|
 NFPAź 96: Standards for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2008 Edition
The National Fire Protection Association regulations are specifically designed to limit the life safety concerns and fire hazards associated with commercial cooking equipment and rooftop grease containment.
*7.8.2.1: The ability to drain grease out of any traps or low points formed in the fan or duct near the termination of the system into
a collection container that is noncombustible, closed, rainproof, and structurally sound for the service to which it is applied and that will
not sustain combustion
*11.6.2: Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants prior
to surfaces becoming heavily contaminated with grease or oily sludge.
*TABLE 8-3.1 EXHAUST CLEANING INSPECTION SCHEDULE
|
Type or Volume of Cooking
|
Frequency
|
|
Systems serving solid fuel cooking operations
|
Monthly
|
|
Systems serving high-volume cooking operations such as 24-hour cooking,
charbroiling or wok cooking
|
Quarterly
|
|
Systems serving moderate-volume cooking operations
|
Semianually
|
|
Systems serving low-volume cooking operations, such as churches, day
camps, seasonal business or senior centers
|
Anually
|
*8-3.1.1 Upon inspection, if found to be contaminated with deposits from grease-laden vapors, the entire exhaust system shall be
cleaned by
a
properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Section
8-3.
*3-2.3 Grease filters shall be listed and constructed of steel or listed equivalent material and shall be of rigid construction that
will not
distort or crush under normal operation, handling, and cleaning conditions. Filters shall be tightfitting and firmly held in place.
*4-3.1 Openings shall be provided at the sides or at the top of the duct, whichever is more accessible, and at changes of direction.
Openings
shall be protected by approved access panels that comply with 4-3.4.4. Exception: Openings shall not be required in portions of the duct that
are accessible from the duct entry or discharge.
*5-1.1 Approved upblast fans with motors surrounded by the airstream shall be hinged, supplied with flexible weatherproof electrical
cable and
service hold-open retainers, and listed for this use.
*6.2.3.1 Grease filters shall be listed and constructed of steel or listed equivalent material
*6.2.3.2 Grease filters shall be rigid construction that will not distort or crush under normal operation, handling, and cleaning
conditions.
*6.2.3.3 Grease filters shall be arranged so that all exhaust air passes through the grease filters.
*7.3.1 Openings shall be provided at the sides or at the top of the duct, whichever is more accessible, and at changes of direction.
*7.4.1.3 Openings on horizontal grease duct systems shall be provided with safe access and a work platform when not easily accessible
from a 3
m (10 ft) stepladder.
*8.1.1.1 Approved upblast fans with motors surrounded by the airstream shall be hinged, supplied with flexible weatherproof electrical
cable
and service hold-open retainers, and listed for this use.
*8.1.5.3.1 Upblast fans shall be supplied with an access opening of a minimum 76 mm by 127 mm (3 in. by 5 in.) or a circular diameter
of 101
mm (4 in.) on the curvature of the outer fan housing to allow for cleaning and inspection of the fan blades.
*11.6.10 When an access panel is removed, a service company label or tag preprinted with the name of the company and giving the date of
inspection or cleaning shall be affixed near the affected access panels.
* Reproduced with permission from NFPAź 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations,
Copyright©
2008, National Fire Protection Association. This reprinted material is not the complete and official position of the NFPA on the referenced
subject, which is represented only by the standard in its entirety.
|
