technical committee on venting systems for …...francis j. kohout principal mcdonald’s...

Technical Committee on Venting Systems for Cooking Appliances

(VEN-AAA)

Memorandum

DATE: May 5, 2015-May 6, 2015 TO: Principal and Alternate Members of the Technical Committee on Venting Systems for

Cooking Appliances (VEN – AAA) FROM: Jacqueline Wilmot, Fire Protection Engineer/NFPA Staff Liaison SUBJECT: AGENDA PACKAGE – NFPA 96 First Draft Meeting (F2016)

Enclosed is the agenda for the NFPA 96 First Draft meeting of the Technical Committee on

Venting Systems for Cooking Appliances, which will be held on Tuesday, May 5, through

Wednesday, May 6, 2015 at Buena Vista Palace Hotel & Spa. Please review the attached

public inputs in advance, and if you have alternate suggestions, please come prepared with

proposed language and respective substantiation.

If you have any questions prior to the meeting, please do not hesitate to contact me at: Office: (617) 984-7498 E-mail: [email protected] For administrative questions, please contact Kim Shea at (617) 984 -7953. I look forward to working with everyone.

Technical Committee on Venting Systems for Cooking Appliances (VEN-AAA)

NFPA 96 First Draft Meeting (Fall 2016) Tuesday, May 5, 2015 - Wednesday, May 6, 2015

Buena Vista Palace Hotel & Spa

1900 Buena Vista Drive, Lake Buena Vista FL, 32830

AGENDA

1. Call to Order – 8:00 am (5/5)

2. Introduction and Attendance

3. Chairman Comments

4. Approval of Previous Meeting Minutes

5. Staff Liaison Presentation on NFPA’s new Revision Process and F2016 Cycle

6. Preparation of the First Draft

Review Public Input

Create First Revisions

7. New Business

8. Discuss dates for the TC Second Draft Meeting (Between11/16/15 and 5/2/16)

9. Adjourn Meeting – No later than 5pm (5/6)

Please submit requests for additional agenda items to the chair and staff liaison at least seven days prior to the meeting.





Key Dates for the Fall 2016 Revision Cycle

Final Date for First Draft Meeting June 15, 2015 Posting of First Draft and TC Ballot August 3, 2015 Final date for Ballot Return August, 24, 2015 Post First Draft Report for Public Comment September 7, 2015 Public Comment Closing Date November, 16, 2015 Final Date for Second Draft Meeting May 2, 2016 Posting of Second Draft and TC Ballot June 13, 2016 Final Date for Ballot Return July 5, 2016 Final Second Draft Posted July 18, 2016 Closing Date for Notice of Intent to Make a Motion (NITMAM) August 22, 2016 Issuance of Consent Document (No NITMAMs) November 11, 2016 NFPA Annual Meeting June 2016 Issuance of Document with NITMAM August 10, 2017 Technical Committee deadlines are in bold.

Address List No PhoneVenting Systems for Cooking Appliances VEN-AAA

Jacqueline Wilmot04/24/2015

VEN-AAA

Christopher A. Roth

ChairTown of Brighton2300 Elmwood AvenueRochester, NY 14618-2145

E 08/09/2012VEN-AAA

Phil Ackland

PrincipalPhillip Ackland Holdings Ltd.11704 Prairie Valley RoadPO Box 856Summerland, BC V0H 1Z0 CanadaAlternate: Mark H. Finck

SE 1/1/1988

VEN-AAA

Hugo Aguilar

PrincipalInternational Association of Plumbing & Mechanical Officials5001 East Philadelphia StreetOntario, CA 91761

U 07/29/2013VEN-AAA

Bernard P. Besal

PrincipalBesal Services, Inc.3283 La Venture DriveAtlanta, GA 30341International Kitchen Exhaust Cleaning AssociationAlternate: W. Nelson Dilg

IM 4/28/2000

VEN-AAA

Mark A. Buchanan

PrincipalCity of Boston Fire Department6 Shore RoadPlymouth, MA 02360-1932

E 10/27/2009VEN-AAA

Ted Cabaniss

PrincipalZurich Services Corporation128 West Woodglen RoadSpartanburg, SC 29301Alternate: Thomas E. Pavlock

I 10/23/2013

VEN-AAA

Laurence W. Caraway, Jr.

PrincipalKitchen Klean Inc.AirDuct Clean27 Black Hall RoadPO Box 754Epsom, NH 03234

IM 1/1/1990VEN-AAA

Lisa Carr

PrincipalChristiana Care Health Services5 Ivy CourtWilmington, DE 19808

U 10/18/2011

VEN-AAA

Russell Clark

PrincipalCertified Hood & Duct Cleaners Association110 Beverly DriveMadison, TN 37115Alternate: Tracy Ashmore

IM 10/23/2003VEN-AAA

Mark T. Conroy

PrincipalBrooks Equipment Company20 Hampden Drive, Suite 2South Easton, MA 02375-1180Alternate: Todd W. Warner

M 3/2/2010

VEN-AAA

Lee C. DeVito

PrincipalFIREPRO Incorporated1600 Osgood Street, Suite 2082North Andover, MA 01845Alternate: Kurt A. Ruchala

SE 1/16/1998VEN-AAA

Rod Getz

PrincipalGetz Fire Equipment1615 SW Adams StreetPeoria, IL 61602-1782National Association of Fire Equipment DistributorsAlternate: Norbert W. Makowka

IM 1/1/1993

1



VEN-AAA

Christopher M. Hiener

PrincipalUnion Fire District of South Kingstown131 Asa Pond RoadWakefield, RI 02879

E 08/09/2012VEN-AAA

Thomas J. Klem

PrincipalT. J. Klem and Associates, LLC24 Robert RoadStoughton, MA 02072International Association of Arson Investigators, Inc.

SE 04/08/2015

VEN-AAA

Francis J. Kohout

PrincipalMcDonald’s Corporation2915 Jorie Blvd., Dept. #042Oak Brook, IL 60523Alternate: Jason Greenberg

U 7/16/2003VEN-AAA

R. T. Leicht

PrincipalState of DelawareOffice of State Fire Marshal4 Drummond DriveWilmington, DE 19808International Fire Marshals AssociationAlternate: John W. Rudd

E 1/1/1992

VEN-AAA

Steven F. Levin

PrincipalCNA Insurance Company1758 Cedar Glen DriveLibertyville, IL 60048

I 1/15/1999VEN-AAA

Armond Lombas

PrincipalLouisiana Office of the State Fire Marshal8181 Independence BoulevardBaton Rouge, LA 70806

E 08/09/2012

VEN-AAA

John Lopes

PrincipalUS Army Corps of EngineersJapan DistrictUSAED-J, Unit 45010APO, AP 96338-5010

U 7/23/2008VEN-AAA

Philip O. Morton

PrincipalGaylord Industries Inc.10900 SW Avery StreetTualatin, OR 97062-8578Alternate: Bruce Lukens

M 1/1/1985

VEN-AAA

Shaun Ray

PrincipalMetal-Fab, Inc.PO Box 1138Wichita, KS 67201-1138Air-Conditioning, Heating, & Refrigeration Institute

M 1/14/2005VEN-AAA

M. D. “Doc” Reisman

PrincipalAverus3851 Clearview CourtGurnee, IL 60031Power Washers of North AmericaAlternate: Michael Hinderliter

IM 7/14/2004

VEN-AAA

Frederick Sanford

PrincipalLiberty Mutual Insurance Company9 Riverside RoadWeston, MA 02493Alternate: Gray M. Fowler

I 8/9/2011VEN-AAA

Harry Schildkraut

PrincipalS2O Consultants, Inc.13 Winding Branch RoadHawthorn Woods, IL 60047Foodservice Consultants Society International

SE 1/1/1979

2



VEN-AAA

Christopher R. Schulz

PrincipalVan-Packer Company, Inc.302 Mill StreetPO Box 307Buda, IL 61314Alternate: Jayendra S. Parikh

M 4/4/1997VEN-AAA

Matthew Schumacher

PrincipalUT Southwestern Medical Center5323 Harry Hines BoulevardDallas, TX 75390Alternate: Michael Rader

U 8/5/2009

VEN-AAA

Dwayne E. Sloan

PrincipalUL LLC12 Laboratory DrivePO Box 13995Research Triangle Park, NC 27709-3995Alternate: Blake M. Shugarman

RT 8/9/2011VEN-AAA

James F. Valentine, Jr.

PrincipalJames F. Valentine, Jr., Inc.300 Thomas Avenue, Building 401PO Box 1160Lindenwold, NJ 08021

IM 4/16/1999

VEN-AAA

J. Craig Voelkert

PrincipalAmerex Corporation7595 Gadsden HighwayPO Box 81Trussville, AL 35173-0081Fire Equipment Manufacturers' AssociationAlternate: William Vegso

M 3/4/2008VEN-AAA

Tracy Ashmore

AlternateBlastoff Hood Cleaning12010 McGhee RoadPO Box 68Apison, TN 37302Certified Hood & Duct Cleaners AssociationPrincipal: Russell Clark

IM 08/09/2012

VEN-AAA

W. Nelson Dilg

AlternateNelbud Services GroupPO Box 271Egg Harbor, NJ 08215International Kitchen Exhaust Cleaning AssociationPrincipal: Bernard P. Besal

IM 9/30/2004VEN-AAA

Mark H. Finck

AlternateFisher Nickel, Inc.Food Service Technology Center12949 Alcosta Boulevard, Suite 101San Ramon, CA 94583-1323Principal: Phil Ackland

SE 04/03/2003

VEN-AAA

Gray M. Fowler

AlternateLiberty Mutual Insurance Group113 Belle CourtMadison, MS 39110Principal: Frederick Sanford

I 8/9/2011VEN-AAA

Jason Greenberg

AlternateMcDonald’s USA, LLCDept. 043390 West Mahogany Court, Unit 310Palatine, IL 60067-7802Principal: Francis J. Kohout

U 3/21/2006

VEN-AAA

Michael Hinderliter

AlternateFacilitec Southwest (Hood Specialists, Inc.)2300 Cold Springs RoadFort Worth, TX 76106Power Washers of North AmericaPrincipal: M. D. “Doc” Reisman

IM 3/4/2009VEN-AAA

Bruce Lukens

AlternateGaylord Industries10900 SW Avery StreetTualatin, OR 97062-8578Principal: Philip O. Morton

M 03/05/2012

3



VEN-AAA

Norbert W. Makowka

AlternateNational Association of Fire Equipment Distributors180 North Wabash Avenue, Suite 401Chicago, IL 60601-3603National Association of Fire Equipment DistributorsPrincipal: Rod Getz

IM 7/14/2004VEN-AAA

Jayendra S. Parikh

AlternateCompliance Solutions International Inc.10629 154th StreetOrland Park, IL 60462-6036Principal: Christopher R. Schulz

M 7/23/2008

VEN-AAA

Thomas E. Pavlock

AlternateZurich Insurance151 Via IsabelaJupiter, FL 33458-6926Principal: Ted Cabaniss

I 10/4/2007VEN-AAA

Michael Rader

AlternateParkland Hospitals300 Marshall Creek RoadRoanoke, TX 76262Principal: Matthew Schumacher

U 07/29/2013

VEN-AAA

Kurt A. Ruchala

AlternateFIREPRO Incorporated1600 Osgood Street, Suite 2082North Andover, MA 01845Principal: Lee C. DeVito

SE 3/1/2011VEN-AAA

John W. Rudd

AlternateDelaware State Fire Marshal Office2307 MacArthur RoadNew Castle, DE 19720International Fire Marshals AssociationPrincipal: R. T. Leicht

E 10/4/2001

VEN-AAA

Blake M. Shugarman

AlternateUL LLC333 Pfingsten RoadNorthbrook, IL 60062-2096Principal: Dwayne E. Sloan

RT 8/9/2011VEN-AAA

William Vegso

AlternateBuckeye Fire Equipment Company110 Kings RoadKings Mountain, NC 28086Fire Equipment Manufacturers' AssociationPrincipal: J. Craig Voelkert

M 08/09/2012

VEN-AAA

Todd W. Warner

AlternateBrooks Equipment Company, Inc.112 Beechridge CourtChapel Hill, NC 27517Principal: Mark T. Conroy

M 03/07/2013VEN-AAA

Russell P. Fleming

Nonvoting MemberNational Fire Sprinkler Association, Inc.40 Jon Barrett RoadPatterson, NY 12563-2164Correlating Committee on Automatic Sprinklers

IM 03/05/2012

VEN-AAA

Jacqueline Wilmot

Staff LiaisonNational Fire Protection Association1 Batterymarch ParkQuincy, MA 02169-7471

02/04/2014

4

04/24/2015

Venting Systems for Cooking AppliancesVEN-AAAName Representation Class Office

Distribution by %

Company

Christopher A. Roth Town of Brighton E Chair

Mark A. Buchanan City of Boston Fire Department E Principal

Christopher M. Hiener Union Fire District of South Kingstown E Principal

R. T. Leicht State of Delaware IFMA E Principal

Armond Lombas Louisiana Office of the State FireMarshal

E Principal

5Voting Number Percent 17%

Ted Cabaniss Zurich Services Corporation I Principal

Steven F. Levin CNA Insurance Company I Principal

Frederick Sanford Liberty Mutual Insurance Company I Principal


Bernard P. Besal Besal Services, Inc. IKECA IM Principal

Laurence W. Caraway, Jr. Kitchen Klean Inc. IM Principal

Russell Clark Certified Hood & Duct CleanersAssociation

CHDCA IM Principal

Rod Getz Getz Fire Equipment NAFED IM Principal

M. D. “Doc” Reisman Averus PWNA IM Principal

James F. Valentine, Jr. James F. Valentine, Jr., Inc. IM Principal


Mark T. Conroy Brooks Equipment Company M Principal

Philip O. Morton Gaylord Industries Inc. M Principal

Shaun Ray Metal-Fab, Inc. AHRI M Principal

Christopher R. Schulz Van-Packer Company, Inc. M Principal

J. Craig Voelkert Amerex Corporation FEMA M Principal


Dwayne E. Sloan UL LLC UL RT Principal


Friday 4 24, Friday

Venting Systems for Cooking AppliancesVEN-AAAName Representation Class Office

Distribution by %

Company

Phil Ackland Phillip Ackland Holdings Ltd. SE Principal

Lee C. DeVito FIREPRO Incorporated SE Principal

Thomas J. Klem T. J. Klem and Associates, LLC IAAI SE Principal

Harry Schildkraut S2O Consultants, Inc. FCSI SE Principal


Hugo Aguilar International Association of Plumbing& Mechanical Officials

IAPMO U Principal

Lisa Carr Christiana Care Health Services U Principal

Francis J. Kohout McDonald’s Corporation U Principal

John Lopes US Army Corps of Engineers U Principal

Matthew Schumacher UT Southwestern Medical Center U Principal


29Total Voting Number

Technical Committee on Venting Systems for Cooking Appliances

(VEN-AAA) NFPA 96 First Draft Meeting (Fall 2016)

Tuesday, May 5, 2015 - Wednesday, May 6, 2015



Staff Liaison Notice

Note from the Staff Liaison Dear Technical Committee Members: We are very pleased that you will be participating in the processing of the 2017 Edition of NFPA 96. Development of this document would not be possible without the participation of volunteers like you. Thank you! Meeting Preparation Committee members should review the published inputs prior to the meeting and to be prepared to act on each item. Handout materials should be submitted to the chair and staff liaison at least seven days prior to the meeting. Only one posting of the Public Inputs will be made; it will be arranged in section/order and will be pre-numbered. This will be posted to the NFPA 96 Document Information page (www.nfpa.org/96) under the “Next Edition” tab. If you are having trouble accessing the website, please contact Kim Shea at [email protected]. Mandatory Materials:

Last edition of the standard Meeting agenda Public Inputs Committee Officer’s Guide (Chairs) Roberts’ Rules of Order (Chair; An abbreviated version may be found in the

Committee Officer’s Guide)

Optional Materials: NFPA Annual Directory NFPA Manual of Style

Regulations and Guiding Documents All committee members are expected to behave in accordance with the Guide for the Conduct of Participants in the NFPA Codes and Standards Development Process. All actions during and following the committee meetings will be governed in accordance with the Regulations Governing the Development of NFPA Standards. Failure to comply with these could result in challenges to the standards-making process. A successful challenge on procedural grounds could prevent or delay publication of the document. The style of the document must comply with the Manual of Style for NFPA Technical Committee Documents.





General Procedures for Meetings

Use of tape recorders or other means capable of producing verbatim transcriptions of any NFPA Committee Meeting is not permitted.

Attendance at all NFPA Committee Meetings is open. All guests must sign in and identify their affiliation.

Participation in NFPA Committee Meetings is generally limited to committee members and NFPA staff. Participation by guests is limited to individuals, who have received prior approval from the chair to address the committee on a particular item, or who wish to speak regarding public proposals or comments that they submitted.

The chairman reserves the right to limit the amount of time available for any presentation.

No interviews will be allowed in the meeting room at any time, including breaks.

All attendees are reminded that formal votes of committee members will be secured by letter ballot. Voting at this meeting is used to establish a sense of agreement, but only the results of the formal letter ballot will determine the official action of the committee.

Note to Special Experts: Particular attention is called to Section 3.3(e ) of the NFPA Guide for Conduct of Participants in the NFPA Codes and Standards Development Process in the NFPA Directory. This section requires committee members to declare any interest they may represent, other than their official designation as shown on the committee roster. This typically occurs when a special expert is trained by and represents another interest category on a particular subject. If such a situation exists on a specific issue or issues, the committee member shall declare those interest to the committee and refrain from voting on any action relating to those issues.

Smoke is not permitted at NFPA Committee Meetings.

NFPA 96 Technical Committee Venting Systems for Cooking Appliances

ROC Meeting Minutes (A2013) Renaissance Baltimore Harborplace Hotel 202 E. Pratt Street - Baltimore, MD 21202

October 28-29, 2012

1 | P a g e

Sunday October 28, 2012

• The meeting was called to order at 6:00 PM by Chairman R. T. Leicht and roll call taken. Due to the disruption anticipated from the imminent Hurricane “Sandy”, the meeting commenced earlier than originally scheduled. Many of committee members could not be there in person and chose to participate via web-teleconference.

ATTENDANCE LIST PRINCIPAL Alternate PRINCIPAL Alternate

R. T. Leicht (Chairman) P John Rudd A Phil Morton T Bruce Lukens A Gary Hopson (Secretary) T Jim Munger A Phil Ackland T James Murphy A William Vegso P Bernard Besal P Nelson Dilg T Tom Pavlock T Mark Buchanan A Shaun Ray A Glenn Edgar A Larry Caraway A Doc Reisman T Michael Hinderliter A Lisa Carr A Chris Roth P A Russell Clark T Tracy Ashmore T Fred Sanford A Gray Fowler A Mark Conroy T Harry Schildkraut A Rich Kukla A Lee DeVito T Kurt Ruchula A Chris Schultz T Jay Parikh T Rod Getz A Norb Makowka A Dwayne Sloan T Blake Shugarman A Charles Gibbons A Jim Valentine A Chris Hiener A Frank Kohout A Jason Greenberg A Russell Fleming (Non-Voting) T Steve Levin T GUESTS Armond Lombas T Sandra Stanek (Staff Liaison) P Gayle Pennel P John Lopes A Todd Warner T

P= Present A=Absent T=participated by Web-Teleconference

• Chairman Leicht acknowledged previous committee Chairman Dave Demers who passed away earlier this year.

• Chairman Leicht recognized five (5) new committee members; 3 Principals and 2 Alternates.

• With the meeting beginning earlier than was originally scheduled and hence not all members were able to attend to participate either in person or by web-teleconference, the Task Group discussions were tabled until Monday October 29, 2012.



October 28-29, 2012

2 | P a g e

• NFPA Staff Liaison Sandra Stanek presented information relative to updating committee member

contact information (email changes to her); guests should email her their updated contact information, any questions concerning meeting regulations, guiding documents, and general procedures. Key remaining dates for the 2013 revision cycle were reviewed and noted below.

Final date for ROC meeting - November 2, 2012 Final date for mailing TC Ballots - November 16, 2012 Ballots returned by - November 30, 2012 ROC to be published and posted - February 22, 2013 Closing date for NITMAM (Notice of Intent to Make a Motion)

- April 5, 2013

Issuance of Consent Document (no NITMAM)

- May 28, 2013

NFPA Annual Meeting - June 2013 Issuance of Document with NITMAM - August 1, 2013

Technical Committee Deadlines are in bold

• Chairman Leicht presented the meeting agenda and contingency plans to complete the meeting in light of Hurricane “Sandy”.

• Motion and second to accept Minutes of A2013 ROP meeting (Baltimore, MD), succeeded.

Minutes to the A2013 ROC meeting will include the list of meeting attendees since many were not present in person.

• Technical Committee members began review and action on 34 public Comments and 3

Committee Comments to NFPA 96.

• The meeting was recessed by Chairman Leicht at 9:15 PM until 8:00 AM on Monday, October 29, 2012.



October 28-29, 2012

3 | P a g e

Monday October 29, 2012

• The meeting reconvened at 8:00 AM and was called to order by Chairman Leicht and roll call taken.

ATTENDANCE LIST PRINCIPAL Alternate PRINCIPAL Alternate

R. T. Leicht (Chairman) P John Rudd A Phil Morton T Bruce Lukens A Gary Hopson (Secretary) T Jim Munger A Phil Ackland T James Murphy A William Vegso P Bernard Besal P Nelson Dilg T Tom Pavlock T Mark Buchanan A Shaun Ray T Glenn Edgar A Larry Caraway A Doc Reisman T Michael Hinderliter A Lisa Carr A Chris Roth P Russell Clark T Tracy Ashmore T Fred Sanford A Gray Fowler A Mark Conroy T Harry Schildkraut A Rich Kukla A Lee DeVito T Kurt Ruchula A Chris Schultz T Jay Parikh T Rod Getz A Norb Makowka A Dwayne Sloan T Blake Shugarman A Charles Gibbons A Jim Valentine A Chris Hiener A Frank Kohout A Jason Greenberg T Russell Fleming (Non-Voting) T Steve Levin T GUESTS Armond Lombas T Sandra Stanek (Staff Liaison) P Gayle Pennel P John Lopes A Todd Warner T

P= Present A=Absent T=participated by Web-Teleconference

• The Solid-Fuel Task Group led by Mark Conroy made their presentation with the goal of

modifying Table 11.4 and sections 12.1.2 and 14.3.4 of the standard. Other Task Group members included Dwayne Sloan, Phil Ackland, and Gayle Pennel.

• Chairman Leicht indicated that he would not honor a motion, by not calling for a second, for the Committee Comment that modifies Table 11.4 as there were no proposals previously received. He stated that adding text at this time would be in violation of the regulations which state that Comments are reserved for only Committee actions that had been subject to public review and scrutiny. That is, if the requirement had been proposed at the earlier stage, everyone would have had the opportunity to submit rationale as to why the requirement was too lenient or too stringent and offer alternative language during the Comment stage,

• Technical Committee members continued their review and actions on 34 public Comments and 3

Committee Comments to NFPA 96.

• Meeting recessed by Chairman Leicht at 12:15 PM until 1:15 PM for lunch.

• Meeting reconvened at 1:15 pm and called back to order by Chairman Leicht.



October 28-29, 2012

4 | P a g e

• The IKECA Task Group led by Lee DeVito made their presentation with the goal of modifying the document and/or Annex (A and/or B) regarding specific reference to the ANSI/IKECA Standard C-10 Standard for Cleaning of Commercial Kitchen Exhaust Systems, 2011 Edition. Other Task Group members included Mark Conroy, Russell Clark, and Nelson Dilg.

• Technical Committee members completed the review and actions on the remaining public comments and Committee Comments to NFPA 96.

• Chairman Leicht dismissed all Task Groups with thanks for their past work. Currently there are no Task Groups pending and the Chairman will appoint Task Groups in the future should the need arise.

• Chairman Leicht reminded the members of the Technical Committee that a segmented ballot

would be sent to them and that a 2/3 majority is required on the ballot to accept each of the Technical Committee actions.

• Chairman Leicht requested that as many members as possible attend the June 2013 annual

meeting to be held in Chicago, IL.

• In closing, Chairman Leicht thanked all the participants, both those that attended the meeting location and those that participated via Web/Teleconference connection for their attention and patience especially in light of the weather conditions (Hurricane “Sandy”) outside of anyone’s control. He also especially thanked the Staff Liaison for all the extra effort in making this meeting run as smoothly as possible.

• There being no further business, the motion to adjourn at 7:00 PM succeeded.

Respectfully submitted

Gary G. Hopson Committee Secretary

NFPA 96 Public Input

Public Input No. 107-NFPA 96-2014 [ Section No. 1.3.2 ]

1.3.2

The authority having jurisdiction shall determine compliance with this standard and authorize equivalentdeviations from it in all applications.

Delete the entire section

Statement of Problem and Substantiation for Public Input

The text in 1.3.2 is already addressed by 1.5

Submitter Information Verification

Submitter Full Name: RAYMOND WALKER

Organization: Bolton Fire Dept

Affilliation: Executive Board of International Fire Marshal's Assoc.

Street Address:

City:

State:

Zip:

Submittal Date: Fri Dec 26 16:43:37 EST 2014

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

1 of 121 3/3/2015 11:43 AM

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

2.3 Other Publications.

2.3.1 ASTM Publications.

ASTM International, 100 Barr Harbor Drive, P.O. Box C700, West Conshohocken, PA 19428-2959.

ASTM E 84, Standard Test Method for Surface Burning Characteristics of Building Materials, 2012b 2014 .

ASTM E 119, Standard Test Methods for Fire Tests of Building Construction and Materials, 2012a.

ASTM E 136, Standard Test Method for Behavior of Materials in a Vertical Tube Furnace at 750°C, 2009b2012 .

ASTM E 814, Standard Test Method for Fire Tests of Through-Penetration Fire Stops, 2011a 2013a .

ASTM E 2336, Standard Test Methods for Fire Resistive Grease Duct Enclosure Systems, 2004,re-approval (2009) reapproved 2013 .

ASTM E 2652, Standard Test Method for Behavior of Materials in a Tube Furnace with a Cone-shapedAirflow Stabilizer, at 750°C, 2009 2012 .

2.3.2 EPA Publication.

Environmental Protection Agency, Ariel Rios Bldg., 1200 Pennsylvania Avenue, NW, Washington, DC20460.

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

2.3.3 UL Publications.

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

ANSI/ UL 197, Standard for Commercial Electric Cooking Appliances, 2010, revised 2011 2013 .

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

ANSI/ UL 300, Standard for Fire Testing of Fire Extinguishing Systems for Protection of CommercialCooking Equipment, 2005, revised 2010 2013 .

UL 710, Standard for Exhaust Hoods for Commercial Cooking Equipment, 1995, revised 2010 2014 .

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

UL 710C, Outline of Investigation for Ultraviolet Radiation Systems for Use in the Ventilation Control 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, 20102013 .

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.

2.3.4 Other Publications.

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


Updated edtitions.

Related Public Inputs for This Document

Related Input Relationship


2 of 121 3/3/2015 11:43 AM

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


Submitter Full Name: Aaron Adamczyk

Organization: [ Not Specified ]

Street Address:

City:

State:

Zip:

Submittal Date: Mon Jun 09 16:45:38 EDT 2014


3 of 121 3/3/2015 11:43 AM


2.3.1 ASTM Publications.


ASTM E 84, Standard Test Method for Surface Burning Characteristics of Building Materials, 2012b 2014 .

ASTM E 119, Standard Test Methods for Fire Tests of Building Construction and Materials, 2012a 2014 .

ASTM E 136, Standard Test Method for Behavior of Materials in a Vertical Tube Furnace at 750°C,2009b 2012 .

ASTM E 814, Standard Test Method for Fire Tests of Through-Penetration Fire Stops, 2011a 2013a .

ASTM E 2336, Standard Test Methods for Fire Resistive Grease Duct Enclosure Systems, 2004,re-approval (2009) 2014 .

ASTM E 2652, Standard Test Method for Behavior of Materials in a Tube Furnace with a Cone-shapedAirflow Stabilizer, at 750°C, 2009 2012 .


date update


Submitter Full Name: Marcelo Hirschler

Organization: GBH International

Street Address:

City:

State:

Zip:

Submittal Date: Tue Dec 16 21:51:20 EST 2014


4 of 121 3/3/2015 11:43 AM




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 2013 .

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

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


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 Standards were updated.


Submitter Full Name: Ronald Farr

Organization: UL LLC

Street Address:

City:

State:

Zip:

Submittal Date: Mon Dec 29 13:09:07 EST 2014


5 of 121 3/3/2015 11:43 AM




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

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

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.

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


UL KNLZ, Outline of investigation for Commercial Cooking Appliances with Integral Systems for Limitingthe Emmission of Grease laden Air.

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

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

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.

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



IMC 2012 section 507.1 exception 2, and section 507.2.2 make reference to direct exhaust hood exemptions for performance tested cooking operations where effluent emissions as measured by an approved laboratory are less than or equal to the 5mg/m3 particulate matter (including condensible vapor/gas phase) of as stated in Chapter 13 of NFPA 96 with its reference to chapter 17 or EPA Test Method 202.

The performance certification for commercial cooking operations with effluent emissions less than or equal to the above referenced threshold limit value (TLV) where a Type I hood would be required, is UL KNLZ which is titled: Commercial Cooking Appliances with Integral Systems for Limiting the Emission of Grease-laden Air.

It is important to include the KNLZ performance certification test method in NFPA 96 for clarity purposes.


Submitter FullName:

THOMAS JOHNSON

Organization: JOHNSON DIVERSIFIED PROD INC

Affilliation:

On my behalf; though I am a voting member of UL 710, 710B, 710C,KNLZ; ASHRAE TC5.10, AHSRAE SPC 154, an active member ofEHEDG, the NSF JC food Equipment and Council III of the Conferencefor Food Protection. (CFP)

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Submittal Date: Wed Jun 11 09:02:21 EDT 2014


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Public Input No. 22-NFPA 96-2014 [ New Section after 3.3.13 ]

3.3.14 Commercial Cooking Operations. Cooking operations that are concerned with or engaged incommerce.


Application of this Standard is difficult when the core term of the document is not defined. It is understood that the Standard can be applied to commercial and residential cooking equipment, but the cooking equipment has nothing to do with the question of whether or not the cooking operations are considered “commercial”. How can section 1.1.2 for residential cooking equipment be enforced if the enforcer does not know what commercial cooking is? If the committee does not agree with the proposed definition, we would ask the committee to provide one.


Submitter Full Name: Doug Hohbein

Organization: Northcentral Fire Code Develop

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Submittal Date: Tue Apr 22 16:35:23 EDT 2014


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Public Input No. 115-NFPA 96-2014 [ New Section after 3.3.37.3 ]

TITLE OF NEW CONTENT

Add a definition as follows: Mobile or Temporary Cooking. Any cooking facility, apparatus or equipment,being operated on a one-time or interim basis, or for less than 90 days in the same location, other than at afixed location, building or structure which has been inspected and permitted under another section of thiscode, regulation or statute, inclusive of self-propelled trucks and vehicles, trailered units, push carts,equipment located under cover of awnings, canopies or pop-up tents, or other structures for which abuilding permit has not been issued.


Substantiation:This new proposed definition references the proposed chapter 16 submitted as a separate input and similarly results from the IFMA and Task Group work referred to in the Chp 16 submittal.




Affilliation: Executive Board of IFMA and the Task Group and the membership

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Type your content here ... 3.3.52 Water-wash system. A system that employs a water spray to clean greasefrom the plenum and portions of the ductwork on an intermittent or continuous basis.

3.3.53 Water-wash fire extinguishing system. A water-wash system that is listed and in compliance withANSI/UL 300 or other equivalent standard and installed in accordance with the listing.


Not all water-wash systems are listed water-wash fire extinguishing systems. There is a need to add definitions to the standard to distinguish the two.



Public Input No. 139-NFPA 96-2015 [Section No. 10.2.8.1]




Submitter Full Name: Russell Fleming

Organization: National Fire Sprinkler Association

Affilliation: Correlating Committee on Automatic Sprinklers

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Submittal Date: Mon Jan 05 13:58:56 EST 2015


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

4.1.1.1*

Cooking equipment that has been listed in accordance with ANSI/UL 197 or an equivalent standard forreduced emissions shall by UL to UL KNLZ, the performance certification test for Commercial CookingAppliances with Integral Systems for Limiting the Emission of Grease-laden Air shall not be required tobe provided with an exhaust system. a secondary mechanical system in the from of any tyoe of hood,duct and/or exhaust fan that discharges captured air to the out doors.


The performance certification test for commercial cooking appliances featuring integral grease limiting devices, such as heavy metal catalytic combustion systems, is UL KNLZ. If a appliance process test using the same reference test method standard required in NFPA 96 Chapter 13 measures effluents to be the same or less than that allowed in 13.2.12 of NFPA 96, then no exhaust hood or make up air system should be required.


Submitter FullName:

THOMAS JOHNSON


Affilliation:

On my own behalf. I am a voing member of of several UL STP's icludingUL710, ANSI UL710B, UL KNLZ and ANSI UL 1046, in addition toASHRAE TC5.10 and the SPC 154 along with NSF JC on FoodEquipment and council III of the Conference for Food Protection.

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Wed Jun 11 08:46:11 EDT 2014


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4.1.4

All airflows shall be maintained as required by the appliance listing, this standard or the code adopted bythe authority having jurisdiction .


It may be unnecessary for constant operation of air handling systems for replacement air especially for appliances that are not in continuous operation. See Sections 8.2.2.3 and 8.2.3.3. This may be particularly beneficial in areas of climate extremes and my assist with compliance with other adopted codes such as energy conservation codes.


Submitter Full Name: Jim Muir

Organization: Building Safety Division, Clark County, Washington

Affilliation: NFPA's Building Code Development Committee (BCDC)

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4.1.5

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


Numerous fires in commercial cooking operations are caused by ignition of grease in and around appliances, particularly in places that are not within the zone of protection of the extinguishing system. Section 11.7 specifies requirements for cleaning appliances of accumulated grease. Adding the proposed text emphasizes that the responsibility for assuring that this cleaning gets done, is that of the owner.Note: the process does not appear to be working correctly and is duplicating the word "shall".



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


Submitter Full Name: David de Vries

Organization: Firetech Engineering Inc.

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Submittal Date: Sun Jan 04 17:16:25 EST 2015


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4.1.5

The responsibility for inspection, testing, maintenance, and cleanliness of the ventilation control and fireprotection of , cooking appliances and fire protection of the commercial cooking operations shallultimately be that of the owner of the system, provided that this responsibility has not been transferred inwritten form to a management company, tenant, or other party.


Fires initiating outside the "zone of protection" due to leaking grease from fryer vats accumulating near and about the fryer's burners, poor housekeeping practices beneath and behind heat generating cooking appliances have become way to common. Some restaurant operators/ kitchen staff seem oblivious to the risk of fire associated with poor housekeeping practices. 96 needs to be clear on these type issues...no ambiguity or wiggle room for interpretation, please.


Submitter Full Name: ROBERT SCHROEDER

Organization: Schroeder Fire Inc

Affilliation: None...lessons from the front line...root cause/ post fire analysis

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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.

Insert period after the word standard in line 2 and delete remainder of section from "unless otherwise" to"of this standard".

Substantiation: The deleted wording is not needed as 1.3.2 and 1.5 already lets the AHJ approve alternatemethods os complying with the standard.


The deleted wording is not needed as 1.3.2 and 1.5 of this standard already lets the AHJ approve alternative methods of complying with this standard.




Affilliation: Executive Board of International Fire Marshals Assoc.

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Submittal Date: Fri Dec 26 16:04:32 EST 2014


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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-combustible material,and 0 mm (0 in.) to noncombustible material.


See the proposed Annex note A.4.2.1.



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




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4.2.3.3

Where a clearance reduction system consisting of a listed and labeled field-applied grease duct enclosurematerial, system, product, or method of construction specifically evaluated for such purpose in accordancewith ASTM E 2336, the required clearance shall be in accordance with the listing.


There are currently factory-built and field-applied ASTM E 2336 tested and listed assemblies.


Submitter Full Name: Gerry Saieva

Organization: DuraSystems Barriers Inc

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Submittal Date: Thu Jul 10 14:30:24 EDT 2014


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4.3.3.1

The factory-built grease duct protection system shall be listed in accordance with UL 2221 or ASTM E2336 .


Factory-built assemblies are currently tested and listed to the ASTM E 2336 standard. The current wording of 4.3.3.1 implies only UL 2221 tested and listed systems are acceptable to be factory-fabricated.


Submitter Full Name: Gerry Saieva

Organization: DuraSystems Barriers Inc

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Submittal Date: Thu Jul 10 14:25:39 EDT 2014


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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 clearly sodesignated on the face of the filter as to be visible as to be visible with the filter installed ..


NFPA 96 requires all grease removal devices to be listed to ANSI/UL 1046 however non-listed filters 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 1046 listed filters that are required. Having the grease removal devices clearly marked on the front will allow inspecting authorities and end users to easily identify that the employed grease removal devices align with the requirements of the standard.


Submitter Full Name: Bernard Besal

Organization: Besal Services, Inc.

Affilliation: International Kitchen Exhaust Cleaning Association (IKECA)

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Submittal Date: Fri Jan 02 15:59:21 EST 2015


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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.


As written in the code, this seems to miss wood-fired cooking appliances. The term "solid fuel" is used in lieu of "charcoal" in the charging statement to capture both charcoal and wood or any other solid fuels, which would need a 4 ft clearance.





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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 face ofthe filter as to be visible with the filter installed , or the hood shall be constructed so that filters cannot beinstalled in the wrong orientation.


Authorities having jurisdiction, inspection entities, and end users will have clear indication on the required orientation of the grease removal devices without having to remove the grease removal devices from the exhaust hood.





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Exception: Factory-built listed grease ducts shall be permitted to be installed at a slope lower than thatspecified in 7.1.4, in accordance with the lower slope specified in the manufacturer's installation instructions.


This exception would permit installation of factory-built listed grease duct at a slope lower than that specified in this standard. Recently revised UL 1978 (the standard used for listing grease duct) allows for duct installation at lesser slope than that specified in section 7.1.4, when the lesser slopes have been shown through analysis, tests, or both to provide equivalent or better flow characteristics, as compared to field-installed (which are rectangular) grease ducts with code prescribed minimum slopes (as specified in 7.1.4), and the manufacturer's installation instructions include a statement regarding the installation at not less than the lesser duct slope which is approved by the listing agency. The installation instructions, which are a required part of a factory-built grease duct listing, of manufacturers of such grease ducts include a statement regarding installation of their grease ducts at not less than the lesser duct slope that the listing agency has approved.


Submitter Full Name: Jayendra Parikh

Organization: Compliance Solutions International Inc

Affilliation: Self

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

7.1.4.3.1

Delete "or listed grease duct drains," from this section, so it reads:

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.


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


Submitter Full Name: Jayendra Parikh

Organization: Compliance Solutions International Inc

Affilliation: Self

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7.4.3 Access Panels. Must be installed by a licensed sheet metal installer.

7.4.3.1

Access panels shall be of the same material and thickness as the duct.

7.4.3.2

Access panels shall have a gasket or sealant that is rated for 815.6ºC (1500ºF) and shall be greasetight.

7.4.3.3

Fasteners, such as bolts, weld studs, latches, or wing nuts, used to secure the access panels shall becarbon steel or stainless steel and shall not penetrate duct walls.

7.4.3.4

Listed grease duct access door assemblies (access panels) shall be installed in accordance with the termsof the listing and the manufacturer's instructions.


I was notified recently by MA State Fire Marshal office that only a licensed sheet metal contractor could install access panels and hinge kits. I cannot find anywhere in NFPA 96 which states this. Is this accurate?


Submitter FullName:

Raymond Zakarian

Organization: UNI-SERVE USA / UNDER PRESSURE INC.

Affilliation:RAYMOND K ZAKARIAN PRESIDENT @ UNDER PRESSUREINC

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Submittal Date: Sat Oct 11 09:43:39 EDT 2014


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Public Input No. 123-NFPA 96-2015 [ New Section after 7.4.3.4 ]


Type your content here ...7.4.3.5 Factory-built grease duct systems shall conform to the accessibilityrequirements specified in section 7.4.


Factory-built grease duct systems consist of components and fittings and access to the interior of the exhaust duct is provided by installation of wyes and tees. Adding access to factory-built duct systems after assembly of the sections is impossible due to impact on the listings of the assembly. Factory-built ductwork is often installed with less frequency of access, and many installations are found where the tees and wyes intended for use as access points have interferences. On smaller diameter factory-built ducts, the frequency and placement of the access is critical to facilitate long term fire-protective cleaning. The proposed change aligns access requirements for fabricated and factory-built ducts.





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Public Input No. 23-NFPA 96-2014 [ Sections 7.7.2.1.1, 7.7.2.1.2 ]

Sections 7.7.2.1.1, 7.7.2.1.2

7.7.2.1.1

Buildings less Enclosures less than four stories levels in height shall have an enclosure with a fireresistance rating of not less than 1 hour.

7.7.2.1.2

Buildings Enclosures four stories levels or more in height shall have an enclosure with a fire resistancerating of not less than 2 hours.


It is unclear if the intent is to provide a fire rated enclosure based on the height of the building or the number of stories penetrated by the exhaust duct. If a duct penetrates only one floor of a six-story building, is the enclosure required to be two-hour fire rated? If the intent is number of levels in the building, should basements or lower levels that are not considered “stories” be counted?




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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 the terminationof the system into a collection container that is noncombustible, closed, rainproof, and structurallysound 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:

(9) 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 .

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

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

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

(13) Its discharge or its extended duct discharge meets the requirements of 7.8.2.1 (2). (See8.1.4 .)

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

Figure 7.8.2.1 Upblast Fan Clearances.



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





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8.2.2.3

Lower exhaust air volumes shall be permitted during no-load cooking conditions, provided they aresufficient to capture and remove flue gases and residual vapors from cooking equipment.

8.2.2.4

Retrofits of existing installations using mesh filters shall include testing to insure adequate exhaustcapacity.


Retrofits place taxation on existing exhaust blowers which were sized prior to the adding of resistance from other sources. Smoke loss, poor capture and unsafe condition result from the absence of adjusting blowers to accomodate the resistance.





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8.2.3.2

The hood exhaust fan shall not be required to start shall start upon activation of the extinguishing system ifthe exhaust 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 .


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


Submitter Full Name: Kelly Nicolello

Organization: Western Regional Fire Code Dev

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Submittal Date: Tue Oct 21 16:20:20 EDT 2014


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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.


Other appliances reside beneath cooking hoods in conjunction with cooking appliances. As currently written, the exhaust blower would be required to operate when non-heat producing appliances are operated. This proposed change would allow clearer guidance for the authority having jurisdiction, and would be more suitable for commonly applied heat detection devices which are used to activate the exhaust system blowers.





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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) Access panels or doors complying with Chapter 7

(6) In-line fans complying with 8.1.3.1

(7) Other equipment installed in a duct shall comply with 10.1.3. (new 10.1.3) (make this #(5) andrenumber remaining)

Additional Proposed Changes

File Name Description Approved

PCU_Illistration.docx Typical Filter Type Pollution Control Unit (PCU)


Currently fire extinguishing systems installed in a pollution control unit, as and example, must discharge at the same time the hood system discharges. This makes sense if the pollution control equipment is installed within the hood, but is not logical if installed in the duct. Consider a hood with a pollution control unit installed in the duct. If a fire started in the hood the fire extinguishing equipment would discharge chemical not only within and under the hood but within the pollution control unit, over various series of filters (see illustration), aluminum electrostatic cells in some cases, and possibly odor control media. Now consider that this fire extends into the pollution control unit. Will the fire be extinguished by the chemical that has sprayed onto the filters etc. or will it prevent the filters etc. from catching fire. To my knowledge there is no test data showing that the fire will be extinguished or not allowed to ignite the filters etc. It is our recommendation (our proposed new 10.1.3) that a pollution control unit or other devices installed in the duct should have its own independent fire extinguishing system so if the fire reached the unit it would then discharge and extinguish the fire.


Submitter Full Name: PHILIP MORTON


Affilliation: Gaylord Industries

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Public Input No. 78-NFPA 96-2014 [ 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 .

9.3.3.1 The fire extinguishing system required by 9.3.3 shall provide protection for the component sectionsof the equipment, and shall include protection of the ductwork downstream of the equipment, whether ornot the equipment is provided with a damper.


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


Submitter Full Name: Mark Conroy

Organization: Brooks Equipment Company

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Type your content here ...Add a section on requiring a Carbon Monoxide detector in the kitchen if theoperating fuel non electric

9.3.7 If the heating fuel is non-electric and open flames are used a Carbon Monoxide detector shall beinstalled in both the kichen and dining area.


Carbon Monoxide has been a problem in restaurants, with occupants evacuated and a death in one instance.


Submitter Full Name: LEE DEVITO

Organization: FIREPRO INCORPORATED

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9.3.6

Equipment commissioning report(s) shall be provided for other the kitchen hood exhaust system and otherequipment installed.


The commissioning report for “other equipment” should include the kitchen hood exhaust system as well since it’s operation would have an effect on performance of other equipment.





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10.1 General Requirements.

10.1.1

Fire-extinguishing equipment for the protection of grease removal devices, hood exhaust plenums, andexhaust 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 inthe hood, grease removal device, or duct shall be protected by fire-extinguishing equipment.

10.1.3 (New) Fume incinerators, thermal recovery units, air pollution control devices, or other devicesinstalled in the exhaust, shall be protected by an independent fire extinguishing system with its owndetection system.


Currently fire extinguishing systems installed in a pollution control unit, as and example, must discharge at the same time the hood system discharges. This makes sense if the pollution control equipment is installed within the hood, but is not logical if installed in the duct. Consider a hood with a pollution control unit installed in the duct. If a fire started in the hood the fire extinguishing equipment would discharge chemical not only within and under the hood but within the pollution control unit, over various series of filters (see illustration), aluminum electrostatic cells in some cases, and possibly odor control media. Now consider that this fire extends into the pollution control unit. Will the fire be extinguished by the chemical that has sprayed onto the filters etc. or will it prevent the filters etc. from catching fire. To my knowledge there is no test data showing that the fire will be extinguished or not allowed to ignite the filters etc. It is our recommendation that a pollution control unit or other devices installed in the duct should have its own independent fire extinguishing system so if the fire reached the unit it would then discharge and extinguish the fire.





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10.1.1 *

Fire-extinguishing equipment for the protection of grease removal devices, hood exhaust plenums, andexhaust duct systems shall be provided.


See proposed Annex note A.10.1.1.



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




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10.2.3.2

Effective January 1, 2014, all existing fire-extinguishing systems shall meet the requirements of 10.2.3 .


January 1, 2014 has passed. The charging statement in 10.2.3.1 requires it for all existing systems now.





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10.2.8.1

Grease A water-wash fire extinguishing system installed in accordance with its listing can be used tosatisfy the requirement of 10.1.1 for the protection of grease removal devices, hood exhaust plenums, andexhaust ducts requiring protection in accordance with 10.1.1 shall be permitted to be protected by a listedfixed baffle hood containing a constant or fire-actuated water-wash system that is listed and in compliancewith ANSI/UL 300 or other equivalent standards and shall be installed in accordance with the requirementsof their listing for the areas covered by such system .


In combination with new definitions proposed for Chapter 3, this would make it clear that the listed water-wash systems can provide protection for the areas covered. The wording of the current 10.2.8.2 makes it necessary to make a reference to "areas" covered.



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





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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.


Consistency with new term and definition.



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





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10.2.8.3

The water for listed fixed baffle hood assemblies supply for water-wash fire extinguishing systems shall bepermitted to be supplied from the domestic water supply when the minimum water pressure and flow areprovided in accordance with the terms of the listing.


This requirement is only applicable to water-wash systems that are listed as fire extinguishing systems. Water-wash systems installed only for cleaning purposes should not be required to prove minimum flows and pressures other than as needed for customer satisfaction.





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10.2.8.4

The water supply for water-wash fire extinguishing systems shall be controlled by a supervised watersupply control valve. listed indicating valve and shall be supervised open by one of the following methods:(capture from existing 10.2.10).


The intent is to apply to water-wash systems that are listed water-wash fire extinguishing systems. With this addition, present section 10.2.10 can be deleted.



Public Input No. 147-NFPA 96-2015 [Section No. 10.2.9]






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10.2.8.5

The A water wash in a fixed baffle hood specifically listed to extinguish a fire -wash fire extinguishingsystem shall be activated by the cooking equipment fire extinguishing system.


Consistency with proposed new definitions.



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





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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.


This section can be deleted. The previous section contains the performance requirement.





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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. 1

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.


Present 10.2.8.7 is not needed, since a reorganization of material and new definitions would make the intent clear. It is proposed to move present 10.2.8.7.1 to become the new subsection 10.2.8.1 and renumber other subsections accordingly, since this subsection applies to water-wash systems that are not listed fire extinguishing systems, It is more general and should be presented first.





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10.2.9.2

10.2.9 Water-Based Fire-Extinguishing System.

10.2.9.1

The water required for listed automatic fire-extinguishing systems shall be permitted to be supplied fromthe domestic water supply where the minimum water pressure and flow are provided in accordance withthe terms of the listing. The water supply shall be controlled by a supervised water supply control valve.

8.9

Where the water supply is from a dedicated fire protection water supply in a building with one or more firesprinkler systems, separate indicating control valves and drains shall be provided and arranged so that thehood system water-wash fire extinguishing systems and sprinkler systems can be controlled individually.


The current requirement of 10.2.9.1 can be sufficiently covered in 10.2.8, specifically the proposed changes to 10.2.8.4. It is proposed that current 10.2.9.2 become the last subsection of current 10.2.8.



Public Input No. 142-NFPA 96-2015 [Section No. 10.2.8.4] relocation of valve supervision requirement





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10.2.10 Water Valve Supervision.

Valves controlling the water supply to listed fixed baffle hood assemblies, automatic fire-extinguishingsystems, or both shall be listed indicating type of valve and shall be supervised open by one of thefollowing 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)


Thsi section can be deleted if the details of valve supervision are moved to 10.2.8.4.



Public Input No. 142-NFPA 96-2015 [Section No. 10.2.8.4] New located for valve supervision details




Affilliation: Correlating Committee on Automatic Sprinkklers

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* Sealing of valves and approved weekly recorded inspection


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

Sections 10.3.1.1, 10.3.1.2

10.3.1.1

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

10.3.1. 1.1 (New) Hoods installed end to end, back to back, or both, sharing a common ductwork, theductwork beyond 75 feet from the farthest hood shall be protected by an independent fire-extinguishingsystem with its own detection system and shall not require simultaneous activaton with the hoods fireextinguishing 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, the hoods fire extinguishing system(s) shall be independent and shallnot simultaneosly discharge. Common ductwork beyond 75 feet from the farthest hood shall be protectedby an independent fire extinguishing system with its own detection system.

10.3.1.3 (New) Fume incinerators, thermal recovery units, air pollution control devices, or other devicesinstalled in the exhaust systems duct shall not be required to comply with 10.3.1 .1.


10.3.1.1 and New 10.3.1.1.1 - UL Test Standard 300 conduct a test to ensure that chemical spray nozzles located at the exhaust duct entrance will extinguish a fire in duct work 75 feet beyond the hood duct collar. Passing this test gives the fire system an "unlimited protection" Listing. We are involved in projects where the duct work is several hundred feet long, sometimes going straight up and others with horizontal ducts and making many turns before reaching the exhaust fan. There is no data, that I am aware of, that ensures a fire beyond 75 feet will be extinguished. Requiring an independent system, with its own detection system, will the system to discharge when needed and extinguish the system.

10.3.1.2 - Hoods that share a common exhaust duct but are separated by walls should have their own independent fire extinguishing systems. We recently had a project where there were 43 hoods, most separated by walls or located in different rooms and all on one common exhaust duct. Because of current 10.3.1.1 it was required that all 43 hoods had to simultaneously discharge. Even if it was just 2 hoods, installed in different rooms, there is still a problem. The following is rational for our proposal:

For an example, assume there are 3 hoods separated by walls and there is a fire in Hood # 1, the fire is detected and all three fire systems simultaneously discharge;

1. If the fire spreads to Hood #2, will the chemical that has already sprayed all over the cooking appliances, hood plenum, and up the duct, extinguish the fire or prevent grease or other material from igniting. We are not aware of any tests or data proves this.

2. The personnel around Hood #1, will certainly be aware of the fire and will deal with it, even anticipating the fire extinguishing system discharging. The personnel around Hoods #2 and #3 may have no idea that Hood #1 is involved in a fire, and so when their Hoods fire extinguishing system discharges it's a complete surprise. If anyone is cooking under the hood, will the chemical harm their skin, or worse yet what if they happen to be looking up when the system discharges. What if maintenance, such as removing filters, replacing light bulbs etc. were being conducted when the system discharged.

We believe simultaneous discharge is actually a hazard. Why not just allow the fire extinguishing system to react when there is a fire under the hood it serves.

10.3.1.3 (New) The rational for this proposal is the same as our proposal for 9.3.1.1 and 10.1.3 (New) and is as


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follows: Currently fire extinguishing systems installed in a pollution control unit, as and example, must discharge at the same time the hood system discharges. This makes sense if the pollution control equipment is installed within the hood, but is not logical if installed in the duct. Consider a hood with a pollution control unit installed in the duct. If a fire started in the hood the fire extinguishing equipment would discharge chemical not only within and under the hood but within the pollution control unit, over various series of filters (see illustration), aluminum electrostatic cells in some cases, and possibly odor control media. Now consider that this fire extends into the pollution control unit. Will the fire be extinguished by the chemical that has sprayed onto the filters etc. or will it prevent the filters etc. from catching fire. To my knowledge there is no test data showing that the fire will be extinguished or not allowed to ignite the filters etc. It is our recommendation that a pollution control unit or other devices installed in the duct should have its own independent fire extinguishing system so if the fire reached the unit it would then discharge and extinguish the fire.





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10.3.2.1

Where an automatic sprinkler system is used in conjunction with a water-wash system or water- basedfire-extinguishing system served by the same water supply, hydraulic calculations shall consider bothsystems operating simultaneously.


The water demands of a water-wash system can affect available water supply even if it is not a listed water-wash fire extinguishing system.





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


To improve correlation between NFPA 96 and 17A. This requirement currently appears as 4.4.4.4 in NFPA 17A. It should be moved to NFPA 96 as shown. All requirements relating to shutdown should only appear on one standard and they are more appropriate in NFPA 96.




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

A readily accessible means for manual activation shall be located between 1067 mm and 1219 mm (42 in.and 48 in.) above the floor, be accessible in the event of a fire, be located in a path of egress, and clearlyidentify the hazard protected.


To improve correlation between NFPA 96 and 17A. There is similar text in NFPA 17A, 5.2.1.10.1. The requirement should only appear in one standard.




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10.5.1.1 *

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


Given the design of any particular cooking area, meeting this spacing requirement is often difficult and impractical. By requiring the manual activator to be between 10 ft. and 20 ft. from the protected hood often requires building a structure for the sole purpose of mounting the manual activator. In some instances the kitchen door is right next to the cooking area and the manual activator should be located at that point of egress. Although the current wording does allow for flexibility by the AHJ, often times this is viewed as an absolute requirement. Removing this requirement will give the AHJ more discretion to assure the manual activator is located in a practical location in the path of egress.

The location recommendation will be moved to the Annex, A.10.5.5.1, a separate proposal has been submitted to cover this new annex material.


Submitter Full Name: Jennifer Boyle

Organization: Bill Vegso, Buckeye Fire Equipment Company

Affilliation: Fire Equipment Manufacturers Association (FEMA)

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10.5.1.1

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


To improve correlation between NFPA 96 and 17A. This requirement should appear in NFPA 17A. The requirement should be deleted from NFPA 96 and NFPA 17A, 5.2.1.10 needs to be updated.




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10.5.1.2

Manual activation using a cable-operated pull station shall not require more than 178 N (40 lb) of force,with a pull movement not to exceed 356 mm (14 in.) to activate the automatic fire-extinguishing equipment.


To improve correlation between NFPA 96 and 17A. The pull station requirements should only appear in NFPA 17A. This requirement appears in NFPA 17A, 4.4.3.1 and 4.4.3.2.




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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 .


To improve correlation between NFPA 96 and 17A. Similar text appears in NFPA 17A, 5.2.1.1. The requirement should only appear on one standard.




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10.5.3

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


To improve correlation between NFPA 96 and 17A. This is a system installation requirement which should appear in the installation standard, NFPA 17A, section 5.2.




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10.5.5

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


To improve correlation between NFPA 96 and 17A. Allowance for manual actuation to rely on electrical power is already covered in NFPA 17A, 5.2.1.13 and 5.2.1.14.




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10.5.6

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


To improve correlation between NFPA 96 and 17A. Allowance for manual actuation to rely on electrical power is already covered in NFPA 17A, 5.2.1.13 and 5.2.1.14.




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10.5.7 *

Instruction shall be documented and shall be provided by the management to new employees onhiring and to all employees semi-annually regarding the proper use of portable fire extinguishers and themanual activation of fire-extinguishing equipment.


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



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




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10.6.1

Upon activation of an automatic fire-extinguishing system, an audible alarm or visual indicator shall beprovided to show that the system has activated.


To improve correlation between NFPA 96 and 17A. Audible or visual indicator for system operation is covered in NFPA 17A, 5.2.1.8.




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10 . 6.2

Where a fire alarm signaling system is serving the occupancy where the extinguishing system is located,the activation of the automatic fire-extinguishing system shall activate the fire alarm signaling system.


To improve correlation between NFPA 96 and 17A. Connection to the building fire alarm system is covered in NFPA 17A, 5.2.1.9. This requirement should only appear in one standard.




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10.7.1

Where electrical power is required to operate the fixed automatic fire-extinguishing system, the system shallbe provided with a reserve power supply and be monitored by a supervisory alarm except as permitted in10.7.2.

10.7.1 (New. Renumber existing 10.7.1 to 10.7.2 and remaining sections of 10.7.) Fixed automaticfire-extinguishing systems shall have a visual means to indicate that the propellant vessel is pressurized toits required pressure.


Many chemical fire extinguishing systems use a pressurized gas cartridge, that when mechanically punctured, propels the chemical through the piping and then discharging through the nozzles. The problem is that this cartridge is not monitored. The fire extinguishing system may be cocked and ready, but the cartridge may not be pressurized or not in place. Without monitoring, the kitchen staff has no idea that the system in not ready to discharge if there is a fire.

We have many service agencies that are also fire extinguishing systems contractors, and we have heard many instances of cartridges laying in the bottom of the system cabinet, or in place but previously punctured. Without the gas propellent the system is useless.





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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 .


To improve correlation between NFPA 96 and 17A. Reserve power and supervision for systems that are electrically operated is covered in NFPA 17A, 5.3.1. This requirement should only appear in one standard.




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10.7.2

Where fixed automatic fire-extinguishing systems include automatic mechanical detection and actuation asa backup detection system, electrical power monitoring and a reserve power supply shall not be required.


To improve correlation between NFPA 96 and 17A. Delete requirement for electrical power monitoring and a reserve power not being required for systems that include automatic mechanical detection and actuation as a backup detection system as this is already covered in NFPA 17A, 5.3.2. The requirement should only appear in one standard.




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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.


To improve correlation between NFPA 96 and 17A. Delete requirement that supervision is not required where a system is interconnected to turn off cooking equipment power if the fire extinguishing system becomes inoperable due to power failure as this is already covered in NFPA 17A, 5.3.3. The requirement should only appear in one standard.




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10.8.1

Hoods containing automatic fire-extinguishing systems are protected protecting all appliances and spacesunder the hood are considered protected areas; therefore, these hoods are not considered obstructions tooverhead sprinkler systems and shall not require floor additional sprinkler coverage underneath.


This has been submitted to 96 and 13. This better clarifies the intent of this section. Commercial cooking hoods that have total fire protection beneath them are not considered obstructions to ceiling-installed sprinklers. This has been a confusing issue and unclear to some AHJs. It is not uncommon to find areas under the hood without protection, such as when there are no appliances or where the appliances do not require protection (e.g. they do not produce grease-laden vapors – examples include ovens, warming equipment, 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-laden vapors, there are often large areas under the hood with no protection and it is common to find cardboard pizza boxes stored there.

Also the term “floor coverage” is deleted and replaced with “additional sprinkler coverage”; floor coverage is 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.




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Submittal Date: Tue Oct 14 12:48:22 EDT 2014


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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.


To improve correlation between NFPA 96 and 17A. A single link is permitted for multiple appliances should be moved to NFPA 17A, 4.2.1. This requirement should only appear in one standard.




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10.10.3.1 Class "B" gas-type clean agent extinguishers shall not be permitted in kitchen cooking areas.


The technical committee needs to again address this specific fire extinguisher reference within commercial kitchens. The prohibited placement of clean agent types of portable fire extinguishers within commercial kitchens has been a long standing requirement, that was inadvertently removed from the 2011 edition of NFPA-96. Clean agent fire extinguishers have a history of attempted use on cooking appliance fires, prior to activating fire suppression systems. Activation of the fire supression system prior to the utilization of any extinguisher, is essential to address hidden fire typically present within the hood and exhaust duct, as well as shut down of all heat sources under the hood. The premature removal of heat generated from cooking applance fires with an extinguisher, can essentially disable the automatic detection and activation of such systems until the building structure is severely involved. Existing extinguisher requirements within NFPA-10 and NFPA-96 specifically restrict the use of installed class K extinguishers till after the suppression system has been activated. Reference the existing equipment labeling and placard requirements within commercial kitchen applications.

The suggested "clean agent" term was added for additional clarification of the specific type of extinguishers being addressed.


Submitter Full Name: J. Nerat

Organization: UTC/Badger Fire Protection

Affilliation: NFPA Industrial Section Representative

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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 in accordance with Section 10 . 5.7 .


This proposed additional text ties this section back to the requirement for instruction in 10.5.7.



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




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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 .


No longer apply to section 11.2.6 & 11.2.7


Submitter Full Name: MICHAEL LADEROUTE

Organization: GLOBE TECHNOLOGIES CORP.

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Submittal Date: Wed Nov 19 09:46:13 EST 2014


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11.2.6

Detection devices that are other than bulb-type automatic sprinklers and fusible links other than the metalalloy type shall be examined and cleaned or replaced annually or as per the manufacturer's instructions .


There are other types of detection and they require their own maintenance instructions.




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11.2.7

Fixed temperature-sensing elements other than the fusible metal alloy type shall be permitted to remaincontinuously in service, provided they are inspected and cleaned or replaced if necessary in accordancewith the manufacturer's instructions, every 12 months or more frequently to ensure proper operation of thesystem.


Previous changes to this standard no longer make this section needed. Also, agrees with NFPA 17A proposed changes.




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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.


The permission of electronic storage and access of inspection and maintenance documentation is now granted by NFPA 10, 25, 72, 80, 731, and, pending final adoption next year, NFPA 12A and 2001. NFPA 96, like those other documents, has inspection and maintenance requirements that call for documentation. This PI will bring NFPA 96 in line with these other documents that permit electronic storage and access of inspection and maintenance documentation, while still allowing for documentation in hardcopy format.


Submitter Full Name: Joe Scibetta

Organization: BuildingReports

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Submittal Date: Tue Jun 10 21:00:44 EDT 2014


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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, orwok cooking

Quarterly

Systems serving moderate-volume cooking operations Semiannually

** Systems serving low-volume cooking operations, such as Annually

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

**Low-volume cooking operations, include churches, day camps, seasonal businesses,

orand senior centers .

Annually


The examples more appropriately belong as notes to the table. Alternately, the could appear in the annex.




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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) in accordance with IKECA/ANSI Standard C-10 or, other equivalent standardacceptable to the authority having jurisdiction.


Since the last revision cycle, IKECA/ANSI Standard C-10 has been adopted by The International Code Council/International Fire code (ICC/IFC). Adoption by NFPA 96 would allow greater harmony in guidance for local Authorities Having Jurisdiction (AHJs). Local AHJs have long voiced their desire for greater clarity on methodology in support of standards. IKECA/ANSI Standard C-10 is currently in mid revision as per typical cycle requirement. Some revisions to C-10 are in keeping with a formal agreement between The IKECA/ANSI Standards Committee and, NFPA. When these revisions are finalized, a current copy of the standard shall be provided to the NFPA 96 Committee. We expect this revision to be complete before the May, 2015 NFPA 96 Committee meeting.


Submitter Full Name: W. Dilg

Organization: Nelbud Services Group

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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 becleaned to remove combustible contaminants to a minimum of 50 μm (0.002 in.).

11.6.1.2 A grease depth gauge comb shown in Figure 11.6.2.2 shall be scraped along the ductsurface to measure grease depth.

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

Insert Figure A.11.6.2 here and renumber as Figure 11.6.2.2


The use of the grease comb depth gauge should be required. The text is being moved from the annex to the body.



Public Input No. 76-NFPA 96-2014 [Section No. A.11.6.2] Moved A.11.6.2 to body of standard.





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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 Delete text and renumber accordingly .


Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants to a minimum of 50 μm (0.002 in.). This text should appear as a subparagraph to 11.6.1.



Public Input No. 74-NFPA 96-2014 [Section No. 11.6.1] New cleaning criteria added to 11.6.1.




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11.6.13

When an exhaust cleaning service system is used cleaned , a certificate showing the name of the servicingcompany, the name of the person performing the work, and the date of inspection or cleaning shall bemaintained on the premises.


The proposed revision clarifies that whoever cleans the system a record is maintained on site.




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Grease Drip Collectors

11.6.16. Metal containers used to collect grease drippings as required by Section 6.2.4 shall be inspectedat least weekly, and then emptied and cleaned as needed to limit the accumulation of grease.


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



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




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13.2.12

Listing evaluation shall include the following:

(1) Capture and containment of vapors at combustible particulate matter at published and labeledairflows

(2) Grease discharge at the exhaust outlet of the system not to exceed an average of Effluent

emissions from a thermal food and food equipment process shall not exceed 2. 5 mg/m3 (0.00018

0009 oz/ft3) of exhausted air sampled combustable particulate matter in process air sampled fromthat equipment at maximum amount of product that is capable of being processed over a continuous8 2 -hour test per EPA Test Method 202 5 , with with the system operating at its minimum listedairflow

(3) Listing and labeling of clearance to combustibles from all sides, top, and bottom

(4) Electrical connection in the field in accordance with NFPA 70

(5) Interlocks on all removable components that lie in the path of airflow within the unit to ensure that theyare in place during operation of the cooking appliance



EFFLUENT_REPORT.docx

GOOGLE SEARCH ENGINE USING TITLE OF ASRAE PUBLICATION RETURNS DTATA FROM A PEER REVIEWED PUBLICATION CHARACTERIZING VARIOUS RATIONS OF H2O MEASURED BY EPA 202 TEST METHOD. H2O - IS ANTAGONISTIC TO FIRE NAD INCLUDING THESE VALUES IN FIRE RISK ASSESSMENT/MEASUREMENT IS BAD SCIENCE


The ASHRAE 745 RP IS A PEER REVIEWED ASHRAE PUBLICATION COMPRISING THE VERY FIRST FUNDAMENTAL RESEARCH TO CHARATERIZE EFFLUENT PARTICULATE MATTER AS MEASURED USING EPA 202. THE SELECTION OF EPA 202 FOR THE APPROPRIATE RISK ANALYSIS METHOD WAS PRECIPITATED WITH THE SOUTH COAST AIR MANAGEMENT DISTRICT IN SOUTHERN CALIFORNIA IN 1989. UNFORTUNATELY, AS THE DATA AND REPORT DOCUMENT, WATER IS MEASURED AS A PARRT OF THE OVERALL VALUE OF "CONDENSABLE" PARTICULATE. PRIVATE STUDIES HAVE SHOWN THAT BOILING WATER WITH LARGE SURFACE AREAS WILL ENABLE THE NPA 96 CHAPTER 13 IMPOSED TLV OF 5MG/M3 AS NOMINAL EXHAUST RATE OF 500CFM TO BE EXCEEDED. WHAT FIRE RISK DOES WATER VAPOR COMPRISE? NFPA 96 IS ABOUT FIRE SAFETY, NOT EXCESSIVE HUMIDITY, MOLD AND SICK BUILDING SYNDROME. EPA TEST METHOD 5 IS A MORE APPRIPROATE TEST FOR COMBUSTIBLE PARTICULATE MATTER FROM STATIONARY SOURCES. FURTHER RESEARCH IS NEEDED TO PROCESS REASONABLE VALIDATE TOTAL MASS EMISSIONS GIVEN SPOECIFIC CHARACTERISTICS OF THE SPACE IN WHICH THE THERMAL FOOD PROCESS IS PERFORMED.


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PEER REVIEWED RESEARCH PUBLICATION. USE THE GOOGLE SEARCH ENGINE FOR:

New Rules For Kitchen Exhaust - ASHRAE

2 6 ASHRAE Journa l www.ash rae jou rna l .o rg N o v e m b e r 2 0 0 2

CBy William D. Gerstler, Ph.D., Member ASHRAE

ommercial kitchen design professionals were concernedthat the minimum exhaust air ductwork velocity of 1,500

fpm (7.62 m/s), as required by the National Fire ProtectionAssociation (NFPA 961), was too restrictive. ASHRAE Tech-nical Committee 5.10, Kitchen Ventilation, sponsored andprovided project guidance for a recently completed researchproject, RP-1033, addressing the relationship between grease deposi-tion and exhaust velocity. The research project not only resulted inseveral published documents,2,3,4 but NFPA 96 reduced the minimumexhaust velocity to 500 fpm (2.54 m/s) in March 2002.

important parameters, resulting in animproved understanding of the deposi-tion processes. From this information em-pirical models of the processes aredeveloped. Actual cooking effluent mea-surements help validate the models for alimited “real-world” case (see sidebar onPage 30 for more information about thesetup and procedure).

ResultsDeposition velocity is the fundamen-

tal parameter used to describe the rate atwhich particles deposit to a surface. It isanalogous to a mass transfer coefficientand is calculated using Equation 1.

CNdepV = (1)

This article summarizes the study thatinfluenced the change in NFPA 96 andpresents examples of how to benefit fromthe less restrictive requirements whileavoiding potential pitfalls.

Cooking effluent consists of vaporsand particles. Previous experience5,6 in-dicates that using real cooking processesto produce cooking effluent for measure-ment purposes is expensive, uncontrol-lable, and leads to highly variableemission rates. For this reason, the ex-perimental approach to address greasedeposition in exhaust ductwork is tomeasure particulate and vapor deposi-tion rates separately using artificial cook-ing effluent. This allows control over the

Where Vdep is the deposition velocity,N is the mass deposition flux, and C isthe particle mass concentration. For thisinvestigation, the mass concentrationwas calculated using the measured aero-sol concentration at the duct centerline.The mass deposition flux is calculatedusing Equation 2.

AtmN = (2)

Where m is the particle mass depositedon the surface, A is the surface area, and tis the accumulated collection time. Thedeposition velocity is of practical use incomparing particle deposition in real-world applications where the aerosol con-centration remains constant. For example,when a high emission kitchen applianceis replaced with a low emission appliance,and the total exhaust volume is reduced,the aerosol concentration can remain con-stant. Likewise, when designing a newexhaust system, it is possible to adjust the

The following article was published in ASHRAE Journal, November 2002. ©Copyright 2002 American Society of Heating, Refrigerating and Air-Condition-ing Engineers, Inc. It is presented for educational purposes only. This articlemay not be copied and/or distributed electronically or in paper form withoutpermission of ASHRAE.

New RulesFor KitchenExhaust

An ASHRAE research project led to a new NFPAexhaust velocity standard.

Exhaust

N o v e m b e r 2 0 0 2 ASHRAE Journa l 2 7

duct size and corresponding volumetric flow rate while main-taining constant aerosol concentration.

Some applications have a constant aerosol generation rate thatresults in an increase in particle concentration when reducing theexhaust velocity. For instance, an appliance may be found tooperate effectively with reduced exhaust volumetric flow ratewhile maintaining capture and containment. If the effluent emis-sions and exhaust duct size remains the same, the result will notonly be a decrease in exhaust velocity, but a corresponding in-crease in particle concentration. Therefore, the deposition veloc-ity is not the only parameter of interest; the rise in concentrationin the exhaust also affects the particle deposition rate. Multiply-ing the deposition velocity by the concentration before and aftera change in exhaust flow rate provides the mass flux to the wall ineach case, which allows for quantitative comparison. For discus-sion purposes, the situation with constant aerosol concentrationis referred to as Case I, and the situation with a constant aerosolgeneration rate is referred to as Case II.

In Figure 1, the ordinate is the deposition velocity while theabscissa shows the collection area of the duct. Measurementswere taken on all four sides of the horizontal exhaust duct,thus the areas are designated top, bottom, and left and rightsides. The overall average deposition also is shown. Each chartshows results from all four tested exhaust velocities. Isother-mal results for two particle sizes, 4.3 and 1.6 µm are shownalong with non-isothermal results for the 1.6 µm particles at120°F and 150°F (48.9°C and 65.6°C) exhaust temperatures.The data are directly applicable to Case I.

For isothermal cases, it is clear deposition velocity decreasesas the exhaust velocity decreases. This is true for both thehorizontal surfaces (top and bottom) and vertical surfaces

About the AuthorWilliam D. Gerstler, Ph.D., is a mechanical engineer for General Electric’sGlobal Research Center, Niskayuna, N.Y. The research was performedwhile he was a graduate student at the University of Minnesota’s MechanicalEngineering Department.

Figure 1: Deposition velocity of polydispersed particles on the internal surfaces of a horizontal square exhaust duct vs.mean exhaust velocity. A) MMAD = 4.3µm, isothermal conditions B) MMAD = 1.6 µm, isothermal conditions C) MMAD =1.6 µm, exhaust air temperature = 120°F (48.9°C) D) MMAD = 1.6 µm, exhaust air temperature = 150°F (65.6°C).

MMAD = 1.6 ± 0.2 µmσg = 1.9 ± 0.1

0.100

0.090

0.080

0.070

0.060

0.050

0.040

0.030

0.020

0.010

0

Dep

ositi

on V

eloc

ity (f

pm)

Bottom Left Side Right Side Top TotalCollection Area

MMAD = 1.6 ± 0.2 µmσg = 1.9 ± 0.1

Tair = 120°F

Dep

ositi

on V

eloc

ity (f

pm)

Bottom Left Side Right Side Top Total

500 fpm

1,000 fpm1,500 fpm

2,000 fpm

Collection Area

0.100

0.090

0.080

0.070

0.060

0.050

0.040

0.030

0.020

0.010

0

V(fpm) ∆T(°F)500 — 21.3

1,000 — 14.31,500 — 13.72,000 — 9.9

MMAD = 1.6 ± 0.2 µmσg = 1.9 ± 0.1

Tair = 150°FD

epos

ition

Vel

ocity

(fpm

)

Bottom Left Side Right Side Top Total

500 fpm

1,000 fpm

1,500 fpm2,000 fpm

Collection Area

0.100

0.090

0.080

0.070

0.060

0.050

0.040

0.030

0.020

0.010

0

V(fpm) ∆T(°F)500 — 33.0

1,000 — 28.61,500 — 24.42,000 — 21.4

500 fpm

1,000 fpm1,500 fpm

2,000 fpm

A

C

B

D

MMAD = 4.3 ± 0.3 µmσg = 2.3 ± 0.1

3.5

3.0

2.5

2.0

1.5

1.0

0.5

0

Dep

ositi

on V

eloc

ity (f

pm)

Bottom Left Side Right Side Top TotalCollection Area

500 fpm

1,000 fpm

1,500 fpm2,000 fpm


(left and right sides). The deposition is higher at the bottomsurface and lower at the top surface due to the effects of gravi-tational settling. The sides are unaffected by gravitationalsettling. The other deposition mechanism at work is calledturbulent aerosol deposition. Higher turbulence results inmore particles “thrown” to the wall surface. Lowering theexhaust velocity does not affect gravitational settling, butdoes decrease turbulent deposition dramatically. The net re-sult is a decrease in deposition. While not shown in the fig-ure, similar results were found for the two smaller particlesizes, 0.95 and 0.49 µm.

Applying the result to Case II is more complicated. Forvertical surfaces, the deposition velocity decreases much morerapidly than the particle concentration increases, thus thereis still a significant decrease in deposition with decreasingexhaust velocity for all particle sizes tested. For the bottomsurface, higher gravitational settling due to higher particleconcentrations either cancels out the decrease in depositionvelocity (largest particles), or begins to dominate (smallerparticles). The net result for all internal surfaces of a horizon-tal duct is a reduction in deposition with decreasing exhaustvelocity for the 4.3 µm particles, a constant deposition forthe 0.95 and 0.49 µm particles, and a minimal value of depo-sition at about 1,000 fpm (5.08 m/s) with a slight increase asthe velocity goes to 500 fpm (2.54 m/s) for the 1.6 µm par-ticles. The magnitude of the mass deposition is much greaterfor the larger particles. When a wide size range of particles ispresent, the behavior of the largest ones will dominate theoverall deposition. This suggests that in most cases, reducingthe exhaust volume will either decrease aerosol depositionor not change it appreciably.

When the exhaust air temperature is elevated and there isan appreciable wall-exhaust air temperature difference, thephenomena of thermophoresis becomes an important deposi-tion mechanism. Thermophoresis causes particles to migratefrom hot to cold air temperatures due to uneven thermallyinduced collisions with gas molecules. The momentum fromthe hot side air molecules is greater than the momentum fromthe cold side air molecules and the particle moves towards thecold. The charts for the elevated exhaust air temperature (Cand D) show that eventually thermophoresis begins to domi-nate particle deposition for Case I applications. However, evenat the highest temperature difference tested, the depositionvelocity does not increase for horizontal surfaces, but remainsrather constant. When applied to Case II applications, deposi-tion begins to increase with decreasing exhaust velocity, atthe wall-exhaust air temperature differences tested. Therefore,the combination of increased particle concentration andthermophoretic effects increasing deposition overwhelms theeffect of turbulent deposition effects decreasing deposition,with decreasing exhaust velocity.

It is important to comment on the tested wall-exhaust tem-perature differences and how likely they are to be experi-

enced in the field. The temperature difference for all 10 cook-ing processes tested in a previous investigation5 exceeded2.1°F (1.1°C) for only the gas broiler and gas range. In thiscase, the exhaust duct was not insulated. Therefore, it is likelythat many commercial cooking exhaust systems do not ex-perience significant temperature differences even with non-insulated ducts.

Unlike particle deposition in turbulent airflow, turbulentvapor deposition is a well-understood and documented phe-nomena. Therefore, the results will not be presented here. It issufficient to report the results confirmed the applicability ofclassic mass transfer theory. The theory predicts the transferrate decreases with decreasing exhaust velocity and decreas-ing temperature difference between the exhaust air and theduct. In non-insulated ducts, the temperature difference willincrease, increasing deposition, while the decreasing exhaustvelocity decreases deposition. The net result will be an in-crease in deposition because the dependence on temperaturedifference is more pronounced. For insulated ducts, the vapordeposition will be negligible.

SummaryThe following general observations can be made:Case I: Constant Exhaust Concentration and TemperatureThe rate of grease accumulation decreases with reduced ex-

haust velocity regardless of the duct orientation and insula-tion level.

Case II: Constant Effluent Generation Rate, Variable Con-centration in Exhaust

a) Well insulated ducts, R-10 h ft2 °F/Btu (1.8 m2 °C/W)and higher,

The rate of grease accumulation decreases with reduced ve-locity regardless of duct orientation.

b) Uninsulated ducts,Here the results depend on the specific conditions. For high

velocities, the rate of total grease deposition will decreasewith a reduction in velocity when the particle deposition domi-nates, but will increase for all other conditions.

Discussion and Application of ResultsThree scenarios are presented using the results generated in

this investigation. The idea is to guide the designer and user ofkitchen exhaust duct systems regarding the influence of ex-haust velocity on the rate of grease accumulation in the straightsections of an exhaust duct.

A. Consider a situation in which a current exhaust systemruns continuously at 1,500 fpm (7.6 m/s) regardless of theamount of effluent generated. Assume that the effluent genera-tion consists of periods of full load and periods where a mini-mal amount is generated. What is the impact of reducing theexhaust velocity during the periods of very light load?

The majority of the grease deposition will occur during full-load operation. A negligible amount will occur during the

Exhaust


Measurements are made in a10 by 10-in. (254 by 254-mm)square exhaust duct made ofwelded black iron. Exhaust ve-locities are controlled by a vari-able speed fan and include 500,1,000, 1,500, and 2,000 fpm(2.54, 5.08, 7.62, and 10.16m/s). Two duct heaters allow thecontrol of test exhaust tempera-tures at ambient, 120°F(48.9°C), and 150°F (65.6°C).Particulates are introduced 15-ft (4.57 m) upstream of the testmeasurement section using anaerosol generator. The sche-matic of the test setup is shownin Figure 2.

For particulate generation, oleic acid is tagged withuranine, a florescent dye, and mixed with various amountsof isopropyl alcohol and DI water. The solution is sprayedthrough a spray jet atomizer, resulting in polydispersedtest aerosols with mass median aerodynamic diameters(MMAD) of 0.49, 0.95, 1.6, and 4.3 mm, depending on theamount of volatiles in the solution. Oleic acid is appropri-ate because it is often found in real cooking effluent. Forexample, it was found to be the most prevalent fatty acidin beef patties,5 and olive oil is 85% oleic acid.7 Uranineenhances the deposition measurement by at least threeorders of magnitude over direct weighing. The techniqueis widely used and well documented in aerosol deposi-tion studies.8 The range of particle sizes associated witheach MMAD is characterized by the geometric standarddeviation (σ

g). The spray jet atomizer produces σ

g values

from 1.8 to 2.3, the same values found in cooking emis-sion characterization studies. 5,6

The deposition of the particles is measured using 0.004in. (0.102 mm) stainless steel shim stock attached to theinner duct walls. After testing, the shim stock is carefullyremoved, wiped down with isopropyl alcohol pads, andthe pads placed in a 0.0011 N solution of NaOH and DIH

2O. The solution is sonicated, allowed to settle, and the

mass of uranine determined fluorometrically. It should benoted the airflow velocity, temperature, and aerosol con-centration is fully characterized for each test. These pro-cedures are briefly explained in a paper4 and explained indetail in the research project full report.2

Using well-documented techniques in the heat transferliterature, the grease vapor mass transport rate is deter-mined by measuring the evaporation rate of a volatilefatty acid from the duct wall into the exhaust airflow. It iseasier to establish well-characterized boundary conditions,in which the vapor is transported from the duct wall intothe airflow, than the usual case in kitchen exhaust ductswhere the vapor flows towards the wall surface. The mag-nitude of the mass transport coefficient is not affected bythis change in transport direction. Octanoic acid was cho-sen as the fatty acid because of its high vapor pressure andpresence in many vegetable oils and butter. It is applied tosubstrates located on the bottom of the duct test section. Acalibrated electric heater maintains the oil at a constanttemperature. The change of weight of the substrate duringeach test is used to determine mass transport. The proce-dure includes an experimentally determined correctionfor evaporation due to initial weighting, mounting time,preheat and post cooling, and final weighing procedures.

For the actual cooking effluent test, a small commercialcooking electric broiler is used to cook ground beef pat-ties. The food product specifications and cooking proce-dures are specified in ASTM F-1695-96.9 The sameprocedures used to characterize the effluent concentra-tion, airflow, and deposition for the particulate study areused for the actual cooking effluent test. However, thecooking effluent is not tagged with a fluorescent dye;therefore, deposition is measured gravimetrically. Pleaserefer to the full report for complete documentation of thetest setup and procedures.

Setup and Procedure

Figure 2: Schematic diagram of the test duct.

HeatersAccess Panel

Transition Section

10 × 10 in. (254 × 254 mm)12 × 12 in. (305 × 305 mm)

InletButterflyDamper

15 ft (4.57 m) 2.5 ft(0.76 m)

RemovableSection

DepositionMeasurement

Section

Access Holes for Velocity andConcentration Measurements 1 ft

Radius(0.305 m)

8 in. (203 mm) radius

3 ft(0.91 m)

Charge Neutralizer

Drying Column

Aerosol Generator

Exhaust Duct


periods of light load regardless of the exhaust velocity. Thus,the value of the exhaust velocity during periods of light loadhas a negligible effect on the total grease buildup and couldbe varied to capture and contain the effluent without regard tothe rate of grease buildup in the duct. The operating cost willbe dramatically reduced if there are significant downtimes.Savings not only come from less fan energy, but a reducedload for the makeup air system.

B. Consider a situation where the effluent is generated dur-ing three periods; full load, two-thirds full load and one-thirdfull load. Assume that the effluent is identical, only the quan-tity changes (e.g. using three, two, or one broiler respectivelyto cook beef patties). The exhaust velocity is currently set at aconstant value of 1,500 fpm (7.6 m/s). Consider the effect ofgrease accumulation in the existing duct if the velocity isreduced to 1,000 fpm (5.1 m/s) during the two-thirds full-loadoperation and to 500 fpm (2.5 m/s) during the one-third full-load operation. Assume that the reduced velocity is adequatefor capture and containment so the only concern is the greaseaccumulation rate in the exhaust duct.

This is an example of a Case I situation where the exhaustconcentration and temperature differences remain constant,but the mean velocity changes. The rate of grease depositionwill decrease compared with the case of constant velocity forall conditions. The rate of particle deposition decreases andthe rate of vapor deposition decreases for all duct configura-tions, horizontal and vertical, insulated or not. Again, operat-ing cost savings could be significant.

C. Consider a situation in which the effluent generation isconstant and the current operation is to maintain the exhaustvelocity at 1,500 fpm (7.6 m/s). How will the grease depositionrate change if the velocity through the existing duct system isreduced to 1,000 fpm (5.1 m/s)? Assume that capture and con-tainment can be achieved with the reduced velocity. There-fore, the grease deposition rate in the duct is the only concern.

Here the effluent generation rate is constant as the velocityis varied so this corresponds to an example of Case II. Theconcentration of particles and grease vapor increase as theexhaust velocity decreases. The results depend on the amountof duct insulation.

i. Well insulated duct, R-10 h ft2 °F/Btu (1.76 m2 °C/W) orhigher.

The vapor deposition rate is negligible, and the particledeposition rate decreases with the reduced velocity so the rateof total grease deposition decreases with reduced velocity forall duct orientations.

ii. Uninsulated duct,The particle deposition rate decreases but the rate of vapor

deposition increases. The net effect depends on the ratio ofparticle to vapor deposition. In most cases, the particle deposi-tion rate is expected to dominate so the total deposition ratewill decrease or increase slightly as the velocity is reduced. Ifthe velocity is further reduced to 500 fpm (2.5 m/s), the par-

ticle deposition rate may increase compared to the 1,000 fpm(5.1 m/s) velocity because thermophoresis begins to domi-nate. Therefore, the total rate of grease accumulation is ex-pected to rise. The reader is referred to the model and examplecalculation presented in the full report2 to quantify the ex-pected deposition.

Scenario C has the greatest potential for problems arisingfrom improper application. For instance, a restaurant in Min-neapolis may operate an exhaust system that is determined tocapture and contain effluent sufficiently at 50% of the currentflowrate. However, the exhaust velocity is 1,500 fpm (7.62 m/s) and until recently, a reduction was not allowed. With thenew standard it is possible to reduce the velocity to 750 fpm(3.81 m/s). However, at this restaurant, the exhaust exits thebuilding immediately into a non-insulated exhaust duct run-ning outside the building. Due to the cold climate, the tem-perature difference between the exhaust air and wall would besignificant, and would increase with a decrease in exhaustvelocity. The result would be an increase in both vapor andparticle deposition. It is likely that the restaurant already hasgrease buildup problems at 1,500 fpm (7.62 m/s), especially inmidwinter. Reducing the exhaust velocity would compoundthis. The best solution would be to insulate the duct.

Other ConsiderationsThe results presented are applicable to straight rectangular

or round ductwork. Only when a high aspect ratio horizontalduct is used would we expect significantly different results(due to an increased surface area for gravitational settling).Of more significance is the effect of bends, elbows, or othernon-straight ductwork, which usually are present in exhaustsystems. The vapor deposition will remain unchanged flow-ing through these regions. It is expected that the particledeposition will decrease significantly with decreased exhaustvelocity. The explanation is particle deposition in a bend isdominated by inertial impaction. Inertial impaction is a func-tion of velocity and decreases with decreasing velocity. Dur-ing the actual cooking tests, a substrate was placed on theinner surface of the 90-degree bend, downstream of the testsection. The results show less deposition at lower velocities.Therefore, while testing exhaust velocity effects in elbowsand bends was beyond the scope of the ASHRAE researchproject, there is strong theoretical evidence, and some ex-perimental evidence, that a reduction in velocity decreasesgrease deposition.

Finally, all examples assume that effluent capture and con-tainment is satisfied and the minimum velocity for the greaseremoval device is met when the exhaust volume is reduced. Inpractice this a critical element and airflow reduction shouldonly be considered if the exhaust hood properly captures andcontains at the new flow rate. If the velocity required for thegrease removal device cannot be met with the lowered exhaustvolume, one can reduce the effective area of the grease re-

Exhaust


moval device, proportionally increasing the velocity. For in-stance, with baffle filters, blanks are often available, and canbe placed in an area of the hood with minimal direct contactwith effluent.

ConclusionsAn experimental investigation of exhaust velocity effects

on grease deposition in kitchen exhaust ducts has influencedchanges to the NFPA 96 minimum exhaust requirement. Therequirement has been reduced from 1,500 fpm (7.6 m/s) to 500fpm (2.5 m/s). The new standard maintains or improves thesafety aspect of minimizing grease build-up, while allowingengineers more flexibility in both retrofit and new kitchendesign, including variable flow kitchen exhaust. For manyapplications, a reduction in exhaust velocity will be benefi-cial. In some cases, lowering the exhaust velocity can increasegrease deposition and the design professional should be care-ful to identify these situations. Lowering velocity reducesgrease deposition in virtually all cases when ductwork withinsulation of R-10 or greater is used.

References1. NFPA. 1980. Standard 96-94, Standard for ventilation control

and fire protection of commercial cooking operations. Quincy, Mass.:

National Fire Protection Association.

2. Kuehn, T.H., et al. 2001. “Effects of air velocity on grease deposi-

tion in exhaust ductwork.” ASHRAE 1033-RP Final Report. Minneapo-

lis: University of Minnesota.

3. Gerstler, W.D. 2000. “Turbulent aerosol deposition in large and

small square flow passages.” Ph.D. Thesis. Minneapolis: University of

Minnesota.

4. Gerstler, W.D., et al. 2002. “The effects of exhaust air velocity on

grease deposition in kitchen exhaust ductwork.” ASHRAE Transactions

108(1):470–482.

5. Gerstler, W.D., et al. 1998. “Identification and characterization of

effluents from various cooking appliances and processes as related to

optimum design of kitchen ventilation systems.” ASHRAE 745-RP Fi-

nal Report. Minneapolis: University of Minnesota.

6. Welch, W.A. and J.M. Norbeck. 1997. “Further development of

emission test methods and development of emission factors for various

commercial cooking operations.” Final Report for South Coast Air

Quality Management District (SCAQMD) Contract #96027. River-

side, Calif.: University of California, Riverside College of Engineer-

ing-Center for Environmental Research and Technology (CE-CERT).

7. Weast, R., M.J. Astle, and W.H. Beyers, editors. 1985. CRC Hand-

book of chemistry and physics 65th Edition. Boca Raton, Fla.: CRC

Press Inc.

8. Papavergos, P.G. and A.B. Hedley. 1984. “Particle deposition

behavior from turbulent flows.” Chemical Engineering Research and

Design 62:275–295.

9. ASTM. 1996. F 1695-96: Standard Test Method for Performance

of Underfired Broilers. West Conshohocken, Pa.: The American Soci-

ety for Testing and Materials.

Advertisement in the print edition formerly in this space.


13.2.12

Listing evaluation shall include the following:

(1) Capture and containment of vapors partuculate matter at published and labeled airflows

(2) Grease discharge Combustilbe particulate matter discharged at the exhaust outlet of the system is

not to exceed an average of 5 mg 2.5mg /m3 (0.00018 00009 oz/ft3) of exhausted air sampled fromthat equipment at maximum amount of product that is capable of being processed over a continuous8 2 -hour test per EPA Test Method 202 5 , with the system operating at its minimum listed airflow

(3) Listing and labeling of clearance to combustibles from all sides, top, and bottom

(4) Electrical connection in the field in accordance with NFPA 70

(5) Interlocks on all removable components that lie in the path of airflow within the unit to ensure that theyare in place during operation of the cooking appliance


Condensible water vapor is measured using EPA test method 202. Any H2O measured in the sample is antagonistic to fire, and cannot logically be used as an risk measurement additive or contributing factor to a fire hazard. The use of the word "vapors" is misapplied in this standard. condensible particulates are instantly condensed when they come in contact with room air. The mean temperature of exhaust air even over high temperature cooking operations rarely exceeds 200F. Combustible particulate matter at these temperatures are not in a gas phase. Accordingly, cooking operations are outside of the scope of EPA test method 202. EPA 202 is the appropriate test for power plants smoke stacks and other industrial processes where gasses from various industrial processes are captured and exhausted from stacks. Such is not the case where exhaust air streams are always below the boiling point of water at atmospheric pressure.


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

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

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

(4) * The maximum quantity of solid fuel consumed shall not exceed 2 .45 kg ( 4.5 1 lb) per hour per 29.

3 kW

3kW (100,000 Btu/hr) of gas burner capacity.

(5) The gas-operated equipment shall be protected by a fire suppression system listed for the equipment,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 that gasradiant charbroiler(s) and mesquite

wood

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 2.5 L (

2000

150 in. 3 ), with no dimension 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 prior tobeing placed in the cooking equipment.

(1 1 2) 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 .


During the last cycle of this standard, a proposal was made to allow solid fuel (wood) to be utilized in char broilers for flavoring, and to treat that operation differently than cooking with solid fuel, specifically to delete the requirement for a separate hood system for these operations. The original proposal was to limit the amount of wood to an amount that would contribute less than five percent of the total amount of heat used for cooking. The proposal was based upon a study conducted by the proponent and the policies and procedures of a major restaurant chain. The committee accepted the proposal in principle, but invoked a series of requirements to address concerns expressed by the committee and others. The results of the committee’s revisions of the original proposal are that the amount of fuel allowed is far more than what was used in the study, and more than is used by the major restaurant chain. This comment addresses that issue by revising the maximum amount of fuel permitted to the same amount used in the study. To allow greater amounts of fuel is to increase the hazard without justification; this change simply adheres to the parameters of the study.


84 of 121 3/3/2015 11:43 AM

The other change is to require that the wood be soaked in water prior to being placed in the broiler. This is consistent with the study used to justify the original change, and is consistent with the procedures used by the major restaurant change.This proposal should not be controversial; it is simply bringing the language that was inserted into the standard in line with the justification provided for the proposed change.



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Public Input No. 68-NFPA 96-2014 [ 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 and inlocated 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 10.10.


Downdraft appliances do not have an overhead hood where detectors can be placed. The exhaust from these appliances does not go up into an overhead hood but rather down into the downdraft plenum. Placing a detector above a downdraft appliance is impractical and would not provide timely system activation because the heat generated by a fire on the cooking surface is drawn into the downdraft plenum. This is where the detector should be placed. Additionally, NFPA-96 15.2.2 requires that an interlock be provided on downdraft cooking appliances so the appliance cannot operate unless the ventilation system is activated.





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86 of 121 3/3/2015 11:43 AM

Public Input No. 114-NFPA 96-2014 [ New Section after 15.4 ]


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Proposed_Chapter_16.pdf Proposed new section concerning mobile cooking


Substantiation: IFMA developed a Task Group to look into mobile and temporary cooking operations after recent events involving them along with what seems to be a lack of regulation for the increasing number of units. Currently there is no one place to find all the requirements for mobile and temporary cooking operations this proposal brings requirements from NFPA 1 and 58 to aid the user of the document. The remaining text brings in common requirements for an operation i.e. permits, portable fire extinguishers, training and other.


Submitter FullName:

RAYMOND WALKER


Affilliation:Executive Board of IFMA on behalf of the Task Group andmembership.

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87 of 121 3/3/2015 11:43 AM

Chapter 16 Mobile and Temporary Cooking Operations

16.1 General

16.1.1Mobile and temporary cooking operations shall comply with Section 16.1 and the

applicable section for the type of cooking being performed.

16.1.2 Where required by the AHJ, permits shall be required for the location, design,

construction and operation of mobile and temporary cooking operations.

16.1.3 Portable fire extinguishers

16.1.3.1 Portable fire extinguishers shall be provided per NFPA 96 for cooking

operations.

16.1.3.2 A minimum of one 2A:10BC portable fire extinguishers shall be provided when a generator or other fuel fired appliance is used.

16.1.3.3 When wood or charcoal is being used a minimum of one 2A portable fire

extinguisher or an approved hose line shall be provided.

16.1.4 Mobile or temporary cooking operations shall be separated from buildings or

structures, combustible materials, vehicle and other cooking operations by a minimum

of 10 ft (3 m).

16.1.5 Tents

16.1.5.1 Mobile or temporary cooking shall not take place within tents occupied by the

public.

16.1.5.2 Tents shall comply with NFPA 102.

16.1.5.3 Seating for the public shall not be located within any mobile or temporary

cooking vehicle.

16.1.6 Mobile or temporary cooking operations shall not block fire department access

roads, fire lanes, fire hydrants or other fire protection devices and equipment.

16.1.7 Communications. A method of communication to emergency personnel shall be

accessible to all employees.

16.1.8 Training

16.1.8.1 Prior to performing mobile or temporary cooking operations workers shall be

trained in emergency response procedures including:

(a) proper use of portable fire extinguishers and extinguishing systems

(b) proper method of shutting off fuel sources

(c) proper procedure for notifying the local fire department

(d) proper refueling,

(e) how to perform leak detection

(f) fuel properties

16.1.8.2 Refresher training shall be provided every year.

16.1.8.3 Initial and refresher training shall be documented and made available to the

AHJ upon request.

16.1.9 Internal Combustion Power Sources.

16.1.9.1 Electric generator and internal combustion power sources used for mobile or temporary cooking shall comply with this section.

16.1.9.2 Fueling. Fuel tanks shall be of adequate capacity to permit uninterrupted

operation during normal operating hours. (1:10.15.10.)

16.1.9.3 Refueling. Refueling shall be conducted only when not in use. (1:10.15.10.2)

16.1.9.4 Protection. Internal combustion power sources shall be isolated from contact

with the public by either physical guards, fencing, or an enclosure. (1:10.15.10.3)

16.1.9.5 Fueling from a container shall be permitted when the engine is shut down and

engine surface temperature is below the autoignition temperature of the fuel.

16.1.9.6 Portable generators shall be positioned so that the exhaust is directed as

follows:

(1) At least 5 ft (1.5 m) in any direction away from any openings or air intakes and

means of egress

(2) Away from any building

(3) Away from any mobile or temporary cooking vehicle or operation.

16.1.10 Where applicable, electrical appliances, fixtures, equipment or wiring shall

comply with NFPA 70.

16.1.11 Charcoal/wood burning

16.1.11.1 Mobile or temporary cooking operations that utilize wood or charcoals shall

comply with NFPA 96 Section 14.9.

16.1.11.2 An approved carbon monoxide detector shall be installed where mobile

cooking operations are performed in an enclosed area.

16.2 Mobile cooking

16.2.1 Mobile cooking operations and equipment shall comply with NFPA 96, 16.1 and

this section.

16.2.2 LP-Gas Systems

16.2.2.1 Cylinders shall be secured in an upright position to prevent tipping over.

16.2.2.2 Gas systems on mobile cooking vehicles shall comply with NFPA 58 and this

section. 16.2.3 Leak Detection

16.2.3.1 Gas systems shall be inspected prior to each use by a worker trained in

accordance with 16.1.8 training.

16.2.3.2 Leak detection testing shall be documented and made available to AHJ upon

request.

16.2.3.3 Where a gas detection system has been installed it shall be tested every month.

16.2.3.4 Leak detection shall be performed every time a new connection or a change in

cylinder is made to any gas system.

16.2.4 LP-Gas Systems on Vehicles (Other Than Engine Fuel Systems).

16.2.4.1* Application. Section 16.2.4 shall apply to the following:

(1)Nonengine fuel systems on all vehicles

(2)Installations served by exchangeable (removable) cylinder systems and by

permanently mounted containers. (58:6.24.1)

16.2.4.2 Nonapplication. Section 16.2.4 shall not apply to the following:

(1)Systems installed on mobile homes

(2)Systems installed on recreational vehicles

(3)Cargo tank vehicles, including trailers and semitrailers, and similar units used to

transport LP-Gas as cargo, which are covered by Chapter 9

(4)LP-Gas engine fuel systems on the vehicles, which are covered by Chapter 11 of

NFPA 58, (58:6.24.2)

16.2.4.3 Container Installation Requirements.

16.2.4.3.1 Containers shall comply with 16.2.4.3.1(A) through 16.2.4.3.1(D).

(A) ASME mobile containers shall be in accordance with one of the following:

(1)A MAWP of 312 psig (2.2 MPag) or higher where installed in enclosed spaces of

vehicles.

(2)A MAWP of 312 psig (2.2 MPag) or higher where installed on passenger vehicles

(3)A MAWP of 250 psig (1.7 MPag) or higher for containers where installed on the

exterior of nonpassenger vehicles (B) LP-Gas fuel containers used on passenger-carrying vehicles shall not exceed 200 gal (0.8 m3) aggregate water capacity. (C) The capacity of individual LP-Gas containers on highway vehicles shall be in accordance with Table 16.2.4.3.1(C).

Table 16.2.4.3.1(C)

Maximum Capacities of Individual

LP-Gas Containers Installed on LP-

Gas Highway Vehicles

(D) Containers designed for stationary service only and not in compliance with the

container appurtenance protection requirements of 5.2.6 of NFPA 58 shall not be used.

(58:6.24.3)

16.2.4.3.2 ASME containers and cylinders utilized for the purposes covered by Section

16.2.4 shall not be installed, transported, or stored (even temporarily) inside any

vehicle covered by Section 16.2.4, except for ASME containers installed in accordance

with 16.2.4.3.4(I), Chapter 9, or DOT regulations. (58:6.24.3.2)

16.2.4.3.3 The LP-Gas supply system, including the containers, shall be installed either

on the outside of the vehicle or in a recess or cabinet vaportight to the inside of the

vehicle but accessible from and vented to the outside, with the vents located near the

top and bottom of the enclosure and 3 ft (1 m) horizontally away from any opening into

the vehicle below the level of the vents. (58:6.24.3.3)

16.2.4.3.4 Containers shall be mounted securely on the vehicle or within the enclosing recess or cabinet. (A) Containers shall be installed with road clearance in accordance with 11.8.3 of NFPA 58. (B) Fuel containers shall be mounted to prevent jarring loose and slipping or rotating, and the fastenings shall be designed and constructed to withstand, without permanent visible deformation, static loading in any direction equal to four times the weight of the container filled with fuel. (C) Where containers are mounted within a vehicle housing, the securing of the housing to the vehicle shall comply with this provision. Any removable portions of the housing or cabinet shall be secured while in transit. (D) Field welding on containers shall be limited to attachments to nonpressure parts such as saddle plates, wear plates, or brackets applied by the container manufacturer.

(E) All container valves, appurtenances, and connections shall be protected to prevent damage from accidental contact with stationary objects; from loose objects, stones, mud, or ice thrown up from the ground or floor; and from damage due to overturn or similar vehicular accident. (F) Permanently mounted ASME containers shall be located on the vehicle to provide the protection specified in 16.2.4.3.4(E). (G) Cylinders shall have permanent protection for cylinder valves and connections. (H) Where cylinders are located on the outside of a vehicle, weather protection shall be provided. (I) Containers mounted on the interior of passenger-carrying vehicles shall be installed in compliance with Section 11.9 of NFPA 58. Pressure relief valve installations for such containers shall comply with 11.8.5 of NFPA 58. (58:6.24.3.4)

16.2.4.4 Installation of Container Appurtenances.

16.2.4.4.1 Container appurtenances shall be installed in accordance with the following:

(1)Pressure relief valve installation on ASME containers installed in the interior of

vehicles complying with Section 11.9 of NFPA 58 shall comply with 11.8.5 of NFPA 58.

(2)Pressure relief valve installations on ASME containers installed on the outside of

vehicles shall comply with 11.8.5 of NFPA 58 and 16.2.4.3.3.

(3)Main shutoff valves on containers for liquid and vapor shall be readily accessible.

(4)Cylinders shall be designed to be filled in either the vertical or horizontal position, or

if they are the universal type, they are permitted to be filled in either position.

(5)All container inlets, outlets, or valves installed in container inlets or outlets, except

pressure relief devices and gauging devices, shall be labeled to designate whether they

communicate with the vapor or liquid space.

(6)Containers from which only vapor is to be withdrawn shall be installed and equipped

with connections to minimize the possibility of the accidental withdrawal of liquid.

(58:6.24.4.1)

16.2.4.4.2 Regulators shall be installed in accordance with 6.8.2 of NFPA 58 and 16.2.4.4.2(A) through 16.2.4.4.2(E). (A) Regulators shall be installed with the pressure relief vent opening pointing vertically downward to allow for drainage of moisture collected on the diaphragm of the regulator. (B) Regulators not installed in compartments shall be equipped with a durable cover designed to protect the regulator vent opening from sleet, snow, freezing rain,ice, mud, and wheel spray. (C) If vehicle-mounted regulators are installed at or below the floor level, they shall be installed in a compartment that provides protection against the weather and wheel spray. (D) Regulator compartments shall comply with the following:

(1)The compartment shall be of sufficient size to allow tool operation for connection to

and replacement of the regulator(s).

(2)The compartment shall be vaportight to the interior of the vehicle.

(3)The compartment shall have a 1 in.2 (650 mm2) minimum vent opening to the

exterior located within 1 in. (25 mm) of the bottom of the compartment.

(4)The compartment shall not contain flame or spark-producing equipment.

(E) A regulator vent outlet shall be at least 2 in. (51 mm) above the compartment vent

opening. (58:6.24.4.2)

16.2.4.5 Piping.

16.2.4.5.1 Piping shall be installed in accordance with 6.9.3 of NFPA 58 and

16.2.4.5.1(A) through 16.2.4.5.1(M).

(A) Steel tubing shall have a minimum wall thickness of 0.049 in. (1.2 mm).

(B) A flexible connector shall be installed between the regulator outlet and the fixed

piping system to protect against expansion, contraction, jarring, and vibration strains.

(C) Flexibility shall be provided in the piping between a cylinder and the gas piping

system or regulator.

(D) Flexible connectors shall be installed in accordance with 6.9.6 of NFPA 58.

(E) Flexible connectors longer than the length allowed in the code, or fuel lines that

incorporate hose, shall be used only where approved.

(F) The fixed piping system shall be designed, installed, supported, and secured to

minimize the possibility of damage due to vibration, strains, or wear and to preclude

any loosening while in transit.

(G) Piping shall be installed in a protected location.

(H) Where piping is installed outside the vehicle, it shall be installed as follows:

(1)Piping shall be under the vehicle and below any insulation or false bottom.

(2)Fastening or other protection shall be installed to prevent damage due to vibration or

abrasion.

(3)At each point where piping passes through sheet metal or a structural member, a

rubber grommet or equivalent protection shall be installed to prevent chafing.

(I) Gas piping shall be installed to enter the vehicle through the floor directly beneath

or adjacent to the appliance served.

(J) If a branch line is installed, the tee connection shall be located in the main gas line

under the floor and outside the vehicle.

(K) Exposed parts of the fixed piping system either shall be of corrosion-resistant

material or shall be coated or protected to minimize exterior corrosion.

(L) Hydrostatic relief valves shall be installed in isolated sections of liquid piping as

provided in Section 6.13 of NFPA 58.

(M) Piping systems, including hose, shall be pressure tested and proven free of leaks in

accordance with Section 6.14 of NFPA 58. (58:6.24.5.1)

16.2.4.5.2 There shall be no fuel connection between a tractor and trailer or other

vehicle units. (58:6.24.5.2)

16.2.4.6 Equipment Installation. Equipment shall be installed in accordance with

Section 6.18 of NFPA 58, 16.2.4.6.1, and 16.2.4.6.2. (58:6.24.6)

16.2.4.6.1 Installation shall be made in accordance with the manufacturer's

recommendations and, in the case of approved equipment, as provided in the approval.

(58:6.24.6.1)

16.2.4.6.2 Equipment installed on vehicles shall be protected against vehicular damage

as provided for container appurtenances and connections in 16.2.4.3.4(E). (58:6.24.6.2)

16.2.4.7 Appliance Installation on Vehicles.

16.2.4.7.1 Subsection 16.2.4.7 shall apply to the installation of all appliances on

vehicles. It shall not apply to engines. (58:6.24.7.1)

16.2.4.7.2 All appliances covered by 16.2.4.7 installed on vehicles shall be approved.

(58:6.24.7.2)

16.2.4.7.3 Where the device or appliance, such as a cargo heater or cooler, is designed to

be in operation while the vehicle is in transit, means, such as an excess-flow valve, to

stop the flow of gas in the event of a line break shall be installed. (58:6.24.7.3)

16.2.4.7.4 Gas-fired heating appliances shall be equipped with shutoffs in accordance

with 5.20.7(A) of NFPA 58, except for portable heaters used with cylinders having a

maximum water capacity of 2.7 lb (1.2 kg), portable torches, melting pots, and tar

kettles. (58:6.24.7.4)

16.2.4.7.5 Gas-fired heating appliances, other than ranges and illuminating appliances

installed on vehicles intended for human occupancy, shall be designed or installed to

provide for a complete separation of the combustion system from the atmosphere inside

the vehicle. (58:6.24.7.5)

16.2.4.7.6* Where unvented-type heaters that are designed to protect cargo are used on

vehicles not intended for human occupancy, provisions shall be made to provide air

from the outside for combustion and dispose of the products of combustion to the

outside. (58:6.24.7.6)

16.2.4.7.7 Appliances installed in the cargo space of a vehicle shall be readily accessible

whether the vehicle is loaded or empty. (58:6.24.7.7)

16.2.4.7.8 Appliances shall be constructed or otherwise protected to minimize possible

damage or impaired operation due to cargo shifting or handling. (58:6.24.7.8)

16.2.4.7.9 Appliances shall be located so that a fire at any appliance will not block

egress of persons from the vehicle. (58:6.24.7.9)

16.2.4.7.10 A permanent caution plate shall be affixed to either the appliance or the

vehicle outside of any enclosure, shall be adjacent to the container(s), and shall include

the following instructions: CAUTION:

(1)Be sure all appliance valves are closed before opening container valve.

(2)Connections at the appliances, regulators, and containers shall be checked

periodically for leaks with soapy water or its equivalent.

(3)Never use a match or flame to check for leaks.

(4)Container valves shall be closed when equipment is not in use. (58:6.24.7.10)

16.2.4.7.11 Gas-fired heating appliances and water heaters shall be equipped with

automatic devices designed to shut off the flow of gas to the main burner and the pilot

in the event the pilot flame is extinguished. (58:6.24.7.11)

16.2.4.8 General Precautions.

16.2.4.8.1 Mobile units including mobile kitchens and catering vehicles that contain hot

plates and other cooking equipment shall be provided with at least one approved

portable fire extinguisher rated in accordance with NFPA 10, Standard for Portable

Fire Extinguishers, at not less than 10-B:C. (58:6.24.7.8.1)

16.2.4.8.2 Where fire extinguishers have more than one letter classification, they shall

be considered as meeting the requirements of each letter class. (58:6.24.7.8.2)

16.2.4.9 Parking, Servicing, and Repair.

16.2.4.9.1 Where vehicles with LP-Gas fuel systems used for purposes other than

propulsion are parked, serviced, or repaired inside buildings, the requirements of

16.2.4.9.2 through 16.2.4.9.4 shall apply. (58:6.24.7.9.1)

16.2.4.9.2 The fuel system shall be leak-free, and the container(s) shall not be filled

beyond the limits specified in Chapter 7 of NFPA 58. (58:6.24.9.2)

16.2.4.9.3 The container shutoff valve shall be closed, except that the container shutoff

valve shall not be required to be closed when fuel is required for test or repair.

(58:6.24.9.3)

16.2.4.9.4 The vehicle shall not be parked near sources of heat, open flames, or similar

sources of ignition, or near unventilated pits. (58:6.24.9.4)

16.2.4.9.5 Vehicles having containers with water capacities larger than 300 gal (1.1 m3)

shall comply with the requirements of Section 9.7 of NFPA 58. (58:6.24.9.5)

16.2.4.10* Containers shall be designed, fabricated, tested, and marked (or stamped) in

accordance with the regulations of the U.S. Department of Transportation (DOT); the

ASME Code, Section VIII, “Rules for the Construction of Unfired Pressure Vessels”; or

the API-ASME Code for Unfired Pressure Vessels for Petroleum Liquids and Gases,

except for UG-125 through UG-136.

(A) Used containers constructed to specifications of the Association of American

Railroads shall not be installed.

(B) Adherence to applicable ASME Code case interpretations and addenda that have

been adopted and published by ASME 180 calendar days prior to the effective date of

this code shall be considered as compliant with the ASME Code.

(C) Where containers fabricated to earlier editions of regulations, rules, or codes listed

in 5.2.1.1 of NFPA 58, and of the Interstate Commerce Commission (ICC) Rules for

Construction of Unfired Pressure Vessels, prior to April 1, 1967, are used, the

requirements of Section 1.4 of NFPA 58 shall apply. (58:5.2.1.1)

16.2.4.10.1 Containers that show excessive denting, bulging, gouging, or corrosion shall

be removed from service. (58:5.2.1.4)

16.2.4.11 Where a hose or swivel-type piping is used for liquid transfer, it shall be

protected as follows:

(1)An emergency shutoff valve shall be installed at the railroad tank car end of the hose

or swivel-type piping where flow into or out of the railroad tank car is possible.

(2)An emergency shutoff valve or a backflow check valve shall be installed on the

railroad tank car end of the hose or swivel-type piping where flow is only into the

railroad tank car.

(3)*Where a facility hose is used at a LP-Gas bulk plant or industrial plant to transfer

LP-Gas liquid from a cargo tank vehicle in non-metered service to a bulk plant or

industrial plant, the facility hose or the facility shall be equipped with an emergency

discharge control system that provides a means to shut down the flow of LP-Gas caused

by the complete separation of the facility hose within 20 seconds and without the need

for human intervention. (58:6.19.2.6)

16.2.4.11.1 After installation or modification, piping systems (including hose) shall be

proven free of leaks by performing a pressure test at not less than the normal operating

pressure. (58:6.14.1.1)

16.2.4.12 General Location of Cylinders.

16.2.4.12.1 Cylinders in storage shall be located to minimize exposure to excessive

temperature rises, physical damage, or tampering. (58:8.2.1.1)

16.2.4.12.2 Cylinders in storage having individual water capacity greater than 2.7 lb

(1.1 kg) [nominal 1 lb (0.45 kg) LP-Gas capacity] shall be positioned so that the

pressure relief valve is in direct communication with the vapor space of the cylinder.

(58:8.2.1.2)

16.2.4.12.3 Cylinders stored in buildings in accordance with Section 8.3 of NFPA 58

shall not be located near exits, near stairways, or in areas normally used, or intended to

be used, for the safe egress of occupants. (58:8.2.1.3)

16.2.4.12.4 If empty cylinders that have been in LP-Gas service are stored indoors,

they shall be considered as full cylinders for the purposes of determining the maximum

quantities of LP-Gas permitted by 8.3.1, 8.3.2.1, and 8.3.3.1 of NFPA 58. (58:8.2.1.4)

16.2.4.12.5 Cylinders shall not be stored on roofs. (58:8.2.1.5)

16.2.4.13 Protection of Valves on Cylinders in Storage.

16.2.4.13.1 Cylinder valves shall be protected as required by 5.2.6.1 and 7.2.2.5 of

NFPA 58. (58:8.2.2.1)

16.2.4.13.2 Screw-on-type caps or collars shall be in place on all cylinders stored,

regardless of whether they are full, partially full, or empty, and cylinder outlet valves

shall be closed. (58:8.2.2.2)

16.2.4.13.3 Valve outlets on cylinders less than 108 lb (49 kg) water capacity [nominal

45 lb (20 kg) propane capacity] shall be plugged, capped, or sealed in accordance with

7.2.2.5 of NFPA 58. (58:8.2.2.3)

16.2.4.14 Transportation of Cylinders.

16.2.4.14.1 Cylinders having an individual water capacity not exceeding 1000 lb (454

kg) [nominal 420 lb (191 kg) propane capacity], when filled with LP-Gas, shall be

transported in accordance with the requirements of Section 9.3 of NFPA 58.

(58:9.3.2.1)

16.2.4.14.2 Cylinders shall be constructed as provided in Section 5.2 of NFPA 58 and

equipped in accordance with Section 5.7 of NFPA 58 for transportation as cylinders.

(58:9.3.2.2)

16.2.4.14.3 The quantity of LP-Gas in cylinders shall be in accordance with Chapter 7

of NFPA 58. (58:9.3.2.3)

16.2.4.14.4 Cylinder valves shall comply with the following:

(1)Valves of cylinders shall be protected in accordance with 5.2.6.1 of NFPA 58.

(2)Screw-on-type protecting caps or collars shall be secured in place.

(3)The provisions of 7.2.2.5 of NFPA 58 shall apply. (58:9.3.2.4)

16.2.4.14.5 The cargo space of the vehicle shall be isolated from the driver's

compartment, the engine, and the engine's exhaust system.

(A) Open-bodied vehicles shall be considered to be in compliance with this provision.

(B) Closed-bodied vehicles having separate cargo, driver, and engine compartments

shall be considered to be in compliance with this provision.

(C) Closed-bodied vehicles, such as passenger cars, vans, and station wagons, shall not

be used for transporting more than 215 lb (98 kg) water capacity [nominal 90 lb (41 kg)

propane capacity], but not more than 108 lb (49 kg) water capacity [nominal 45 lb (20

kg) propane capacity] per cylinder, unless the driver and engine compartments are

separated from the cargo space by a vaportight partition that contains no means of

access to the cargo space. (58:9.3.2.5)

16.2.4.14.6 Cylinders and their appurtenances shall be determined to be leak-free

before being loaded into vehicles. (58:9.3.2.6)

16.2.4.14.7 Cylinders shall be loaded into vehicles with flat floors or equipped with

racks for holding cylinders. (58:9.3.2.7)

16.2.4.14.8 Cylinders shall be fastened in position to minimize the possibility of

movement, tipping, and physical damage. (58:9.3.2.8)

16.2.4.14.9 Cylinders being transported by vehicles shall be positioned in accordance

with Table 16.2.4.14.9. (58:9.3.2.9)

View Large

16.2.4.14.10 Vehicles transporting cylinders where the total weight is more than 1000

lb (454 kg), including the weight of the LP-Gas and the cylinders, shall be placarded as

required by DOT regulations or state law. (58:9.3.2.10)

16.3 Temporary Cooking

16.3.1 Temporary cooking operations and equipment shall comply with NFPA 96, 16.1

and this section.

16.3.2 Temporary cooking equipment and installations shall comply with NFPA 58.

16.3.3 Deep fat fryers, fry-o-laters, or other appliances having combustible liquids

heated by LP Gas, solid fuels or electricity shall be protected by an approved hood fire

suppression system, or other approved means of extinguishment in the event of fire.

Public Input No. 72-NFPA 96-2014 [ Chapter A ]

Annex A Explanatory Material

Annex A is not a part of the requirements of this NFPA document but is included for informational purposesonly. This annex contains explanatory material, numbered to correspond with the applicable textparagraphs.


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A.1.1.1

These requirements include, but are not limited to, all manner of cooking equipment, exhaust hoods,grease removal devices, exhaust ductwork, exhaust fans, dampers, fire-extinguishing equipment, and allother auxiliary or ancillary components or systems that are involved in the capture, containment, andcontrol of grease-laden cooking effluent.

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

A.1.3.1

This standard cannot provide safe design and operation if parts of it are not enforced or are arbitrarilydeleted in any application.


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A.3.2.1 Approved.

The National Fire Protection Association does not approve, inspect, or certify any installations, procedures,equipment, or materials; nor does it approve or evaluate testing laboratories. In determining theacceptability of installations, procedures, equipment, or materials, the authority having jurisdiction maybase acceptance on compliance with NFPA or other appropriate standards. In the absence of suchstandards, said authority may require evidence of proper installation, procedure, or use. The authorityhaving jurisdiction may also refer to the listings or labeling practices of an organization that is concernedwith product evaluations and is thus in a position to determine compliance with appropriate standards forthe current production of listed items.

A.3.2.2 Authority Having Jurisdiction (AHJ).

The phrase “authority having jurisdiction,” or its acronym AHJ, is used in NFPA documents in a broadmanner, since jurisdictions and approval agencies vary, as do their responsibilities. Where public safety isprimary, the authority having jurisdiction may be a federal, state, local, or other regional department orindividual such as a fire chief; fire marshal; chief of a fire prevention bureau, labor department, or healthdepartment; building official; electrical inspector; or others having statutory authority. For insurancepurposes, an insurance inspection department, rating bureau, or other insurance company representativemay be the authority having jurisdiction. In many circumstances, the property owner or his or herdesignated agent assumes the role of the authority having jurisdiction; at government installations, thecommanding officer or departmental official may be the authority having jurisdiction.

A.3.2.4 Listed.

The means for identifying listed equipment may vary for each organization concerned with productevaluation; some organizations do not recognize equipment as listed unless it is also labeled. Theauthority having jurisdiction should utilize the system employed by the listing organization to identify alisted product.

A.3.3.4 Appliance Flue Outlet.

There might or might not be ductwork attached to the opening(s).

A.3.3.10 Certified.

Certification can be provided by the manufacturer of the listed equipment being serviced or anindependent third party.

A.3.3.14 Construction.

See Figure A.3.3.14.

Figure A.3.3.14 Examples of Open and Closed Combustible Construction.

A.3.3.15 Continuous Weld.

Welding is a fabrication technique for joining metals by heating the materials to the point that they melt andflow together to form an uninterrupted surface of no less strength than the original materials.

For the purpose of the definition, it specifically includes the exhaust compartment of hoods and weldedjoints of exhaust ducts yet specifically does not include filter support frames or appendages inside hoods.


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A.3.3.23.2 Solid Fuel Cooking Equipment.

This equipment includes ovens, tandoori charcoal pots, grills, broilers, rotisseries, barbecue pits, and anyother type of cooking equipment that derives all or part of its heat source from the burning of solid cookingfuel.

A.3.3.24.1 Grease Filter.

Filters should limit the projection of flames after grease loading, in accordance with ANSI/UL 1046,Standard for Grease Filters for Exhaust Ducts, to a maximum of 457 mm (18 in.) downstream whenattacked by flame on the upstream side. They are expected to maintain their strength, shape, and integritywhen exposed to the anticipated rough handling, cleaning, and service found in the field.

A.3.3.29 Grease.

Grease might be liberated and entrained with exhaust air or might be visible as a liquid or solid.

A.3.3.33 Hood.

The term hoods as used in this document often refers to Type I hoods, meaning those applied to greaseexhaust applications. They are built in various styles, for example, single- or double-island canopy,wall-mounted canopy, noncanopy, backshelf, high sidewall, eyebrow, and pass-over style. All such typeand style hoods are applicable to this document, provided they meet all the material and performancerequirements of this document. (See Figure A.3.3.33.)

Figure A.3.3.33 Styles of Hoods.

The following are types of hoods:

(1) Type I. Hoods designed for grease exhaust applications.

(2) Type II. Hoods designed for heat and steam removal and other nongrease applications. These hoodsare not applicable to the standard.


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A.3.3.37 Material.

Materials subject to increase in combustibility or flame spread index beyond the limits herein establishedthrough the effects of age, moisture, or other atmospheric condition should be considered combustible.See Table A.3.3.37.

Table A.3.3.37 Types of Construction Assemblies Containing Noncombustible, Limited-Combustible, andCombustible Materials

Classifications for Determining

Hood and Grease Duct Clearance*

Type of AssemblyNon-

combustible

Limited-

CombustibleCombustible

Wall assemblies

Brick, clay tile, or concrete masonry products X

Plaster, ceramic, or quarry tile on brick, clay tile, orconcrete masonry products

X

Plaster on metal lath on metal studs X

Gypsum board on metal studs X

Solid gypsum board† X

Plaster on wood or metal lath on wood studs X

Gypsum board on wood studs X

Plywood or other wood sheathing on wood or metal studs X

Floor-ceiling or roof-ceiling assemblies

Plaster applied directly to underside of concrete slab X

Suspended membrane ceiling

With noncombustible mineral wool

acoustical materialX

With combustible fibrous tile X

Gypsum board on steel joists beneath

concrete slabX

Gypsum board on wood joists X

Notes:

(1) Wall assembly descriptions assume same facing material on both sides of studs.

(2) Categories are not changed by use of fire retardant–treated wood products.

(3) Categories are not changed by use of Type X gypsum board.

(4) See definitions in 3.3.37 of combustible material, limited-combustible material, and noncombustiblematerial.

*See clearance requirements in Section 4.2.

†Solid gypsum walls and partitions, 50.8 mm (2 in.) or 57.15 mm (2 1⁄4 in.) thickness, are described in theGypsum Association publication Fire Resistance Design Manual.

A.3.3.37.3 Noncombustible Material.

Materials that are reported as passing ASTM E 136, Standard Test Method for Behavior of Materials in aVertical Tube Furnace at 750°C, should be considered noncombustible materials.

A.3.3.50 Trained.

Formal and/or technical training can be administered by the employer or a recognized training program.


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A.4.1.1.1

See ANSI/UL 710B, Standard for Recirculating Systems.

A.4.1.6

When solid fuel is burned in cooking operations, increased quantities of carbon, creosote, andgrease-laden vapors are produced that rapidly contaminate surfaces, produce airborne sparks andembers, and are subject to significant flare-ups. Also, solid fuel cooking requires fuel storage and handlingand produces ash that requires disposal. For these reasons, solid fuel cooking operations are required tocomply with Chapter 14.

A.4.1.9

The authority having jurisdiction can exempt temporary facilities, such as a tent, upon evaluation forcompliance to the applicable portions of this standard.

Although it might not be practical to enforce all requirements of this standard in temporary facilities, theauthority having jurisdiction should determine that all necessary provisions that affect the personal safetyof the occupants are considered.


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A.4.2


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See Figure A.4.2(a) through Figure A.4.2(h) for clarification of the appropriate clearances required inSection 4.2.

Figure A.4.2(a) Typical Section View for Building with Two Stories or More with Fire-Rated Floor-Ceiling Assembly.

Figure A.4.2(b) Typical Section View for One-Story Building with Fire-Rated Roof-CeilingAssembly. (Clearances given in Figure A.4.2(a) apply also to this drawing.)

Figure A.4.2(c) Typical Section View for Building with Two Stories or More with Non-Fire-RatedCeiling and Fire-Rated Floor. (Clearances given in Figure A.4.2(a) apply also to this drawing.)


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Figure A.4.2(d) Typical Section View for One-Story Building Without Fire-Rated Roof-CeilingAssembly.

Figure A.4.2(e) Detail Drawings Showing Hoods Penetrating Ceilings.


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Figure A.4.2(f) Wall-Mounted Fan.


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Figure A.4.2(g) Example of Clearance Reduction System: 229 mm (9 in.) Clearance toCombustible Material.

Figure A.4.2(h) Example of Clearance Reduction System: 76 mm (3 in.) Clearance to CombustibleMaterial.


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A.4.2.4.2

The intent of this paragraph is to maintain the systems and their function in accordance with therequirements of the edition of NFPA 96 under which the systems were designed and installed.

A.4.3.2

Protection should be steel outer casing [minimum 0.46 mm (0.018 in.) thick] or equivalent.

A.4.8.1.1

The provisions of 4.8.1.1 do not require inherently noncombustible materials to be tested in order to beclassified as noncombustible materials. [5000: A.7.1.4.1]

A.4.8.1.1(1)

Examples of such materials include steel, concrete, masonry and glass. [5000: A.7.1.4.1.1(1)]


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A.5.1.4

Welding is one acceptable method.

A.5.3.4

Figure A.5.3.4 provides examples of exhaust hood assemblies with integrated supply air plenums.

Figure A.5.3.4 Examples of Exhaust Hood Assemblies with Integrated Supply Air Plenums.

A.5.4

Examples of acceptable materials for hoods include steel and stainless steel.

Additionally, many health officials prohibit galvanized steel in hoods, as does NSF/ANSI 2.


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A.6.2.2.1

Appliances that produce high flue gas temperatures include deep-fat fryers, upright or high broilers, andsalamander broilers.

A.6.2.2.2

For a typical arrangement of a baffle protecting filters at an appliance vent, see Figure A.6.2.2.2.

Figure A.6.2.2.2 Typical Arrangement of Baffle Protecting Filters at Appliance Vent.


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A.7.1.2

Vertical or substantially pitched ducts are preferred over horizontal ducts because of their capacity todrain grease and to transfer heated vapors more rapidly to the exterior of a building.

A.7.1.4.3

Typically, ducts that are sloped in accordance with 7.1.4 prevent collection points for residue andeliminate the need for drains. For horizontal ducts greater than 22.86 m (75 ft), low points are difficult toavoid. Where the low points cannot be avoided, access and drains should be considered.

A.7.5.1

Examples of acceptable materials for ducts include the following:

(1) Steel

(2) Galvanized steel

(3) Stainless steel

A.7.5.2.1.2

The leakage test should consist of a light test, a water pressure test, or an approved equivalent test. Thepermit holder should be responsible for providing the necessary equipment and for performing the test.Refer to ANSI/ASHRAE 154, Ventilation for Commercial Cooking Operations, for specific information onsuch tests.

A.7.7.2.2

Noncombustible materials such as reinforced concrete floors or protected steel beams, which mightprotrude into an enclosure and cause reduced clearance, can be permitted by the authority havingjurisdiction if the installation and accessibility of the duct system are considered adequate.

A.7.8

It is preferable for the fan to be at or as close as possible to the end of the duct to minimize the numberof pressurized duct joints and clean-outs through which grease might leak more easily.

Wherever possible and practicable, the termination of an exhaust system should be above a roof. Fanson walls should be used only where absolutely necessary, because of the many problems encountered,such as contaminated air recirculating through air intakes, thus lowering environmental quality in traveledor public areas; operable windows’ accessibility to vandalism and accidental damage; and strong windcurrents restricting airflow.

A.7.8.1(1)

It is preferable for the fan to be at or as close to the end of the duct as possible to minimize the numberof pressurized duct joints and clean-outs through which grease might leak more easily.

A.7.8.2.2

Both types of fan terminations should be accessible as follows:

(1) Rooftop Terminations. All roof exhaust fans (whether through the roof or to the roof from outside)should have ready access to all sides from a flat roof surface without a ladder, or they should beprovided with safe access via built-in stairs, a walkway, or a portable ladder to a flat work surface onall sides of the fan. (See 7.8.2.)

(2) Wall Terminations. All through-the-wall exhaust fans should have ready access from the groundfrom no more than a 2 m (6 ft) stepladder or should be provided with a flat work surface under thefan that allows for access to all sides of the fan from no more than a 6 m (20 ft) extension ladder.(See 7.8.3.)


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A.7.8.4

Figure A.7.8.4 is an example of a rooftop termination for a duct traveling up the exterior of the buildingafter penetrating a wall.

Figure A.7.8.4 Rooftop Terminations Through Combustible or Limited-Combustible Walls.


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A.8.1.2

An upblast exhaust fan is popular due to its low cost and ease of installation and is common in one- ortwo-story freestanding restaurants. The fan housing typically is made of spun aluminum. The motor andthe belt drive are outside the airstream. See Figure A.8.1.2 for an example.

Figure A.8.1.2 Typical Upblast Fan.

A.8.1.3

Figure A.8.1.3 shows an in-line fan, which normally is used where space is not available for a utility setfan. It typically is located in a horizontal duct run in the false ceiling (interstitial) space.

Figure A.8.1.3 In-Line Fan.


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A.8.1.4

See Figure A.8.1.4 for an example of an utility set fan. This type of fan generally is used for largeexhaust systems such as found in hotels, hospitals, and prisons or in restaurants located in high-risebuildings. It typically is mounted on the roof but sometimes is located in a mechanical room.

Figure A.8.1.4 Typical Utility Set Fan.

A.8.2.1.1

In ASHRAE Research Project 1033-RP Final Report, Kuehn et al. documented that grease deposition isreduced as air velocity is reduced, primarily due to less turbulence at the duct surface. Tests wereperformed at velocities of 2.54 m/s, 5.08 m/s, 7.62 m/s, and 10.16 m/s (500 fpm, 1000 fpm, 1500 fpm,and 2000 fpm). The 2.54 m/s (500 fpm) velocity maintains or improves the safety aspect of minimizinggrease buildup, while allowing engineers more flexibility in both retrofit and new kitchen design thatinclude variable flow kitchen exhaust systems. According to the report, grease deposition in uninsulatedducts exposed to cold outdoor climates can increase with lower duct velocities, and insulation of R10 orgreater is recommended.

A.8.2.2.2

Performance tests can include a field test conducted with all appliances under the hood at operatingtemperatures and with all sources of outside air providing makeup air. Capture and containment shouldbe verified visually by observing smoke or steam by actual or simulated full-load cooking.

A.8.3

It is not advisable to discontinue the use of replacement air systems during cooking operations. Exhaustfunction, indoor pollution, indoor comfort, and grease removal, for example, will be adversely affected.

A.8.4.1

See Figure A.8.4.1.

Figure A.8.4.1 System for Introducing Bleed Air into a Master Exhaust Duct.


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A.9.2.4

All wiring should be designed, specified, and installed with due regard to the effects of heat, vapor, andgrease on the equipment.


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A.10.1.2

Examples of cooking equipment that produce grease-laden vapors include, but are not limited to, deepfat fryers, ranges, griddles, broilers, woks, tilting skillets, and braising pans.

A.10.2.2

NFPA 10, Annex A, provides recommendations for placards.

A.10.2.3

ANSI/UL 300 primarily addresses the method of fire testing for self-contained chemical extinguishingsystems commonly referred to as pre-engineered systems. ANSI/UL 300 has been identified as abaseline for testing fire-extinguishing systems intended for the protection of commercial cooking–related hazards. Additional equivalent testing standards can and have been written for other types offire-extinguishing systems not considered pre-engineered that demonstrate equivalent fire testingseverity to the ANSI/UL 300 test standard. Current examples include, but are not limited to, ANSI/UL199, UL Subject 199B, UL Subject 199E, and ANSI/UL 710B.

A.10.2.3.1

A change from rendered animal fat to cooking oil likely will increase auto-ignition temperatures, and achange to insulated energy-efficient cooking equipment that does not allow ease of cooling likely willresult in difficulties sustaining extinguishment with systems not complying with ANSI/UL 300 orequivalent standards.

A.10.2.10(4)

An approved weekly recorded inspection could consist of a log of entries that would display the dateand time of each inspection and the initials of the person(s) conducting the visual inspection. Attachingthe log to a clipboard and mounting it near the valve in question serves as a convenient reminder of theneed to conduct the inspection.

A.10. 5.1.1* It is optimal to locate the manual actuator a minimum of 3 m (10 ft) and a maximum of 6m (20 ft) from the protected hood exhaust system, however this may not always be practical given thedesign of any particular cooking area. For locations where this placement is not practical, the manualactuator shall be located in the path of egress and at a location acceptable to the AHJ.

A.10. 9.2

Although training and qualification might be available elsewhere, the manufacturer of the equipmentbeing installed should be considered an appropriate source of training and qualification.

A.10.10.1

The system used to rate extinguishers for Class B fires (flammable liquids in depth) does not take intoconsideration the special nature of heated grease fires. Cooking-grease fires are a special hazardrequiring agents that saponify (make a soap foam layer to seal the top surface of the grease) for thisapplication.


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A.11.2.1

It is recommended that such training and qualification be performed by the manufacturer of theequipment being inspected and serviced. The various electrical, mechanical, and filtration componentsof the systems should be inspected and tested as required to ensure that they continue to functionaccording to original design.

A.11.2.2

It is not intended that actual discharge of agent occur to test all components, but where pressure fromthe discharging agent or from compressed gas actuators is needed to activate control components, analternate means for testing those components should be provided and used.

A.11.2.4

The date of manufacture marked on fusible metal alloy sensing elements does not limit when they canbe used. These devices have unlimited shelf life. The intent of 11.2.4 is to require semiannualreplacement of fusible metal alloy sensing elements that have been installed in environments thatsubject them to contaminant loading, such as grease in restaurant hoods and ducts, that couldadversely affect their proper operation.

A.11.3.3

See A.11.2.4.

A.11.4

The primary focus of an inspection for cleanliness is to establish whether the volume of grease buildupwithin the exhaust system warrants cleaning and to determine whether adequate access is availablethroughout the exhaust system to remove the grease buildup.

A.11.6.1

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 lockedout. 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 thatcan be removed should be removed from the cleaning area. Equipment that cannot be removed shouldbe covered.

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 shouldbe collected for disposal.


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A.11.6.2

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

When to clean: A measurement system of deposition should be established to trigger a need to clean.

The method of measurement is a depth gauge comb, shown in Figure A.11.6.2, which is scrapedalong the duct surface. For example, a measured depth of 2000 μm (0.078 in.) indicates the need toremove the deposition risk. The system would also include point measurement in critical areas. Forexample, 3175 μm (0.125 in.) in a fan housing requires cleaning.

Figure A.11.6.2 Depth Gauge Comb.


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A.12.1.1

Cooking appliances that are designed for permanent installation, including, but not limited to, ranges,ovens, stoves, broilers, grills, fryers, griddles, and barbecues, should be installed in accordance withthe manufacturer’s installation instructions.

(1) Commercial electric cooking appliances should be listed and labeled in accordance withANSI/UL 197.

(2) Microwave cooking appliances should be listed and labeled in accordance with ANSI/UL 923.

(3) Oil-burning stoves should be listed and labeled in accordance with ANSI/UL 896.

(4) Wood-fired cooking appliances should be listed and labeled in accordance with ANSI/UL 737,UL Subject 2162, or UL Subject 2728, depending on exact appliance type.

(5) Gas-fired cooking appliances should be listed and labeled in accordance with ANSI Z83.11.

(6) Gas-wood-fired cooking appliances should be listed and labeled in accordance with ANSIZ83.11, ANSI/UL 737, and/or UL Subject 2162, depending on exact appliance type.

A.12.1.2.1

Gas-fueled appliances should be installed to the requirements of NFPA 54 or NFPA 58.

A.12.1.2.2

The effectiveness of an automatic extinguishing system is affected by the placement of the nozzles.For this reason, it is essential that cooking appliances be situated in the area in which they were whenthe extinguishing equipment was designed and installed. If an appliance is moved from under theequipment for cleaning or any other reason, it should be returned to its original position prior toinitiation of a cooking operation.

When appliances are on wheels or casters for ease of cleaning, it is important that the appliance beplaced in its design position to ensure that the fire-extinguishing system will be effective. An approvedmethod should ensure that the appliance is returned to its appropriate position before cooking takesplace. Channels, markings, or other approved methods assist in ensuring proper placement.


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A.14.2.2

The space or room should be of ample size to permit adequate circulation of heated air.

A.14.3.4

This section is intended to apply when heat for cooking is provided by gas burners when a limitedquantity [see 14.3.4 (4)] of solid fuel is used for flavoring.

A.14.3.4(1)

Verify conformance with 12.1.2 prior to adding a solid fuel holder (smoker box) to existing cookingequipment.

A.14.3.4(4)

The limit of 2 kg (4.5 lb) of solid fuel consumed per hour per 29.3 kW (100,000 Btu/hr) of burnercapacity is used to provide a measurable and enforceable limitation. It is anticipated that documentedcooking procedures can be established to limit solid fuel consumption to 2 kg (4.5 lb) per hour per29.3 kW (100,000 Btu/hr) of burner capacity. The cooking procedures should clearly identify how thesolid fuel is used (i.e., size and quantity of wood strips used, the number of wood strips that can be inthe solid fuel holder at any given time, approximately how long the strips are expected to last, and atwhat point new strips can be added). Acceptable cooking procedures can be used by both the cookand the authority having jurisdiction to verify compliance with this requirement. It is not anticipated thatsolid fuel consumption will be continuously monitored, but rather that the fuel consumption will belimited by following acceptable documented cooking procedures. The gas burner capacity (in kW orBtu/hr) should be based on the manufacturer’s rating.

A.14.7.8

Water-type extinguishers are not allowed in the kitchen cooking area because they do not saponifyupon contact with grease. However, 2-A rated water spray extinguishers are allowed to be used for

solid fuel cooking in appliances with fireboxes of 0.14 m3 (5 ft3) volume or less. The 2-A rated waterspray fire extinguisher is equipped with a nozzle that does not produce a straight stream.

A.15.1

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

Figure A.15.1 Typical Downdraft System Arrangement.


Although locating a manual actuator a minimum of 3 m (10 ft) and a maximum of 6 m (20 ft) from the protected hood exhaust system is optimal, it is often impractical because of the design of any particular cooking area. Often this requires building a structure for the sole purpose of mounting the manual activator. In some instances the kitchen door is right next to the cooking area and the manual activator should be located at that point of egress. This annex material will act as a useful guide for the AHJ while allowing flexibility in situation where this requirement is not practical.





Street Address:


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City:

State:

Zip:

Submittal Date: Wed Dec 10 09:43:49 EST 2014


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Public Input No. 14-NFPA 96-2013 [ 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. .


AHJ's are frequently confronted with situations where residential equipment is utilized but the conditions are more extreme than the benign examples in the Annex to 1.1.4. Although the specific conditions of 1,2 and 3 of 1.1.4 may be met in these situations, the use is more intense than than the warming conditions as described in the annex. The AHJ is then left with a judgement call based on condition 4 to 1.1.4.....require full compliance with the standard or require no protection. In many of these circumstances, utiilzation of a listed Residential Range Top Extinguisher Unit will provide an appropriate level of protection filling in the gray area between no protection or full compliance with NFPA 96. The addition of this language just provides a pointer to the AHJ that there may be another option other than no protection or a full NFPA 96 system.


Submitter Full Name: Anthony Apfelbeck

Organization: Altamonte Springs Building/Fire Safety Division

Street Address:

City:

State:

Zip:

Submittal Date: Sun Dec 22 20:42:42 EST 2013


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


Type your content here ...

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 tothat material even if covered with a non-combustible material. Example: The clearance where ceramic tile isinstalled over gypsum board that extends behind the hood, must be measured from the hood to the gypsumboard. Placing a non-combustible material over a combustible or limited-combustible material does notpermit a zero clearance installation.


A common misunderstanding in the field is that adding a layer of non-combustible material, like ceramic tile or stainless steel sheet to the surface of an assembly that includes combustible and limited combustible material allows the clearance from the exhaust system component to reduce to zero. Adding the proposed text clarifies that this is not correct.



Public Input No. 125-NFPA 96-2015 [Section No. 4.2.1] Source of annex note.




Street Address:

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

Zone of Protection

A.10.1.1 Zone of Protection. The fire extinguishing system most commonly installed in restaurantscurrently is a UL 300 listed wet chemical system. It is pre-engineered to deliver a fixed amount of agent tothe protected areas, or zone of protection, which consist of the cooking surfaces of appliances, the plenumarea of the hood and the exhaust system duct(s). Once the agent has fully discharged, if the fire has notbeen extinguished, the fire can continue to burn and spread. This can occur if the fire starts in, or beforesystem discharge, spreads to, an area outside the protected area. Examples of areas outside the zone ofprotection include the flue of a gas-fired fryer, the area below the cook surface of a griddle, the grease dripcollectors and any area behind or below an appliance. To minimize the probability of a fire spreading out ofcontrol, it is important that these areas outside the zone of protection be kept clean of grease and othercombustible cooking residues.


There is only one shot to fully extinguish a fire through automatic operation of the extinguishing system. If this does not occur because of fire developing in an unprotected area, the fire can spread through the exhaust system, potentially causing significant damage to that system and where there is insufficient clearance to combustible construction, spread to the building structure. Adding the proposed text, in conjunction with the change to 4.1.5, emphasizes the importance of cleaning those areas outside the zone of protection.Note: The process apparently does not allow inputting a new section before an existing one, only after. The intent is that this appear as A.10.1.1.



Public Input No. 124-NFPA 96-2015 [Section No. 4.1.5] Same subject


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

Public Input No. 133-NFPA 96-2015 [New Section after 11.6.15]




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

Employee Instruction

A.10.5.7 A common response by kitchen staff to a grease fire occurrence is to throw milk, salt or bakingsoda onto the fire. This is usually ineffective and in the case of throwing milk or other liquid onto the firemay actually splatter hot, burning grease and spread the fire rather than extinguish it. Additionally, orinstead of the response above, kitchen staff may try putting out the fire with a portable fire extinguisher. This may be temporarily effective on a cooking appliance, but typically does not work once the fire is in theduct system, and unless the appliance is shut off, the fire may resume. It is important that all kitchenemployees be instructed that the fire extinguishing system is the primary protection per Section 10.2.1 andto respond appropriately to a fire, as follows. If the fire cannot be extinguished by shutting off the fuelsource to a pan of burning grease and covering the pan, then employees should:

operate the manual actuation device for the fire extinguishing system to suppress the fire andautomatically shut off fuel to the appliances,

call the fire department and report the fire,

evacuate personnel and guests, as needed, and

stand by with a K class fire extinguisher to be used if the fire is not fully extinguished by the fireextinguishing system.


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



Public Input No. 130-NFPA 96-2015 [Section No. 10.5.7] Source of annex note





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

Reference to Section A.10.1.1

A.11.7. See Annex Note A.10.1.1.


See PI #128.



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




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

A.11.6.2

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

When to clean: A measurement system of deposition should be established to trigger a need to clean.

The method of measurement is a depth gauge comb, shown in Figure A.11.6.2 , which is scraped alongthe duct surface. For example, a measured depth of 2000 μm (0.078 in.) indicates the need to remove thedeposition risk. The system would also include point measurement in critical areas. For example, 3175 μm(0.125 in.) in a fan housing requires cleaning.

Figure A.11.6.2 Depth Gauge Comb.


This text should appear as a minimum requirement in the standard.







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

A.15.1

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

Figure A.15.1 Typical Downdraft System Arrangement.

See attached updated Figure A.15.1



NFPA_96_Sketch.pdf


This figure included specific dimensions that are in conflict with existing UL Listed systems that have been tested for this type of appliance. This conflict is causing confusion and has the potential to cause systems to be installed incorrectly. In order to address this issue the wording has been slightly revised and the figure has been revised with the conflicting verbiage removed. It is also a figure of a non-recirculating system which should be noted. This figure will still act as a useful example of a non-recirculating downdraft system.





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

B.1.2 Other Publications.

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.

B.1.2.2 ASHRAE Publications.

American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc., 1791 Tullie Circle, 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 154 ASHRAE STD 154 , Ventilation for Commercial Cooking Operations, 2011.

B.1.2.3 ASTM Publications.


ASTM E 136, Standard Test Method for Behavior of Materials in a Vertical Tube Furnace at 750ºC, 2012.

B.1.2.4 Gypsum Association Publications.

Gypsum Association, 6525 Belcrest Road, Suite 480, Hyattsville, MD 20782.

Fire Resistance Design Manual, 1992.

B.1.2.5 NSF International Publications.

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

NSF /ANSI 2, Food Equipment , 2003 2014 .

B.1.2.6 UL Publications.


ANSI/ UL 197, Standard for Commercial Electric Cooking Appliances, 2010, revised 2013 .

ANSI/ UL 199, Standard for Automatic Sprinklers for Fire-Protection Service, 2005, revised 2008 2013 .

ANSI/ UL 300, Standard for Fire Testing of Fire Extinguishing Systems for Protection of RestaurantCooking Areas, 2005, revised 2010 2013 .

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

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

ANSI/ UL 896, Standard for Oil-Burning Stoves, 1993, revised 2013 .

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

UL Subject 199B Outline , Outline of Investigation for Control Cabinets for Automatic Sprinkler SystemsUsed for Protection of Commercial Cooking Equipment, 2006.

UL Subject 199E Outline , Outline of Investigation for Fire Testing of Sprinklers and Water Spray Nozzlesfor Protection 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 - Refractory Type ,2004 2014 .

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


Update edition years.



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


Submitter Full Name: Aaron Adamczyk


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Submittal Date: Mon Jun 09 02:29:31 EDT 2014


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