Fire Prevention and Protection

What is the definition of commercial cooking in NFPA 96?

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2013-05-14 17:19:56
2013-05-14 17:19:56

commercial cooking: cooking that is not residential (i.e., not in a single dwelling unit). Also exempt is cooking using only residential equipment in an approved operation not in an assembly occupancy, with the necessary fire extinguishers available.

There is no specific definition for "commercial cooking" within NFPA 96.

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The Chew - 2011 Cold Weather Cooking 3-96 was released on: USA: 5 February 2014

Not necessarily, although an AHJ can certainly require it. NFPA 96 (2011) requires only that "An approved method shall be provided that will ensure that the appliance is returned to the approved design location." Also, moving an appliance for "maintenance and cleaning", not OPERATION, would not require re-evaluation of the exhaust system and fire suppression, provided they are properly re-positioned and any suppression connections are re-established prior to cooking with them. NFPA 96:A12.1.2.2 Explanatory Material specifically recognizes appliances on wheels and simply reiterates that they must be provided with adequate means to ensure proper repositioning. It does not, however, require any sort of interlocks to prevent operating misplaced appliances, nor does it require wheel locks.

Up to 96 inches in the US.

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some are 102'' wide some are 96'' wide

Because there are 16 oz in a pound - by definition.

A heart rate of 96 is not tachycardia. By definition tachycardia is a rate above 100. However a heart rate of 96 is high. Its probably not something your doctor will treat but worthwhile getting it checked out.

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The term Sous refers to a method of cooking in which foods are sealed in airtight plastic bags, then placed in boiling water or in a temperature-controlled steam environment and allowed to cook for 96 hours or more.

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I tgink it is a girl named summer tgat graduated from fountain valley high in 96

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96 + 7.5% = 96*1.075 = 103.296 + 7.5% = 96*1.075 = 103.296 + 7.5% = 96*1.075 = 103.296 + 7.5% = 96*1.075 = 103.2

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The LCM of 4, 16, and 96 is 96.96/4 = 2496/16 = 696/96 = 1

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Three example: 96% of 100% is 96% 96% of £100 is £96 96% of 250 is 240 (method used: 96÷100×250=240)

LCM 96 and 3 is 96 as 3 goes into 96 an even nunebr of times (32) and 96*1=96 so the LCM is 96

Simple answer is: No, a Bakers Pride Convection Oven baking pizza does not produce grease laden vapors. Grease laden vapors are a result of the cooking process, the product being heated/cooked and the temperature the product is heated to. Grease laden vapors are easily recognized, observe a deep fat fryer or grill while cooking its products and you will see grease laden vapors, look at the grease extraction filters and you will see condensate grease, check the grease cup and you will see it has grease from the extraction process inside. Pizza and its toppings, for example, heated in a convection oven, either chain belt or cavity type, do not produce grease laden vapors. The pizza and toppings are not heated near the vaporization point of grease, approx 425F. If it was you will see grease laden vapors condensate on the oven door and leaking onto the floor below. Keep in mind that if the core of pizza dough is heated beyond 212F the finished dough product would be like a cracker. Pizza convection ovens, both conveyor and cavity type, are not manufactured with grease troughs and collection devices, which is further proof that convection ovens are not a grease generating appliance and does not require NFPA96 protection. The NFPA 96 Standard is the document that describes the need for and how to protect cooking equipment that generate grease laden vapors and that might be a source of ignition of grease. Pizza toppings fresh out of the oven will not light when exposed to a torch nor will they support combustion. In the case of convection ovens cooking pizza, both the lack of grease laden vapors and the source of ignition are lacking. To date the industry standard is to equip the convection oven with a Type II - heat/steam hood above the oven. The Type II hood is not applicable to the NFPA 96 standard and are not required to be protected with fire suppression equipment, etc. The NFPA 96 Standard, section A.10.1.2 does not list convection ovens as an example of cooking equipment that produces grease laden vapors. Consult with a competent fire science professional and they should be able to verify your lack of grease laden vapor generation.

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