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1、NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition NFPA, 1 Batterymarch Park, Quincy, MA 02169-7471 An International Codes and Standards Organization Copyright National Fire Protection Association Provided by IHS under license with NFPA Not for
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21、er communications relating to NFPA codes, standards, recommended practices, and guides and all requests for information on NFPA procedures governing its codes and standards development process, including information on the procedures for requesting Formal Interpretations, for proposing Tentative Int
22、erim Amendments, and for proposing revisions to NFPA documents during regular revision cycles, should be sent to NFPA headquarters, addressed to the attention of the Secretary, Standards Council, NFPA, 1 Batterymarch Park, P.O. Box 9101, Quincy, MA 02269-9101. For more information about NFPA, visit
23、the NFPA website at www.nfpa.org. Copyright National Fire Protection Association Provided by IHS under license with NFPA Not for ResaleNo reproduction or networking permitted without license from IHS -,-,- Copyright 2007 National Fire Protection Association. All Rights Reserved. NFPA96 Standard for
24、Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition This edition of NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, was prepared by theTechnical Committee onVenting Systems for Cooking Appliances and acted on by NFPA a
25、t its June Association Technical Meeting held June 37, 2007, in Boston, MA. It was issued by the Standards Council on July 26, 2007, with an effective date of August 15, 2007, and supersedes all previous editions. This edition of NFPA96 was approved as anAmerican National Standard onAugust 15, 2007.
26、 Origin and Development of NFPA 96 The subject of the ventilation of restaurant-type cooking equipment was first considered by the NFPACommittee on Blower and Exhaust Systems, which developed material on venti- lation of restaurant-type cooking equipment to be included in NFPA91, Standard for the In
27、stal- lation of Blower and Exhaust Systems for Dust, Stock, and Vapor Removal or Conveying. That standard was adopted by the Association in 1946, and revisions were adopted in 1947 and 1949. When the NFPACommittee on Chimneys and Heating Equipment was organized in 1955, the material on ventilation o
28、f 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. Sincethen,thestandardhasbeenpublishedasNFPA96.EditionspreparedbytheCommittee on Chimneys and Heating Equipment were adopted by the Association in 1
29、961, 1964, 1969, 1970, 1971, 1973, 1976, 1978, 1980, and 1984. The Correlating Committee on Chimneys and Other Heat andVapor Removal Equipment was discharged by the Standards Council in 1986. The Technical Committee that prepared the 1987 edition of NFPA 96 became known as the Technical Committee on
30、 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 sho
31、w typical construction assemblies. Chapters 3 and 4 were totally revised. In the 1994 edition, the Committee changed the name of the standard from Standard for the Installation of Equipment for the Removal of Smoke and Grease-Laden Vapors from Commercial Cooking Equipment to Standard for Ventilation
32、 Control and Fire Protection of Commercial Cooking Operations. The title change reflected other changes in the standard: two new chapters on recirculating systems and solid fuel cooking operations were added. A change to clearance and enclosure requirements in the 1994 edition allowed, for the first
33、 time, materials or prod- ucts 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 definitions, minor revisions throughou
34、t, and a com- pletely revised Chapter 7 on fire-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
35、, and fire protection equipment. The 2001 edition also contained a significant organizational and editorial revision based on the Manual of Style for NFPATechnical Committee Documents. The 2004 edition added a chapter that addressed the requirements for downdraft appliance ventilation as well as cla
36、rifications of the requirements for cleaning and maintaining exhaust systems and diagrams detailing new arrangements for hoods with integrated supply air. The 2008 edition provides clarification of the requirements for field-applied and factory- built grease duct enclosures. It also recognizes new t
37、echnologies for venting, such as ultravio- let hoods and ventilating ceilings. New requirements were also added for documentation of exhaust system cleaning and maintenance. 961 NFPA and National Fire Protection Association are registered trademarks of the National Fire Protection Association, Quinc
38、y, Massachusetts, 02169. Copyright National Fire Protection Association Provided by IHS under license with NFPA Not for ResaleNo reproduction or networking permitted without license from IHS -,-,- Technical Committee on Venting Systems for Cooking Appliances R. T. Leicht, Chair State of Delaware, DE
39、 E Rep. International Fire Marshals Association Gary G. Hopson, Secretary Aon Risk Services, MI I Phil Ackland,PhillipAckland Holdings Ltd., Canada SE Bernard P. Besal,Besal Services, Inc., GA IM Rep. International Kitchen Exhaust Cleaning Association David R. Bouchard,Fire ConsultingAssociates Inc.
40、, RI SE Lawrence J. Capalbo,Flame Gard, Inc., CA M Laurence W. Caraway, Jr.,Kitchen Klean Inc., NH IM Russell Clark,Certified Hood the termination point of the pipe or duct. 3.3.19 Duct Termination. The final or intended end-portion of a duct system that is designed and functions to fulfill the obli
41、gations of the system in a satisfactory manner. 3.3.20 Ducts (or Duct System).A continuous passageway for thetransmissionofairandvaporsthat,inadditiontothecontain- mentcomponentsthemselves,mightincludeductfittings,damp- ers, plenums, and/or other items or air-handling equipment. 3.3.20.1 Bleed Air D
42、uct. An intake duct in a manifold duct system, designed to input air to maintain system balance. 3.3.20.2 Grease Ducts. 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
43、 the occurrence of damage if a fire occurs within the system. 3.3.21 Easily Accessible.Within comfortable reach, with limited dependence on mechanical devices, extensions, or assistance. 3.3.22 Enclosure. 3.3.22.1 Continuous Enclosure.A recognized architectural or mechanical component of a building
44、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. 3.3.22.2 Grea
45、se Duct Enclosure. 3.3.22.2.1 Factory-Built Grease Duct Enclosure.A listed factory-built grease duct system evaluated as an enclo- sure system for reduced clearances to combustibles and as an alternative to a duct with its fire-rated enclosure. 3.3.22.2.2 Field-Applied Grease Duct Enclosure. A liste
46、d sys- tem evaluated for reduced clearances to combustibles and as an alternative to a duct with its fire-rated enclosure. 3.3.23 Equipment. 3.3.23.1 Fire-Extinguishing Equipment.Automatic fire- extinguishing systems and portable fire extinguishers provided for the protection of grease removal devic
47、es, hoods, duct systems, and cooking equipment, and listed for such use. 3.3.23.2* Solid Fuel Cooking Equipment.Cooking equip- ment that utilizes solid fuel. 3.3.24 Filter. 3.3.24.1* Grease Filter.A removable component of the grease removal system designed to capture grease and direct it to a safe c
48、ollection point. 3.3.24.2* Mesh-Type Filter. A general purpose air filter not listed for or intended for grease applications. 3.3.25 Fire Resistance Rating. The time, in minutes or hours, that materials or assemblies have withstood a fire exposure as established in accordance with the test procedure
49、s of NFPA251. 150, 2006 967DEFINITIONS 2008 Edition Copyright National Fire Protection Association Provided by IHS under license with NFPA Not for ResaleNo reproduction or networking permitted without license from IHS -,-,- 3.3.26 Fire Wall. A wall separating buildings or subdividing a building to prevent the spread of the fire and having a fire resistance rating and structural stability. 3.3.27 Fume Incinerators.Devices util