First Revision No. 1-NFPA 96-2015 [ Section No. 2.2 ] · 2016-03-18 · First Revision No. 1-NFPA 96-2015 [ Section No. 2.2 ] ... NFPA 5000®, Building Construction and Safety Code®,

First Revision No. 1-NFPA 96-2015 [ Section No. 2.2 ]

2.2 NFPA Publications.

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

NFPA 10, Standard for Portable Fire Extinguishers, 2013 2017 edition.

NFPA 12, Standard on Carbon Dioxide Extinguishing Systems, 2011 2015 edition.

NFPA 13, Standard for the Installation of Sprinkler Systems, 2013 2016 edition.

NFPA 17, Standard for Dry Chemical Extinguishing Systems, 2013 2017 edition.

NFPA 17A, Standard for Wet Chemical Extinguishing Systems, 2013 2017 edition.

NFPA 54, National Fuel Gas Code, 2012 2015 edition.

NFPA 58, Liquefied Petroleum Gas Code, 2014 2017 edition.

NFPA 70®, National Electrical Code®, 2014 2017 edition.

NFPA 80, Standard for Fire Doors and Other Opening Protectives, 2013 2016 edition.

NFPA 211, Standard for Chimneys, Fireplaces, Vents, and Solid Fuel–Burning Appliances, 2013 2016edition.

NFPA 259, Standard Test Method for Potential Heat of Building Materials, 2013 edition.

NFPA 750, Standard on Water Mist Fire Protection Systems, 2014 2015 edition.

Submitter Information Verification

Submitter Full Name: Jacqueline Wilmot

Organization: [ Not Specified ]

Street Address:

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Submittal Date: Tue May 05 05:32:00 EDT 2015

Committee Statement

Committee Statement: Updated the references to the latest edition in accordance with the NFPA Manual of Sty.e

Response Message:

National Fire Protection Association Report http://submittals.nfpa.org/TerraViewWeb/ContentFetcher?commentPara...

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First Revision No. 55-NFPA 96-2015 [ Section No. 2.3.1 ]

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 Characteristics of Building Materials,2012b 2015a .

ASTM E119, Standard Test Methods for Fire Tests of Building Construction and Materials, 2012a 2014 .

ASTM E136, Standard Test Method for Behavior of Materials in a Vertical Tube Furnace at 750°C,2009b 2012 .

ASTM E814, Standard Test Method for Fire Tests of Through-Penetration Fire Stops, 2011a 2013a .

ASTM E2336, Standard Test Methods for Fire Resistive Grease Duct Enclosure Systems, 2004,re-approval (2009) 2014 .

ASTM E2652, Standard Test Method for Behavior of Materials in a Tube Furnace with a Cone-shapedAirflow Stabilizer, at 750°C, 2009 2012 .




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Submittal Date: Sun May 24 17:17:15 EDT 2015

Committee Statement

Committee Statement: Updated references to the latest edition in accordance with the NFPA Manual of Style.

Response Message:

Public Input No. 27-NFPA 96-2014 [Section No. 2.3]

Public Input No. 93-NFPA 96-2014 [Section No. 2.3.1]



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2.3.3 UL Publications.

Underwriters Laboratories Inc., 333 Pfingsten Road, Northbrook, IL 60062-2096.

ANSI/UL 197, Standard for Commercial Electric Cooking Appliances, 2010, revised 2011 2014 .

ANSI/UL 263, Standard for Fire Tests of Building Construction and Materials, 2011 2014 .

ANSI/UL 300, Standard for Fire Testing of Fire Extinguishing Systems for Protection of CommercialCooking Equipment, 2005, revised 2010.

UL 710, Standard for Exhaust Hoods for Commercial Cooking Equipment, 1995, revised 2010 2013 .

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

UL 710C, Outline of Investigation for Ultraviolet Radiation Systems for Use in the Ventilation Control ofCommercial Cooking Operations, 2006.

ANSI/UL 723, Standard for Test for Surface Burning Characteristics of Building Materials, 2008, revised2010 2013 .

UL 762, Outline of Investigation for Power Roof Ventilators for Restaurant Exhaust Appliances,2010 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 2010 2012 .

ANSI/UL 1978, Standard for Grease Ducts, 2005, revised 2010 2013 .

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




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Committee Statement

CommitteeStatement:

Updated references to the latest edition year in accordance with the NFPA Manual ofStyle.

Response Message:


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2.4 References for Extracts in Mandatory Sections.

NFPA 80, Standard for Fire Doors and Other Opening Protectives, 2013 2016 edition.

NFPA 101®, Life Safety Code®, 2012 2015 edition.

NFPA 150, Standard on Fire and Life Safety in Animal Housing Facilities, 2013 edition.

NFPA 211, Standard for Chimneys, Fireplaces, Vents, and Solid Fuel–Burning Appliances, 2013 2016edition.

NFPA 5000®, Building Construction and Safety Code®, 2012 2015 edition.




Street Address:

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Committee Statement

Committee Statement: Updated the references to the latest edition in accordance with the NFPA Manual of Style.

Response Message:


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First Revision No. 44-NFPA 96-2015 [ Section No. 3.3.33.1 ]

3.3.33.1 Fixed Baffle Hood.

A listed unitary exhaust hood design where the grease removal device is a nonremovable assembly thatcontains an integral fire-activated water-wash fire-extinguishing system listed for this purpose.




Street Address:

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Submittal Date: Wed May 06 23:38:37 EDT 2015

Committee Statement

CommitteeStatement:

The term fixed baffle hood was removed from the standard and therefore the definition hasbeen removed.

Response Message:


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First Revision No. 5-NFPA 96-2015 [ New Section after 3.3.51 ]

3.3.52 Water-Wash Fire-Extinguishing System.

A water-wash system that is listed as a fire-extinguishing system.

3.3.53 Water-Wash System.

A system that employs a water spray to clean grease from the plenum of an exhaust hood and portionsof the ductwork on an intermittent or continuous basis.




Street Address:

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Committee Statement

Committee Statement: The Technical Committee added these definitions for terms used in the standard.

Response Message:

Public Input No. 138-NFPA 96-2015 [New Section after 3.3.51]


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4.1.1.1*

Cooking equipment that has been listed in accordance with ANSI/UL 197 or an equivalent standard forreduced emissions shall not be required to be provided with an exhaust system.

Supplemental Information

File Name Description

NFPA_96-_FR12.docx FR-12




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Committee Statement

CommitteeStatement:

The Technical Committee created a clearer explanation of UL197 and UL 710B forappliances with limited grease emissions.

ResponseMessage:

Public Input No. 29-NFPA 96-2014 [Section No. 4.1.1.1]


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A.4.1.1.1* As referenced in UL197, some products evaluated using the Emission Test procedure EPA 202, as described in ANSI/UL710B, are listed in the UL Directory under the category KNLZ, Commercial Cooking Appliances with Integral Systems for Limiting the Emission of Grease‐laden Air. See ANSI/UL 710B, Standard for Recirculating Systems.


4.1.5

The responsibility for inspection, testing, maintenance, and cleanliness of the ventilation control and fireprotection of the commercial cooking operations, including cooking appliances, shall ultimately be that ofthe owner of the system, provided that this responsibility has not been transferred in written form to amanagement company, tenant, or other party.




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Committee Statement

CommitteeStatement:

Numerous fires in commercial cooking operations are caused by ignition of grease in and aroundappliances, particularly in places that are not within the zone of protection of the extinguishingsystem. Section 11.7 specifies requirements for cleaning appliances of accumulated grease. Addingthe proposed text emphasizes that the responsibility for assuring that compliance with thisrequirement is that of the owner.

ResponseMessage:




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4.1.9*

Cooking equipment used in fixed, mobile, or temporary concessions, such as trucks, buses, trailers,pavilions, tents, or any form of roofed enclosure, shall comply with this standard unless otherwiseexempted by the authority having jurisdiction in accordance with 1.3.2 of this standard .




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Committee Statement

CommitteeStatement:

The deleted wording is not needed as Sections 1.3.2 and 1.3.5 already allows the AHJ todetermine equivalency.

ResponseMessage:



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4.2.1*

Where enclosures are not required, hoods, grease removal devices, exhaust fans, and ducts shall have aclearance of at least 457 mm (18 in.) to combustible material, 76 mm (3 in.) to limited-combustiblematerial, and 0 mm (0 in.) to noncombustible material.



NFPA_96_-_FR8.docx FR-8.




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Committee Statement

CommitteeStatement:

Add annex material.

The committee added annex material to provide further clarification for measurementpurposes.

Response Message:


Public Input No. 126-NFPA 96-2015 [New Section after A.4.2]


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A.4.2.1 Measurement of Clearance. The

measurement of clearance to combustible or

limited‐combustible material is intended to

be measured from the closest point of the

exhaust system component to that

material. Example: The clearance where

ceramic tile is installed over gypsum board that

extends behind the hood, should be measured

from the hood to the gypsum board. Placing a

non‐combustible material over a combustible

or limited‐combustible material does not

permit a zero clearance installation.

First Revision No. 41-NFPA 96-2015 [ New Section after 4.3.3.1 ]

4.3.3.2

Listed single wall factory-built grease ducts shall be permitted to be enclosed with field-applied greaseduct enclosure material where the material and the assembly of duct and material are listed for thatapplication and installed in accordance with the grease duct manufacturer’s listing and their installationinstructions.




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Committee Statement

Committee Statement: This revision addresses the type of duct systems that are available in the industry.

Response Message:



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6.1.2

Listed grease filters and grease removal devices that are removable but not an integral component of aspecific listed exhaust hood shall be listed in accordance with ANSI/UL 1046 and shall be designated onthe filter .




Street Address:

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Committee Statement

CommitteeStatement:

NFPA 96 requires all grease removal devices to be listed to ANSI/UL 1046 however non-listedfilters are readily available in the marketplace, and are commonly found employed in the field.These filters are inexpensive, and are being sold to unsuspecting end users in lieu of the 1046listed filters that are required.

Having the grease removal devices clearly marked will allow inspecting authorities and end usersto easily identify that the employed grease removal devices align with the requirements of thestandard.

ResponseMessage:



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6.2.1.2

Where grease removal devices are used in conjunction with charcoal solid fuel or charcoal solid fuel -typebroilers, including gas or electrically heated charbroilers, a minimum vertical distance of 1.22 m (4 ft) shallbe maintained between the lower edge of the grease removal device and the cooking surface.




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Committee Statement

CommitteeStatement:

The term "solid fuel" is used in lieu of "charcoal" in the charging statement to capture bothcharcoal and wood or any other solid fuels, which would need a 4 ft clearance.

ResponseMessage:



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6.2.5 Grease Filter Orientation.

Grease filters that require a specific orientation to drain grease shall be clearly so designated on the faceof the filter as to be visible with the filter installed , or the hood or filter shall be constructed so that filterscannot be installed in the wrong orientation.




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Committee Statement

CommitteeStatement:

UL 1046 requires a visible mark on the face of the filter to show the filter orientation. As an option,users will have clear indication on the required orientation of the grease removal devices withouthaving to remove the grease removal devices from the exhaust hood.

ResponseMessage:



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7.1.4.1

Factory-built grease ducts shall be permitted to be installed at a lesser slope in accordance with the listingand the manufacturer's instructions.




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Committee Statement

Committee Statement: The previous edition did not refer to a lesser slope.

Response Message:



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First Revision No. 15-NFPA 96-2015 [ Section No. 7.1.4.3.1 ]

7.1.4.3.1

Where provided, drains shall be continuously welded to the exhaust duct or listed grease duct drains, inaccordance with the terms of the listing and the manufacturer's installation manual.




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Committee Statement

CommitteeStatement:

The proposed change will clarify this requirement. The phrase that is proposed to be deleted doesnot make sense, as it is written/included in this section. Also, grease duct drains are not listed. Ifthe drains are provided with listed grease duct, they are components of that grease duct.

ResponseMessage:

Public Input No. 73-NFPA 96-2014 [Section No. 7.1.4.3.1]


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7.8.2.1

Rooftop terminations shall be arranged with or provided with the following:

(1) A minimum of 3 m (10 ft) of horizontal clearance from the outlet to adjacent buildings, property lines,and air intakes

(2) A minimum of 1.5 m (5 ft) of horizontal clearance from the outlet (fan housing) to any combustiblestructure

(3) A vertical separation of 0.92 m (3 ft) below above any exhaust outlets for air intakes within 3 m (10ft) of the exhaust outlet

(4) The ability to drain grease out of any traps or low points formed in the fan or duct near thetermination of the system into a collection container that is noncombustible, closed, rainproof, andstructurally 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 ofany fan

(6) Listed grease collection systems that meet the requirements of 7.8.2.1(4) and 7.8.2.1(5)

(7) A listed grease duct complying with Section 4.4 or ductwork complying with Section 4.5

(8) A hinged upblast fan supplied with flexible weatherproof electrical cable and service hold-openretainer to permit inspection and cleaning that is listed for commercial cooking equipment with thefollowing conditions:

(a) Where the fan attaches to the ductwork, the ductwork is a minimum of 0.46 m (18 in.) awayfrom any roof surface, as shown in Figure 7.8.2.1.

(b) The fan discharges a minimum of 1.02 m (40 in.) away from any roof surface, as shown inFigure 7.8.2.1.

(9) Other approved fan, provided it meets all of the following criteria:

(a) The fan meets the requirements of 7.8.2.1(3) and 8.1.4.

(b) Its discharge or its extended duct discharge meets the requirements of 7.8.2.1(2). (See 8.1.4.)

(c) Exhaust fan discharge is directed up and away from the roof surface.

Figure 7.8.2.1 Upblast Fan Clearances.





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Street Address:

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Committee Statement

CommitteeStatement:

Item (3) is confusing as written. The change clarifies the provision in a more precisemanner.

Response Message:



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8.2.3.2

The hood exhaust fan shall not be required to start upon activation of the extinguishing system if theexhaust fan and all cooking equipment served by the fan have been shut down, unless fan shutdown isrequired by a listed component of the ventilation system or by the listing of the extinguishing system.


Submitter Full Name: Sonia Barbosa


Street Address:

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Submittal Date: Tue Jul 28 11:23:59 EDT 2015

Committee Statement

CommitteeStatement:

If a fire event causes the extinguishing system to activate, the hood exhaust fans should activate toremove the products of combustion from the immediate area and aid in the cooling of heatedsurfaces to facilitate controlling and extinguishment of the fire. There is very little additional expensefor this requirement. The conditional statement for exemption was carried over from 8.2.3.1.

ResponseMessage:



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8.2.3.3

The exhaust fan shall be provided with a means so that the fan is activated when any heat-producingcooking appliance under the hood is turned on.




Street Address:

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Committee Statement

CommitteeStatement:

This proposed change would allow clearer guidance for the authority having jurisdiction, andwould be more suitable for commonly applied heat detection devices which are used to activatethe exhaust system blowers.

ResponseMessage:



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9.3.1.1

Fume incinerators, thermal recovery units, air pollution control devices, and/or other devices installed inducts or hoods shall comply with the following:

(1) The clearance requirements of Section 4.2.

(2) Hood construction requirements in Section 5.1.

(3) Exhaust duct construction complying with Chapter 7.

(4) Simultaneous Other equipment installed in a hood shall meet the simultaneous operationrequirements in 10.3.1.

(5) Other equipment installed in a duct complying with 10.1.3 .

(6) Access panels or doors complying with Chapter 7.

(7) In-line fans complying with 8.1.3.1.



NFPA_96_-FR20.docx Revised text.




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Committee Statement

CommitteeStatement:

A pollution control unit or other devices installed in the duct should have its own independentfire extinguishing system.

ResponseMessage:



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9.3.1.1 Fume incinerators, thermal recovery units, air pollution control devices, and/or other devices installed in ducts or hoods shall comply with the following:

1. The clearance requirements of Section 4.2 2. Hood construction requirements in Section 5.1 3. Exhaust duct construction complying with Chapter 7 4. Simultaneous Other equipment installed in a hood shall meet the

simultaneous operation requirements in 10.3.1 5. Other equipment installed in a duct shall comply with 10.1.3 6. Access panels or doors complying with Chapter 7 7. In-line fans complying with 8.1.3.1

First Revision No. 25-NFPA 96-2015 [ Section No. 9.3.3 [Excluding any Sub-Sections] ]

Any equipment, listed or otherwise, installed in the path of exhaust products that provides secondaryfiltration or air pollution control and that is installed in the path of travel of exhaust products shall beprovided with an approved automatic fire-extinguishing system, installed in accordance with thefire-extinguishing system manufacturer’s instructions., for the protection of the , whether or not theequipment is provided with a damper.




Street Address:

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Committee Statement

CommitteeStatement:

To improve correlation between NFPA 96 and 17A. The current text contains errors andunnecessary text. The new requirement wording is much easier to enforce.

ResponseMessage:

Public Input No. 78-NFPA 96-2014 [Section No. 9.3.3 [Excluding any Sub-Sections]]


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9.3.7

If the heat source is non-electric and open flames are used, a carbon monoxide detector shall beinstalled in both the kitchen and dining areas.




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Committee Statement

CommitteeStatement:

The installation of a carbon monoxide detector enhances the life safety within a commercialcooking establishment.

ResponseMessage:



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10.1.3

Fume incinerators, thermal recovery units, air pollution control devices, or other devices installed in theexhaust duct, shall be protected by an independent fire-extinguishing system with its own detectionsystem.




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Committee Statement

CommitteeStatement:

A pollution control unit or other devices installed in the duct should have its own independentfire extinguishing system.

ResponseMessage:



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10.2.8 Fixed Baffle Hoods with Water Wash.

10.2.8.1

Grease removal devices, hood exhaust plenums, and exhaust ducts requiring protection in accordancewith 10.1.1 shall be permitted to be protected by a listed fixed baffle hood containing a constant orfire-actuated water-wash system that is listed and in compliance with ANSI/UL 300 or other equivalentstandards and shall be installed in accordance with the requirements of their listing. Areas requiringprotection in accordance with 10.1.1 shall be permitted to be protected by a water-wash system that islisted as a fire-extinguishing system in compliance with ANSI/UL 300 or other equivalent standards andinstalled in accordance with the requirements of its listing.

10.2.8.2

Each such area not provided with a listed water-wash fire -extinguishing system shall be provided with afire-extinguishing system listed for the purpose.

10.2.8.3

The water for listed fixed baffle hood assemblies supply for water-wash fire-extinguishing systems shallbe permitted to be supplied from the domestic water supply when the minimum water pressure and floware provided in accordance with the terms of the listing.

10.2.8.4

The water supply for water-wash fire-extinguishing systems shall be controlled by a supervised watersupply control listed indicating valve.

10.2.8.5

The water wash in a fixed baffle hood specifically listed to extinguish a fire shall be activated by thecooking equipment extinguishing system. Where a separate fire-extinguishing system is used forprotection of cooking equipment only, a water-wash fire-extinguishing system listed for protection of thegrease removal device(s), hood exhaust plenum(s), exhaust duct(s), or combination thereof shall beprovided with instructions and appropriate means for electrical interface for simultaneous activation.

10.2.8.6

A water-wash system approved to be used for protection of the grease removal device(s), hood exhaustplenum(s), exhaust duct(s), or combination thereof shall include instructions and appropriate electricalinterface for simultaneous activation of the water-wash system from an automatic fire-extinguishingsystem, where the automatic fire-extinguishing system is used for cooking equipment protection only.

10.2.8.7

Where the fire-extinguishing system provides protection for the cooking equipment, hood, and duct,activation of the water wash shall not be required.

10.2.8.7

Where the automatic fire-extinguishing system in accordance with NFPA 17A provides protection for thehood and duct in a fixed baffle hood containing a water-wash system, the water-wash system shall bemade inoperable or delayed for a minimum of 60 seconds upon operation of the automaticfire-extinguishing system.

10.2.8.8

Grease removal devices, hood exhaust plenums, and exhaust ducts on fixed baffle hoods with waterwash shall be permitted to be protected by a sprinkler system with an individual control valve if the designof the hood prevents the water from reaching the cooking appliances.




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Committee Statement

CommitteeStatement:

Committee is eliminating redundancy in these sections and using new terminology forclarification.

The heading of 10.2.8 covers all hoods and the modified language clarifies the differencebetween a basic water wash system and one listed as a fire extinguishing system.

The committee added the word “fire” to Section 10.2.8.2, as this section addresses water washfire extinguishing systems.

In Section 10.2.8.4, the technical committee clarified terminology used in this section of thestandard.Supervision is addressed in section 10.2.10.

ResponseMessage:











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10.2.10 Water Valve Supervision.

Valves controlling the water supply to listed fixed baffle hood assemblies water-wash fire-extinguishingsystems , automatic fire-extinguishing systems, or both shall be listed indicating type of valve and shall besupervised open by one of the following methods:

(1) Central station, proprietary, or remote station alarm service

(2) Local alarm service that will cause the sounding of an audible signal at a constantly attended point

(3) Locking valves open

(4)




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Committee Statement

Committee Statement: The Technical Committee revised the section to use new terminology for clarification.

Response Message:


* Sealing of valves and approved weekly recorded inspection


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10.3.1.1

Hoods installed end to end, back to back, or both, or sharing a common ductwork, not exceeding 75 ft indistance from the farthest hood, and having a grease-producing appliance(s) located under one or moreof the hoods, shall be considered a single hazard area requiring simultaneous automatic fire protection inall hoods and ducts.

10.3.1.1.1

Hoods installed end to end, back to back, or both, sharing a common ductwork, the ductwork beyond 75ft that do not share a common exhaust and are separated by a wall(s) or other means to ensure thatgrease-laden vapors exhausted under one hood cannot propagate to the other hoods or exhaust systemsshall not be required to comply with 10.3.1.1 from the farthest hood, shall be protected by anindependent fire-extinguishing system with its own detection system and shall not require simultaneousactivation with the hoods’ fire-extinguishing systems .

10.3.1.2

Hoods installed end to end, back to back, or both, that do not share a common exhaust duct and areseparated by a wall(s) or other means to ensure that grease-laden vapors exhausted under one hoodcannot propagate to the other hoods or exhaust systems shall not be required to comply with 10.3.1.1 . ,the hoods’ fire-extinguishing system(s) shall be independent and shall not be required to simultaneouslydischarge.

10.3.1.3

Fume incinerators, thermal recovery units, air pollution control devices, or other devices installed in theexhaust duct shall not be required to comply with 10.3.1.1




Street Address:

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Committee Statement

CommitteeStatement:

The modification in Section 10.3.1.2 mandates separate independent fire systems for multiplehoods on a single duct system and does not require those systems to simultaneously discharge.

Section 10.3.1.3 was added to comply with new section 10.1.3.

ResponseMessage:

Public Input No. 118-NFPA 96-2015 [Sections 10.3.1.1, 10.3.1.2]


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10.4.5

Solid fuel cooking operations shall not be required to be shut down.




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Committee Statement

CommitteeStatement:

To improve correlation between NFPA 96 and 17A. This requirement currently appears as4.4.4.4 in NFPA 17A. It should be moved to NFPA 96 as shown.

ResponseMessage:



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First Revision No. 46-NFPA 96-2015 [ Sections 10.5.1, 10.5.2, 10.5.3, 10.5.4, 10.5.5,

10.5.6 ]

10.5.1

A readily accessible means for manual activation shall be located between 1067 mm and 1219 mm (42in. and 48 in.) above the floor, be accessible in the event of a fire, be located in a path of egress, andclearly identify the hazard protected. All systems shall have both automatic and manual methods ofactuation.

10.5.1.1

At least one manual actuation device shall be located in a minimum of 3 m (10 ft) and a maximum of 6 m(20 ft) from the protected hood exhaust system(s) within a path means of egress or at an alternative alocation acceptable to the AHJ.

10.5.1.2

Manual The manual activation actuation using a cable-operated pull station shall not require more than178 N (40 lb) of force, with a pull movement not to exceed 356 mm (14 in.) to activate the automaticfire-extinguishing equipment device shall clearly identify the hazard protected .

10.5.2

The automatic and manual means of system activation external to the control head or releasing deviceshall be separate and independent of each other so that failure of one will not impair the operation of theother except as permitted by 10.5.3 An automatic sprinkler system shall not require a method of manualactuation .

10.5.3

The manual means of system activation shall be permitted to be common with the automatic means ifthe manual activation device is located between the control head or releasing device and the first fusiblelink.

10.5.4

An automatic sprinkler system shall not require a manual means of system activation.

10.5.5

The means for manual activation shall be mechanical or rely on electrical power for activation inaccordance with 10.5.6 .

10.5.6

Electrical power shall be permitted to be used for manual activation if a standby power supply isprovided or if supervision is provided in accordance with Section 10.7 .




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Submittal Date: Fri May 08 00:31:06 EDT 2015

Committee Statement

CommitteeStatement:

To improve correlation between NFPA 17A and NFPA 96, the revised text is applicable to alltypes of extinguishing systems.

ResponseMessage:



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Public Input No. 80-NFPA 96-2014 [Section No. 10.5.1 [Excluding any Sub-Sections]]


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10.5.3

Instruction shall be provided to employees regarding the proper use of portable fire extinguishers and themanual activation of fire-extinguishing equipment shall be documented and shall be provided by themanagement to new employees on hiring and to all employees semiannually .




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Committee Statement

CommitteeStatement:

Experience finds that many commercial cooking operations employees have not been instructedor have forgotten their training, resulting in inappropriate response to a fire. Providing instructionsat regular intervals after initial instruction will reduce the likelihood of inappropriate response.

ResponseMessage:



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10.7 System Supervision.

10.7.1

Where electrical power is required to operate the fixed automatic fire-extinguishing system, the systemshall be provided with a reserve power supply and be monitored by a supervisory alarm except aspermitted in 10.7.2 .

10.7.2

Where fixed automatic fire-extinguishing systems include automatic mechanical detection and actuationas a backup detection system, electrical power monitoring and a reserve power supply shall not berequired.

10.7.3

System supervision shall not be required where a fire-extinguishing system(s) is interconnected orinterlocked with the cooking equipment power source(s) so that if the fire-extinguishing system becomesinoperable due to power failure, all sources of fuel or electrical power that produce heat to all cookingequipment serviced by that hood shall automatically shut off.

10.7.4

System supervision shall not be required where an automatic fire-extinguishing system, includingautomatic mechanical detection and actuation, is electrically connected to a listed fire-actuatedwater-wash system for simultaneous operation of both systems.




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Submittal Date: Fri May 08 00:57:25 EDT 2015

Committee Statement

CommitteeStatement:

To improve correlation between NFPA 17A and NFPA 96, the requirements are moreappropriate in an installation standard.

ResponseMessage:





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10.7.1

Hoods containing automatic fire-extinguishing systems are protected areas; therefore, these hoodsare shall not be considered obstructions to overhead sprinkler systems and shall not requirefloor additional sprinkler coverage underneath.




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CommitteeStatement:

This better clarifies the intent of this section. Commercial cooking hoods that have total fireprotection beneath them are not considered obstructions to ceiling-installed sprinklers. This hasbeen a confusing issue and unclear to some AHJs. It is not uncommon to find areas under the hoodwithout protection, such as when there are no appliances or where the appliances do not requireprotection (e.g. they do not produce grease-laden vapors – examples include ovens, warmingequipment, and steam tables).

Another example is a pizza restaurant with a large commercial cooking hood. While the hood may /may not need a suppression system based on what is cooked and the production of grease-ladenvapors, there are often large areas under the hood with no protection and it is common to findcardboard pizza boxes stored there.

The term “floor coverage” is deleted and replaced with “additional sprinkler coverage”; floor coverageis a concept in NFPA 13 but not an actual objective. Except for similar text extracted from NFPA 96,the term “floor coverage” does not exist in NFPA 13.

ResponseMessage:



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10.8.2

A single detection device, listed with the extinguishing system, shall be permitted for more than oneappliance where installed in accordance with the terms of the listing.




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Committee Statement

CommitteeStatement:

To improve correlation between NFPA 96 and 17A. A single link is permitted for multipleappliances should be moved to NFPA 17A, 4.2.1. This requirement is more appropriate in aninstallation standard.

ResponseMessage:



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10.9.4

Carbon dioxide-type extinguishers shall not be permitted.




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Committee Statement

Committee Statement: Carbon dioxide extinguishers shall not be used in kitchen fires.

Response Message:



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11.1.4*

Instructions for manually operating the fire-extinguishing system shall be posted conspicuously in thekitchen and shall be reviewed with employees by the management. shall be provided to new employeeson hiring and to all employees semiannually on the use of portable fire extinguishers and the manualactuation of the fire-extinguishing system.

11.1.4.1

Responsibility for compliance with 11.1.4 shall be that of management of the commercial cookingoperation.

11.1.4.2

Records of compliance with 11.1.4 shall be maintained and shall be available to the authority havingjurisdiction.

11.1.4.3

Instructions for manually operating the fire-extinguishing system shall be posted conspicuously in thekitchen and shall be reviewed with employees by the management.




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Committee Statement

CommitteeStatement:

The revision is more appropriate in Chapter 11 where posting instructions is already required.Experience finds that many commercial cooking operations employees have not been instructed orhave forgotten their training, resulting in inappropriate response to a fire. Providing instructions atregular intervals after initial instruction will reduce the likelihood of inappropriate response.

ResponseMessage:


Public Input No. 131-NFPA 96-2015 [New Section after A.10.2.10(4)]


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11.2.4*

Fusible links of the metal alloy type and automatic sprinklers of the metal alloy type shall be replaced atleast semiannually except as permitted by 11.2.6 and 11.2.7 .




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Committee Statement

CommitteeStatement:

Reference to 11.26 and 11.2.7 are not necessary as they do not address metal alloytypes.

Response Message:



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11.2.9

Inspection and maintenance records, including certificates of inspection and maintenance, shall bepermitted to be stored and accessed electronically.




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Committee Statement

CommitteeStatement:

The permission of electronic storage and access of inspection and maintenance documentation isnow granted by NFPA 10, 25, 72, 80, 731, and, pending final adoption next year, NFPA 12A and2001. NFPA 96, like those other documents, has inspection and maintenance requirements that callfor documentation. This PI will bring NFPA 96 in line with these other documents that permitelectronic storage and access of inspection and maintenance documentation, while still allowing fordocumentation in hardcopy format.

ResponseMessage:



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11.4* Inspection for Grease Buildup.

The entire exhaust system shall be inspected for grease buildup by a properly trained, qualified, andcertified person(s) acceptable to the authority having jurisdiction and in accordance with Table 11.4.

Table 11.4 Schedule of Inspection for Grease Buildup

Type or Volume

of Cooking

Inspection

Frequency

Systems serving solid fuel cooking operations Monthly

* Systems serving high-volume cooking operations, such as 24-hour cooking, charbroiling,or wok cooking

Quarterly

Systems serving moderate-volume cooking operations Semiannually

† Systems serving low-volume cooking operations, such as churches, day camps,seasonal businesses, or senior centers

Annually

*High-volume cooking operations include 24-hour cooking, charbroiling, and wok cooking.

†Low-volume cooking operations include churches, day camps, seasonal businesses, and senior centers.




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Committee Statement

Committee Statement: The examples more appropriately belong as notes to the table.

Response Message:



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11.6.1*

If, upon inspection, the exhaust system is found to be contaminated with deposits from grease-ladenvapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained, qualified,and certified person(s) acceptable to the authority having jurisdiction.

11.6.1.1

Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to removecombustible contaminants to a minimum of 50 μm (0.002 in.).

11.6.1.2

A grease depth gauge comb, shown in Figure 11.6.1.2 , shall be scraped along the duct surface tomeasure grease depth.

Figure 11.6.1.2 Depth Gauge Comb.

11.6.1.2.1

Where a measured depth of 2000 μm (0.078 in.) is observed, the surfaces shall be cleaned inaccordance with 11.6.1 .

11.6.1.2.2

Where a measured depth of 3175 μm (0.125 in.) is observed in a fan housing, the surfaces shall becleaned in accordance with 11.6.1 .




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Committee Statement

CommitteeStatement:

The grease comb should be used to determine cleanliness and should appear as arequirement.

The annex text was moved to the body of the standard.

Response Message:



Public Input No. 76-NFPA 96-2014 [Section No. A.11.6.2]


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11.6.13

When an exhaust cleaning service is used system is inspected or cleaned , a certificate showing the nameof the servicing company, the name of the person performing the work, and the date of inspection orcleaning shall be maintained on the premises.




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Committee Statement

CommitteeStatement:

The revision clarifies that whoever inspects or cleans the system must provide a record tobe maintained on site.

ResponseMessage:



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11.6.16

Metal containers used to collect grease drippings shall be inspected or emptied at least weekly.




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Committee Statement

CommitteeStatement:

The metal grease drip collectors within the hood sometimes become involved in fire before the fireextinguishing system operates. Typically no agent discharges into these devices, thus a fire on anappliance and within the hood that is successfully extinguished by the system can subsequentlyspread from a fire that is fueled from the grease collector into the exhaust system, since the greasecollector is outside the zone of protection.

ResponseMessage:



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11.7.2*

Cooking equipment that collects grease below the surface, behind the equipment, or in cooking equipmentflue gas exhaust, such as griddles or charbroilers, shall be inspected and, if found with greaseaccumulation, cleaned by a properly trained, qualified, and certified person person(s) acceptable to theauthority having jurisdiction.



NFPA_96_-_FR22.docx See new annex material.




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Committee Statement

CommitteeStatement:

Added explanatory material to describe the hazard created by not complying with thisrequirement.

Response Message:

Public Input No. 128-NFPA 96-2015 [New Section after A.10.1.2]


Public Input No. 129-NFPA 96-2015 [New Section after A.11.6.2]


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A.11.7.2 Zone of Protection.

Once the agent has fully discharged, if the fire has not been extinguished, the fire can continue to burn and spread. This can occur if the fire starts in, or before system discharge, spreads to, an area outside the protected area. Examples of areas outside the zone of protection include the flue of a gas-fired fryer, the area below the cook surface of a griddle, the grease drip collectors and any area behind or below an appliance. To minimize the probability of a fire spreading out of control, it is important that these areas outside the zone of protection be kept clean of grease and other combustible cooking residues.


14.3.4*

Gas-operated equipment utilizing solid fuel for flavoring that meets all the following conditions shall not berequired to have a separate exhaust system:

(1)

(2) The solid fuel holder shall be located underneath the gas burners.

(3) Spark arresters conforming with 14.1.6 shall be provided.

(4)

(5) The gas-operated equipment shall be protected by a fire suppression system listed for theequipment, including the solid fuel holder.

(6) Gas-operated equipment with integral solid fuel holder(s) intended for flavoring, such as radiantcharbroiler(s), shall comply simultaneously with the requirements of ANSI/UL 300 that address thatthe gas radiant charbroiler(s) and mesquite wood charbroiler(s).

(7) A fire suppression system nozzle(s) shall be installed to protect the solid fuel holder.

(8) The fire suppression system shall be designed and installed to protect the entire cooking operation.

(9) Each solid fuel holder shall be limited to a size of 32.8 L (2000 in. 3 ), 2.5 L (150 in. 3 ), with nodimension to exceed 51 cm (20 in.).

(10) A maximum of one solid fuel holder for each 29.3 kW (100,000 Btu/hr), or portion thereof, of burnercapacity shall be permitted.

(11) Solid fuel shall be immersed in water for a continuous period of at least 24 hours immediately priorto being placed in the cooking equipment.

(12) The inspection frequency shall be the same as for solid fuel cooking operations in Table 11.4.

14.3.4.1

Gas-operated equipment utilizing solid fuel for flavoring that meets 14.3.4 shall be inspected, cleaned,and maintained in accordance with Section 14.8.




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Committee Statement

Committee Statement: This revision brings the fuel volumes in line with the original test data.

Response Message:


* The solid fuel holder (smoker box) shall be listed with the gas-operated equipment.

* The maximum quantity of solid fuel consumed shall not exceed 2 kg (4.5 lb) 0.45 kg (1 lb) per hourper 29.3 kW (100,000 Btu/hr) of gas burner capacity.


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First Revision No. 38-NFPA 96-2015 [ Section No. 15.2 [Excluding any Sub-Sections] ]

For fire-extinguishing equipment on downdraft appliance ventilation systems, the following shall apply:

(1) Cooking surface, duct, and plenum protection shall be provided.

(2) At least one fusible link or heat detector shall be installed within each exhaust duct opening inaccordance with the manufacturer’s listing.

(3) A fusible link or heat detector shall be provided above for each protected cooking appliance andin located in the plenum area of that appliance or in accordance with the extinguishing systemmanufacturer’s listing.

(4) A manual activation device shall be provided as part of each appliance at a height acceptable to theauthority having jurisdiction.

(5) Portable fire extinguishers shall be provided in accordance with Section 10.9.




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Committee Statement

Committee Statement: It is not practical to place a detector above a downdraft ventilation appliance.

Response Message:

Public Input No. 68-NFPA 96-2014 [Section No. 15.2 [Excluding any Sub-Sections]]


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First Revision No. 39-NFPA 96-2015 [ Section No. A.1.1.4 ]

A.1.1.4

This judgment should take into account the type of cooking being performed, the items being cooked, andthe frequency of cooking operations. Examples of operations that might not require compliance with thisstandard include the following:

(1) Day care centers warming bottles and lunches

(2) Therapy cooking facilities in health care occupancies

(3) Churches and meeting operations that are not cooking meals that produce grease-laden vapors

(4) Employee break rooms where food is warmed

In non-assembly occupancies where residential equipment is utilized, the AHJ may consider requiringprotection of the cooking surface with a listed residential range top extinguishing unit as an alternative tono protection or requiring full protection in accordance with this standard.




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Committee Statement

CommitteeStatement:

Residential range top extinguishing units can provide supplemental fire protection or fullprotection in accordance with the standard should be considered.

ResponseMessage:

Public Input No. 14-NFPA 96-2013 [Section No. A.1.1.4]


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First Revision No. 27-NFPA 96-2015 [ New Section after A.10.2.10(4) ]

A.10.2.10(4)

An approved weekly recorded inspection could consist of a log of entries that would display the date andtime of each inspection and the initials of the person(s) conducting the visual inspection. Attaching the logto a clipboard and mounting it near the valve in question serves as a convenient reminder of the need toconduct the inspection.

A.11.1.4

It is important that all kitchen employees be instructed that the fire-extinguishing system is the primaryprotection and how to respond appropriately to a fire. If the fire cannot be extinguished by shutting offthe fuel source to a pan of burning grease and covering the pan, then employees should perform thefollowing:

(1) Operate the manual actuation device for the fire-extinguishing system to suppress the fire andautomatically shut off fuel to the appliances.

(2) Call the fire department and report the fire.

(3) Evacuate personnel and guests, as needed.

(4) Stand by with a Class K fire extinguisher to be used if the fire is not fully extinguished by thefire-extinguishing system.




Street Address:

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Committee Statement

CommitteeStatement:

Experience finds that many commercial cooking operations employees have not been instructed orhave forgotten their training, resulting in inappropriate response to a fire, such as trying to put outthe fire with an ineffective material or a portable fire extinguisher. Providing the specified instructionsat regular intervals after initial instruction will reduce the likelihood of inappropriate response.

ResponseMessage:

Public Input No. 131-NFPA 96-2015 [New Section after A.10.2.10(4)]


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First Revision No. 33-NFPA 96-2015 [ Section No. A.11.6.1 ]

A.11.6.1

ANSI/IKECA Standard C-10 provides guidance for cleaning the exhaust system.

A good operating practice is for cleaning personnel of commercial kitchen exhaust systems to havepersonal protective equipment (PPE) and height access equipment. The following items should beconsidered as a minimum:

(1) Eye protection

(2) Hand protection

(3) Head protection

(4) Foot protection

(5) Respiratory protection

(6) Fall protection

(7) Ladders

(8) Lock-out/tag-out kit

Preparation. The fan should be turned off, locked out, and tagged out. Open flames should beextinguished, and switches/breakers serving the appliance and cooking area outlets should be locked out.If the switches/breakers are not capable of being locked out and tagged out, any solid-fuel cookingappliances should be extinguished and the solid fuel removed.

Removal or Covering of Equipment. Food products, cookware, and cooking support equipment that canbe removed should be removed from the cleaning area. Equipment that cannot be removed should becovered.

Cleaning Methods. The following methods for cleaning surfaces covered with grease and contaminantsbeen proved to be effective:

(1) Manual cleaning by scraping, grinding, or scrubbing

(2) Chemical cleaning with agents and water

(3) Pressure washing with pressurized water or pressurized water and agents

(4) Steam cleaning with pressurized steam

Waste Water and Solid Waste. Water and agents used in the cleaning process and solid waste should becollected for disposal.




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Committee Statement

Committee Statement: ANSI/IKECA C-10 provides reasonable guidance on cleaning.

Response Message:


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First Revision No. 40-NFPA 96-2015 [ Section No. A.15.1 ]

A.15.1

See Figure A.15.1, which shows a typical non-recirculating downdraft system arrangement.

Figure A.15.1 Typical Downdraft System Arrangement.



NFPA_96_Sketch.1420467980440_-_PI_135.pdf Updated figure.




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Committee Statement

CommitteeStatement:

This figure included specific dimensions that are in conflict with existing UL Listed systems thathave been tested for this type of appliance. This conflict is causing confusion and has thepotential to cause systems to be installed incorrectly.

ResponseMessage:

Public Input No. 135-NFPA 96-2015 [Section No. A.15.1]


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First Revision No. 3-NFPA 96-2015 [ Section No. B.1.1 ]

B.1.1 NFPA Publications.

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

NFPA 10, Standard for Portable Fire Extinguishers, 2013 2017 edition.

NFPA 54, National Fuel Gas Code, 2012 2015 edition.

NFPA 58, Liquefied Petroleum Gas Code, 2014 2017 edition.




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Committee Statement


Response Message:


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First Revision No. 50-NFPA 96-2015 [ Section No. B.1.2.1 ]

B.1.2.1 ANSI Publications.

American National Standards Institute, Inc., 25 West 43rd Street, 4th Floor, New York, NY, 10036.

ANSI Z83.11, Gas Food Service Equipment, 2006 (reaffirmed 2011) .




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Committee Statement

Committee Statement: Updated reference to the latest edition year in accordance with the NFPA Manual of Style.

Response Message:


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B.1.2.2 ASHRAE Publications.

American Society of Heating, Refrigerating and Air-Conditioning Engineers ASHRAE , Inc., 1791 TullieCircle, N.E., Atlanta, GA 30329-2305.

Kuehn, T. H., et al., “Effects of air velocity on grease deposition in exhaust ductwork,” ASHRAE ResearchProject 1033-RP Final Report. Minneapolis: University of Minnesota, 2006.

ANSI/ ASHRAE STD 154, Ventilation for Commercial Cooking Operations, 2011.




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Committee Statement

Committee Statement: Updated reference to the latest edition in accordance with the NFPA Manual of Style.

Response Message:


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B.1.2.6 NSF International Publications.

NSF International, P.O. Box 130140, 789 N. Dixboro Road, Ann Arbor, MI 48113-0140.

NSF/ANSI 2, Food Equipment, 2003 2012 .




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Response Message:


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B.1.2.7 UL Publications.

Underwriters Laboratories Inc., 333 Pfingsten Road, Northbrook, IL 60062-2096.

ANSI/UL 197, Standard for Commercial Electric Cooking Appliances, 2010 2014 .

ANSI/UL 199, Standard for Automatic Sprinklers for Fire-Protection Service, 2005, revised 2008 .

ANSI/UL 300, Standard for Fire Testing of Fire Extinguishing Systems for Protection of RestaurantCooking Areas, 2005, revised 2010 2014 .

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

ANSI/UL 737, Standard for Fireplace Stoves, 2011.

ANSI/UL 896, Standard for Oil-Burning Stoves, 1993.

ANSI/UL 923, Standard for Microwave Cooking Appliances, 2008 2013 .

UL Subject 199B, Outline of Investigation for Control Cabinets for Automatic Sprinkler Systems Used forProtection of Commercial Cooking Equipment, 2006.

UL Subject 199E, Outline of Investigation for Fire Testing of Sprinklers and Water Spray Nozzles forProtection of Deep Fat Fryers, 2004.

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

UL Subject 2162, Outline of Investigation for Commercial Wood-Fired Baking Ovens, 2004 2014 .

UL Subject 2728, Outline of Investigation for Pellet Fuel Burning Cooking Appliances, 2009.




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Committee Statement


Response Message:

Public Input No. 26-NFPA 96-2014 [Section No. B.1.2]


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First Revision No. 54-NFPA 96-2015 [ Section No. B.2 ]

B.2 Informational References.

The following documents or portions thereof are listed here as informational resources only. They are nota part of the requirements of this document.

Ackland, P., Inspection Manual for Commercial Kitchen Exhaust Systems, 2001. ISBN 0-968160-4-6. PhilAckland, P.O. Box 856, Summerland, BC V0H 1Z0.

Ackland, P., Kitchen Exhaust Cleaning and Certification Manual, 2003. ISBN 0-9681760-70. Phil Ackland,P.O. Box 856, Summerland, BC V0H 1Z0.

American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE), “KitchenVentilation,” Chapter 33 in Heating, Ventilating, and Air-Conditioning Applications, Atlanta: ASHRAE,2011.

ANSI/IKECA C10, Standard for Cleaning of Commercial Kitchen Exhaust Systems , Philadelphia:International Kitchen Exhaust Cleaning Association, 2011.

Carson, W. G., and R. L. Klinker, Fire Protection Systems: Inspection, Test and Maintenance Manual,3rd 4th edition, Quincy, MA: NFPA, 2000 2012 .

Cote, A. E., ed., “Ventilation of Commercial Cooking Operations,” Chapter 12.9 in Fire ProtectionHandbook, 19th edition, Quincy, MA: NFPA, 2003.

NFPA 251, Standard Methods of Tests of Fire Resistance of Building Construction and Materials, 2006edition.

Gerstler, W. D., “New Rules for Kitchen Exhaust,” ASHRAE Journal, November 2002: 26–33.

Solomon, R. E., ed., “Protection of Commercial Cooking Equipment,” Chapter 55 in Fire and Life SafetyInspection Manual, 8th edition, Quincy, MA: NFPA , 2002.

“Using Extinguishers in Commercial Kitchens.” National Fire Protection Association video, VC72VH,Quincy, MA: NFPA, 2002.




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Committee Statement

CommitteeStatement:

Updated references to the latest edition year in accordance with the NFPA Manual ofStyle.

Response Message:


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First Revision No. 4-NFPA 96-2015 [ Section No. B.3 ]

B.3 References for Extracts in Informational Sections.

NFPA 5000®, Building Construction and Safety Code®, 2012 2015 edition.




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Response Message:


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Documents

First Revision No. 1-NFPA 96-2015 [ Section No. 2.2 ] · 2016-03-18 · First Revision No. 1-NFPA 96-2015 [ Section No. 2.2 ] ... NFPA 5000®, Building Construction and Safety Code®,