This edition of NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, was prepared by the Technical Committee on Venting Systems for Cooking Appliances and acted on by NFPA at its June Association Technical Meeting held June 3-7, 2007, in Boston, MA. It was issued by the Standards Council on July 26, 2007, with an effective date of August 15, 2007, and supersedes all previous editions.

This edition of NFPA 96 was approved as an American National Standard on August 15, 2007.

The 2008 edition provides clarification of the requirements for field-applied and factory-built grease duct enclosures. It also recognizes new technologies for venting, such as ultraviolet hoods and ventilating ceilings. New requirements were also added for documentation of exhaust system cleaning and maintenance.

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:

• Clarification of requirements for certifying service people, such as exhaust duct cleaners, to ensure that equipment is maintained by qualified technicians.
• Recognition of ultraviolet hoods.
• Recognition of ceiling ventilation technology.