenbased agents.
14.7.6 Fire­extinguishing equipment shall be rated and de-
signed to extinguish solid fuel cooking fires.
14.7.7 The fire-extinguishing equipment shall be of suffi-
cient size to totally extinguish fire in the entire hazard area and prevent reignition of the fuel.
14.7.8* All solid fuel appliances (whether under a hood or not) with fire boxes of0.14 mf’ (5 fts) volume or less shall have at least a listed 2-A rated Water spray fire extinguisher or a 6 L (1.6 gal) wet chemical Íire extinguisher listed for Class K fires in accordance with NFPA 10 with at maximum travel distance of 6 m (20 ft) to the appliance.
14.7.9 Hose Protection.
14.7.9.1 Solid fuel appliances with Íireboxes exceeding 0.14 mg (5 ftg) shall be provided with a fixed water pipe system with a hose in the kitchen capable of reaching the Íirebox.
14.7.9.1.1 The hose shall be equipped with an adjusmble nozzle capable of producing a ñne to medium spray or mist.
14.7.9.1.2 The nozzle shall be ofthe type that cannot pro-
duce a straight stream.
14.7.9.2 The system shall have a minimum operating pres-
sure of 275.8 kPa (40 psi) and shall provide a minimum of 19 L/min (5 gpm).
14.7.10 Fire suppression for fuel storage areas shall comply with Section 14.9 of this standard.
14.7.11 In addition to the requirements 0f14.7.8 through 14.7.10, where any solid fuel cooking appliance is also pro-
vided with auxiliary electric, gas, oil, or other fuel for ignition or supplemental heat and the appliance is also served by any portion of a fire-extinguishing system complying with Chapter 10, such auxiliary fuel shall be shut off on actuation of the fire-extinguishing system.
14.8 Procedures for Inspection, Cleaning, and Maintenance for Solid Fuel Cooking. Solid fuel cooking appliances shall be inspected, cleaned, and maintained in accordance with the pro-
cedures outlined in Chapter ll and with 14.8.1 through 14.8.5.

SOLID FUEL COOKING OPERATIONS 96-27
14.8.1 The combustion chamber shall be scraped clean to its original surface once each week and shall be inspected for deterioration or defects.
14.8.2 Any significant deterioration or defect that might weaken the chamber or reduce its insulation capability shall be immediately repaired.
14.8.3 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 Ílue’s capability to contain the effluent
14.8.3.1 The flue or chimney shall be cleaned before these conditions exist.
14.8.3.2 The flue or chimney shall be repaired or replaced if any unsafe condition is evident.
14.8.4 Spark arrester screens located at the entrance of the or in the hood assembly shall be cleaned prior to their becoming heavily contaminated and restricted.
14.8.5 Filters and fxltration devices installed in a hood shall be Cleaned per 14.8.4.
14.9 Minimum Safety Requirements: Fuel Storage, Handling, and Ash Removal for Solid Fuel Cooking.
14.9.1 Installation Clearances.
14.9.1.1 Solid fuel cooking appliances shall be installed on floors of noncornbusüble construction that extend 0.92 rn (3 ft) in all directions from the appliance.
14.9.1.2 Floors with noncombustible surfaces shall be permit-
ted to be used where they have been approved for such use by the authority having jurisdiction.
14.9.1.3 Floor assemblies that have been listed for solid fuel appliance applications shall be permitted to be used.
14.9.1.4 Solid fuel cooking appliances that have been listed for zero clearance to combustibles on the bottom and sides and have an approved hearth extending 0.92 m (3 ft) in all directions from the sen/ice door(s) shall be permitted to be used on combustible floors.
14.9.1.5 Combustible and limited-combustible surfaces or Construction within 0.92 rn (3 ft) of the sides or 1.8 m (6 ft) above a solid fuel cooking appliance shall be protected in a manner acceptable to the authority having jurisdiction.
14.9.1.6 Solid fuel cooking appliances that are speci?ically listed for less clearance to combustibles shall be permitted to be installed in accordance with the requirements ofthe listing and the manufacturer’s instructions.
14.9.2 Solid Fuel Storage.
14.9.2.1 Where storage is in the same room as the solid fuel appliance or in the same room as the fuel-loading or clean-out doors, fuel storage shall not exceed a 1-day supply.
14.9.2.2 Fuel shall not be stored above any heat-producing appliance or vent or closer than 0.92 nl (3 ft) to any portion of a solid fuel appliance constructed of metal or to any other cooking appliance that could ignite the fuel.
14.9.2.3 Fuel shall be permitted to be stored closer than the requirements of 14.9.2.2 where a solid fuel appliance or other
cooking appliance is listed or approved for less clearance to combustibles.
14.9.2.4 Fuel shali not be stored in the path of the ash removal.
14.9.2.5 Where stored in the same building as the solid fuel appliance, fuel shall be stored only in an area with walls, floor, and Ceiling Of noncornbustible construction extending atleast 0.92 m (3 ft) past the outside dimensions of the storage pile.
14.9.2.6 shall be permitted to be stored in an area with walls, floor, and ceiling of Combustible or limited-combustible construction where protected in accordance with 4.2.3.
14.9.2.7 Fuel shall be separated from all flammable liquids, all ignition sources, all chemicals, and all food supplies and packaging goods.
14.9.2.8 All fuel storage areas shall be provided with a sprin-
kler system meeting the requirements of NFPA 13 except as permitted by14.9.2.8.1 and 14.92.82.
14.9.2.8.1 Ñ/Vhere acceptable to the authority havingjurìsdio tion, fuel storage areas shall be permitted to be protected with a water pipe system with a hose capable of reaching all parts of the area.
14.92.82 In lieu of the sprinkler system outlined in 14.9.2.8, a listed 2-A rated water spray fire extinguisher or a 6 L (1.6 gal) wet chemical fire extinguisher listed for Class K fires with a. maximum travel distance of 6 rn (20 ft) to the solid fuel piles shall be permitted to be used for a solid fuel pile, provided that the fuel pile does not exceed 0.14 mg (5 ftg) Volume.
14.9.3 Solid Fuel Handling and Ash Removal.
14.9.3.1 Solid fuel shall be ignited with 21 match, an approved built-in gas flame, or other approved ignition source.
14.9.3.2 Combustible or flammable liquids shall not be used to assist ignition.
14.9.3.3 Matches and other portable ignition sources shall not be stored in the vicinity ofthe solid fuel appliance.
14.9.3.4 Solid fuel shall be added to the as required in a safe marmer and in quantities and ways not creating a higher flame than is required.
14.9.3.5 Long-handled tongs, hooks, and other required de-
vices shall be provided and used to safely add fuel, adjust the fuel position, and Control the fire without the user having to reach into the ñrebox.
14.9.3.6 Ash Protection.
14.9.3.6.1 Ash, cinders, and other fire debris shall be re-
moved from the ñrebox at regular intervals to prevent inter-
ference with the draft to the fire and to minimize the length of time the access door is open.
14.9.3.6.2 All ash shall be removed from the chamber a mini-
mum of once a day.
14.9.3.6.3 The ash shall be sprayed with water before removal to extinguish any hot ash or cìnders and to control the dust when the ash ís moved.
14.9.3.7 Hose Protection.
14.9.3.7.1 For the purposes described in 14.9.3.6.3, to cool a ñre that has become too hot arid to stop all fire before the premises are vacated, a Water supply with a flexible hose shall be provided at the solid fuel appliance.

96-28 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL ,ÄCOOKING OPERATIONS
14.93.72 For appliances with Íireboxes not exceeding 0.14 mg (5 ftg), the water source shall be permitted to be a 37.9 L (10 gal) Container with a gravity arrangement or a hand pump for pressure.
l4.9.3.7.3 For appliances with fireboxes over 0.14 mg (5 the water source shall be a fixed pipe water system with a hose of adequate length to reach the combustion and cooking chambers ofthe appliance.
14.9.3.7.4 For either application, the nozzle shall be fitted with a manual shutoff device and shall be of the type to pro-
vide a fine to medium spray capable of reaching all areas of the combustion and Cooking chambers.
14.9.3.7.4.1 The nozzle shall be of the type that cannot pro-
duce a straight stream.
14.9.3.8 Ash Removal Container or Cart.
l4.9.3.8.l A heavy metal container or Cart (minimum 16 gauge) with a cover shall be provided for the removal of ash.
14.9.3.8.2 The ash removal container or cart shall not exceed a maximum of 75.7 L (20 gal) capacity, shall be assigned for this one purpose, Shall be able to be handled easily by any employee assigned the task, and shall pass easily through any passageway to the outside of the building.
14.9.3.8.3 The container or cart shall always be covered when it is being moved through the premises.
14.9.3.8.4 ‘When any hole occurs in a container from corro-
sion or damage, the container shall be repaired or replaced immediately.
14.9.3.9 Ash Removal Process.
14.9.3.9.1 Tools shall he provided so that ash removal can be accomplished Without having to reach into the chamber.
14.9.3.9.2 The ash shall be spread out gently in small lots on the chamber floor or on a shovel to be sprayed before it is removed to the metal container or cart.
14.9.3.9.3 lf the floor of the chamber is of a metal that is subject to rapid corrosion from water, then a noncombustible, corrosion-resistant pan shall be placed just Outside the Clean-
out door for this purpose.
14.9.3.9.4 The ash shall be Carried to a separate heavy metal container (or dumpster) used exclusively for the purpose.
14.9.4 Other Safety Requirements.
14.9.4.1 Meta1­fabricated solid fuel cooking appliances shall be listed for the application where produced in practical quantities or shall be approved by the authority having jurisdiction.
14.9.4.2 Ñ/Vhere listed, metal-fabricated solid fuel cooking appli-
ances shall be installed in accordance with the terms of their listings and with the applicable requirements of this standard.
14.9.4.3 Site-Built Solid Fuel Cooking Appliances.
14.9.4.3.1 Site-built solid fuel cooking appliances shall be submitted for approval to the authority having jurisdiction be-
fore being considered for installation.
14.9.4.3.2 All units submitted to the authority having jurisdic-
Lion shall be installed, operated, and maintained in accordance with the approved terms of the manufacturefs instructions and any additional requirements set forth by the authority having ju-
risdìction.
2011 Edition
14.9.4.4 the spark arresters required in 14.1.6, there shall be no additional devices of any type in any portion of the appliance, Hue pipe, and chimney of a natural draft solid fuel operation.
14.9.4.5 No solid fuel cooking device of any type shall be permitted for deep fat frying involving more than 0.95 L (l qt) of liquid shortening, nor shall any solid fuel cooking device be permitted Within 0.92 In (5 ft) of any deep fat frying unit.
Chapter 15 Down Draft Appliance Ventilation Systems
15.1 * General Requirements.
15.1.1 Down draft appliance ventilation systems containing or for use with appliances used in processes producing smoke or grease-laden vapors shall be equipped with components complying with the following:
(1) The clearance requirements of Section 4.2 (2) The primary collection means designed for collecting cooking vapors and residues complying with the require-
ments of Chapter 5 (3) Grease removal devices complying with Chapter 6 (4) Special-purpose filters as listed in accordance with UL 1046 (5) Exhaust ducts complying with Chapter 7 (6) The air movement requirements 0f8.2.1.2 and 8.2.2.3 (7) Auxiliary equipment (such as particulate and odor moval devices) complying with Chapter 9 (8) Fire-extinguishing equipment complying with the require-
rnents of Chapter 10 and as specified in Section 15.2 (9) The use and maintenance requirements of Chapter 11 (10) The minimum safety requirements of Chapter 12
15.1.2 The down draft appliance ventilation system shall be capable of capturing and containing all the efïluent díscharg» ing from the appliance(s) it is sewing.
15.2 Fire-Extinguishing Equipment. For ñre-extinguishing equipment on down draft appliance ventilation systems, the following shall apply:
(1) Cooking surface, duct, and plenum protection shall be provided. (2) At least one fusible link or heat detector shall be installed within each exhaust duct opening in accordance with the manufaCturer’s listing. (3) A fusible link or heat detector shall be provided above each protected cooking appliance and in accordance with the extinguishing system manufacturer’s listing. (4) A manual activation device shall be provided as part of each appliance at a height acceptable to the authority hav-
ingjurisdiction. (5) Portable fire extinguishers shall be provided in accor-
dance with Section 10.10.
15.2.1 A listed down draft appliance ventilation system employ-
ing an integral f1re­extinguishing system including detection sys-
tems that has been evaluated for grease and smoke capture, tire extinguishing, and detection shall be considered as complying with Section 15.2.
15.2.2 The down draft appliance ventilation system shall be provided with iuterlocks such that the cooking fuel supply will not be activated unless the exhaust and supply air systems have been activated.

96-29

ANNEX
15.3 Airflow Switch or Transducer.
15.3.1 An airflow switch or transducer shall be provided after the last ñlter component to ensure that a minimum airflow is maintained.
15.3.2 The airflow switch or transducer shall open the inter-
lock circuit when the airflow falls 25 percent below the sys-
tem’s normal operating flow or 10 percent below its listed minimum rating, whichever is lower.
15.3.3 The airflow switch or transducer shall be a manual reset device or circuit.
15.4 Surface Materials. Any surface located directly above the cooking appliance shall be of noncombustible or limited-
combustible materials.
Annex A Explanatory Material
Annex A is not a part of the requirements of this NFPA document but is included for informational purposes only. This annex contains explanatory material, numbered to correspond with the applicable text paragraphs, A.1.1.1 These requirements include, but are not limited to, all manner of cooking equipment, exhaust hoods, grease re-
moval devices, exhaust ductwork, exhaust fans, dampers, fire-
extinguishing equipment, and all other auxiliaiy or ancillary components or systems that are involved in the capture, con-
tainment, and control of grease-laden cooking effluent.
A.1.1.4 This judgment should take into account the type of cooking being performed, the items being cooked, and the frequency of cooking operations. Examples of operations that might not require compliance with this standard include the following:
(1) Day care centers warming bottles and lunches (2) Therapy cooking facilities in health care occupancies (3) Churches and meeting operations that are not cooking meals that produce grease-laden vapors (4) Employee break rooms where food is warmed
A.1.3.1 This standard Cannot provide safe design and opera-
tion if parts of it are not enforced or are arbitfarily deleted in any application.
A.3.2.1 Approved. The National Fire Protection Association does not approve, inspect, or certify any installations, proce-
dures, equipment, or materials; nor does it approve or evalu-
ate testing laboratories. In determining the acceptability of installations, procedures, equipment, or materials, the author-
ity having jurisdiction may base acceptance on compliance with NFPA or other appropriate standards. In the absence of such standards, said authority may require evidence of proper installation, procedure, or use. The authority having jurisdic-
tion may also refer to the listings or labeling practices of an organization that is concerned with product evaluations and is thus in a position to determine compliance with appropriate standards for the current production of listed items.
A.3.2.2 Authority Havingjurisdiction (AHJ). The phrase “au-
thority having jurisdiction,” or its acronym is used in NFPA documents in a broad manner, since jurisdictions and approval agencies vary, as do their responsibilities. pub-
lic Safety is primary, the authority having jurisdiction may be a federal, state, local, or other regional department or indi-
vidual such as a fire chief; fire marshal; chief of a fire preven~
tion bureau, labor department, or health department; build-
ing official; electrical inspector; or others having statutory authority. For insurance purposes, an insurance inspection de-
partment, rating bureau, or other insurance company repre-
Sentative may be the authority having jurisdiction. In many circumstances, the property owner or his or her designated agent assumes the role of the authority having jurisdiction; at government installations, the commanding ofîicer or depart-
mental ofticial may be the authority having jurisdiction.
A.3.2.4 Listed. The means for identifying listed equipment may vary for each organization concerned with product evalu-
ation; some organizations do not recognize equipment as listed unless it is also labeled. The authority having jurisdic-
tion should utilize the system employed by the listing organi-
zation to identify a listed product.
A.3.3.4 Appliance Flue Outlet. There might or might not be ductwork attached to the 0penìng(s).
A.3.3.10 Certified. Certification can be provided by the manu-
facturer of the listed equipment being serviced or an indepen-
dent third party.
A.3.3.14 Construction. See Figur@ A.3.3.14.
Combustible wail (could be two or three sides but not Grease cavity of the wall all fou_r sides) duct
Four-sided wall assembly enclosing duct continuously
(b) Closed Construction
Ciearance within
Grease duct (a) Open Construction
Combustible joist
Grease . _ Clearance at a specmc point or along a side, but not continuous on all sides
(c) Open construction
FIGURE A.3.3.14 Examples of Open and Closed Combus-
tible Construction.
A.3.3.15 Continuous Weld. Welding is a fabrication technique for joining metals by heating the materials to the point that they melt and flow together to form an uninterrupted surface of no less strength than the original materials. For the purpose of the deñnition, it speciíically includes the exhaust compartment of hoods and welded joints of ex-
haust ducts yet specifically does not include filter support frames or appendages inside hoods.
2011 Edition

96-30 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
A.3.3.2-4.2 Solid Fuel Cooking Equipment. This equipment includes ovens, tandoori charcoal pots, grills, broilers, rotisser-
ies, barbecue pits, and any other type of cooking equipment that derives all or part of its heat source from the burning of solid cooking fuel.
A.3.3.25.1 Grease Filter. Filters are expected to minimize the projection of flames downstream when attacked by flame on the upstream side and are expected to maintain their strength, shape, and integrity when exposed to the anticipated rough han-
dling, cleaning, and service found in the field.
A.3.3.25.2 Mesh Filter. This type of Íìlter is not tested, listed, or acceptable for commercial cooking operations due to the increased flre hazard. (See 33.251, Grease Filter)
A.3.3.30 Grease. Grease might be ìiberated and entrained with exhaust air or might be visible as a liquid or solid.
A.3.3.34 Hood. The term hoods as used in this document often refers to Type I hoods, meaning those applied to grease exhaust applications. They are built in various styles, for example, single-
or double-island canopy, Wall~Inounted canopy, noncanopy, back-
shelf, high sidewall, eyebrow, and pass-over style. All such type and style hoods are applicable to this document provided they meet all the material and performance requirements of this document. (See F`z’gw”eA.3.3.34. )
The following are types of hoods:
(1) I. Hoods designed for grease exhaust applications. (2) Erpe II. Hoods designed for heat and steam removal and other nongrease applications. These hoods are not appli-
cable to the standard.
all-mounted canopy
Backshelf
A.3.?».38 Material. Materials subject to increase in combustibil-
ity or flame spread index beyond the limits herein established through the effects of age, moisture, or other atmospheric condi-
tion should be considered combustible. See Table A.3.3.38.
A.3.3.38.3 Noncombustible Material. Materials that are re-
ported as passí1’1gASTM E 136 should be considered noncom-
bustible materials.
Trained. Formal and/or technical training can be administered by the employer or a recognized training pro-
gram.
A.4.1.1.1 See ANSI/UL 710B.
A.4.1.6 When solid fuel is burned in cooking operations, in-
creased quantities of carbon, creosote, and grease-laden va-
pors are produced that rapidly contaminate surfaces, produce airborne sparks and embers, and are subject to signiñcant flare­ups. Also, solid fuel cooking requires fuel storage and handling and produces ash that requires disposal. For these reasons, solid fuel cooking operations are required to comply with Chapter 14.
A.4.1.9 The authority having jurisdiction can exempt temp0~ rary facilities, such as a tent, upon evaluation for compliance to the appìicable portions of this standard.
Although it might not be practical to enforce all require-
ments of this standard in temporary facilities, the authority having jurisdiction should determine that all necessary provi-
sions that affect the personal safety of the occupants are con-
sidered.
Single-island canopy
il Eyebrow
FIGURE A.3.3.34 Styles of Hoods. 2011
Double-island canopy

ANNEX A 96-31
Table A.3.3.38 Types of Construction Assemblies Containing Noncombustìble,
Limitedßombustible, and Combustible Materials
Classifications for Determining Hood and Grease Duct Clearance*
Type of Assembly
combustible Combustible Combustible
Wall assemblies
Brick, clay tile, or concrete masonry products X Plaster, ceramic, or quarry tile on brick, clay tile, or X
concrete masonry products
Plaster on metal lath on metal studs X
Gypsum board on metal studs Solid gypsum boardï Plaster on wood or metal lath on wood studs Gypsum board on wood studs Plywood or other wood sheathing on wood or metal studs
Floor-ceiling or roof-ceiling assemblies
Plaster applied directly to underside of concrete slab X
Suspended membrane ceiling
With noncombustíble mineral wool X
acoustical material With combustible fibrous tile Gypsum board on steeljoists beneath concrete slab
Gypsum board on wood joists X
Notes:
(1) Wall assembly descriptions assume same facing material on both sides of studs. (2) Categories are not changed by use of fire-retardant-treated wood products.
(3) Categories are not changed by use Of Type X gypsum board.
(4) See deñnitìons in 3.3.38 of combustible material, limited-combustible material, and noncombustlble material.
*See clearance requirements in Section 4.2.
“fSo1id gypsum walls and partitions, 50.8 mm (2 in.) or 57 .15 mm (21A in.) thickness, are described in the
Gypsum Association publication Fire Rßsistance Design Manual.
A.4.2 See Figure A.4.2(a) through Figure AA2 (g) for Clarifi-
cation of the appropriate clearances required in Section 4.2.
A.4.2.4.2 The intent of this paragraph is to maintain the sys-
tems and their function in accordance with the requirements of the edition of NFPA 96 under which the systems were de-
signed and installed.
A.4.3.2 Protection should be steel outer casing [minimum 0.46 mm (0018 in.) thick] or equivalent.
A.5.1.4 Welding is one acceptable method.
A.5.3.4 Figure A.5.3.4 provides examples of exhaust hood as-
semblies with integrated supply air plenums.
A.5.4 Examples of acceptable materials for hoods include steel and stainless steel. Additionally, many health officials prohibit galvanized steel in hoods, as does NSF/ANSI 2.
A.6.2.2.1 Appìíances that produce high flue gas tempera-
tures incîude deep-fat flyers, upright or high broilers, and salamander broilers.
A.6.2.2.2 For a typical arrangement of a baffle protecting fil-
ters at an appliance vent, see Figure A.6.2.2.2.
A.7.1.2 Vertical or substantially pitched ducts are preferred over horizontal ducts because of their capacity to drain grease and to transfer heated vapors more rapidly to the exterior of a building.
A.7.5.1 Examples of acceptable materials for ducts include the following:
(1) Steel (2) Galvanized steel (3) Stainless steel
A.7.7.2.2 Noncombustible materials Such as reinforced con» crete floors or protected steel beams, which might protrude into an enclosure and cause reduced clearance, can be per-
mitted by the authority having jurisdiction if the installation and accessibility of the duct system are considered adequate.
A.7 .8 It is preferable for the fan to be at or as close as possible to the 6nd of the duct to minimize the number of pressurized duct joints and clean-outs through which grease might leak more easily. Ñ/Vherever possible and practicable, the termination of an exhaust system should be above a roof. Fans on Walls should be used only where absolutely necessary, because of the many

96-32 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
Not less than 2 hr fire resistance for 1 endosure building 4 stories or more in height Second . . fsm
noncombusïibles
457 mm (18 in.) clearance to combustibles, unless protected / Exhausft hood
Sealed around the duct at this point, because of fire-rated assembly
Not less than 457 mm (18 in.) clearance to combustibles Not less than 152 mm (6 in.) to limited-combustibles or noncombustibles
0 mm (O in.) clearance to noncombustibles 76 mm (3 in.) clearance to limited-combustibles 457 mm (18 in.) clearance to combustibles, unless protected
FIGURE A.4.2(a) Typical Section View for Building with Two Stories or More with Fire-Rated
Floor-Ceiling Assembly.
problems encountered, such as contaminated air recirculat-
ing through air intakes, thus lowering environmental quality in traveled or public areas; operable windows’ accessibility to vandalism and accidental damage; and strong wind currents restricting airflow.
A.’7.8.1(1) Itis preferable for the fan to be at or as close to the end ofthe duct as possible to minimize the number of pressur-
ized duct joints and clean-outs through which grease might leak more easily.
A.7.8.2.2 Both types of fan terminations should be accessible as follows:
(1) Rooftop Teïminaíions. All roof exhaust fans (whether through the roof or to the roof from outside) should have ready access to all sides from a flat roof surface without a ladder, or they should be provided with safe access via built-in stairs, a walkway, or a portable ladder to a flat work surface on all sides of the fan. (See 7. 8. 2.) (2) l/Vall Termínatíons. All thr0ugh­the-wall exhaust fans should have ready access from the ground from no more than a 2 m (6 ft) stepladder or should be provided with a flat work surface under the fan that allows for access to all sides of the fan from no more than a 6 m (20 ft) extension ladder. (See 7.8.3.)
A.7.8.4 Figure A.’7.8.4 is an example ofa rooftop termination for a duct traveling up the exterior of the building after pen-
etrating a wall.
2011 Edition
Discharge
Exhaust hood
FIGURE A.4.2(b) Typical Section View for One-Story Build-
ing with Fine-Rated Roof-Ceiling Assembly. (Clearances given in Figure A.4.2(a) apply also to this drawing.)

96-33

Discharge
building less than 4 stories in height

Exhaust hood
FIGURE A.4.2(c) Typical Section View for Building with Two Stories or More with Non-Fire-Rated Ceiling and Fire­Rated Floor. (Clearances given in Figure A.4.2(a) apply also to this
Grease duct
Hinged upblast exhaust fan
Grease duct

. clearance to limited-
. Exhaust combustxbles hood
457 mm (18 in.) Clearance to combustibles, unless protected
0 mm (O in.) clearance to noncombustibles 76 mm (3 in.) clearance to limited-combustibles 457 mm (18 in.) clearance to combustibles,
unless protected
Note: Enclosure is not required in 1-story building where roof
ceiîing assembly does not have a fire resistance rating.
FIGURE A.4.2(d) Typical Section View for One-Story Build-

ing Without Fire­Rated Roof-Ceiling Assembly.
Continuous
assembly
76 mm (3 in.) clearance to limited-combustibles 457 mm (18 ín.) clearance to combustibles, unless protected
Exhaust hood
TYPICAL SECTION VIEW
(For building with 2 or more stories with fire-rated floor-Ceiling assembly)
Continuous enclosure
L Grease duct
0 mm (0 in.) Clearance to noncombustibles 76 mm (3 in.) clearance to limited-combustibles
to combusîibles, unless protected
Non-fire-rated Ceiling Sealed around hood
with noncombustible Exhaust
material
hood
Sealed at this point because of fire­rated Hoor
TYPICAL SECTION VIEW
(For building with 2 or more stories with non-fire-rated ceiling and fire-rated floor)
FIGURE A.4.2(e) Detail Drawings Showing Hoods Penetrat-

Ceilings. ing
2011 Edition
96-34 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
FIGURE A.4.2(f) Example of Clearance Reduction System:
229 mm (9 ín.) Clearance to Combustible Material.
25.4 mm (1 in.) noncombustible spacer, -Q | such as stacked washers, small-diameter I pipe, tubing, or electrical conduit / Nail or screw anchor tf*
FIGURE A.4.2(g) Example of Clearance Reduction System:
76 mm (3 in.) Clearance to Combustible Material. 2011 Edition
A.8.1.1 An upblast exhaust fan is popular due to its low cost and ease of installation and is common in one- or two-story freestanding restaurants. The fan housing typically is made of spun aluminum. The motor and the belt drive are outside the airstream. See Figure A.8.1.l for an example.
A.8.1.2 Figure A.8.l.2 shows an in­line fan, which normally is used where space is not available for a utility set fan. It typically is located in a horizontal duct run in the false ceiling (intersti-
tial) space.
A.8.1.3 See Figure A.8.1.3 for an example of an utility set fan. This type of fan generally is used for large exhaust sys-
tems such as found in hotels, hospitals, and prisons or in restaurants located in high-rise buildings. It typically is mounted on the roof but sometimes is located in a me-
chanical room.
A.8.2.1.1 In ASHRAE Research Project Final Re-
port, Kuehn et al. documented that grease deposition ís reduced as air velocity is reduced, primarily due to less tur-
bulence at the duct surface. Tests were performed at velocities of 2.54 ni/S, 5,08 rn/s, 7.62 rn/s, and 10.16 nl/s (500 fpm, 1000 fprn, 1500 fpm, and 2000 fpm). The 2.54 nfl/s (500 fpm) velocity maintains or improves the safety aspect of minimizing grease buildup, while allowing engineers more flexibility in both retrofit and new kitchen design that include variable flow kitchen exhaust systems. According to the report, grease deposition in uninsulated ducts exposed to cold outdoor climates can increase with lower duct velocities, and insulation of R10 or greater is recommended.
A.8.2.2.2 Performance tests can include a field test ducted with all appliances under the hood at operating tem-
peratures and with all sources of outside air providing makeup air. Capture and containment should be veríñed visually by observing smoke or steam by actual or simulated full-load cooking.
A.8.3 It is not advisable to discontinue the use of replacement air systems during cooking operations. Exhaust function, in-
door pollution, indoor comfort, and grease removal, for ex-
ample, will be adversely affected.
A.8.4.1 See Figure A.8.4.1.
A.9.2.4 All wiring should be designed, speciñed, and in-
stalled with due regard to the effects of heat, vapor, and grease on the equipment.
A.10.1.2 Examples of cooking equipment that produce grease-laden vapors include, but are not limited to, deep fat fryers, ranges, griddles, broilers, woks, tilting skíllets, and bruising pans.
A.10.2.2 NFPA 10, Annex A, provides recommendations for placards.
A.10.2.3 ANSI/UL 300 primariiy addresses the method of fire testing for selzîcontained chemical extinguishing sys-
tems comrnonìy referred to as pre-engineered systems. ANSI/UL 300 has been identified as a baseline for testing Íire-extinguishing systems intended for the protection of commercial cooking-related hazards. Additional equiva-
lent testing standards can and have been written for other types of tire-extinguishing systems not considered pre-
engineered that demonstrate equivalent flre testing severity to the ANSI/UL 300 test standard. Current examples include, but are not limited to, ANSI/UL 199, UL Subject 199B, UL Subject 199E, and ANSI/UL 710B.

96-35

ANNEX A
EE
il
É
Continuous liquidtight welded construction o Multiblade fire­actuated damper 1 Greasetight construction I I I I I 1 I -O- Fire-actuated damper
Register/perforated paneì
FIGURE A.5.3.4 Examples of Exhaust Hood Assemblies with Integrated S
grated Supply Air Plenums.

96-36 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
FIGURE A.6.2.2.2 Typical Arrangement of Baffie Protecting Filters at Appliance Vent.
Access panel
Work surface
Access panel Weather-protected opening Sealed around duct at this point
FIGURE A.7.8.4 Rooftop Terminations Through Combus-
tible or Limited-Combustible Walls.
2011 Edition
FIGURE A.8.1.1 Typical Upblast Fan.
HVAC duct NFPA 96 exhaust duct construction construction and clearances
FIGURE A.8.4.1 System for Introducing Bleed Air into a Mas-
ter Exhaust Duct.

96-37

ANNEX
A.10.2.3.1 A Change from rendered animal fat to cooking Oil likely will increase auto-ignition temperatures, and a change to insulated energy-efficient Cooking equipment that does not allow ease of cooling likely will result in diffìculties sustaining extin-
guishment with systems not complying with UL 300 or equivalent standards.
A.10.2.10(4) An approved weekly recorded inspection could consist of a log of entries that would display the date and time of each inspection and the initials of the person(s) conduct-
ing the visual inspection. Attaching the log to 21 clipboard and mounting it near the valve in question serves as a convenient reminder of the need to conduct the inspection.
A.1().9.2 Although training and qualification might be avail-
able elsewhere, the manufacturer of the equipment being in-
stalled should be Considered an appropriate source of training and qualification.
A.10.10.1 The system used to rate extinguishers for Class B Eres (flammable liquids in depth) does not take into consider-
ation the special nature of heated grease ñres. Cooking-grease fires are a special hazard requiring agents that saponify (make a soap foam layer to seal the top surface ofthe grease) for this application.
A.11.2.1 It is recommended that such training and qualifica-
tion be performed by the manufacturer of the equipment be-
ing inspected and serviced. The various electrical, mechanical, and filtration components of the systems should be inspected and tested as required to ensure that they continue to func» tion according to original design.
A.l1.2.2 It is not intended that actual discharge of agent oc-
cur to test all components, but where pressure from the dis-
charging agent or from compressed gas actuators is needed to activate control components, an alternate means for testing those components should be provided and used.
A.11.2.4 The date of manufacture marked on fusible metal al-
loy sensing elements does not limit when they can be used. These devices have unlimited shelf life. The intent of 11.2.4 is to require semiannual replacement of fusible metal alloy sensing elements that have been installed in environments that subject them to Contaminant loading, such as grease in restaurant hoods and ducts, that could adversely affect their proper operaúon.
A.11.2.6 Fixed temperature-sensing elements other than the fusible metal alloy type should be permitted to remain con-
tinuously in service, provided they are inspected and cleaned or replaced if necessary in accordance with the manufactur-
er’s instructions every 12 months or more frequently to ensure proper operation of the system. Where no buildup of grease or other material is evident or the devices can be adequately cleaned, annual replacement is not necessary.
A.1l.3.3 See A.11.2.4.
A.11.4 The primary focus ofan inspection for cleanliness is to establish Whether the volume of grease buildup Within the ex-
haust system warrants cleaning and to determine whether ad-
equate access is available throughout the exhaust system to remove the grease buildup.
A.11.6.2 Hoods, grease removal devices, fans, ducts, and other appurtenances should be cleaned to remove combus-
tible contaminants to a minimum of 50 um (0002 ir1.). When to clean:A measurement system of deposition should be established to trigger a need to clean, in addition to a time reference based on equipment emissions.
The method of measurement is a depth gauge comb, shown in Figure A.11.6.2, which is scraped along the duct surface. For example, a measured depth of 2000 pm (0,078 in.) indicates the need to remove the deposition risk. The system would also in-
clude point measurement in critical areas. For example, 3175 um ((1125 in.) in a fan housing requires cleaning.
Maximum duct deposition -
î _ FIGURE A.11.6.2 Depth Gauge Comb.
A.12.1.2.2 The effectiveness of an automatic extinguishing sys-
tem is affected by the placement of the nozzles. For this reason, it is essential that cooking appliances be situated in the area in which they were when the extinguishing equipment was de-
signed and installed. If an appliance is moved from under the equipment for cleaning or any other reason, it should be re-
turned to its original position prior to initiation of a cooking operation. When appliances are on wheels or casters for ease of clean-
ing, it is important that the appliance be placed in its design position to ensure that the Í`1re­eXtinguishing system will be effective. An approved method should ensure that the appli» ance is returned to its appropriate position before cooking takes place. Channels, markings, or other approved methods assist in ensuring proper placement.
A.14.2.2 The space or room should be ofample size to permit adequate circulation of heated air.
A.14.7.8 /Vater-type extinguishers are not allowed in the kitchen Cooking area because they do not saponify upon con-
tact with grease. However, 2-A rated water spray extinguishers are allowed to be used for solid fuel cooking in appliances with ñreboxes of 0.14 H13 (5 ftg) volume or less. The 2-A rated water spray fire extinguisher is equipped with a nozzle thai does not
produce a straight stream.
A.15.1 See Figure A.15.1, which shows a typical down draft system arrangement.
Nozzles located approx. 356 mm (14 in.) above surface perimeter, aimed toward center of griddle section; max. surface
| | One Ciass Kfire É É extinguisher per set of two tables One tank per table 203 mm (8 in.) diam. duct FIGURE A.15.1 Typical Down Draft System Arrangement.
2011 Edition

I
96-38 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
Annex B Informational References
B.1 Referenced Publications. The documents or portions thereof listed in this annex are referenced within the informa-
tional sections of this standard and are not part of the require-
ments of this document unless also listed in Chapter 2 for other reasons.
B.1.1 NFPA Publications. National Fire Protection Associa-
tion, 1 Batterymarch Park, Quincy, MA 02169-7471.
NFPA 10, Slandm”dj¿WP01”tabZe Fire Extinguishers, 2010 edition. B.1.2 Other Publications.
B.1.2.1 ASHRAE Publications. American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc., 1791 Tul-
lie Circle, N.E., Atlanta, GA 30329-2305. Kuehn, T. H., et al., “Effects of air velocity on grease deposi-
tion in exhaust ductwork,” ASHRAE Research Project 1033-RP Final Report. Minneapolis: University of Minnesota, 2006.
B. 1 .2.2 ASTM Publications. ASTM International, 100 Barr Har-
bor Drive, P.O. Box C700, West Conshohocken, PA 194282959. ASTM E 136, Standard Test Method for Behavior in a Vertical Tube Furnace at 750″C, 1993.
13.1.2.3 Gypsum Association Publications. Gypsum Associa-
tion, 6525 Belcrest Road, Suite 480, Hyattsville, MD 20782. Fire Resistance Design Manual, 1992.
B.l.2.4 NSF International Publications. NSF International, RO, Box 130140, 789 N. Díxboro Road, Ann Arbor, MI 48113-
0140. NSF/ANSI 2, Food Equipment, 2003.
B.1.2.5 UL Publications. Underwriters Laboratories Inc., 333 Pfmgsten Road, Northbrook, IL 60062-2096. ANSI/ ‘UL 199, Standard for Automaííc Sprinklens for Fire-
Protection Service, 2005, revised 2008. ANSI/ UL 300, Standaid for Fine Testing 0fFire Extinguishing Systems for Pifotecíion of Restaurant C00kingAi”e/is, 2005.
AN SI/ UL 710B, Standard for Recifculating Sgrstems, 2004, re-
vised 2009. UL Subject 199B, Outline oflnvestígat?on for Control Cabinets
for Automatic Sprinkler Systems Used for Protection of Commercial
Cooking Equipment, 2006. UL Subject 199B, Outline of Investigation klers and Water Nozzlesfor Protection FatF1yers, 2004.
13.2 Informational References. The following documents or portions thereof are listed here as informational resources only. They are not a part of the requirements of this document. Aekland, P., I mpectíon Manualfar Commercial Kitchen Exhaust Systems, 2001. ISBN 0-968160-4-6. Phil Ackland, P.O. Box 856, Summerland, BC VOH 1Z0. Ackland, P., Kitchen Exhaust Cleaning and Certification Manual, 2003. ISBN 0-9681760-70. Phil Ackland, P.O. Box 856, Summerland, BC 1Z0. American Society of Heating, Refrígeraûng and Air-
Conditioning Engineers, “Kitchen Exhaust,” Chapter 30 in Heat-
ing, Ventilating, ana’ Air-Conditioning Applications. Atlanta: ASHRAE, 1999. Carson, W. G., and R. L. Klinker, Fifre Protection Systems: In-
spection, Test and Maintenance Manual, 3rd edition, Quincy, MA: NFPA, 2000. Cote, A. E., ed., “Ventiiation of Commercial Cooking Op-
erations,” Chapter 12.9 in Fire Protection Handbook, 19th edi-
tion, Quincy, MA: NFPA, 2003. Gerstler, W. D., “New Rules for Kitchen Exhaust,” ASHRAE
journal, November 2002: 26-33.
Solomon, R. E., ed., “Protection of Commercial Cooking Equipment,” Chapter 55 in Fire and Lzfe Safety Inspection Manual, 8th edition, Quincy, MA: NFPA, 2002. “Using Extinguishers in Commercial Kitchens.” National Fire Protection Association video, VC72VH, Quincy, MA: NFPA, 2002.
3.3 References for Extracts in Informational Sections. (Re-
served)

INDEX 96-39
Index
Copyright © 2010 National Fire Protection Association. A11 Rights Reserved.
The copyright in this index is separate and distinct from the copyright in the document that it indexes. The licensing provisions set forth for the document are not applicable to this index. This index may not be reproduced in whole or in part by any means without the express written
permission of NFPA.
_A. AccessPanel Administration…………….__……………………..
Application…………………………………………
Equiva1enc:y…..
Retroactivity………………………………………..
Airlntakes AirMovement……………………………………_ AirVe]0city ExhaustFan(Í)perati0n

Common Duct (Manifold) Systems Exhaust Fans for Commercial Cooking Equipment… 8.1.4
ExhaustFanHousings…………………………
…..Chap.1 ….1.5
…..Chap.8 ….821 ………8.2.2 ……8.4
In-Line ExhaustFans…………………..,……….8.1.2,A.8.1.2
Openings for Cleaning, Servicing, andlnspection……………………….. UpblastFans……………………………….. UpblastEXhaustFans
UI;i1ityS€tEXhaustFans…._………………….. Wiring and Electrical Equipment ReplacementAir………………………………… AírPo1lution Control Devices Appliance Flue Outlet Defînition Approved Definition Appurtenance Assembly Occupancy Authority Havingjurisdiction (AHJ) Deñnítion Automatic Auxiliary Equipment ElectricalEquipment……………………………. Lighting Ur1its…._… OtherEquipment……………._…………………
Baff1ePlate Broiler Hìghßroiler Salamander Broiler Upright Broiler
………8.1.5

…….8.3,A.8.3
3.2.2,A.3.2.2
…..Chap.9 ……9.2.3
Certified Definition…………………………… Classified Definition Clean(ing) Deñnition
Clearly Identified Definition Construction Closed Combustible Construction
………….?>.3.14,A.3.3.14
Definition..___.___._………………….. Open Combustible Construction
Deñnition………………………………….
Continuous Weld DeÍìniti0n…………………………….
..1)-
Damper

Detection Devices Definition Dips Definition…………………………… Discharge
Down Draft Appliance Ventilation Systems…..
Airflow Switch or Transducer . . . . . _ . . . _ . Fire-Extinguishing Equipment _ . _ . _ . GeneralRequi1^ements Surface Materials
Duct Termination Definition Ducts (or Duct System) Bleed Air Duct

Grease Ducts

-E-
Easily Accessible

Enclosure Continuous Enclosure

Grease Duct Enclosure

Equipment
Fire-Extinguishing Equipment
Definition………………………………….
Solid Fuel Cooking Equipment Definition Exhaust Duct Systems. . . . _ Clez1rance…………… Exteriorlnstallations General

3.3.15,A.3.3.15
…………Chap.3
……Chap.1.5 ……..15.1,A.15.1

3.5.24.2,A.3.3.24.2 …………Chap.’7
2011 Edition

96-40 VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
InteriorInstallati0ns…………_……………………………… DuctEnc1osures……………………. DuctswithEnc10sure(s)………………………,………… Enclosure Fire Resistance Rating and Enclosure Clearar1ce………………..,…….,.,….7.72 Enclosure Clearance……….,..,…………. 7.’7.2.2,A.’7.7.2.2 FireResistance Enclosure Openings……….__…………………….„…….7.7.4 Protection of Coverings and Enclosure Materials 7,73 OpeningsinDucts………………..,..,…..,..,………„……..7_4 AccessPane}s…………………………………………….7.4.5 HorizontalDucts…………………………………………7.4.1 Protection ofOp-enings………………………………….7.4.4 Vertical OtherGreaseDuets…………………._……………..,…..,…7.5 Installation Materials…………………………………………7.5.1,A.’7.5.1 We1dedDuctConnections……………………………….7.5.5 Termination 0fExhaustSystem
RooftopTerminations…………..,…………..,…….,….7.8.2 Rooftop Terminatìons Through Combustible or Limited-Combustible Walls 7.8.4,A.7.8.4 WallTerminati0ns ExplanatoryMateria1………………………………………AnneXA
Filter Deñnitíon Grease Filter Deñnition 3.3.25.1,A.3.3.25.1 MeshFilter Definition Fire Resistance Rating Firewall Fire­ExtinguìshingEquìpment……………………………. Chap. 10 Fuel ar1dElectricPowerShutoff…………………………….10.4 GeneralRequirements………………………………………10.1 ManualActívaLion 10.5 Portable Fire Extinguishers……………………………….. 10.10 Reviewand Certiñcafjon……………………………….,….. 10.9 Installation Requirements 10.9.2,A.10.9.2 SimultaneousOperation………_……………………_._……10.3 SpecialDesignandApplicati0n………………………….,…10.8 SystemAnnunciati0n……………..,………_……………….10.6 SystemSupervísi0n………………………………………….10.7 TypesofEquipment„…._……………………………………10.2 FixedßaffleHoodswithwaterwash……………………10.2.8 Modiñcations to Existing Hood Systems 10.2.7 WaterVa1ve Supervision 10.2.10 Fume Incinerators FusibleLink Deflnition

Genera1Requirements…………,…………………,…„….Chap.4 Authority Havìngjurisdìction N0tiÍ`1c:a.tì0n…………………… 4.7 BuildingandStruCtura1DuctC0nìact………………………..4.4 Clearance……………,…….,..,..,.,..,……………….4.2,A.4.2 Clearance Integrity………….._…………………,.„…..4.2.4 Clearance Reduction….,..,…,………….._…………….4.2.3 DuctClearancest0Encl0sures Field-Applied and Factor;/«Built Grease Duct Enclosures 4.3 Clearance Options for Field-Applied and Factory-Built Grease Ductlînclosures_…__….,………………..4.3.6 General
2011 Edition
Grease DeÍìnítì011…………………….. Grease Removal Devices Grease Removal Devices in Hoods. Grease Removal Devices………. Installation……………….
…………Chap.6
……6.2
Grease DripTrays………………………………………..6.2.4 GreaseFilrerOrientati0n GreaseFilters………………..
Grease Removal Device Protection. . . . ..
……6.2.2
Separati0nDìstance

Greasetight Definition……………….,……
High Linút Control Device Deñnition Hood
Deñnitìon……………….„……………………..3.3.34,A.3.3.34
Fixed Baffie Hood Definition………………….. Construction
…..Chap.5
Eyebrow-Type Hoods 5.1.8 Exhaust Hood Assemblies with Integrated Supply
AirP1enums……….. Fi1‘eDampe1‘s………… HoodSize……………………..
LìstedH0odAssembìies………………,..,……………,5.4,A,5.4
Listed Ultraviolet Hoods ………

ListedVentilatedCeilingTech1’10logy………………………… 5.6
_1_ Informational References . _ . . . . . . . .. Intercomlected Definition

Labeled Deñnition._…………………… Liquìdtight Definition.._………………….. Listed
Deñnition

Maintenance Defìnition Material Combustible Material Deñnítion Dc-;~?`1niti0n…………………….. Limited-Combustible (Material) Defìnition Noncombustíble Material
Definition

Minilllum Safety Requirements for Cooking Equipment _ _ Cooking Equipment. . _ _ . _ . _ _ _ _ . _ ._ Installation.._…_…………_._ Operating Controls.._…..______._
………..AnneXB
……3.2.4,A.3.2.4
……Chap.12 ………1’2.1 …………..12.1.2

IND EX 96-41
Noncompliant
„P-
Pitched Procedures for the Use, Inspection, Testing, and Maintenanceofliquipment………..,……….Chap. 11 CleaningofExhaustS§/stems……………………………….. 11.6 Cooking EquipmentMaintenance………………………….. 11.7 InspectíOnf0rGreasf:11.4,A.11.4 Inspection 0fFireDampers._…,………….,……………….. 11.3 Documentation 11.3.3,A.11.3.?> Replacementoflïusible11.3.2 Inspection, Testing, and Maintenance of Fìre­ExtinguíshíngSystems 11.2 Inspection, Testing, and Maintenance of Listed Hoods Containing Mechanical, Water Spray, or Ultravio1etDevices……………………………….. 11.5 OperatingProcedures………………………………………. 11.1
Recirculating Systems RecirculatingSystems…………………………………….. Chap. 13 Additional Fire Safe@/Requirements…_……………………. 13.5 DesignRestrictions………………………………………….13.2 GeneralRequirements……………………………„………. 13.1 13.3 Airflow SwitchorTransducer 13.3.5 ESPInterlocks………………………………………….13.3.4 Location andApp1ica.tion Restrictions 13.4 UseandMaintenance……………………………………….13.6 ReferencedPub1ications………………………..,………… Chap.2 General NFPAPub1icati0ns OtherPublicaLì0ns……………………………………………2.3 References for Extracts in Mandatory Sections 2.4 Removable Deñnition Replacement Air Defìnition 3.3.44
3.2.5

Single Hazard Area

Solid Cooking Fuel
So1idFuelCookingOperations………,…………………..Chap.14
AirMovementforSo1id Fuel Cooking……………….. ExhaustforSolidFuelCookir1g……………………… Fire­Extinguishing Equipment for Solid Fuel Cooking. Hose Protection
Grease Removal Devices for Solid Fuel Cooking . _ . . . . .. Hoods for Solid Fuel Cooking Location ofAppliances………………………………. Minimum Safety Requirements: Fuel Storage, Handling, and Ash Removal for Solid Fuel Cooking……………………….. Installation Clearances……………………. OtherSafetyRequirements………………………..
Solid Fuel Handling and Ash Removal . . . . . ._ ..
Ash Protection…………………………………….. Ash Rem0valContainer0r Ash Removal HoseProtecti0n…………………………………… ……14.9.2
S01idFue1Storage………._………………………. Procedures for Inspection, Cleaning, and Maintenance forSolìdFue1Cooking……………………. Venting?kpplication
Solvent Space Concealed Spaces

Confmed Space

….14.6 ….144 ….14.’7 .. 14.7.9 14.5 14.3
……..14.2
….14.9
14.9.4.5
14.9.3.6 14.9.3.8 14.9.3.9 14.9.3.7
….14.8 ….141

Spark Arrester

Standard
Thermal Recovery Unit
3.2.7

Trained
Deñnition„………………………………………3.3.51,A.3.3.51

COU/W 1 2 3 4 5 6 13 12 11 10 2011 Edition

Jason Sadur

Done Right Hood Cleaning Inc

73 Curtis Ave.

Stoughton, MA 02072

1-781-523-9372