- Updated requirements to provide adequate clearance to equipment in order to permit proper service
- Clearer maintenance rules for exhaust equipment
- Guidance on how solid fuel equipment should be operated and maintained
Keep pace with the latest industry advances and reduce fire risks in public and private commercial kitchens with the 2011 NFPA 96.
Unique conditions in commercial kitchens require special fire safety precautions. Make sure you're up to the task by updating your knowledge to the 2011 NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. It's your single source for state-of-the-art safety guidelines on the design, installation, operation, inspection, and maintenance of the full spectrum of cooking equipment, hoods, grease removal devices, exhaust duct systems, fans, fire suppression systems, and clearance to combustibles.
NFPA 96 is the definitive Standard that every restaurant owner, designer, engineer, and AHJ needs to head off fires and protect lives and property in commercial kitchens. (Softbound, 41 pp., 2011)