NFPA CODES

Pertinent NFPA #96 Fire Codes**This is not ALL of the NFPA #96 Fire Codes.  This is simply some useful code for hood & exhaust cleaning.

Electrical Wiring/Fan HingeNFPA Fire Code #96:  7.8.2.1“Rooftop terminations shall be arranged with or provided with the following:(8) A hinged upblast fan supplied with flexible weatherproof electrical cable and service hold-open retainer to permit inspection and cleaning that is listed for commercial cooking equipment..”NFPA Fire Code #96:  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.NFPA Fire Code #96: 9.2.1“Wiring systems of any type shall not be installed in ducts.”Rooftop Grease ContainmentNFPA Fire Code #96: 7.8.2.1“Rooftop termination shall be arranged with or provided with the following:(4) 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(5) A grease collection device that is applied to exhaust systems that does not inhibit the performance of any fan Ultimate Responsibility is RestaurantNFPA Fire Code #96:  4.1.5“The responsibility for inspection, maintenance, and cleanliness of the ventilation control and fire protection of the commercial cooking operations shall be the ultimate responsibility of the owner of the system provided that this responsibility has not been transferred in written form to a management company or other party” Fan Access PanelNFPA Fire Code #96:  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.”Inspection & Cleaning FrequencyNFPA Fire Code #96:  11.4, 11.6.1, 11.6.2“The entire exhaust system shall be inspected for grease buildup by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction and in accordance with Table 11.4  Upon inspection, if the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained, qualified, and certified company or person(s0 acceptable to the authority having jurisdiction.”“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 11.4  Schedule of Cleaning for Grease Buildup

Type or Volume of Cooking

Inspection Frequency

Wood Burning Pizza Ovens

Monthly

Systems serving high-volume cooking,such as 24-hour cooking, Charbroiling, or Wok cooking

Quarterly

Systems serving low-volume cooking, Flat Top Grills & Fryer Burners

Semiannually

Systems serving low-volume cooking operations, Class II Hoods, such as Steamer ovens & Dishwashers

Annually

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