Unique conditions in public and private commercial kitchens require special precautions for fire safety. Be prepared with the latest protocols in the 2017 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:
New shading makes it easy to spot revisions in the 2017 edition.
Gray shading within sections indicates technical changes, including:
"N" icons flag new Articles, text, tables, and figures. Bullets show where paragraphs were deleted.
A new Annex helps users and AHJs ensure safety protocols are met.
The 2017 edition adds a new normative annex on mobile and temporary cooking Operations, which is written in mandatory language but is not intended to be enforced unless specifically adopted by a jurisdiction or is applied on a voluntary basis. This annex includes requirements not limited to clearance, hoods, ducts, terminations, fire extinguishing systems, carbon monoxide detectors, location, training, generators, LP-gas, as well as procedures for the use, inspection, testing, and maintenance of equipment.
Keep pace with the latest industry advancements and be prepared to reduce fire risks in commercial kitchens by ordering your copy of NFPA 96 today.