nfpa kitchen hood suppression

today’s post comes to you from jacqueline wilmot, fire protection engineer in the fire protection systems department, at nfpa. special thanks to jacqueline for her contribution to this blog while i am out on maternity leave, and discussing one of the many important subjects addressed in the fire code. section 50.5 of nfpa 1 extracts material from nfpa 96, standard for ventilation control and fire protection of commercial cooking operations, which is a standard that provides preventative and operative minimum fire safety requirements related to the design, installation, operation, inspection, and maintenance of all public and private cooking operations. more specifically, nfpa 96 provides users with the requirements for exhaust systems, clearance requirements, construction materials for hoods, types of fire extinguishing equipment, routine cleaning, employee training, solid fuel cooking,  and the inspection, testing, and maintenance of the equipment in the facility.

section 50.5.4 requires the entire exhaust system to be inspected for grease buildup by a properly trained, qualified, and certified person(s) acceptable to the ahj and in accordance with table 50.5.4.  section 50.5.6.1 delineates between the inspection frequency and when cleaning is required. it states that if upon inspection, the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust systems shall be cleaned by a properly trained, qualified, and certified person(s) acceptable to the ahj. the methods of measurement is a depth gauge comb, which is scraped along the duct surface and for example, a measured depth of 0.078 inches indicates the need to remove the deposition risk. while a person might be certified, it is left to the ahj to determine the acceptability of the certification.

you must have javascript enabled in your browser to utilize the functionality of this website. to determine if your existing filters are fire code approved you can look on the edge of the filters for a ul or etl logo stamped into the frame. 6.1.1 – listed grease filters, listed baffles, or other listed grease removal devices for use with commercial cooking equipment shall be provided 6.1.2 – listed grease filters and grease removal devices that are removable but not an integral component of a specific listed exhaust hood shall be listed in accordance with ul 1046 6.1.3 – mesh filters 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 6.2.3.2 – grease filters shall be of rigid construction that will not distort or crush under normal operation, handling, and cleaning conditions summary: if you are cooking with solid fuel such as wood or charcoal you are required to use spark arrestor hood filters.

11.6.1 – upon inspection, if the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction. 5.1.2 – all seems, joints, and penetrations of the hood enclosure that direct and capture grease-laden vapors and exhaust gases shall have a liquid tight continuous external weld to the hood’s lower outermost perimeter 7.3.1 – openings shall be provided at the sides or at the top of the duct, whichever is more accessible, and at a change of direction 7.4.1.1 – on horizontal ducts, at least one 508 mm x 508 mm (20 in. on the curvature of the outer fan housing to allow for cleaning and inspection of the fan blades 8.1.5.3.2 – on existing upblast fans where sufficient access is not available to allow for the removal of grease contamination, an approved hinge mechanism or access panel shall be installed summary: the national fire protection association (nfpa) standards are what local and state fire and building inspectors follow as well as the insurance industry. “the responsibility for inspection, maintenance, and cleanliness of the ventilation control and fire protection of the commercial cooking operations shall ultimately be that of the owner of the system, provided that this responsibility has not been transferred in written form to a management company, tenant, or other party.”

nfpa 96 provides preventive and operative fire safety requirements intended to reduce the potential fire hazard of both public and private commercial cooking for hoods, types of fire extinguishing equipment, routine cleaning, employee training, solid fuel cooking, and the inspection, testing, nfpa 96, in turn, references four other nfpa standards applicable to automatic fire-extinguishing systems installed to protect kitchen hood systems and, nfpa 96, nfpa 96, nfpa 96, 2021 pdf, nfpa 96 inspection checklist, nfpa 96 ansul.

section 4.2 of nfpa 96 states where enclosures are not required, hoods, grease removal devices, exhaust fans, and ducts are required to have a minimum clearance of 18 inches to combustible material, 3 inches to limited-combustible material, and 0 inches to noncombustible material. this section covers the fire suppression systems specifically for your hoods, ductwork and cooking appliances, all of which must comply with the nfpa code 96 for hood grease filters summary: commercial kitchens are required to use hood filters that are ul listed. when shopping for filters the nfpa 96 is the industry standard for the cleanliness and maintenance of commercial kitchen exhaust systems. as you use cooking equipment,, nfpa 96 standard for ventilation control and fire protection of commercial cooking operations, nfpa 96 hood cleaning frequency, nfpa 96 certification test, nfpa 96 free access, commercial kitchen fire code, nfpa 96 certification online, nfpa 95, nfpa 17a inspection frequency, nfpa 1 chapter 50, nfpa 98.

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