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Keep pace with the best strategies for reducing fire risks in public and private commercial kitchens. The 2008 NFPA 96 brings you up-to-code!

Commercial cooking facilities demand special installation techniques and fire safety precautions. The 2008 NFPA 96: Ventilation Control and Fire Protection of Commercial Cooking Operations is the definitive fire protection Standard for proper hood installation, air duct systems, and emergency equipment. Requirements apply to both public and private facilities, so you'll be prepared to work on any project.

Improve safety with these 2008 updates:

  • Clarification of requirements for certifying service people, such as exhaust duct cleaners, to ensure that equipment is maintained by qualified technicians
  • Recognition of ultraviolet hoods
  • Recognition of ceiling ventilation technology

Essential for restaurant owners, designers, engineers, and AHJs, the 2008 edition of NFPA 96 reflects industry best practices that maximize protection of operators, building occupants, and property from fire dangers.

 

Document History

  1. NFPA (Fire) 96


    Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2024 Edition

    • Most Recent
  2. NFPA (Fire) 96


    Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2021 Edition

    • Historical Version
  3. NFPA (Fire) 96


    Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2017 Edition

    • Historical Version
  4. NFPA (Fire) 96


    Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2014 Edition

    • Historical Version
  5. NFPA (Fire) 96


    Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2011 Edition

    • Historical Version
  6. NFPA (Fire) 96

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    Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2008 Edition

    • Historical Version
  7. NFPA (Fire) 96


    Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2004 Edition

    • Historical Version