Buckeye Fire Equipment Kings Mountain, NC

10/14/2011
Buckeye Fire Equipment
Kings Mountain, NC
BUCKEYE FIRE EQUIPMENT COMPANY
AMERICAN
MADE SINCE 1968
•
•
For over four decades Buckeye Fire Equipment has been an international leader in
the development and manufacture of reliable fire protection products. A privately
owned and operated company with its headquarters near Charlotte, NC, Buckeye
Fire Equipment has earned an excellent reputation for quality, reliability and value
within the commercial and industrial fire protection industry. We offer a complete line
of handheld and wheeled fire extinguishers, extinguishing agents, fire suppressing
foam concentrates & hardware and pre-engineered kitchen suppression systems. To
ensure our distributors and customers get the highest quality fire protection
equipment, all of our products undergo rigorous testing, both in-house and by third
party testing organizations such as Underwriters Laboratories, Factory Mutual, ASME
and the U.S. Government. We are committed to helpful and responsive customer
service and knowledgeable and dependable technical support. This commitment has
earned Buckeye Fire Equipment the coveted ISO 9001-2000 Quality Certification.
Contact us for more information about the wide selection of Buckeye Fire Equipment
Company products and services. We have trained personnel who are ready to assist
you with your fire protection needs.
Buckeye Fire Equipment. PO Box 428, 110 Kings Road, Kings Mountain, North
Carolina 28086
Tel. 704 739 7415. Fax. 704 739 7418.
Email:
[email protected]
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10/14/2011
NFPA 96 Overview
Presented By:
Michael J. Laderoute
Director of PE Sales
Buckeye Fire Equipment
Michael J. Laderoute
Bio:
• 43 years experience in Fire Protection
• First 20 years as a Fire Equipment Distributor
• Remaining 23 years representing various
manufacturers
• Past Technical Committee Member:
• NFPA 1, 10, 17, 17A, 96, 101, 505 & 5000
• Past Member UL STP Committee
• 605, 300, 407
• Member ICC/NAFED …….. EDC ( PES )
• Served ( 9 years ) as FEMA’s Code Consultant
• Inventor: Fire extinguisher discharge nozzle
• Recipient NAFED’s Lifetime Achievement Award (2006)
• Director of PE Sales, Buckeye Fire Equipment
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Seminar Content
• NFPA 96, Standard for Ventilation
Control and Fire Protection of
Commercial Cooking Operations
• Based on 2011 Edition of NFPA 96
• Although helpful, you do not need to
have this document with you.
Special Note:
• Although I will be reviewing many of the
requirements directed at the hood and
duct design, it is not my intent to make
you an expert in mechanical design.
• Instead, it is my hope to open your eyes
to the possible hazards and problems that
may exists down stream, looking beyond
the tank and nozzles that can affect the
performance of the Exhaust System and
the Fire Suppression System.
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Seminar Content
•Standards may not be highlighted in
its entirety.
•Sections may not be sequential.
•When possible photos will be shown for
clarity and for better understanding.
Keep in Mind
• There are many similarities among
NFPA 96, 17A & NFPA 10.
• NFPA standards are all setup the
same
• Contents are listed by Chapter at the
front of each standard
• The first three chapters are always
Administration, Referenced
Publications and Definitions
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Keep in Mind
•
•
•
•
The chapters contain mandatory language
and the annex contains explanatory and
additional information for guidance.
The index is located at the end of the
standard
An * by a section number indicates there is
explanatory information in Annex
A bar in the column indicates new text from
the previous edition
Presentation Guidelines
• I will not be explaining why there
are specific NFPA Requirements.
• I may not cover every section or
requirement of the standard.
• For better understanding I may not
cover each requirement in
sequential order.
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Presentation Guidelines
• I will attempt however, to show actual
•
examples of requirement when and
where appropriate. (Approved & Unapproved)
It is helpful to you if you are familiar with
the setup of each standard and know
how to find information in the specific
standard that you are seeking.
NFPA 96
Standard for Ventilation Control and Fire Protection of
Commercial Cooking Operations
2011 Edition
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History Facts
• First adopted in 1946
• There have been some 15
revisions since 1955
Brief History of NFPA 96
• In 1994 the standard underwent a name
change from the “Standard for the
Installation of Equipment for the Removal
of Smoke & Grease Laden Vapors from
Cooking Equipment” to the “Standard for
Ventilation Control and Fire Protection of
Commercial Cooking Operations”. The
title reflected changes in the standard such
as re-circulating systems and solid fuel
cooking operation.
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Brief History of NFPA 96
• The 2004 edition added a chapter that
addressed the requirements for downdraft
appliance ventilation, as well as, clarifications
of the requirements for cleaning and
maintaining exhaust systems and diagrams
detailing new arrangements for hoods with
integrated supply air.
• This edition also added the definition of
Certified and also required Certified Person(s)
or Company acceptable to the AHJ..
NFPA 96
Standard for Ventilation Control and Fire Protection of
Commercial Cooking Operations
2011 Edition
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Preamble
Commercial cooking operations are complicated and
involve multiple levels and degree of hazard. Properly
designed, they encompass an exhaust hood(s), an exhaust
duct(s), ventilation fan(s) and grease extractor(s)
device(s). Additionally, located beneath this ventilation
system are cooking appliances in many variations and
design. This unique hazard presents a risk of fire if not
properly designed, installed, inspected and maintained.
Preamble
Each component is critical link to the overall success of
fire suppression or extinguishment should a fire occur.
NFPA 96 attempts to outline requirements that are
critical to a complete system assuring the greatest
degree of operation and success. Ventilation systems,
ducts, extractors, cooking equipment installed outside
these requirements are not covered in this standard
and are not consider suitable in meeting the intent of
this document.
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Preamble
It is imperative that any person(s) involved
with inspection, maintenance and
installation be familiar with the problems
that can result when the requirements of
NFPA 96, the product Listing and the
Manufacturer installation and
maintenance instruction are not adhered.
Preamble
Pre-engineered extinguishing systems are tested and
listed for protection of cooking hazards designed and
installed in accordance with NFPA 96. If an installed
system is outside of the scope of NFPA 96, its expected
performance, should it be called upon is questionable.
There is a greater possibility that the system may not
extinguish a fire if the hazard is outside of the system’s
design scope.
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Preamble
The following presentation is intended to provide some
insight as to what one may encounter in the real world
and how it might affect the overall hazard. Meeting or
complying with a standard or code is only the
minimum threshold.
Ask Yourself…..
“How many restaurants
Am I prepared to own?”
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Standard applies to commercial kitchens
Who’s – Who’s
•3.2.1* Approved. Acceptable to the
Authority Having Jurisdiction
•3.2.2* Authority Having Jurisdiction
(AHJ). An organization, office, or
individual responsible for enforcing the
requirements of a code or standard, or for
approving equipment, materials, and
installation, or procedure.
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3.2.4 Listed
3.2.4* Listed. Equipment, materials, or
services included in a list published by an
organization that is acceptable to the AHJ
and concerned with evaluation of products
or services, that maintains periodic
inspection of production of listed equipment
or materials or periodic evaluation of
services, and whose listing states that
either the equipment, material, or service
meets appropriate designated standards or
has been tested and found suitable for a
specified purpose.
NRTL
Shall Vs Should
• 3.2.5 Shall.
Indicates a mandatory
requirement. (always found within
the enforceable part of the standard)
• 3.2.6
Should. Indicates a
recommendation or that which is
advised but not required. (usually
found in the Annex of the standard)
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3.3.34* Hood
3.3.33 A device provided for a cooking
appliance(s) to direct and capture grease-laden
vapors and exhaust gases.
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Direct and Capture Gases
•Trail of smoke must be able
to be captured by the hood.
•Air flow must be able to pull
all affluent from the cooking
line.
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F
Direct and Capture Gases
Correct
•Trail of smoke must be able
to be captured by the hood.
•Air flow must be able to pull
all affluent from the cooking
line.
Incorrect
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3.3.35
Interconnected
3.3.35 Mutually assembled to
another component in such a
manner that the operation of one
directly affects the other or that
the contents of one specific duct
system are allowed to encounter
or contact the products being
moved by another duct system.
Back to Back
Exhibition Cooking
Single Hazard Area
3.3.45 Where two or more
hazards can be
simultaneously involved in fire
by reason of their proximity,
as determined by the AHJ.
exhausted separately
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Baffle Filters
3.3.25 Filters
3.3.25.1* Grease Filter. A
removable component of the
grease removal system
designed to capture grease
and direct it to a safe
collection point.
Grease collects on baffle plates
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Mesh-Type
Filter
3.3.25.2* Mesh-Type Filter.
A filter construction consisting
of a net made from
intersecting strands with a
space between each strand.
Spark Arrester
3.3.49 Spark Arrester. A
device or method that
minimizes the passage of
airborne sparks and embers
into a plenum, duct, and flue.
Frame and Arrester Screen
Mandatory when using solid fuel for cooking
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Approved filters will carry a stamped or metal label
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Grease Filters and Drip Trays
• 6.2.4.1 Filters shall be equipped with a
drip tray beneath their lower edges.
• 6.2.4.2 The tray shall be kept to the
minimum size needed to collect grease
• 6.2.4.3 Grease drip trays shall be pitched
to drain into an enclosed metal container
having a capacity not exceeding one
gallon.
• 6.2.5 Grease filters that require a
specific orientation to drain grease shall
be clearly so designated …cannot be
installed in the wrong direction
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Chapter 4
General Requirements
4.1.1 Cooking equipment
used in processes producing
smoke or grease-laden
vapors shall be equipped with
an exhaust system that
complies with all the
equipment and performance
requirements of this standard.
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Chain Broiler or Pizza Oven
3.3.46 Solid
Cooking Fuel
3.3.34 Any solid, organic,
consumable fuel such as
briquettes, mesquite,
hardwood, or charcoal.
Charcoal or Briquettes
Mesquite or Hardwood
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Improper method of collecting ashes
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This type of
rotisserie
has its fuel
supplied
from
charcoal
which is also
classified as
a solid fuel
Solid Fuel Cooking Operations
• 14.3.3 Exhaust systems serving solid fuel cooking
equipment, including gas or electrically operated
equipment, shall be separate from all other exhaust
systems.
• 14.3.4 Cooking processes, including but not limited
to those that use any solid fuel for cooking
enhancement or smoke flavoring, shall comply with
14.3.3 and Section 14.8.
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Solid Fuel Cooking Operations
• 14.7.1 Solid fuel cooking appliances that produce grease
laden vapors shall be protected by listed fire-extinguishing
equipment.
• 14.7.5 Listed fire extinguishing equipment for solid fuel
burning cooking appliances, where required, shall comply with
Chapter 10 and shall use water based agents.
Solid Fuel Cooking Operations
• 14.7.8 All solid fuel appliances (whether or not under a hood) with fire boxes of
5 cu ft (0.14 m 3 ) volume or less shall at least have a 2-A-rated water spraytype or a 6 L wet chemical fire extinguisher listed for Class K fires in
accordance with NFPA 10 with a maximum travel distance of 20 ft. to the
appliance..
OR
Water 2A Rated
Wet Chemical K Rated
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Acceptable Design
Hood
Construction
5.1.1 The hood or that portion of a primary
collection means designed for collecting
cooking vapors and residues shall be
constructed of and be supported by steel not
less than 1.09 mm (0.43 in.) (No. 18 MSG)
in thickness, stainless steel not less than
0.94 mm (0.37 in.) (No. 20 MSG) in
thickness, or other approved material of
equivalent strength and fire and corrosion
resistance.
5.3 Exhaust Hood
Assembly with Integrated
Supply Air Plenums
Unacceptable Design
exhaust
air in
•5.3.4.1 A fire actuated damper
shall be installed in the supply air
plenum at each point where a
supply air duct inlet or a supply air
outlet penetrates the continuously
welded shell of the assembly.
•5.3.4.2 The fire damper shall be
listed for such use or be a part of
a listed exhaust hood with or
without exhaust damper.
Supply air shall be shutdown upon system activation
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Fusible Links on
Fire Damper Assemblies
•11.3.1
Actuation components for fire dampers shall be
inspected for proper operation in accordance with the
manufacturer’s listed procedures.
•11.3.2.1 Fusible links on fire damper assemblies shall be
replaced at least semiannually or more frequently as
necessary.
•11.3.2.2
Replacement shall be made by a certified
person(s) acceptable to the AHJ.
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PLYWOOD!!!
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IMC 507.12 requires a 6” overhang
5.2 Hood
5.2 Hood. Hoods shall be
sized and configured to
provide for the capture and
removal of grease-laden
vapors.
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Seams & Joints
5.1.2 All seams, joints, and
penetrations of the hood enclosure
that direct and capture grease-laden
vapors and exhaust gases shall
have a liquidtight continuous
external weld to the hood’s lower
outermost perimeter.
5.1.3 Seams, joints, and
penetrations of the hood shall be
permitted to be internally welded,
provided that the weld is formed
smooth or ground smooth, so as to
not trap grease, and is cleanable.
Must be liquidtight
•Seams not welded
•Not liquidtight
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Penetrations
Pipe and Conduit
Screw Penetration
5.1.5 Penetrations shall be
permitted to be sealed by devices
that are listed for such use and
whose presence does not detract
from the hood’s or duct’s
structural integrity.
Pipe and Conduit Penetration
Access Panel Penetration
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4.2* Clearance
4.2.1 Where enclosures are not
required, hoods, grease removal
devices, exhaust fans, and ducts
shall have a clearance of at least
457 mm (18 in.) to combustible
material, 76 mm (3 in.) to limited
combustible material, and 0 mm
(0 in.) to noncombustible material.
In each case above min. clearance was not adhered to
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Clearance
Exhaust
4.2.4.3 Protection shall be
provided on the wall from the
bottom of the hood to the
floor, or to the top of the
noncombustible material
extending to the floor.
Red indicates noncombustible area
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Duct Systems
•7.1.1 “Shall” not pass through
fire walls.
•7.1.2 “Shall” lead as directly as
possible to the outside of the
building.
•7.1.3 “Shall” not be
interconnected with any other
building ventilation or exhaust
system.
Must Provide Clearance of at least (18 in.) to combustible
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No
clearances
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Charred wood due to
improper clearances
Example: Improper Duct Installation
•Duct Tape
•Leaking Seams
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Clearance
•Explosive Hazard
•Exposed combustible
•Clearance and termination
point code violation
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Would be acceptable if Listed
5.4* Listed Hood Assemblies
5.4.1 Listed hood assemblies shall be installed in
accordance with the terms of their listing and the
manufacturer’s instructions.
5.4.2 Listed hood assemblies shall be tested in accordance
with UL 710 or equivalent.
5.5 Listed Ultraviolet Hoods. Listed ultraviolet hoods shall be
installed and maintained in accordance with the terms of
their listing and the manufacturer’s instructions.
5.6 Listed Ventilated Ceiling Technology. Listed ventilated
ceiling technology shall be installed and maintained in
accordance with the terms of its listing and the
manufacturer’s instructions.
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Openings / Clean-outs
•7.3.1 openings shall be provided at the sides or at the top of the duct,
whichever is more accessible, and at changes of direction.
•7.3.2 Openings shall be protected by approved access.
Clean outs are
required every 12
feet and in every
change of directions
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Openings/Clean-Outs
7.1.6 A sign stating the
following shall be placed on
all access panels
ACCESS PANEL
DO NOT
OBSTRUCT
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4.1.8
4.1.8 All interior surfaces of
the exhaust system shall be
accessible for cleaning and
inspection purposes.
7.3.1 sides, top, change in direction
Accessible for
cleaning and inspection
•What you don’t see
•Home made access panel
7.4.1.1 requires 20” X 20”
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7.3.1 sides, top, change in direction
Accessible for
cleaning and inspection
•Excessive grease
•Note “Duct Tape”
•No approved duct
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Down Draft Appliance Ventilation
Systems
15.1 General Requirements. Down draft appliance ventilation
systems containing or for use with appliances used in
processes producing smoke or grease laden vapors shall be
equipped with components complying with the following
chapters: 4, 5, 6, 7, 8, 9,10,11,12
15.1.2 The down draft appliance ventilation system shall be
capable of capturing and containing all of the effluent
discharging from the appliance(s) it is serving.
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Down Draft Ventilation Systems
15.1.1 Down draft appliance ventilation systems containing or
for use with appliances used in processes producing smoke
or grease-laden vapors shall be equipped with components
complying with the following:
•(8) Fire-extinguishing equipment complying with
the requirements of Chapter 10 and as specified in
Section 15.2
Annex Note A15.1
Interlock
(1) Cooking surface protection shall be provided.
(2) At least one fusible link or heat detector shall be installed within each exhaust
duct opening in accordance with the manufacturer's listing.
(3) A fusible link or heat detector shall be provided above each protected cooking
appliance and in accordance with the extinguishing system manufacturer’s listing.
(4) A manual activation device shall be provided as part of each appliance at a
height acceptable to the authority having jurisdiction.
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Dips or Traps
•
7.1.4 All ducts shall be installed
without forming dips or traps
that might collect residues.
•
7.1.4.2 Exhaust dusts used in
downdraft appliance ventilation
systems shall be allowed to
include an upturn in the duct
provided the trapped area
contains a low point drain to an
approved grease reservoir not
exceeding 1 gallon in capacity
and the entire length of the duct
is easily accessible for cleaning.
Problem Area
Need Drain
Installation and
Maintenance Issues
Actual Facilities
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Installation and Maintenance
Installation and
Maintenance Problems
Grease buildup is running
out of the fan and down
the roof, down a wood
fence and onto the gas
meter
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Poorly designed
Make up air
•Improper pitch measurements
•Poorly pieced together
ductwork with holes and gaps
Improper Termination
•Incorrect placement
•Curb sits on wooden base
•No cleaning provisions
•Clearance issues to
combustibles
•Utility wires
•Window
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Improper Termination
•Lacks 10’ clearance to
windows
•Not 40” above roofline
•Clearance to
combustible issue
Up-blast Fans
• 8.1.1.1 Approved up-blast fans with motors surrounded by the airstream
shall be hinged, supplied with flexible weatherproof electrical cable and
service hold-open retainers, and listed for this use.
• 8.1.2.1 In-Line Exhaust Fans – motors outside airstream – belts, pulleys
protected with greasetight housing.
• 8.1.4 Exhaust fan housings shall be constructed of carbon steel not less
than 16 gauge or stainless 18 gauge or per the terms of the listing.
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Code Violation!
No wires allowed in duct work
Chain
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Proper Rooftop Installation
•Hinged Up-Blast Fan
•Proper Housing
•40” Above Roofline
•UL listed for Kitchen
Exhaust
•Wired per NEC
Chapter 10 -Fire Extinguishing Equipment
• 10.1.1 Fire-extinguishing equipment for the protection of grease removal
devices, hood exhaust plenums, and exhaust duct systems shall be provided.
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UL 300 & Listings
•10.2.3* Automatic fire-extinguishing
systems shall comply with standard
UL300 … or other equivalent standards
and shall be installed in accordance the
requirements of the listing.
•10.2.3.1 In existing systems, when
changes in the cooking media,
positioning, or replacement of cooking
equipment occur, the fire extinguishing
system shall be made to comply with
10.2.3 (UL 300).
UL300 Fire Test
60” Griddle.
Nozzle installed on one end at 10’ off the surface.
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10.1.2 * Cooking equipment that produces grease laden
vapors and that might be a source of ignition of grease in the
hood, grease removal device, or duct shall be protected by
fire-extinguishing equipment.
More Appliances
Split Vat Fryer
Single Vat Fryer
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Unique Appliances
Chapter 10 -Fire Extinguishing Equipment
• 10.2.1 Fire extinguishing equipment shall include BOTH automatic
fire extinguishing systems as primary protection and portable fire
extinguishers as secondary backup.
Positive Result
Both
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NFPA 10 Portable Extinguishers
2010 Edition
• 5.5. Class K Cooking Media Fires. Fire extinguishers provided for
the protection of cooking appliances that use combustible cooking
media (vegetable or animal oils and fats) shall be listed and
labeled for Class K fires.
K
•10.2.2 A placard shall be
conspicuously placed near
each extinguisher that
states that “the fire
protection system shall be
activated prior” to using the
fire extinguisher.
Placard
ATTENTION
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Class “K”
Extinguisher
Example
Must have
placard near
extinguisher
10.2.7 Modifications to Existing Hood Systems
•10.2.7.1 Any abandoned pipe or conduit from a previous installation
shall be removed from within the hood, plenum, and exhaust duct.
•10.2.7.2 Penetrations and holes resulting from the removal of conduit
or piping shall be sealed with listed or equivalent liquidtight sealing
devices.
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Appliances on Wheels
•12.1.2.2* Cooking appliances requiring protection shall not be
moved, modified, or rearranged without prior re-evaluation of
the fire extinguishing system by the system installer or
servicing agent, unless otherwise allowed by the design of the
fire extinguishing system.
•12.1.2.3 Fire extinguishing system shall not require reevaluation where cooking appliances are moved for the
purposes of maintenance & cleaning, provided the appliances
are returned to the original design location.
•12.1.2.3.1 An approved method shall be provided that will
ensure that the appliance is returned to the original design
location.
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• 12.1.2.4 All deep fat fryers shall be installed with at least a 16 in.
space between the fryer and surface flames from adjacent cooking
equipment.
• 12.1.2.5 Where a steel or tempered glass baffle plate is installed at a
minimum 8 in. (203 mm) in height between the fryer and surface
flames of the adjacent appliance the requirement does not apply
• 12.1.2.5.1 If the fryer and the surface flames are at different planes
the minimum height shall be measured from the higher of the two.
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10.4 Fuel Shut Off
• 10.4.1 Upon activation of any fire extinguishing system for a
cooking operation, all sources of fuel and electric power that
produce heat to all equipment requiring protection by that system
shall automatically shut off.
• 10.4.3 Any gas appliance not requiring protection, but located
under the same ventilating equipment, shall also automatically
shut off upon activation of any extinguishing system.
• 10.4.4 Shutoff devices shall require manual reset.
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Manual Activation
• 10.5.1 A readily accessible means for manual activation shall be
located between 42 in. and 48 in. above the floor, located in a
path of exit or egress, and clearly identify the hazard protected.
• 10.5.1.1 A manual actuation device shall be located a minimum
of 10 ft. when possible and a maximum of 20 ft. from the
protected kitchen appliance(s) within the path of egress.
• 10.5.2 The automatic and manual means of system activation
external to the control head or releasing device, shall be
separate and independent of each other so that failure of one will
not impair the operation of the other except as permitted by
10.5.3.
10.9 Review &
Certification
• 10.9.1 Where required, complete drawing of the system
installation, including the hood(s), exhaust duct(s), and
appliances, along with the interface of the fire extinguishing
system detectors, piping, nozzles, fuel shutoff devices, agent
storage container(s), and manual actuation device(s), shall be
submitted to the authority having jurisdiction.
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When Drawings are
required they shall
include sufficient
details to satisfy the
AHJ.
Drawings can range
from a simple 8 ½ x 11
hand sketch to detailed
AutoCAD.
Sample only
10.9.2* Installation Requirements
• 10.9.2.1 Installation of systems shall be performed only by
persons properly trained and qualified to install the
specific system being provided.
• 10.9.2.2 The installer shall provide certification to the
authority having jurisdiction that the installation is in
complete agreement with the terms of the listing and the
manufacturer's instructions and/or approved design.
• Annex - Although training and qualification may be
available elsewhere, the manufacturer of the equipment
being installed should be considered an appropriate
source of training and qualification.
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MFG. Certification Required
Industry Certification
Required by NFPA 17A & 96
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Certification to AHJ
Proper Systems
Installation
•Fuel shut off operable gas/electric
•Fully functioning
•Accessories tested
•Pull Station
•Detection
•Building Alarm
•Cylinder full
•CO2 cart replaced
•Pulleys free and operational
•As per the System Manual
•Special Considerations
•Etc………………….
Sample
Procedures for the use and Maintenance of Equipment
• 11.2.4* Fusible links of the metal alloy type (including fusible
links on fire damper assemblies and automatic sprinkler
heads) shall be replaced at least semiannually, or more
frequently if necessary where required by the manufacturer.
• 11.2.5 Year of mfg. and date of installation shall be marked
on system inspection tag.
• 11.2.5.1 The tag shall be signed or initialed by the installer.
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3.3.29
Fusible Link
3.3.29 A form of fixed
temperature heat detecting
device sometimes employed
to restrain the operation of an
electrical of mechanical
control until its designed
temperature is reached.
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Inspection Issues
a few examples
Improper
installation
creates a grease
trap
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Important Note:
The previous slides serve as a reminder of the importance of
doing Hazard Analysis, PROPER Installation, as well as,
DETAILED system Inspections. They serve as examples of
actual installations where “so called” qualified persons designed,
installed, and were maintaining these systems.
Please recognize that these deficiencies represent a small
fraction of actual system installations. Trained and Certified
persons are essential in order to assure AHJ’s and End-Users
that proper Hazard Analysis, correct Installations and complete
Inspections are being done as per the appropriate codes and
standards, as well as the Manufacturers’ Installation &
Maintenance Manuals.
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Use and Maintenance of Equipment
•11.4* The entire exhaust system shall be inspected for
grease buildup by properly trained, qualified, and
certified company or person(s) acceptable to the AHJ in
accordance with Table 11.4
Please stop by our
Table
#25
To view our
products.
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Q&A
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