| Published by the National Fire Protection Association (NFPA)
Reduce commercial cooking hazards!
NFPA 96 is the definitive standard on fire protection for all aspects of commercial cooking operations. Requirements cover cooking equipment, hoods, grease removal devices, exhaust duct systems, fans, fire suppression systems, and clearance to combustibles.
Changes for the 2001 edition include:
- Further clarification of the scope of the document
- More clearly defined requirements for connecting exhaust ducts
- New provisions for ducts on the exterior of buildings
You'll also get the information on fire extinguishing equipment, special effluent equipment, recirculating systems, solid fuel cooking operations, and clearance and enclosure requirements. |
