BCAB #1540 - Commercial Cooking Ventilation, NFPA 96, Sentences 3.3.1.2.(2) & 6.2.2.6.(1)

July 25, 2001

BCAB #1540

Re: Commercial Cooking Ventilation, NFPA 96, Sentences 3.3.1.2.(2) & 6.2.2.6.(1)

Project Description

The subject building contains a 60 seat restaurant with a commercial kitchen. The heating/cooking facilities within the commercial kitchen include a wall oven, four burner cook top, and microwave oven.

Reason for Appeal

Sentence 3.3.1.2.(2) requires commercial cooking processes which produce grease-laden vapours to be vented in conformance with Part 6. Sentence 6.2.2.6.(1) requires commercial cooking equipment to comply with NFPA 96, "Ventilation Control and Fire Protection of Commercial Cooking Operations." The scope of this referenced standard relates to the removal and control of grease-laden vapours.

Appellant's Position

The appellant contends the restaurant’s menu was specifically designed so there would be no food preparation that would create grease-laden vapours. The stovetop will be used for boiling only. As there are regular inspections of the premise by the fire department, any alteration to the menu and/or cooking methods would be readily detected.

Building Official's Position

The Building Official is not assured that food preparation that creates grease laden vapours will not occur, therefore the commercial cooking facilities in question requires ventilation equipment complying with NFPA 96.

Appeal Board Decision #1540

It is the determination of the Board that an NFPA 96 ventilation system is required unless it can be demonstrated to the satisfaction of the authority having jurisdiction that grease-laden vapours are not being produced.

George Humphrey, Chair