TRAINING.

Overview

After participating in this course, you will be able to:

• Understand how exhaust systems are constructed, installed, and maintained.
• Identify parts of common commercial kitchen exhaust and fire suppression systems, including commercial cooking equipment, hoods, ducts, air movement, and fire protection systems.
• Learn how to inspect commercial cooking systems.
• Distinguish types of commercial cooking systems and operations.
• Determine inspection and maintenance requirements.
• Enhance your knowledge regarding the maintenance of commercial cooking systems and operations.

Description
Fires in commercial cooking operations highlight the importance of the NFPA 96 standard. These fires can cause significant financial losses and pose severe safety risks. This course equips designers, building owners, and operators with the knowledge to design, install, and maintain commercial cooking systems according to building and fire codes. By adhering to these standards, participants will be able to minimize fire hazards and ensure a safer working environment.

Participants will understand exhaust system construction and maintenance, identify key components of kitchen exhaust and fire suppression systems, and learn inspection techniques for commercial cooking systems. This includes recognizing the various parts involved, such as hoods, ducts, and fire protection mechanisms. The course also covers different types of cooking operations and their specific inspection and maintenance requirements. These skills are crucial for maintaining compliance and preventing system failures.

By the end of this course, participants will be well-versed in NFPA 96, ensuring safer and more efficient commercial cooking environments.

Who Should Attend
This course is ideal for engineers, installation and service personnel, building owners, property managers, superintendents, maintenance personnel, building and fire inspectors, facility managers, safety officers, kitchen equipment suppliers, and HVAC technicians.

Join us to elevate your expertise and ensure the highest standards of safety and efficiency in commercial cooking operations.

Please note: You can check other time zones here.

Syllabus

Day 1

Welcome, Introduction, Course Preview and Learning Outcomes

Building Code Requirements

• When is NFPA 96 required
• How to apply NFPA 96

Fire Code Requirements

• How to apply NFPA 96
• Maintenance requirements

Applying NFPA 96

• What edition to use
• Scope
• Purpose
• Application

Clearances

• Distances to combustible, limited combustible, and noncombustible materials
• Clearance reduction systems
• Clearance integrity

Types of Hoods

• Wall-mounted canopy
• Back shelf
• Single island
• Double island
• Pass-over
• Eyebrow

Hood Construction

• Construction
• Hood size
• Supply air plenums
• Fire dampers

Grease Removal Devices

• Listing
• Separation distances
• Grease filters
• Grease drip trays

Exhaust Ducts

• General requirements
• Clearance
• Openings

Horizontal & Vertical Ducts

• Personnel entry
• Access panels
• Protection of openings

Duct Installations

• Duct to hood connection
• Welded duct connections

Exterior Duct Installations

• Vertical orientation
• Clearances
• Weather protective coating

Interior Duct Installations

• Duct enclosures
• Fire resistance rating
• Enclosure clearance
• Enclosure openings

Termination of Exhaust Systems

• Orientation

Roof Terminations

• General requirements
• Upblast fan clearances

Wall Terminations

• General requirements
• Clearance from fresh air intake

Day 2

Air Movement

• Airflow
• Air velocity
• Replacement air
• Manifold systems

Auxiliary Equipment

• Dampers
• Lighting units
• Air pollution control devices

Fire Extinguishing Systems

• UL 300 & ULC 1254.6
• Types of equipment
• Water wash systems
• Fuel and electrical power shutoff
• Manual activation
• System annunciation
• Single hazard area

Fire Extinguishing System Design

• Review a typical manufacturer’s installation manual
• Design exercise

Portable Fire Extinguishers

• Rating
• Fire code or NFPA 10

Review and Certification

• When required
• What to include

Safety Requirements for Cooking Equipment

• Cooking equipment
• Moving equipment for cleaning
• Deep fat fryers and adjacent appliances

Recirculating Systems

• General requirements
• Design restrictions
• Interlocks
• Airflow
• Location
• Maintenance

Procedures for the Use, Inspection, Testing, and Maintenance of Equipment

• General requirements
• Fire dampers
• Fusible links
• Grease buildup
• Exhaust systems
• Cooking equipment

Solid Fuel Cooking Operations

• General requirements
• Exhaust systems
• Grease removal devices
• Fire extinguishing equipment
• Hose protection
• Inspection, cleaning, and maintenance
• Clearances
• Solid fuel and ash protection

Down Draft Appliance Ventilation Systems

• General requirements
• Fire extinguishing equipment

Food Truck Operations

• How to apply NFPA 96
• General requirements

Questions and Answers and Feedback to Participants on Achievement of Learning Outcomes

Concluding Remarks and Final Adjournment

Instructor

Gary has over 30 years of experience in the fire protection field and is currently the Chief Fire Prevention Officer with the Oakville Fire Department. During his time with the Oakville Fire Department, he has been involved with Fire and Building Code enforcement, Fire investigations, public education and building permit reviews.

He is a certified Fire Prevention Officer in the Province of Ontario and a certified Fire and Life Safety Educator. Prior to joining the Oakville Fire Department in 1996, he was a Certified Fire Alarm Technician with a fire protection company. He was involved with fire alarms, sprinklers and special extinguishing systems. He graduated from the Fire Protection Engineering Technology program at Seneca College. He is also an Adjunct Instructor with the Ontario Fire College.