NFPA 96 provides the specialized guidance you need to avoid fire dangers in public and private commercial kitchens! Unique conditions in commercial kitchens demand special fire safety precautions. NFPA 96 is the definitive Standard on fire protection for all aspects of commercial cooking operations. The 2004 edition brings you the latest rules for cooking equipment, hoods, grease removal devices, exhaust duct systems, fans and air movement, and fire suppression systems. Maximize safety with new and revised rules for: Downdraft appliance ventilation systems Horizontal duct installations Modification of existing hoods Cleaning and maintenance of equipment Separate chapters address topics such as recirculating systems and solid fuel cooking operations. If you design, install, operate, inspect, or maintain commercial kitchens, this Standard is your key to fire safety and fire protection for the public, staff, and building assets. NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2004 Edition Chapter 1 Administration Chapter 2 Referenced Publications Chapter 3 Definitions Chapter 4 General Requirements Chapter 5 Hoods Chapter 6 Grease Removal Devices in Hoods Chapter 7 Exhaust Duct Systems Chapter 8 Air Movement Chapter 9 Auxiliary Equipment Chapter 10 Fire-Extinguishing Equipment Chapter 11 Procedures for the Use and Maintenance of Equipment Chapter 12 Minimum Safety Requirements for Cooking Equipment Chapter 13 Recirculating Systems Chapter 14 Solid Fuel Cooking Operations Chapter 15 Down Draft Appliance Ventilation Systems Annex A Explanatory Material Annex B Informational References Tentative Interim Amendment Index