NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition 9/19/2018.

NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition 9/19/2018

Some Items That Can Be Affected by Kitchen Ventilation
Air conditioning Fire safety Ventilation/air distribution Refrigeration and food service equipment 9/19/2018

Buildings Where Kitchen Ventilation Could Be Found.
Restaurants Hotels Hospitals Retail malls Correctional facilities Single and multi-family dwellings 9/19/2018

Reasons for Kitchen Ventilation Systems
Main Reason Capture, contain and evacuate heat, smoke, odor, grease vapor and other contaminates generated by the cooking process. 9/19/2018

Reasons for Kitchen Ventilation Systems
Secondary Reasons Provide comfortable environment in the kitchen. Enhance health and safety of personnel working in the kitchen and other building occupants. 9/19/2018

Reasons for UL Listed Exhaust Hoods
Safety Fire Containment and Prevention Electrical Components Materials Performance Min. Exhaust Air Flow Max. Supply Air Flow Safety - During the fire testing, temperatures of all components are being monitored to insure they do not exceed unsafe values. Electrical comp.- For example, you do not want the wire in the lights to melt. 250 degree C wire in our light, because we have found throw UL fire testing that this is necessary. Materials - Another example, some hoods are UL Listed with AL & SS Baffle filters, while others are only listed SS filters. This is because during the fire testing the temperature on the filters was being monitored. If the temperature exceeded the unsafe temperatures for aluminum, then the hood would be listed for SS filters only. Performance - during the cooking tests a UL engineer walks around the hood with a fluorescent light. If even the smallest amount of smoke escapes during the cooking tests, then you fail the tests. You can not just redo the tests, you must change something in the design in order to rerun the test. 9/19/2018

NFPA 96 Grease Removal Devices
Listed grease filters, baffles, or other approved grease removal devices shall be provided Listed filters shall be tested in accordance with UL 1046 Mesh filters shall not be used Grease Removal Devices (Filters): Must be listed. They must have been tested in accordance with UL Mesh filters shall not be used. NFPA 9/19/2018

Type I-Filter Style Baffle Filter Series of vertical baffles
Usually constructed of aluminum or stainless steel Cleaned by dishwasher or by soaking and rinsing NFPA 96 requires grease filters to be listed under UL 1046 Mesh filters do not meet the requirements of 1046 9/19/2018

Type I-Filter Style Removable Extractor Part of a UL Listed Hood
Series of horizontal baffles Usually constructed of stainless steel Cleaned by dishwasher or by soaking and rinsing. 9/19/2018

Filters (UL 1046) Baffle Waterwash Mesh filters shall not be used Grease Removal Devices (Filters): Pictures of filters. Baffle and Mesh are shown. Water wash hoods incorporate internal baffles.Some restaurants still use mesh filters NFPA 9/19/2018

Filters Shall be listed and constructed of steel or listed equivalent material Shall be of rigid construction that will not distort or crush under normal operation Grease filters shall be arranged so that all exhaust air passes through the grease filters. Grease Removal Devices (Filters): The filters must be listed for use in commercial hoods. They shall withstand their intended use and be tight-fitting. When doing your inspections you see broken or missing filters they need to be replaced. They will not work to remove the grease and will allow grease in the ductwork and on the roof. NFPA , .2 & 9/19/2018

Filters Grease filters shall be easily accessible and removable for cleaning. Grease filters shall be installed at an angle not less than 45 degrees from the horizontal. Grease Removal Devices (Filters): The filters must be listed for use in commercial hoods. They shall withstand their intended use and be tight-fitting. When doing your inspections you see broken or missing filters they need to be replaced. They will not work to remove the grease and will allow grease in the ductwork and on the roof. NFPA & 9/19/2018

Filters Shall be installed at an angle not less than 45 degrees from the horizontal Grease Removal Devices (Filters): The filters must be installed at an angle of no less that 45 degrees from the horizontal. This allows the grease to run down to the collection point. Here is a picture of correct filter angle, but look at the range under the hood. It sticks out from under the hood. See the grease build up on the outside of the hood? NFPA 9/19/2018

NFPA 96 Grease Removal Devices Installation
Distance between the grease removal device and the cooking surface shall be as great as possible but not less than 18” NOTE NFPA For cooking equipment without exposed flame and where flue gases bypass grease removal devices, the minimum vertical distance shall be permitted to be reduced to not less than 6 in. NFPA 9/19/2018

NFPA 96 Grease Removal Devices Installation
Distance between charcoal or charcoal-type broilers, including gas or electric char broiler a minimum vertical distance of 48” shall be maintained between the lower edge of the filter and the cooking surface. NOTE NFPA Grease removal devices supplied as part of a listed hood assemblies shall be installed in accordance with the terms of the listing and the manufacturer’s instructions. NFPA 9/19/2018

Protection Grease removal devices shall be protected from combustion gas outlets and from direct flame impingement occurring during the normal operation of cooking appliances producing high flue gas temperatures where the distance between the grease removal device and the appliance flue outlet is less than 18 in. Grease Removal Devices (Filters): The distance between the grease removal device and the cooking appliance surface shall be in excess of 18”. This means the distance between the flue of the appliances (where the heat comes out) and the bottom of the filters can be no less that 18” apart. NFPA 9/19/2018

For distances less than 18” a steel baffle plate is required to be installed The baffle plate shall be sized and located so that flames or combustion gases shall travel a distance of not less than 18 inches The baffle plate shall be constructed of steel stainless or steel material. Grease Removal Devices (Filters): If the distance is less than 18” a stainless steel baffle plate is required to diffuse the heat before it reaches the filters. The baffle shall be located not less than 6 in. (152.4 mm) from the grease removal devices. 9/19/2018 NFPA &

Filters Shall be equipped with a drip tray beneath their lower edges Grease Removal Devices (Filters): Filters must have a drip tray to transport the collected grease to the grease collection cup. The cup or container shall not be larger that one gallon in capacity. This cup should be emptied on a regular basis. Sometimes you might see a hose hooked to the drain tube running down to a 5 gallon pail. If you see this it violates the code. A one gallon container is the maximum allowed. We took this picture with the hood sitting on the crate that it came in, that’s not wood on the wall. NFPA 9/19/2018

Grease Drip Trays The tray shall be kept to the minimum size needed to collect grease and shall be pitched to drain into an enclosed metal container having a capacity not exceeding one gallon Grease Removal Devices (Filters): Filters must have a drip tray to transport the collected grease to the grease collection cup. The cup or container shall not be larger that one gallon in capacity. This cup should be emptied on a regular basis. Sometimes you might see a hose hooked to the drain tube running down to a 5 gallon pail. If you see this it violates the code. A one gallon container is the maximum allowed. We took this picture with the hood sitting on the crate that it came in, that’s not wood on the wall. NFPA & 9/19/2018

Grease Filters Orientation Grease filters that require a specific orientation to drain grease shall be clearly so designated, or……. Grease Removal Devices (Filters): The filters must be installed correctly. The baffles must be orientated up and down. If they are installed incorrectly they will not drain the grease to the grease tray. Some filters have arrows pointing up. But all have holes in the bottom for the grease to run out. The baffles need to be running up and down. Directional Arrows On Filters NFPA 9/19/2018

…The hood shall be constructed so that filters cannot be installed in the Grease Removal Devices (Filters): The filters must be designated which way to install them or the hood must be designed so that they cannot be installed incorrectly. Installed like this the filter does nothing but collect grease and hold it. Wrong Orientation NFPA 9/19/2018

Grease Filters Extracted grease drains down the filters to the holes in the bottom Grease Removal Devices (Filters): As the grease laden fumes pass through the filters they extract some of the grease and it drains down the filters to the holes in the bottom. Drain Holes 9/19/2018

Filters Missing filters allow grease to enter the duct and plenum Grease Removal Devices (Filters): Missing or misaligned filters will allow grease buildup in the duct and plenum. 9/19/2018

NFPA 96 Hoods and Ducts Duct Systems 9/19/2018

NFPA 96 Duct Systems General
Cooking equipment used in processes producing smoke or grease-laden vapors shall be equipped with an exhaust system Ducts: Shall not pass through fire walls or fire partitions. This was a real hood in use. The hood is made of plywood. Handbook & 130 & NFPA NFPA 9/19/2018

NFPA 96 Duct Systems General Ducts shall not pass through fire walls.
All ducts shall lead directly to the exterior of the building, so as not to unduly increase any fire hazard. Ducts: Shall not pass through fire walls or fire partitions. This was a real hood in use. The hood is made of plywood. Handbook & 130 & NFPA NFPA & 9/19/2018

Duct systems shall not be interconnected with any other building ventilation or exhaust system. Ducts: A bathroom vent or anything else cannot exhaust into the to the hood exhaust system. NFPA 9/19/2018

All ducts shall be installed without forming dips or traps that might collect residues. Ducts: The last thing you want is grease pooling and waiting for a fire, a straight duct is best. But sometimes they have to go through trusses and building obstructions. NFPA 9/19/2018

NFPA 96 Openings/Clean-Outs
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 in accordance with the requirements of 7.4.4 Openings and Clean Outs: Clean outs shall be provided at all changes in direction of the duct. The openings shall be protected by approved access panels. The openings can be as easy as the duct/hood interface and at the top it could be the opening where the fan is attached to the duct. But if there is a bend or a turn in the duct work there has to be a clean-out and access to it. NFPA & 9/19/2018

NFPA Protection of Openings Openings for the installation, servicing and inspection of listed fire protection system devices and for duct cleaning shall be provided in ducts and enclosures. Openings and Clean Outs: Clean outs shall be provided at all changes in direction of the duct. The openings shall be protected by approved access panels. The openings can be as easy as the duct/hood interface and at the top it could be the opening where the fan is attached to the duct. But if there is a bend or a turn in the duct work there has to be a clean-out and access to it. NFPA 9/19/2018

Enclosure openings required to reach access panels in the ductwork shall be large enough for the removal of the access panel Access Panels: If there is an enclosure, or a wrapping around the duct for clearance purposes, and there is an access panel, there must be an opening big enough to remove the panel for cleaning. NFPA 9/19/2018

A sign shall be placed on all access panels stating the following ACCESS PANEL DO NOT OBSTRUCT Access Panels: Signs shall be on all access panel stating not to obstruct access to these panels. They must be accessible for hood and duct cleaning. Here is an example of two access panels. See the signs on them? NFPA 9/19/2018

Listed grease duct shall be installed in accordance with the terms of the listing and the manufacturer’s instructions Listed grease duct access door assemblies (access panels) shall be installed in accordance with the terms of the listing and the manufacturer’s instructions. Access Panels: Come with a “crack-and-peal” template. You peal it back, stick it on your duct, and with a shear or saw cut out the template and the panel slips right in. NFPA & 9/19/2018

Access Panels Access panels shall be of the same material and thickness as the duct Access panels shall have a gasket or sealant that is rated for 1500° F and shall be greasetight Access Panels: You cannot use a thinner gauge metal than the duct. You also have to have either a gasket or sealant to keep the warm grease from leaking out of the duct. The gasket works better for cleaning as it has to be removed from the duct each time the duct work is cleaned. NFPA & 9/19/2018

Access Panels Fasteners, such as bolts, weld studs, latches, or wing nuts, used to secure the access panels shall be carbon steel or stainless steel and shall not penetrate duct walls Access Panels: Cannot use “self-tappers” to screw the panel into the duct. Remember “all penetrations must have a liquid tight continuous weld…” NFPA 9/19/2018

NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition Non-combustible Material A substance that will not ignite and burn when subjected to a fire. Combustible Material Any material that will burn regardless of its auto-ignition temperature NFPA & 9/19/2018

NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition Limited-combustible Material Refers to a building construction material not complying with the definition of noncombustible material that, in the form in which it is used, has a potential heat value not exceeding 3500 BTU/LB, where tested in accordance with NFPA 259 and includes (1) materials having a structural base of non combustible material, with a surfacing not exceeding a thickness of 1/8” that has a flame spread index not greater than ……. NFPA 9/19/2018

NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition Limited-combustible Material 50; and (2) materials, in the form and thickness used, other than as described in (1), having neither a flame spread index greater than 25 nor evidence of continued progressive combustion, and of such composition that surfaces that would be exposed by cutting through the material on any plane would have neither a flame spread index greater than 25 nor evidence of continued progressive combustion. NFPA 9/19/2018

NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition NFPA edition move the info on the next few slides from the body of the edition into the Annex A. 9/19/2018

Examples of Non-combustible Wall Assembly
NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition Examples of Non-combustible Wall Assembly Brick, Clay Tile, or Concrete Masonry Products Plaster, Ceramic or Quarry Tile on Brick Plaster on Metal Lath on Metal Studs NFPA Annex A 9/19/2018

Examples of Limited-Combustible Wall Assembly
NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition Examples of Limited-Combustible Wall Assembly Gypsum Board on Metal Studs Solid Gypsum Board 2 in. or 2 1/4 in. thick, are described in the Fire Resistance Design Manual published by the Gypsum Association, Washington, D.C. NFPA Annex A 9/19/2018

Examples of Combustible Wall Assembly
NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition Examples of Combustible Wall Assembly Plaster on Wood or Metal Lath on Wood Gypsum Board on Wood Joist Gypsum Board on Wood Studs Plywood or Wood Sheeting on Wood or Metal Studs Using type X drywall does not change ratings!! NFPA Annex A 9/19/2018

NFPA 96 2008 Annex A Figure A.4.2(e)
NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition Where enclosures are not required, hoods, grease removal devices, exhaust fans, and ducts shall have a clearance of at least: 18” to Combustible Material 3” to Limited Combustible 0” to Non-Combustible NFPA Annex A Figure A.4.2(e) 9/19/2018

Clearance to Reduction
Where 28 Gauge sheet metal spaced out 1in. on noncombustible spacers off of combustible material is provided there shall be a minimum of 9” clearance to combustible material is allowed. NFPA Annex A 9/19/2018

NFPA 96 Clearances Duct 9/19/2018 Clearances: NFPA 96 & Handbook
combustible Duct 9” 1” air space Nail or screw 28 Gauge 1” spacers Duct combustible 28 gauge sheet metal 1” spacers 18” Clearances: NFPA 96 & Handbook Exception No. 2: Reduced clearance to combustible material if the combustible material is protected as follows: a in. (0.33-mm) (28-gauge) sheet metal spaced out 1 in. (25.4 mm) on noncombustible spacers shall have 9-in. (228.6-mm) clearance to combustible material. The entire duct does not need covered, only the combustible. As in “A” only the trusses need to have the metal on them. 9” to the hood and extend it length-wise till there is 18” at an angle. In “B” this example has combustible material all around it. In “C” it shows that you need a non-combustible spacer and a screw into the wood or combustible holding off the 28 gauge. 9/19/2018

Where 22 Gauge Sheet Metal on 1 in. Mineral Wool Bats or Ceramic Fiber Blanket Reinforced with Wire Mesh or Equivalent, Spaced out 1 in. on noncombustible spacers is provided a minimum of 3in. clearance to combustible material is allowed. When you look at the duct chase from the attic you should see the mineral wool. NFPA Annex A 9/19/2018

NFPA 96 Clearances Duct Duct Mineral Wool 3” Combustible 3” material
1 Spacer Duct Combustible material Mineral Wool 22-gauge 18” Duct 3” 1” Combustible material Clearances: This is one way to get a 3” clearance. Here you use 22 gauge, 1” mineral wool, and 1” stand-offs. Remember we are protecting the combustible material not the duct or hood. Like in example “A” you have to extend the mineral wool and 22 gauge out past the combustible material 18” from the duct or hood is protected. See the diagonal arrows on the bottom left side. 9/19/2018

Zero clearance to limited-combustible materials shall be permitted where protected by metal lath and plaster, ceramic tile, quarry tile, other noncombustible materials or assembly of noncombustible materials, or materials and products that are listed for the purpose of reducing clearance. When you look at the duct chase from the attic you should see the mineral wool. 9/19/2018

NFPA 96 Duct Construction/Installation
Ducts shall be constructed of and supported by carbon steel not less than 16 gauge Steel /Galvanized steel or 18 Gauge stainless steel Ducts: This is the minimum thickness of the material that can be used. NFPA 9/19/2018

NFPA 96 Duct Construction
Installation All seams, joints, penetrations, and hood-to-duct collar connections Shall have a liquid tight continuous external weld. Ducts: On some listed hoods like CaptiveAire, they send a duct collar. It has to be used with the hood for the listing. NFPA 9/19/2018

NFPA 96 Duct Construction
Installation Penetrations shall be permitted to be sealed by other listed devices that are tested to be grease tight and are evaluated under the same conditions of fire severity as the hood or enclosure of listed grease extractors and whose presence does not detract from the hood’s or duct’s structural integrity. Ducts: On some listed hoods like CaptiveAire, they send a duct collar. It has to be used with the hood for the listing. NFPA 9/19/2018

NFPA 96 Duct Installation
Rooftop Termination of Exhaust Ducts Minimum of 10 ft. horizontal clearance from the outlet to Adjacent buildings Property lines Air intakes Ducts: This is something overlooked on many systems. The clearance must be at least 10 feet or the exhausted air will be recirculated into the building. NFPA (1) 2008 9/19/2018

Rooftop Termination of Exhaust Ducts A minimum of 5 ft of horizontal clearance from the outlet (fan housing) to any combustible structure Ducts: This is something overlooked on many systems. The clearance must be at least 10 feet or the exhausted air will be recirculated into the building. NFPA (2) 2008 9/19/2018

Rooftop Termination of Exhaust Ducts A vertical separation of 3 ft below any exhaust outlets for air intakes within 10 ft of the exhaust outlet. Ducts: This is something overlooked on many systems. The clearance must be at least 10 feet or the exhausted air will be recirculated into the building. NFPA (3) 9/19/2018

A hinged up-blast fan supplied with flexible weatherproof electrical cable and service hold-open retainer to permit inspection and cleaning that is listed for commercial cooking equipment. Ducts: If the electrical connections are piped in rigid conduit instead of flex the fan cannot be tilted back on the hinges. This is a fan with the correct electric cable, grease collection box, and hinge, but look where the hinge is. How can this tilt back? The electrical connections were put on the wrong side or it should have been in flexible conduit. Hinge NFPA (8) 9/19/2018

Rooftop Termination of Exhaust Ducts Where the fan attaches to the ductwork, the ductwork shall be a minimum of 18 in. away from any roof surface. The fan shall discharge a minimum of 40 in. away from any roof surface. Ducts: The curb has to be so that the fan is at least 18” and the discharge is at least 40” above the roof. The discharge also has to be 60” from a combustible material. NFPA (8) (a) & (b) 9/19/2018

60” To Adjacent Structure Installation Up blast fan discharge is 40” above roof Duct termination at least 18” above roof 10’ from adjacent buildings, property lines, air intakes Duct must maintain clearance from combustibles Ducts: Remember they have to have the clearance to the fascia board and the duct work. They cannot be right on the wood. 9/19/2018

Exhaust To Property Line,Building or Electric Service 10’ Air Intake 40” 18” 10’ Ducts: Fire Protection Handbook page fig. 7-9A & NFPA A minimum of 10 ft of clearance from the outlet to adjacent buildings, property lines, and air intakes. Where space limitations absolutely prevent a 10 ft horizontal separation from air intake, a vertical separation shall be permitted, with the exhaust outlet being a minimum of 3 ft above any air intake located within 10 ft horizontally. The exhaust flow directed up and away from the surface of the roof a minimum of 40 in. above the roof surface Remember: You need 10’ from property lines, buildings, and air intakes. You have to be 3’ above an air intake if you can’t be 10’ away. Your exhaust has to discharge 40” above the roof surface. And there has to be a curb at least 16” above the roof surface for the exhaust fan to sit on. Building 9/19/2018

Rooftop Termination of Exhaust Ducts 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 Ducts: The curb has to be so that the fan is at least 18” and the discharge is at least 40” above the roof. The discharge also has to be 60” from a combustible material. NFPA (4) 9/19/2018

Sloped in Typical Hinges Curb on Roof Duct Roof Line Ducts: Fire Protection Handbook Exhaust Fans & NFPA c. 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, structurally sound for the service to which it is applied, and will not sustain combustion.(e). A hinged upblast fan supplied with flexible weatherproof electrical cable and service hold-open retainer to permit proper inspection and cleaning that is listed for commercial cooking equipment, provided the duct work extends a minimum of 18 in. above the roof surface and the fan discharge a minimum of 40 in. above the roof surface. The duct edges needs to be sloped downwards from the edge of the curb,as not to cause the grease to lay at the top of the curb. This is usually left flat by the hood installer, as it is easier than slopping it. In the one drawing you see where the grease box goes on the fan. There needs to be a chain or strap to hold open the fan during cleaning, and hinges to open the fan safely. Hinge Grease box Curb Hood Roof Line 9/19/2018

Grease Box Keeps the grease off the roof Ducts: Grease boxes collect the grease brought up by the fan. This grease collects at the base of the fan and drains through a tube into the grease box. Grease Drain Tube 9/19/2018

NFPA 96 Air Movement Upblast Fan Flexible electrical cable
Service hold-open retainers Hinged Fans: This looks nice but notice the air vent within 10’ of the supply fan? This is the fan we saw before that you cannot tilt back for cleaning. 9/19/2018

NFPA 96 Air Movement Air Velocity
Through any duct Shall not be less than 500 ft. per minute. Air Movement: This can be checked easily enough with a anemometer. This requirement will be changed to 1200 cfm in the 2001 issue of NFPA 96. NFPA 9/19/2018

NFPA 96 Air Movement Air Flow Velocity
Transition duct sections that do not exceed 3 ft in length and do not contain grease traps shall be permitted to be connected to hoods and exhaust fans that do not meet this velocity. Air Movement: This can be checked easily enough with a anemometer. This requirement will be changed to 1200 cfm in the 2001 issue of NFPA 96. NFPA 9/19/2018

NFPA 96 Air Movement Air Flow Velocity
An Anemometer can be used to measure the air. Air Movement: This can be checked easily enough with a anemometer. This requirement will be changed to 1200 cfm in the 2001 issue of NFPA 96. 9/19/2018

NFPA 96 Air Movement Air Flow Volume
Exhaust air volumes for hoods shall be of sufficient level to provide for capture and removal of grease-laden cooking vapors. Test data, performance acceptable to the authority having jurisdiction, or both, shall be provided, displayed, or both, upon request. Air Movement: This can be checked easily enough with a anemometer. This requirement will be changed to 1200 cfm in the 2001 issue of NFPA 96. NFPA & 9/19/2018

NFPA 96 Air Movement Calculating quantities of air exhausted:
A = Horizontal surface area of the hood in square feet. Q = Quantity of air, in cubic feet per minute. Air Movement: This can be checked easily enough with a anemometer. This requirement will be changed to 1200 cfm in the 2001 issue of NFPA 96. 9/19/2018

Solid Fuel-burning, grease burning char-broilers and similar appliances. Number of exposed sides Formula 4 (island) Q x A 3 or less Q x A Air Movement: This can be checked easily enough with a anemometer. This requirement will be changed to 1200 cfm in the 2001 issue of NFPA 96. 9/19/2018

High temp appliances like Deep-fat fryers Number of exposed sides Formula 4 (island) Q x A 3 or less Q x A Air Movement: This can be checked easily enough with a anemometer. This requirement will be changed to 1200 cfm in the 2001 issue of NFPA 96. 9/19/2018

Medium temp appliances like grills and ranges Number of exposed sides Formula 4 (island) Q x A 3 or less Q x A Air Movement: This can be checked easily enough with a anemometer. This requirement will be changed to 1200 cfm in the 2001 issue of NFPA 96. 9/19/2018

Low temp appliances like ranges, ovens, pizza ovens Number of exposed sides Formula 4 (island) Q x A 3 or less Q x A Air Movement: This can be checked easily enough with a anemometer. This requirement will be changed to 1200 cfm in the 2001 issue of NFPA 96. 9/19/2018

NFPA 96 Air Movement Calculating quantities of air exhausted: A is
48 sq. ft 4’ 12’ 100 x 48 = 4,800 cfm Air Movement: This can be checked easily enough with a anemometer. This requirement will be changed to 1200 cfm in the 2001 issue of NFPA 96. Fryers 9/19/2018

NFPA 96 Air Movement Air Flow Velocity Exhaust Fans 9/19/2018
Air Movement: This can be checked easily enough with a anemometer. This requirement will be changed to 1200 cfm in the 2001 issue of NFPA 96. 9/19/2018

NFPA 96 Air Movement Air Flow Velocity Make-up Fans 9/19/2018
Air Movement: This can be checked easily enough with a anemometer. This requirement will be changed to 1200 cfm in the 2001 issue of NFPA 96. 9/19/2018

NFPA 96 Air Movement Hood Exhaust Fan(s)
Shall continue to operate after the extinguishing system has been activated unless fan shutdown is required by a listed component Air Movement: Exhaust fans shall continue to operate or be shut down after a system has been activated based on the manufacturer’s and NFPA’s requirements. NFPA 9/19/2018

NFPA 96 Air Movement Hood Exhaust Fan(s)
The hood exhaust fan shall not be required to start upon activation of the extinguishing system if the exhaust fan and all cooking equipment served by the fan have previously been shut down. Air Movement: Exhaust fans shall continue to operate or be shut down after a system has been activated based on the manufacturer’s and NFPA’s requirements. NFPA 9/19/2018

NFPA 96 Air Movement Replacement Air
The quantity shall be adequate to prevent negative pressure in commercial cooking area(s) from exceeding 0.02 in. water column Air Movement: Make-up air internally supplied to the hood shall be shut off upon system actuation. BUT air coming into the kitchen not on the hood does not get shut down. Make-up Air 9/19/2018 NFPA

NFPA 96 Air Movement When its fire-extinguishing system discharges, makeup air supplied internally to a hood shall be shut off. Air Movement: Make-up air internally supplied to the hood shall be shut off upon system actuation. Micro Switch for Electrical Shutdown 9/19/2018 NFPA

NFPA 96 Auxiliary Equipment
Dampers Shall not be installed in exhaust ducts or duct systems Dampers: An example of where they might be located is a water wash hood. They will close the dampers before the water starts to come out of the nozzles. NFPA 9/19/2018

NFPA 96 Auxiliary Equipment
Dampers Where specifically listed for such use or where required as part of a listed device or system, dampers in exhaust ducts or exhaust duct systems shall be permitted. Dampers: An example of where they might be located is a water wash hood. They will close the dampers before the water starts to come out of the nozzles. NFPA 9/19/2018

NFPA 96 Electrical Equipment
Electrical Requirements Per NFPA Edition Wiring systems of any type shall not be installed in ducts. Electrical Requirements: This is an example of an incorrect fan installation. It was not installed to NFPA 70 National Electrical Code requirements. The Fan shroud is pinching the wire which is not in conduit. The connections are made with wire nuts that are not in a junction box. The grease drips down on the wire splices. Exposed Wire Exposed Wire Nuts 9/19/2018 NFPA &

Lighting units in hoods shall be listed for use over commercial cooking appliances and installed in accordance with the terms of their listing Electrical Requirements: Lighting units shall be listed for use over cooking appliances and installed per their listing. They must be installed according to NFPA 70. If you see a cord running out of the fixture it isn’t to code. 9/19/2018 NFPA

Only where specifically listed for such use shall motors, lights, and other electrical devices be permitted to be installed in ducts or hoods or to be located in the path of travel of exhaust products. Electrical Requirements: No motors, lights, or any other electrical devices shall be installed in the ducts or hoods or located in the exhaust air path. NFPA 9/19/2018

Components in Kitchen Ventilation Systems
Hoods Ductwork Fans Fire Systems Electrical Controls 9/19/2018

TYPICAL LAYOUT Shown – Hood at bottom with exhaust and make up air fan above on a common curb. 9/19/2018

Hood Types Type II Collection and removal of steam, vapor, heat and odors where grease is not present Typical hood over dishwashers and non grease laden vapors producing equipment. 9/19/2018

Type II Hoods - General May or may not have filters or baffles
Typically used over dishwashers and steam tables Sometimes used over ovens, steamers, or kettles if it is determined they do not produce smoke or grease laden vapors and approved by the authority having jurisdiction 9/19/2018

Hood Types Type I Purpose: Collection and removal of grease and smoke.
This is what we will be dealing with the most. 9/19/2018

Type I - Hood Sizing Canopy Style Hood
Hood extends beyond the cooking appliance Overhangs on all exposed sides ” from cooking surface IMC (Fifth Printing) 9/19/2018

Front Clearances Type I 9/19/2018

Side Clearances Type I 9/19/2018

Minimum Maximum Vertical Clearances
Type I 9/19/2018

Wall-mounted Canopy Style Type I
Wall Mounted Canopy - Used for cooking equipment located against a wall 9/19/2018

Single-island Canopy Style Type I
Single Island Canopy Style - Used for cooking equipment in a single line island configuration 9/19/2018

Double-island Canopy Style Type I
Double Island Canopy Style - Used for cooking equipment mounted back-to-back in an island configuration 9/19/2018

Back-shelf and Passover Hoods
Type I - Hood Sizing Back-shelf and Passover Hoods Cooking equipment extends beyond the hood on the front side. (hood under-hangs) Hood extends beyond the cooking appliance on the sides (overhangs) 9/19/2018

Back-shelf Style Type I
Back shelf - Used for counter height equipment located against a wall; could also be free-standing 9/19/2018

Pass-over Style Type I 9/19/2018

Eyebrow Style Type I Eyebrow - Used for direct mounting on ovens 9/19/2018

NFPA 96 Exhaust Fan Requirements
Motor and Belt Drive are outside the air stream Hinged Weatherproof Electrical Cable Service Hold Open Retainers Fan Discharges in the UP Direction a Minimum of 40 in. above the roof Surface Exhaust Outlet - minimum of 10 ft. clearance from adjacent buildings, property lines and air intakes Flat surface area??? 9/19/2018

Air Movement Exhaust Fan
Up-blast fan 9/19/2018

Utility Set Fan 9/19/2018

In-line fan 9/19/2018

Type I - Exhaust Volumes
Exhaust volumes vary with: -style of hood -type of cooking equipment -code requirements for listed -code requirements for non- listed hoods 9/19/2018

Type I - Exhaust Volumes
Code requirements For non-listed hoods: -min. volumes are dictated by the prevailing codes For listed hoods: -min. volumes are dictated by the terms of their listing 9/19/2018

Type I - Exhaust Volumes Non-Listed Hoods
Q = Quantity of air (cfm), A = the capture area of the hood (sq ft) Hood Style (high temp equipment) Wall Mounted Canopy: 100 Q x A Single / Double Island: 150 Q x A Eyebrow: Q x A Back-shelf / Passover: 300 Q x linear ft of hood CFM’s per square foot of hood. 9/19/2018

Air Movement Supply or Makeup Air Fan
9/19/2018

Make-Up Air Air exhausted from the kitchen space must be replaced in order to maintain overall building pressure. This air can be introduced in 2 ways: Ceiling registers or diffusers Through several hood options 9/19/2018

Make-Up Air - Ceiling Locate so that the discharged air does not disrupt the air pattern entering the hood. Ceiling registers should be at least 2 ft. away from the hood Direct air away from the hood making the hood pull the air towards it. Use perforated plate ceiling diffusers 9/19/2018

Makeup Air Options Front Face Discharge
MUA discharged through the front face of the hood. -Minimum interference with hood’s capture ability -Relatively easy to balance -MUA mixes with HVAC system air - lowers comfort to cook. 9/19/2018

Makeup Air Options Front Face Discharge
9/19/2018

Makeup Air Options Rear Supply Plenum
MUA discharged below the cooking surface -Best method - uses minimal CFM -Backsplash and clearance to combustibles -Tempering MUA may not be required in certain climates. -Wall clearance for gas lines, electrical outlets, etc 9/19/2018

Makeup Air Options 9/19/2018

Makeup Air Options Down Discharge (Air Curtain)
MUA discharged through a register on the bottom front edge of the hood. -Balance is critical -Can provide spot cooling -Discharge velocities must be designed carefully -MUA can interfere with broiler drawers 9/19/2018

Makeup Air Options Down Discharge (Air Curtain)
9/19/2018

Makeup Air Options Internal Discharge (Short circuit)
MUA discharged inside the hood -Limited application -Amount of supply air varies considerably with the type of cooking equipment and the exhaust volume. -Do not use over high heat equipment (Woks, Char-broilers) 9/19/2018

Makeup Air Options Internal Discharge (Short circuit)
9/19/2018

NFPA 96 Fire Extinguishing Equipment
Chapter 10 General Requirements 10-1.1 Fire-extinguishing equipment for the protection of grease removal devices, hood exhaust plenums, and exhaust duct systems shall be provided. 10-1-2* Cooking equipment that produces grease-laden vapors and that might be a source of ignition of grease in the hood, grease removal device, or duct shall be protected by fire-extinguishing equipment 9/19/2018

NFPA 96 Fire Extinguishing Equipment
10-2.3* Automatic fire-extinguishing systems shall comply with standard UL 300, Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Areas, or other equivalent standards and shall be installed in accordance with their listing 9/19/2018

NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition 9/19/2018.

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NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition 9/19/2018.

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Presentation on theme: "NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2008 Edition 9/19/2018."— Presentation transcript:

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