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This standard shall provide the minimum fire safetyrequirements (preventative and operative) related to thedesign, installation, operation, inspection, and maintenance ofall public and private cooking operations.
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Unique conditions in commercial kitchens require special fire safety precautions. Make sure you’re up to the task by updating your knowledge to the 2011 NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. It’s your single source for state-of-the-art safety guidelines on the design, installation, operation, inspection, and maintenance of the full spectrum of cooking equipment, hoods, grease removal devices, exhaust duct systems, fans, fire suppression systems, and clearance to combustibles.
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Keep pace with the best strategies for reducing fire risks in public and private commercial kitchens. The 2008 NFPA 96 brings you up-to-code!
Commercial cooking facilities demand special installation techniques and fire safety precautions. The 2008 NFPA 96: Ventilation Control and Fire Protection of Commercial Cooking Operations is the definitive fire protection Standard for proper hood installation, air duct systems, and emergency equipment. Requirements apply to both public and private facilities, so you’ll be prepared to work on any project.
Improve safety with these 2008 updates:
Essential for restaurant owners, designers, engineers, and AHJs, the 2008 edition of NFPA 96 reflects industry best practices that maximize protection of operators, building occupants, and property from fire dangers.
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Unique conditions in public and private commercial kitchens require special precautions for fire safety. Ensure you’re up to the task by updating your knowledge with the 2014 edition of NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.
NFPA 96 provides state-of-the-art safety guidelines for designing, installing, operating, inspecting, and maintaining the full spectrum of:
The new NFPA 96 requirements increase safety for building occupants, equipment installers, hood cleaners, and inspectors with additions such as:
Maximize fire safety in public and private commercial kitchens!
Unique conditions in commercial kitchens demand special fire safety precautions.
NFPA 96 is the definitive Standard on fire protection for all aspects of commercial cooking operations. Only this new edition brings you the latest rules for cooking equipment, hoods, grease removal devices, exhaust duct systems, fans, and fire suppression systems.
Avoid fire dangers more effectively with new and revised rules for:
If you design, install, operate, inspect, or maintain commercial kitchens, this updated Standard is your key to fire safety.
