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NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operation, 2011
- Important Notices and Disclaimers
- Additional Notices and Disclaimers
- Chapter 1 Administration [Go to Page]
- 1.1 Scope
- 1.2 Purpose
- 1.3 Application
- 1.4 Retroactivity
- 1.5 Equivalency
- Chapter 2 Referenced Publications [Go to Page]
- 2.1 General
- 2.2 NFPA Publications
- 2.3 Other Publications
- 2.4 References for Extracts in Mandatory Sections
- Chapter 3 Definitions [Go to Page]
- 3.1 General
- 3.2 NFPA Official Definitions
- 3.3 General Definitions
- Chapter 4 General Requirements [Go to Page]
- 4.1 General
- 4.2 Clearance
- 4.3 Field-Applied and Factory-Built Grease Duct Enclosures
- 4.4 Building and Structural Duct Contact
- 4.5 Duct Clearances to Enclosures
- 4.6 Drawings
- 4.7 Authority Having Jurisdiction Notification
- Chapter 5 Hoods [Go to Page]
- 5.1 Construction
- 5.2 Hood Size
- 5.3 Exhaust Hood Assemblies with Integrated Supply Air Plenums
- 5.4 Listed Hood Assemblies
- 5.5 Listed Ultraviolet Hoods
- 5.6 Listed Ventilated Ceiling Technology
- Chapter 6 Grease Removal Devices in Hoods [Go to Page]
- 6.1 Grease Removal Devices
- 6.2 Installation
- Chapter 7 Exhaust Duct Systems [Go to Page]
- 7.1 General
- 7.2 Clearance
- 7.3 Openings
- 7.4 Openings in Ducts
- 7.5 Other Grease Ducts
- 7.6 Exterior Installations
- 7.7 Interior Installations
- 7.8 Termination of Exhaust System
- Chapter 8 Air Movement [Go to Page]
- 8.1 Exhaust Fans for Commercial Cooking Equipment
- 8.2 Airflow
- 8.3 Replacement Air
- 8.4 Common Duct (Manifold) Systems
- Chapter 9 Auxiliary Equipment [Go to Page]
- 9.1 Dampers
- 9.2 Electrical Equipment
- 9.3 Other Equipment
- Chapter 10 Fire-Extinguishing Equipment [Go to Page]
- 10.1 General Requirements
- 10.2 Types of Equipment
- 10.3 Simultaneous Operation
- 10.4 Fuel and Electric Power Shutoff
- 10.5 Manual Activation
- 10.6 System Annunciation
- 10.7 System Supervision
- 10.8 Special Design and Application
- 10.9 Review and Certification
- 10.10 Portable Fire Extinguishers
- Chapter 11 Procedures for the Use, Inspection, Testing, and Maintenance of Equipment [Go to Page]
- 11.1 Operating Procedures
- 11.2 Inspection, Testing, and Maintenance of Fire-Extinguishing Systems
- 11.3 Inspection of Fire Dampers
- 11.4 Inspection for Grease Buildup
- 11.5 Inspection, Testing, and Maintenance of Listed Hoods Containing Mechanical, Water Spray, or Ultraviolet Devices
- 11.6 Cleaning of Exhaust Systems
- 11.7 Cooking Equipment Maintenance
- Chapter 12 Minimum Safety Requirements for Cooking Equipment [Go to Page]
- 12.1 Cooking Equipment
- 12.2 Operating Controls
- Chapter 13 Recirculating Systems [Go to Page]
- 13.1 General Requirements
- 13.2 Design Restrictions
- 13.3 Interlocks
- 13.4 Location and Application Restrictions
- 13.5 Additional Fire Safety Requirements
- 13.6 Use and Maintenance
- Chapter 14 Solid Fuel Cooking Operations [Go to Page]
- 14.1 Venting Application
- 14.2 Location of Appliances
- 14.3 Hoods for Solid Fuel Cooking
- 14.4 Exhaust for Solid Fuel Cooking
- 14.5 Grease Removal Devices for Solid Fuel Cooking
- 14.6 Air Movement for Solid Fuel Cooking
- 14.7 Fire-Extinguishing Equipment for Solid Fuel Cooking
- 14.8 Procedures for Inspection, Cleaning, and Maintenance for Solid Fuel Cooking
- 14.9 Minimum Safety Requirements: Fuel Storage, Handling, and Ash Removal for Solid Fuel Cooking
- Chapter 15 Down Draft Appliance Ventilation Systems [Go to Page]
- 15.1 General Requirements
- 15.2 Fire-Extinguishing Equipment
- 15.3 Airflow Switch or Transducer
- 15.4 Surface Materials
- Annex A Explanatory Material
- Annex B Informational References
- Index [Go to Page]