NFPA 96-2001 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations

NFPA 96-2001 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. 3.3.34.3* Noncombustible Material. A material not capable ofsupporting combustion. 3.3.35 Pitched. To be fixed or set at a desired angle or incli- nation. 3.3.36 Recirculating Systems. Systems for control of smoke or grease-laden vapors from commercial cooking equipment that do not exhaust to the outside. 3.3.37 Removable. Capable of being transferred to another location with a limited application ofeffort and tools. 3.3.38 Replacement Air. Air deliberately brought into the structure, then specifically to the vicinity of either a combus- tion process or a mechanically or thermally forced exhausting device, to compensate for the vapor and/or gases being con- sumed or expelled. 3.3.39 Single Hazard Area. Where two or more hazards can be simultaneouslyinvolved in fire byreason oftheir proximity, as determined by the authority having jurisdiction. 3.3.40 Solid Cooking Fuel. Any solid, organic, consumable fuel such as briquettes, mesquite, hardwood, or charcoal. 3.3.41 Solvent. Asubstance (usually liquid) capable ofdissolv- ing or dispersing another substance; a chemical compound de- signed and used to convertsolidified grease into aliquid orsemi- liquid state in order to facilitate a cleaning operation. 3.3.42 Space. 3.3.42.1 Concealed Spaces. That portion(s) ofa building be- hind walls, over suspended ceilings, in pipe chases, attics, and in whose size might normally range from 44.45 mm (1 3 ⁄ 4 in.) stud spaces to 2.44 m (8 ft) interstitial truss spaces and that might contain combustible materials such as building structural mem- bers, thermal and/or electrical insulation, and ducting. 4.1.4 All airflows shall be maintained. 4.1.5 Maintenance and repairs shall be performed on all com- ponents at intervals necessary to maintain these conditions. 4.1.6* All solid fuel cooking equipment shall comply with the requirements ofChapter 14. 4.1.7 Multiple tenancy applications shall require the con- certed cooperation of design, installation, operation, and maintenance responsibilities by tenants and by the building owner. 4.1.8 All interior surfaces ofthe exhaustsystem shall be acces- sible for cleaning and inspection purposes. 4.1.9* Cooking equipment used in fixed, mobile, or tempo- rary concessions, such as trucks, buses, trailers, pavilions, tents, or any form of roofed enclosure, shall comply with this standard unless all or part of the installation is exempted by the authority having jurisdiction.NFPA 96 pdf download.