NFPA 96 VENT CONTROL FIRE PROTECTION OF COMMERCIAL COOKING OPS 2017.pdf

NFPA

Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations

Customer ID

63769998

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96-1

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Copyright © 2016 National Fire Protection Association®. All Rights Reserved.

NFPA ®96

Standard for

Ventilation Control and Fire Protection of Commercial Cooking Operations

2017 Edition

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. It was issued by the Standards Council on November 11, 2016, with an effective date of December 1, 2016, and supersedes all previous editions.

This edition of NFPA 96 was approved as an American National Standard on December 1, 2016.

Origin and Development of NFPA 96

The subject of the ventilation of restaurant-type cooking equipment was first considered by the NFPA Committee on Blower and Exhaust Systems, which developed material on ventilation of restaurant-type cooking equipment to be included in NFPA 91, Standard for the Installation of Blower and Exhaust Systems for Dust, Stock, and Vapor Removal or Conveying. That standard was adopted by the Association in 1946, and revisions were adopted in 1947 and 1949.

When the NFPA Committee on Chimneys and Heating Equipment was organized in 1955, the material on ventilation of restaurant cooking equipment in NFPA 91 was assigned to the new committee with the suggestion that it be revised and published as a separate standard. Since then, the standard has been published as NFPA 96. Editions prepared by the Committee on Chimneys and Heating Equipment were adopted by the Association in 1961, 1964, 1969, 1970, 1971, 1973, 1976, 1978, 1980, and 1984.

The Correlating Committee on Chimneys and Other Heat and Vapor Removal Equipment was discharged by the Standards Council in 1986. The Technical Committee that prepared the 1987 edition of NFPA 96 became known as the Technical Committee on Venting Systems for Cooking Appliances.

In the 1991 edition, clearance requirements to combustible material were revised and expanded, including appendix figures that illustrated examples. A new definition for limited-combustible was added to the standard, and an appendix table was included to show typical construction assemblies.

Chapters 3 and 4 were totally revised.

In the 1994 edition, the Committee changed the name of the standard from Standard for the Installation of Equipment for the Removal of Smoke and Grease-Laden Vapors from Commercial Cooking Equipment to Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. The title change reflected other changes in the standard: two new chapters, one on recirculating systems and the other on solid fuel cooking operations, were added. A change to clearance and enclosure requirements in the 1994 edition allowed, for the first time, materials or products to be directly applied to a duct.

The Committee prepared a revision to the standard reporting to the 1996 Fall Meeting, which was returned to the Committee at the Technical Committee Reports Session.

The 1998 edition contained new definitions, minor revisions throughout, and a completely revised Chapter 7 on fire-extinguishing equipment.

The 2001 edition revised the document scope to clarify the application of the standard regarding residential-type cooking equipment. Further technical changes clarified requirements for duct installation, rooftop terminations, and fire protection equipment. The 2001 edition also contained a significant organizational and editorial revision based on the Manual of Style for NFPA Technical Committee Documents.

Copyright 2017 National Fire Protection Association (NFPA®). Licensed, by agreement, for individual use and download on 12/27/2017 to Air Force. No other reproduction or transmission in any form permitted without written permission of NFPA®. For inquiries or to report unauthorized use, contact licensing@nfpa.org. This NFCSS All Access subscription expires on August 31, 2018.

VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS96-2

2017 Edition

The 2004 edition added a chapter that addressed the requirements for downdraft appliance ventilation as well as clarifications of the requirements for cleaning and maintaining exhaust systems and diagrams detailing new arrangements for hoods with integrated supply air.

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

The 2011 edition added additional requirements for equipment installed in hoods and ducts. It also required persons conducting inspection and testing of listed hoods to be certified. The maximum permitted distance between a fire extinguisher and an appliance was clarified, and notification of the impairment of the fire-extinguishing system was required to be given in writing.

The 2014 edition introduced new requirements for the use of solid fuel as a flavor enhancer. It also added a listing requirement for fans used in exhaust systems, a diagram of a wall-mounted fan, and a requirement for exhaust fan activation when any appliance under a hood is turned on. Criteria that affected existing dry or wet chemical systems not in compliance with ANSI/UL 300, Standard for Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment, when significant changes are made to a system and that established a deadline for fire protection systems to meet the minimum requirements also were added.

The 2017 edition adds a new normative annex on mobile and temporary cooking operations. The normative annex is written in mandatory language but is not intended to be enforced unless specifically adopted by a jurisdiction or is applied on a voluntary basis. This annex includes requirements not limited to clearance, hoods, ducts, terminations, fire extinguishing systems, carbon monoxide detectors, location, training, generators, LP-gas, as well as procedures for the use, inspection, testing, and maintenance of equipment. The language in the body of the standard clarifies that fixed and mobile cooking equipment is covered by NFPA 96. The term solid fuel is used in lieu of charcoal to cover the different types of solid fuel, not just one type. A device installed in a duct, such as a pollution control device, now must be protected by its own fire extinguishing system.

Copyright 2017 National Fire Protection Association (NFPA®). Licensed, by agreement, for individual use and download on 12/27/2017 to Air Force. No other reproduction or transmission in any form permitted without written permission of NFPA®. For inquiries or to report unauthorized use, contact licensing@nfpa.org. This NFCSS All Access subscription expires on August 31, 2018.

COMMITTEE PERSONNEL 96-3

Technical Committee on Venting Systems for Cooking Appliances

Christopher A. Roth, Chair Town of Brighton, NY [E]

R. T. Leicht, Secretary State of Delaware, DE [E]

Rep. International Fire Marshals Association

Phil Ackland, Phillip Ackland Holdings Ltd., Canada [SE] Hugo Aguilar, International Association of Plumbing & Mechanical Officials, CA [U] Bernard P. Besal, Besal Services, Inc., GA [IM]

Rep. International Kitchen Exhaust Cleaning Association Mark A. Buchanan, City of Boston Fire Department, MA [E] Ted Cabaniss, Zurich Services Corporation, SC [I] Laurence W. Caraway, Jr., Kitchen Klean Inc., NH [IM] Mark T. Conroy, Brooks Equipment Company, MA [M] Lee C. DeVito, Jensen Hughes/FIREPRO Incorporated, MA [SE]

Rep. JENSEN HUGHES Rod Getz, Getz Fire Equipment, IL [IM]

Rep. National Association of Fire Equipment Distributors Christopher M. Hiener, Union Fire District of South Kingstown, RI [E] Thomas J. Klem, T. J. Klem and Associates, LLC, AZ [SE]

Rep. International Association of Arson Investigators, Inc.

Steven F. Levin, CNA Insurance Company, IL [I] Armond Lombas, Louisiana Office of the State Fire Marshal, LA [E]

John Lopes, Department of the Navy, NAVFAC Pacific, HI [U] Michael Luft, Van-Packer Company, Inc., IL [M] Philip O. Morton, Gaylord Industries Inc., OR [M] James G. Munger, QDOT Engineering, LLC, PA [SE] Shaun Ray, Metal-Fab, Inc., KS [M]

Rep. Air-Conditioning, Heating, & Refrigeration Institute M. D. “Doc” Reisman, Averus, Inc., IL [IM]

Rep. Certified Hood & Duct Cleaners Association Frederick Sanford, Liberty Mutual Insurance Company, MA [I] Harry Schildkraut, S2O Consultants, Inc., IL [SE]

Rep. Foodservice Consultants Society International Christopher R. Schulz, Van-Packer Company, Inc., IL [M] Matthew Schumacher, UT Southwestern Medical Center, TX [U] Dwayne E. Sloan, UL LLC, NC [RT] James F. Valentine, Jr., James F. Valentine, Jr., Inc., NJ [IM] J. Craig Voelkert, Amerex Corporation, AL [M]

Rep. Fire Equipment Manufacturers' Association

Alternates

Tracy Ashmore, Certified Hood & Duct Cleaners Association, TN

[IM]

(Alt. to M. D. “Doc” Reisman) W. Nelson Dilg, Nelbud Services Group, NJ [IM]

Rep. Int. Kitchen Exhaust Cleaning Association (Alt. to Bernard P. Besal)

Gray M. Fowler, Liberty Mutual Insurance Group, MS [I] (Alt. to Frederick Sanford)

Michael Hinderliter, Facilitec Southwest (Hood Specialists, Inc.), TX [IM]

(Voting Alt. to PWNA Rep.)

Bruce Lukens, Gaylord Industries, OR [M]

(Alt. to Philip O. Morton) Norbert W. Makowka, National Association of Fire Equipment Distributors, IL [IM]

(Alt. to Rod Getz) Jayendra S. Parikh, Compliance Solutions International Inc., IL [M]

(Alt. to Michael Luft)

Thomas E. Pavlock, Zurich Insurance, FL [I] (Alt. to Ted Cabaniss)

Michael Rader, Parkland Hospitals, TX [U] (Alt. to Matthew Schumacher)

Kurt A. Ruchala, Jensen Hughes/FIREPRO Incorporated, MA [SE] (Alt. to Lee C. DeVito)

John W. Rudd, Delaware State Fire Marshal Office, DE [E] (Alt. to R. T. Leicht)

Michael A. Schlatman, FCII, KS [SE] (Alt. to Phil Ackland)

Blake M. Shugarman, UL LLC, IL [RT] (Alt. to Dwayne E. Sloan)

William Vegso, Buckeye Fire Equipment Company, NC [M] (Alt. to J. Craig Voelkert)

Todd W. Warner, Brooks Equipment Company, Inc., NC [M] (Alt. to Mark T. Conroy)

Nonvoting

Russell P. Fleming, National Fire Sprinkler Association, Inc., NY

[IM]

Rep. Correlating Committee on Automatic Sprinklers

Jacqueline Wilmot, NFPA Staff Liaison

This list represents the membership at the time the Committee was balloted on the final text of this edition.

Since that time, changes in the membership may have occurred. A key to classifications is found at the back of the document.

NOTE: Membership on a committee shall not in and of itself constitute an endorsement of the Association or any document developed by the committee on which the member serves.

Copyright 2017 National Fire Protection Association (NFPA®). Licensed, by agreement, for individual use and download on 12/27/2017 to Air Force. No other reproduction or transmission in any form permitted without written permission of NFPA®. For inquiries or to report unauthorized use, contact licensing@nfpa.org. This NFCSS All Access subscription expires on August 31, 2018.

VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS96-4

Committee Scope: This Committee shall have primary responsibility for documents on fire safety in the design, installation, and use of exhaust systems (including hoods, grease removal devices, exhaust ducts, dampers, air-moving devices; and auxiliary equipment) for the removal of products of combustion, heat, grease, and vapors from cooking equipment, including the application of associated fire extinguishing systems.

Copyright 2017 National Fire Protection Association (NFPA®). Licensed, by agreement, for individual use and download on 12/27/2017 to Air Force. No other reproduction or transmission in any form permitted without written permission of NFPA®. For inquiries or to report unauthorized use, contact licensing@nfpa.org. This NFCSS All Access subscription expires on August 31, 2018.

CONTENTS 96-5

Contents

Chapter 1 Administration ................................................ 96– 6

1.1 Scope. ....................................................................... 96– 6

1.2 Purpose. ................................................................... 96– 6

1.3 Application. ............................................................. 96– 6

1.4 Retroactivity. ............................................................ 96– 6

1.5 Equivalency. ............................................................. 96– 6

Chapter 2 Referenced Publications ................................ 96– 6

2.1 General. ................................................................... 96– 6

2.2 NFPA Publications. ................................................. 96– 7

2.3 Other Publications. ................................................. 96– 7

2.4 References for Extracts in Mandatory Sections. ... 96– 7

Chapter 3 Definitions ...................................................... 96– 7

3.1 General. ................................................................... 96– 7

3.2 NFPA Official Definitions. ...................................... 96– 7

3.3 General Definitions. ................................................ 96– 8

Chapter 4 General Requirements ................................... 96– 10

4.1 General. ................................................................... 96– 10

4.2 Clearance. ................................................................ 96– 10

4.3 Field-Applied and Factory-Built Grease Duct

Enclosures. .............................................................. 96– 11

4.4 Building and Structural Duct Contact. .................. 96– 11

4.5 Duct Clearances to Enclosures. .............................. 96– 11

4.6 Drawings. ................................................................. 96– 11

4.7 Authority Having Jurisdiction Notification. .......... 96– 12

4.8 Materials. ................................................................. 96– 12

Chapter 5 Hoods .............................................................. 96– 12

5.1 Construction. ........................................................... 96– 12

5.2 Hood Size. ............................................................... 96– 13

5.3 Exhaust Hood Assemblies with Integrated Supply

Air Plenums. ............................................................ 96– 13

5.4 Listed Hood Assemblies. ......................................... 96– 13

5.5 Listed Ultraviolet Hoods. ....................................... 96– 13

5.6 Listed Ventilated Ceiling Technology. ................... 96– 13

Chapter 6 Grease Removal Devices in Hoods ............... 96– 13

6.1 Grease Removal Devices. ........................................ 96– 13

6.2 Installation. .............................................................. 96– 13

Chapter 7 Exhaust Duct Systems .................................... 96– 14

7.1 General. ................................................................... 96– 14

7.2 Clearance. ................................................................ 96– 14

7.3 Openings. ................................................................ 96– 14

7.4 Openings in Ducts. ................................................. 96– 15

7.5 Other Grease Ducts. ................................................ 96– 15

7.6 Exterior Installations. ............................................. 96– 17

7.7 Interior Installations. .............................................. 96– 17

7.8 Termination of Exhaust System. ............................ 96– 18

Chapter 8 Air Movement ................................................. 96– 19

8.1 Exhaust Fans for Commercial Cooking

Operations. .............................................................. 96– 19

8.2 Airflow. ..................................................................... 96– 20

8.3 Replacement Air. ..................................................... 96– 21

8.4 Common Duct (Manifold) Systems. ...................... 96– 21

Chapter 9 Auxiliary Equipment ...................................... 96– 21

9.1 Dampers. .................................................................. 96– 21

9.2 Electrical Equipment. ............................................. 96– 21

9.3 Other Equipment. ................................................... 96– 21

Chapter 10 Fire-Extinguishing Equipment ....................... 96– 22

10.1 General Requirements. ........................................... 96– 22

10.2 Types of Equipment. ............................................... 96– 22

10.3 Simultaneous Operation. ....................................... 96– 23

10.4 Fuel and Electric Power Shutoff. ........................... 96– 23

10.5 Manual Activation. .................................................. 96– 23

10.6 System Annunciation. ............................................. 96– 23

10.7 Special Design and Application. ............................ 96– 23

10.8 Review and Certification. ........................................ 96– 23

10.9 Portable Fire Extinguishers. ................................... 96– 24

Chapter 11 Procedures for the Use, Inspection, Testing, and Maintenance of Equipment ................... 96– 24

11.1 Operating Procedures. ........................................... 96– 24

11.2 Inspection, Testing, and Maintenance of Fire-

Extinguishing Systems. ........................................... 96– 24

11.3 Inspection of Fire Dampers. ................................... 96– 25

11.4 Inspection for Grease Buildup. .............................. 96– 25

11.5 Inspection, Testing, and Maintenance of Listed

Hoods Containing Mechanical, Water Spray, or Ultraviolet Devices. ................................................. 96– 25

11.6 Cleaning of Exhaust Systems. ................................. 96– 25

11.7 Cooking Equipment Maintenance. ........................ 96– 26

Chapter 12 Minimum Safety Requirements for Cooking Equipment ...................................................... 96– 26

12.1 Cooking Equipment. .............................................. 96– 26

12.2 Operating Controls. ................................................ 96– 26

Chapter 13 Recirculating Systems ..................................... 96– 26

13.1 General Requirements. ........................................... 96– 26

13.2 Design Restrictions. ................................................ 96– 26

13.3 Interlocks. ................................................................ 96– 27

13.4 Location and Application Restrictions. ................. 96– 27

13.5 Additional Fire Safety Requirements. .................... 96– 27

13.6 Use and Maintenance. ............................................ 96– 27

Chapter 14 Solid Fuel Cooking Operations ..................... 96– 27

14.1 Venting Application. ............................................... 96– 27

14.2 Location of Appliances. .......................................... 96– 28

14.3 Hoods for Solid Fuel Cooking. .............................. 96– 28

14.4 Exhaust for Solid Fuel Cooking. ............................ 96– 28

14.5 Grease Removal Devices for Solid Fuel Cooking. . 96– 28

14.6 Air Movement for Solid Fuel Cooking. .................. 96– 29

14.7 Fire-Extinguishing Equipment for Solid Fuel

Cooking. .................................................................. 96– 29

14.8 Procedures for Inspection, Cleaning, and

Maintenance for Solid Fuel Cooking. .................... 96– 29

14.9 Minimum Safety Requirements: Fuel Storage, Handling, and Ash Removal for Solid Fuel Cooking. .................................................................. 96– 29

Chapter 15 Downdraft Appliance Ventilation Systems .... 96– 31

15.1 General Requirements. ........................................... 96– 31

15.2 Fire-Extinguishing Equipment. .............................. 96– 31

15.3 Airflow Switch or Transducer. ................................ 96– 31

15.4 Surface Materials. .................................................... 96– 31

Annex A Explanatory Material ...................................... 96– 31

Annex B Mobile and Temporary Cooking Operations ...................................................... 96– 42

Annex C Informational References ............................. 96– 58

Index ......................................................................... 96– 60

Copyright 2017 National Fire Protection Association (NFPA®). Licensed, by agreement, for individual use and download on 12/27/2017 to Air Force. No other reproduction or transmission in any form permitted without written permission of NFPA®. For inquiries or to report unauthorized use, contact licensing@nfpa.org. This NFCSS All Access subscription expires on August 31, 2018.

VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS96-6

NFPA 96

Standard for

Ventilation Control and Fire Protection of Commercial Cooking Operations

2017 Edition

IMPORTANT NOTE: This NFPA document is made available for use subject to important notices and legal disclaimers. These notices and disclaimers appear in all publications containing this document and may be found under the heading “Important Notices and Disclaimers Concerning NFPA Standards.” They can also be viewed at www.nfpa.org/disclaimers or obtained on request from NFPA.

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Chapter 1 Administration

1.1 Scope.

1.1.1* This standard shall provide the minimum fire safety requirements (preventative and operative) related to the design, installation, operation, inspection, and maintenance of all public and private cooking operations.

1.1.2 This standard shall apply to residential cooking equip‐ ment used for commercial cooking operations.

1.1.3 This standard shall not apply to cooking equipment loca‐ ted in a single dwelling unit.

1.1.4* This standard shall not apply to facilities where all of the following are met:

(1) Only residential equipment is being used.

(2) Fire extinguishers are located in all kitchen areas in accordance with NFPA 10.

(3) The facility is not an assembly occupancy.

(4) The authority having jurisdiction has approved the instal‐ lation.

1.2 Purpose. The purpose of this standard shall be to reduce

the potential fire hazard of cooking operations, irrespective of the type of cooking equipment used and whether it is used in public or private facilities.

1.3 Application.

1.3.1* This standard shall be applied as a united whole.

1.3.2 The authority having jurisdiction shall determine

compliance with this standard and authorize equivalent devia‐ tions from it in all applications.

1.4 Retroactivity. The provisions of this standard reflect a

consensus of what is necessary to provide an acceptable degree of protection from the hazards addressed in this standard at the time the standard was issued.

1.4.1 Unless otherwise specified, the provisions of this stand‐ ard shall not apply to facilities, equipment, structures, or instal‐ lations that existed or were approved for construction or installation prior to the effective date of the standard. Where specified, the provisions of this standard shall be retroactive.

1.4.2 In those cases where the authority having jurisdiction

determines that the existing situation presents an unacceptable degree of risk, the authority having jurisdiction shall be permit‐ ted to apply retroactively any portions of this standard deemed appropriate.

1.4.3 The retroactive requirements of this standard shall be

permitted to be modified if their application clearly would be impractical in the judgment of the authority having jurisdiction and only where it is clearly evident that a reasonable degree of safety is provided.

1.5 Equivalency. Nothing in this standard is intended to

prevent the use of systems, methods, or devices of equivalent or superior quality, strength, fire resistance, effectiveness, durabil‐ ity, and safety over those prescribed by this standard.

1.5.1 Technical documentation shall be submitted to the

authority having jurisdiction to demonstrate equivalency.

1.5.2 The system, method, or device shall be approved for the intended purpose by the authority having jurisdiction.

Chapter 2 Referenced Publications

2.1 General. The documents or portions thereof listed in this chapter are referenced within this standard and shall be considered part of the requirements of this document.

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DEFINITIONS 96-7

2.2 NFPA Publications. National Fire Protection Association, 1 Batterymarch Park, Quincy, MA 02169-7471.

NFPA 10, Standard for Portable Fire Extinguishers, 2013 edition.

NFPA 12, Standard on Carbon Dioxide Extinguishing Systems, 2015 edition.

NFPA 13, Standard for the Installation of Sprinkler Systems, 2016 edition.

NFPA 17, Standard for Dry Chemical Extinguishing Systems, 2017 edition.

NFPA 17A, Standard for Wet Chemical Extinguishing Systems, 2017 edition.

NFPA 54, National Fuel Gas Code, 2015 edition.

NFPA 58, Liquefied Petroleum Gas Code, 2017 edition.

NFPA 70® , National Electrical Code®, 2017 edition.

NFPA 80, Standard for Fire Doors and Other Opening Protectives, 2016 edition.

NFPA 211, Standard for Chimneys, Fireplaces, Vents, and Solid

Fuel–Burning Appliances, 2016 edition.

NFPA 259, Standard Test Method for Potential Heat of Building

Materials, 2013 edition.

NFPA 750, Standard on Water Mist Fire Protection Systems, 2015 edition.

2.3 Other Publications.

2.3.1 ASTM Publications. ASTM International, 100 Barr

Harbor Drive, P.O. Box C700, West Conshohocken, PA 19428-2959.

ASTM E84, Standard Test Method for Surface Burning Character‐ istics of Building Materials, 2015b.

ASTM E119, Standard Test Methods for Fire Tests of Building Construction and Materials, 2016.

ASTM E136, Standard Test Method for Behavior of Materials in a Vertical Tube Furnace at 750°C, 2016.

ASTM E814, Standard Test Method for Fire Tests of Through- Penetration Fire Stops, 2013a.

ASTM E2336, Standard Test Methods for Fire Resistive Grease Duct Enclosure Systems, 2014.

ASTM E2652, Standard Test Method for Behavior of Materials in a Tube Furnace with a Cone-shaped Airflow Stabilizer, at 750°C, 2016.

2.3.2 EPA Publications. Environmental Protection Agency, William Jefferson Clinton East Building, 1200 Pennsylvania Avenue, NW, Washington, DC 20460.

EPA Test Method 202, Determination of Condensable Particulate Emissions for Stationary Sources, 2010.

2.3.3 UL Publications. Underwriters Laboratories Inc., 333

Pfingsten Road, Northbrook, IL 60062-2096.

ANSI/UL 197, Standard for Commercial Electric Cooking Applian‐ ces, 2010, revised 2014.

ANSI/UL 263, Standard for Fire Tests of Building Construction and Materials, 2015.

ANSI/UL 300, Standard for Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment, 2005, revised 2014.

UL 710, Standard for Exhaust Hoods for Commercial Cooking Equipment, 2012, revised 2013.

ANSI/UL 710B, Standard for Recirculating Systems, 2011, revised 2014.

UL 710C, Outline of Investigation for Ultraviolet Radiation Systems for Use in the Ventilation Control of Commercial Cooking Oper‐ ations, 2006.

ANSI/UL 723, Standard for Test for Surface Burning Characteris‐ tics of Building Materials, 2008, revised 2013.

UL 762, Outline of Investigation for Power Roof Ventilators for Restaurant Exhaust Appliances, 2013.

ANSI/UL 1046, Standard for Grease Filters for Exhaust Ducts, 2010, revised 2012.

ANSI/UL 1479, Standard for Fire Tests of Through-Penetration Firestops, 2003, revised 2015.

ANSI/UL 1978, Standard for Grease Ducts, 2005, revised 2013.

UL 2221, Standard for Tests of Fire Resistive Grease Duct Enclosure Assemblies, 2010.

2.3.4 Other Publications.

Merriam-Webster’s Collegiate Dictionary, 11th edition, Merriam- Webster, Inc., Springfield, MA, 2003.

2.4 References for Extracts in Mandatory Sections.

NFPA 80, Standard for Fire Doors and Other Opening Protectives, 2016 edition.

NFPA 101® , Life Safety Code Code®, 2015 edition.

NFPA 5000® , Building Construction and Safety Code®, 2015 edition.

Chapter 3 Definitions

3.1 General. The definitions contained in this chapter shall

apply to the terms used in this standard. Where terms are not defined in this chapter or within another chapter, they shall be defined using their ordinarily accepted meanings within the context in which they are used. Merriam-Webster’s Collegiate Dictionary, 11th edition, shall be the source for the ordinarily accepted meaning.

3.2 NFPA Official Definitions.

3.2.1* Approved. Acceptable to the authority having jurisdic‐ tion.

3.2.2* Authority Having Jurisdiction (AHJ). An organization, office, or individual responsible for enforcing the requirements of a code or standard, or for approving equipment, materials, an installation, or a procedure.

3.2.3 Labeled. Equipment or materials to which has been

attached a label, symbol, or other identifying mark of an organ‐ ization that is acceptable to the authority having jurisdiction and concerned with product evaluation, that maintains peri‐ odic inspection of production of labeled equipment or materi‐ als, and by whose labeling the manufacturer indicates compliance with appropriate standards or performance in a specified manner.

3.2.4* Listed. Equipment, materials, or services included in a list published by an organization that is acceptable to the

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VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS96-8

authority having jurisdiction and concerned with evaluation of products or services, that maintains periodic inspection of production of listed equipment or materials or periodic evalua‐ tion of services, and whose listing states that either the equip‐ ment, material, or service meets appropriate designated standards or has been tested and found suitable for a specified purpose.

3.2.5 Shall. Indicates a mandatory requirement.

3.2.6 Should. Indicates a recommendation or that which is

advised but not required.

3.2.7 Standard. An NFPA Standard, the main text of which

contains only mandatory provisions using the word “shall” to indicate requirements and that is in a form generally suitable for mandatory reference by another standard or code or for adoption into law. Nonmandatory provisions are not to be considered a part of the requirements of a standard and shall be located in an appendix, annex, footnote, informational note, or other means as permitted in the NFPA Manuals of Style. When used in a generic sense, such as in the phrase “standards development process” or “standards development activities,” the term “standards” includes all NFPA Standards, including Codes, Standards, Recommended Practices, and Guides.

3.3 General Definitions.

3.3.1 Access Panel. A closure device used to cover an opening into a duct, an enclosure, equipment, or an appurtenance.

3.3.2 Air Intakes. An opening in a building’s envelope whose

purpose is to allow outside air to be drawn into the structure to replace inside air that is removed by exhaust systems or to improve the quality of the inside air by providing a source of air having a lower concentration of odors, suspended particles, or heating content.

3.3.3 Air Pollution Control Devices. Equipment and devices

used for the purpose of cleaning air passing through them or by them in such a manner as to reduce or remove the impuri‐ ties contained therein.

3.3.4* Appliance Flue Outlet. The opening or openings in a cooking device where vapors, combustion gases, or both leave the cooking device.

3.3.5 Appurtenance. An accessory or a subordinate part that

enables the primary device to perform or improves its intended function.

3.3.6 Assembly Occupancy. An occupancy (1) used for a gath‐

ering of 50 or more persons for deliberation, worship, enter‐ tainment, eating, drinking, amusement, awaiting transportation, or similar uses; or (2) used as a special amuse‐ ment building, regardless of occupant load. [ 101, 2015]

3.3.7 Automatic. Performing a function without the necessity

of human intervention.

3.3.8 Baffle Plate. An object placed in or near an appliance to change the direction of or to retard the flow of air, air-fuel mixtures, or flue gases.

3.3.9 Broiler.

3.3.9.1 High Broiler. See 3.3.9.3, Upright Broiler.

3.3.9.2 Salamander Broiler. See 3.3.9.3, Upright Broiler.

3.3.9.3 Upright Broiler. An appliance used in the prepara‐

tion of food whereby foods are exposed to intense radiant heat, and perhaps to convective heat, with the food or the food and the radiant source not limited to a horizontal mode.

3.3.10* Certified. A formally stated recognition and approval of an acceptable level of competency, acceptable to the AHJ.

3.3.11 Classified. Products or materials of a specific group

category that are constructed, inspected, tested, and subse‐ quently reinspected in accordance with an established set of requirements. The classification process is performed by an organization acceptable to the authority having jurisdiction.

[ 80, 2016]

3.3.12 Clean(ing). For kitchen exhaust systems and cooking

equipment, the act of removing grease, oil deposits, and other residue.

3.3.13 Clearly Identified. Capable of being recognized by a

person of normal vision without causing uncertainty and inde‐ cisiveness about the location or operating process of the identi‐ fied item.

3.3.14* Construction.

3.3.14.1 Closed Combustible Construction. Combustible

building construction, including walls, structural framing, roofs, roof ceilings, floors, and floor–ceiling assemblies, continuously enclosing a grease duct on four sides where one or more sides are protected.

3.3.14.2 Open Combustible Construction. Combustible build‐

ing construction, including wall, structural framing, roof, roof ceiling, floor, and floor–ceiling assemblies, adjacent to a grease duct on three or fewer sides where one or more sides are protected.

3.3.15* Continuous Weld. A metal-joining method that produces a product without visible interruption or variation in quality.

3.3.16 Damper. A valve or plate for controlling draft or flow of gases, including air.

3.3.17 Detection Devices. Electrical, pneumatic, thermal, mechanical, or optical sensing instruments, or subcomponents of such instruments, whose purpose is to cause an automatic action upon the occurrence of some preselected event.

3.3.18 Discharge. The final portion of a duct or pipe where

the product being conveyed is emptied or released from confinement; the termination point of the pipe or duct.

3.3.19 Duct Termination. The final or intended end-portion

of a duct system that is designed and functions to fulfill the obligations of the system in a satisfactory manner.

3.3.20 Ducts (or Duct System). A continuous passageway for

the transmission of air and vapors that, in addition to the containment components themselves, might include duct fittings, dampers, plenums, and/or other items or air-handling equipment.

3.3.20.1 Bleed Air Duct. An intake duct in a manifold duct

system, designed to input air to maintain system balance.

3.3.20.2 Grease Ducts. A containment system for the trans‐

portation of air and grease vapors that is designed and installed to reduce the possibility of the accumulation of

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DEFINITIONS 96-9

combustible condensation and the occurrence of damage if a fire occurs within the system.

3.3.21 Easily Accessible. Within comfortable reach, with limi‐ ted dependence on mechanical devices, extensions, or assis‐ tance.

3.3.22 Enclosure.

3.3.22.1 Continuous Enclosure. A recognized architectural

or mechanical component of a building having a fire resist‐ ance rating as required for the structure and whose purpose is to enclose the vapor removal duct for its full length to its termination point outside the structure without any portion of the enclosure having a fire resistance rating less than the required value.

3.3.22.2 Grease Duct Enclosure.

3.3.22.2.1 Factory-Built Grease Duct Enclosure. A listed

factory-built grease duct system evaluated as an enclosure system for reduced clearances to combustibles and as an alternative to a duct with its fire-rated enclosure.

3.3.22.2.2 Field-Applied Grease Duct Enclosure. A listed

system evaluated for reduced clearances to combustibles and as an alternative to a duct with its fire-rated enclosure.

3.3.23 Equipment.

3.3.23.1 Fire-Extinguishing Equipment. Automatic fire-

extinguishing systems and portable fire extinguishers provi‐ ded for the protection of grease removal devices, hoods, duct systems, and cooking equipment, and listed for such use.

3.3.23.2* Solid Fuel Cooking Equipment. Cooking equip‐ ment that utilizes solid fuel.

3.3.24 Filter.

3.3.24.1* Grease Filter. A removable component of the grease removal system designed to capture grease and direct it to a safe collection point.

3.3.24.2 Mesh Filter. A filter construction consisting of a

net made from intersecting strands with a space between each strand.

3.3.25 Fire Resistance Rating. The time, in minutes or hours, that materials or assemblies have withstood a fire exposure as established in…