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Origin and Development of NFPA 96
Time: 2009-03-02
The subject of the ventilation of restaurant-type cooking equipment was first considered by the NFPA Committee on Blower and Exhaust Systems. That committee developed material on ventilation of restaurant-type cooking equipment to be included in NFPA 91, Standard for the Installation of Blower and Exhaust Systems for Dust, Stock, and Vapor Removal or Conveying. This was adopted by the Association in 1946. Revisions to the applicable sections were adopted in 1947 and 1949.
Long history
When the NFPA Committee on Chimneys and Heating Equipment was organized in 1955, the material on ventilation of restaurant cooking equipment in NFPA 91 was assigned to this new committee with the suggestion that it be revised and published as a separate standard. Thus, in recent years this standard has been published as NFPA 96. Previous editions of the standard prepared by the Committee on Chimneys and Heating Equipment were adopted by the Association in 1961, 1964, 1969, 1970, 1971, 1973, 1976, 1978, 1980, and 1984.
The Correlating Committee on Chimneys and Other Heat and Vapor Removal Equipment was discharged by the Standards Council in 1986. The Technical Committee that prepared the 1987 edition became known as the Technical Committee on Venting Systems for Cooking Appliances.
Name change for standard
In the 1991 edition, clearance requirements to combustible material were revised and expanded, including appendix figures that illustrate examples. A new definition for limited-combustible was added to the standard, and an appendix table was included to show typical construction assemblies. Chapters 3 and 4 were totally revised.
In the 1994 edition, the Committee changed the name of the standard from Standard for the Installation of Equipment for the Removal of Smoke and Grease-Laden Vapors from Commercial Cooking Equipment to Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. The title change reflected other changes in the standard; two new chapters on recirculating systems and solid fuel cooking operations were added in 1994. A change to clearance and enclosure requirements in the 1994 edition allowed, for the first time, materials or products to be directly applied to a duct.
The Committee prepared a revision to the standard, reporting to the 1996 Fall Meeting, that was returned to the Committee at the Technical Committee Reports Session.
The 1998 edition of NFPA 96 contained new definitions, minor revisions throughout, and a completely revised Chapter 7 on fire-extinguishing equipment.
This 2001 edition revises the document scope to clarify the application of the standard regarding residential-type cooking equipment. Further technical changes clarify requirements for duct installation, roof top terminations, and fire protection equipment. This edition also contains a significant organizational and editorial revision based on the NFPA Manual of Style.