National Fire Protection Association (NFPA)

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The National Fire Protection Association (NFPA)  is a United States trade association dedicated to establishing and maintaining fire safety standards and codes. Its primary objective is to mitigate the risk of fatalities, injuries, property damage, and economic losses associated with fires, electrical hazards, and related incidents. Local governments adopt these standards as a foundation for developing model building codes and equipment standards that enhance the safety of fire-related businesses and organizations. This encompasses commercial kitchens, construction projects, and firefighting equipment.

NFPA-96 specifically addresses the cleanliness standards for commercial kitchen exhaust systems. Over time, vaporized grease from cooking operations solidifies within the ventilation ducts, posing a significant fire hazard. NFPA-96 provides guidelines for the frequency of professional grease removal from the system and the specific areas that require cleaning.

Grease fires most commonly occur due to neglected kitchen exhaust systems covered in grease within the ductwork. According to the U.S. Fire Administration, cooking is the leading cause of fires in commercial kitchens, accounting for approximately 65% of all reported restaurant fires.

When cooking equipment is not properly cleaned, grease residue accumulates, posing a fire hazard within the hood, ductwork, and exhaust fan. In the event of a fire on the cook line, these grease deposits facilitate the spread of the fire to these areas of the building. To mitigate this fire risk, it is imperative to remove the accumulated grease deposits. The frequency of cleaning depends on the nature of the cooking operation, the frequency of use of the appliances, and the specific requirements outlined in NFPA Code 96.

• Monthly:

Systems serving solid fuel cooking operations

• Quarterly:

Systems serving high-volume operations such as 24 hour cooking, charbroiling or wok cooking

• Semi – Annually:

Systems serving moderate-volume cooking operations

• Annually:

Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses

Mandates that approved upblast fans with motors surrounded by the airstream must be hinged, have flexible weatherproof electrical cables, and include service hold-open retainers. This ensures easy access for inspection and cleaning, which is crucial for fire safety in commercial kitchen exhaust systems

Hinge Kits:

Exhaust fan hinge kits are essentially a hinged system that allows the fan to be tilted open, providing access to the underside of the fan and the ductwork beneath it.

Service Hold-Open Retainers:

These are devices that hold the fan open at a safe angle, allowing for proper inspection and cleaning without the need to disconnect the electrical supply or remove the entire fan.

Flexible Weatherproof Electrical Cables:

These cables ensure that the fan's electrical connections remain secure and weather-resistant when the fan is tilted open.

Reasoning:

The requirements for hinged fans, hold-open retainers, and flexible electrical cables are in place to simplify the process of cleaning and inspecting commercial kitchen exhaust systems, ensuring that grease and debris buildup, which can pose a fire hazard, are removed regularly.

Mandates that upblast fans in commercial kitchens must have a grease receptacle not exceeding 1 gallon (3.8 L). This requirement ensures that grease, oil, and other contaminants from the cooking process are contained and prevent fire hazards. 

Here's a more detailed breakdown:

• Purpose of Grease Receptacle:
  The grease receptacle, also sometimes referred to as a grease box, is installed under the exhaust fan's downspout to capture grease and other debris that may drain from the fan. 
  
• Fire Hazard Prevention:
  The NFPA 96 code recognizes that if grease is not contained, it can accumulate on the rooftop or in other areas, posing a significant fire hazard. 
  
• Specific Requirement:
  Section 8.1.2.3 states that upblast fans must have a grease receptacle with a capacity not exceeding 1 gallon (3.8 liters). 
  
• Access and Visibility:
  The grease receptacle must be readily accessible and visible for easy maintenance and cleaning. 
  
• Importance of Regular Cleaning:
  The frequency of cleaning depends on the type of cooking operation and how often the appliances are used. 
  
• Other NFPA 96 Requirements:
  In addition to the grease receptacle, NFPA 96 also requires other components like hinge kits and access panels for upblast fans
  

Requires that hoods, grease removal devices, fans, ducts, and other appurtenances of a commercial kitchen exhaust system be cleaned to bare metal at frequent intervals before they become heavily contaminated with grease or oily sludge. This means that any grease, soot, or other build-up should be removed, leaving the underlying metal exposed. 

Here's a more detailed breakdown:

• Cleaning to Bare Metal:
  This doesn't necessarily mean stripping paint from painted surfaces, but rather ensuring that all grease and deposits are removed from the exposed metal components. 
  
• Frequency:
  The frequency of cleaning to bare metal depends on the type and intensity of cooking equipment and the amount of grease produced. 
  
• Importance:
  Cleaning to bare metal is crucial for fire safety, as grease build-up can ignite and cause fires. 
  
• Qualifications:
  The cleaning should be done by a properly trained, qualified, and certified company or person, acceptable to the Authority Having Jurisdiction (AHJ).