NFPA 96:2024

Chapter 1 Administration 1.1 Scope. 1.2 Purpose. 1.3 Application. 5.3 Exhaust Hood Assemblies with Integrated Supply Air Plenums. 5.4 Listed Hood Assemblies. Chapter 2 Referenced Publications 2.1 General. 2.2 NFPA Publications. 2.3 Other Publications. 2.4 References for Extracts in Mandatory Sections. Chapter 3 Definitions 3.1 General. 3.2 NFPA Official Definitions. 3.3 General Definitions. Chapter 4 General Requirements for Cooking Operations in Buildings and Mobile and Temporary Cooking Operations 4.1 General. 4.2 Clearance. 4.3 Field-Applied and Factory-Built Grease Duct Enclosures. 4.4 Duct Contact. 4.5 Duct Clearances to Enclosures. 4.6 Drawings. 4.7 Authority Having Jurisdiction Notification. 4.8 Materials. 4.9 Grease-Contaminated Cloths. Chapter 5 Hoods 5.1 Construction. 5.2 Hood Size. 5.3 Exhaust Hood Assemblies with Integrated Supply Air Plenums.5.4 Listed Hood Assemblies. 5.5 Listed Ultraviolet Hoods. 5.6 Listed Ventilated Ceiling Technology. Chapter 6 Grease Removal Devices in Hoods 10.4 Fuel and Electric Power Shutoff. 10.5 Manual Actuation. Chapter 7 Exhaust Duct Systems 7.1 General. 7.2 Clearance. 7.3 Openings. 7.4 Openings in Ducts. 7.5 Other Grease Ducts. 7.6 Exterior Installations. 7.7 Interior Installations. 7.8 Termination of Exhaust System. Chapter 8 Air Movement 8.1 Exhaust Fans for Commercial Cooking Operations. 8.2 Airflow. 8.3 Replacement Air. 8.4 Common Duct (Manifold) Systems. Chapter 9 Auxiliary Equipment 9.1 Dampers. 9.2 Electrical Equipment. 9.3 Other Equipment. Chapter 10 Fire-Extinguishing Equipment for Cooking Operations in Buildings 10.1 General Requirements. 10.2 Types of Equipment. 10.3 Simultaneous Operation. 10.4 Fuel and Electric Power Shutoff.10.5 Manual Actuation. 10.6 System Annunciation. 10.7 Special Design and Application. 10.8 Review and Certification. 10.4 Fuel and Electric Power Shutoff. 10.5 Manual Actuation. 11.1 General Requirements. 11.2 Types of Equipment. 11.3 Fuel and Electric Power Shutoff. 11.4 Manual Actuation. 11.5 System Annunciation. 11.6 Review and Certification. 11.7 Portable Fire Extinguishers. Chapter 12 Procedures for the Use, Inspection, Testing, and Maintenance of Equipment 12.1 Operating Procedures. 12.2 Inspection, Testing, and Maintenance of Fire-Extinguishing Systems. 12.3 Inspection of Fire Dampers. 12.4 Inspection for Grease Buildup. 12.5 Inspection, Testing, and Maintenance of Listed Hoods Containing Mechanical, Water Spray, or Ultraviolet Devices. 12.6 Cleaning of Exhaust Systems. 12.7 Cooking Equipment Maintenance. Chapter 13 Minimum Safety Requirements for Cooking Equipment 13.1 Cooking Equipment. 13.2 Operating Controls.Chapter 14 Cooking Operations in Buildings That Utilize Recirculating Systems 14.1 General Requirements. 14.2 Design Restrictions. 14.3 Interlocks. Generators.14.6 Use and Maintenance. Chapter 15 Solid Fuel Cooking Operations 15.1 Venting Application. 15.2 Location of Appliances. 15.3 Hoods for Solid Fuel Cooking. 15.4 Exhaust for Solid Fuel Cooking. 15.5 Grease Removal Devices for Solid Fuel Cooking. 15.6 Air Movement for Solid Fuel Cooking. 15.7 Fire-Extinguishing Equipment for Solid Fuel Cooking. 15.8 Procedures for Inspection, Cleaning, and Maintenance for Solid Fuel Cooking. 15.9 Minimum Safety Requirements: Fuel Storage, Handling, and Ash Removal for Solid Fuel Cooking. Chapter 16 Cooking Operations in Buildings That Utilize Downdraft Appliance Ventilation Systems 16.1 General Requirements. 16.2 Fire-Extinguishing Equipment. 16.3 Airflow Switch or Transducer. 16.4 Surface Materials. Chapter 17 Mobile and Temporary Cooking Operations 17.1 General. 17.2 Location of Mobile and Temporary Cooking Operations. 17.3 Tents. 17.4 Appliance Installation on Vehicles. 17.5 LP-Gas Cooking Appliances. 17.6 Internal Combustion Engine Power Sources. 17.7 Vehicle-Mounted Generators. 17.8 LP-Gas Systems. 17.9 Electrical Wiring. 17.10 Carbon Monoxide Detectors. 17.13 Records. Annex A Explanatory Material Annex B Informational References

This standard shall provide the minimum fire safety requirements (preventative and operative) related to the design, installation, operation, inspection, and maintenance of all public and private cooking operations.