NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2021

NFPA

ISBN 10: 1455926337 / ISBN 13: 9781455926336

Editore: National FPA, 2020

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Soft cover. Condition: New.

Codice articolo ABE-1755733261102

Dati bibliografici

• Titolo: NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2021
• Editore: National FPA
• Data di pubblicazione: 2020
• Lingua: Inglese
• ISBN 10: 1455926337
• ISBN 13: 9781455926336
• Rilegatura: Brossura
• Condizione: nuovo

Descrizione articolo

Riassunto

Reduce commercial kitchen fires and help protect people and property by following the life-saving provisions of NFPA 96, 2021 edition. Every year, there are thousands of fires in eating and drinking establishments, posing a significant risk of injuries, fatalities, and millions of dollars in damages. NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, provides broad-based preventive and operative fire safety requirements for the design, installation, operation, inspection, and maintenance of commercial kitchens. The standard covers requirements for all types of cooking equipment, fans, stove exhaust hoods, grease removal devices, cooking exhaust systems, fire-suppression systems, and clearance to combustibles. Provisions apply to both public and private kitchens as well as commercial cooking operations involving residential cooking equipment. The 2021 edition offers the latest information and criteria for commercial kitchen safety and compliance. NFPA 96 is a must-have for designers, installers, owners, operators, inspectors, maintenance staff, and anyone with concerns for minimizing fire hazards in commercial kitchens. The revised standard features shading that helps quickly identify changes from the previous edition; 'N' icons to mark new articles, text, tables, and figures; and bullets to denote deleted paragraphs. Important updates A new chapter on mobile and temporary cooking operations (this content, formerly located in Annex B, has been moved into the body of the standard to provide the minimum fire safety requirements for mobile and temporary cooking operations) Removal of duplicate requirements related to mobile and temporary cooking operations and modified language throughout the standard to clarify the provisions for buildings as well as mobile and temporary cooking operations Addition of the equivalent UL standards to be used in Canada Replacement of the term activate with the proper term ...