NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations is the definitive fire and life safety code for commercial kitchen exhaust systems, hood assemblies, and specialized fire-extinguishing equipment. Published by the National Fire Protection Association (NFPA), this standard outlines mandatory design, construction, installation, operation, and maintenance practices to mitigate the severe fire hazards associated with commercial cooking and grease-laden vapors. It serves as a vital technical reference for mechanical contractors, commercial kitchen installers, fire marshals, and candidates preparing for state trade licensing examinations.
 
Key Features
Hood & Exhaust System Construction: Specifications for liquid-tight continuous welds, clearance to combustible construction, grease filters, and exhaust duct clearances.
Fire-Extinguishing & Suppression Systems: Installation criteria for pre-engineered wet chemical extinguishing systems, automatic water sprinklers, and emergency system interlocks for gas/electric power shutoff.
Airflow, Fans & Termination: Requirements for exhaust fan design, minimum airflow velocities, rooftop termination clearances, and makeup air system integration.
Inspection, Cleaning & Maintenance: Strict schedule and procedure standards for regular inspection, grease removal, hood cleaning schedules, and maintenance log documentation.
 
NFPA 96is used on Florida's CMC (Certified Mechanical Contractor) and CAC (Class A & B Certified Air Conditioning Contractor) licensing exams. Brand new mint condition, current editions used on the exam at the time of purchase. Pre-Tabbed options available for Quick Navigation.