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NFPA 96-2008

NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2008 Edition

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.
(Softbound, 40 pp., 2008)

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National Fire Protection Association [NFPA]


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As the voice of the U.S. standards and conformity assessment system, the American National Standards Institute (ANSI) empowers its members and constituents to strengthen the U.S. marketplace position in the global economy while helping to assure the safety and health of consumers and the protection of the environment.

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