Kitchen Exhaust Nfpa

26 May, 2021 Post a Comment

Hoods shall be type i or type ii and shall be designed to capture and confine cooking vapors and residues. Standard for ventilation control and fire protection of commercial cooking operations.

Commercial Kitchen Exhaust Hoods Are The Most Important But Often

Commercial kitchen exhaust hoods shall comply with the requirements of this section.

Kitchen exhaust nfpa. Exhaust systems must be inspected regularly at intervals consistent with usage to. Standard for ventilation control and fire protection of commercial cooking operations. Nfpa 96 2011 7 8 2 1 2 regarding roof top terminations states roof top terminations shall be arranged or provided with the following.

The national fire protection association nfpa is the governing body providing the minimum codes of standards for the kitchen exhaust cleaning industry via the nfpa 96. Exhaust air nfpa 96 chapter 8 2 2 1. Nfpa 96 in particular concerns the cleanliness standards for commercial kitchen exhaust systems.

Kitchen exhaust cleaning often referred to as hood cleaning is the process of removing grease that has accumulated inside the ducts hoods fans and vents of exhaust systems of commercial kitchens left uncleaned kitchen exhaust systems eventually accumulate enough grease to become extreme fire hazards. The entire exhaust system hood grease removal devices fans and ducts for kitchen cooking equipment needs to be thoroughly inspected for grease build up at least every 6 months see nfpa 96 11 sec. A 1 1 1 these requirements include but are not limited to all manner of cooking equipment exhaust hoods grease removal devices exhaust ductwork exhaust fans dampers fire extinguishing equipment and all other auxiliary or ancillary components or systems that are involved in the capture containment and control of grease laden cooking.

Also nfpa 90a advises against using the same shaft enclosure for kitchen exhaust and other hvac ducts. According to the nfpa 96 standards the complete exhaust system of the commercial kitchen must be inspected and cleaned by a professionally trained and certified team or a company. Exhaust air volumes for hoods shall capture and removal of grease laden cooking vapors.

The national fire protection association nfpa is the governing body providing the minimum codes of standards for the kitchen exhaust cleaning industry via the nfpa 96. Nfpa 96 reflects industry best practices that maximize protection of operators building occupants and property for reducing fire risks. If the inspection shows evidence of a build up of greater than 50 microns of grease laden vapors in the kitchen hood the hood system must be cleaned.

I want to understand the reasoning behind this. Nfpa 96 outlines how often grease should be removed from your system by a professional as well as the guidelines of what. My argument is against engineers that claim a kitchen exhaust duct is safe to pass through different fire zones and share shaft enclosure with other ducts because the duct has an intumescent coat.

Vaporized grease from cooking operations solidifies inside the ventilation ducts over time creating an incredible fire hazard.

Nfpa 96 Fire Code Guide What To Know Nfpa Kitchen Exhaust