NFPA Industry Standards:   

Our many years of dedication and effort combined, continues to help reduce the number of hazards that are associated with commercial cooking equipment and rooftop grease spills. The National Fire Protection Association has established the following standards that is enforced by the authority having jurisdiction. BEWARE: There are companies in the grease containment business that are misleading the general public. They are saying that the NFPA is requiring that grease collection systems being purchased or installed must be UL Listed. "This information is false" The 1998 and the new 2001 standard does not quote the Underwriters Laboratory anywhere in their standard. What these companies are neglecting to tell the general public is that the NFPA includes an Equivalency clause regarding this standard which can be found in chapter 1.5 of the National Fire Protection Association (NFPA 96) Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2001 Edition. Simply put, if a grease collection system is equivalent to the standard and approved by the authority having jurisdiction, a listed system is not required. A copy can easily be obtained through the NFPA or by contacting us at 800.300.6661.

VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS

NFPA Code 96

Section 4-8.2.1   Rooftop termination shall be arranged with or
provided with the following: 


The ability to drain grease out of any traps or low points formed in the fan or duct near the termination of the system into a collection container that is noncombustible, closed, rain-proof, structurally sound for the service to which it is applied, and will not sustain combustion. A grease collection device that is applied to exhaust systems shall not inhibit the performance of any fan.

Other Important Reasons Why You Should Be Using Grease-CONTROL

*To reduce fire hazards,
*To reduce slip and fall accidents,
*To reduce costly maintenance costs,
*To be in compliance with roofing warranties
*To be in compliance with OSHA requirements
*To reduce premature roof repairs and roof damage
*To be in compliance with state/federal requirements
*To be in compliance with health codes and regulations
*To reduce costly claims that can occur from rooftop grease
*To be in compliance with landlord and tenant lease agreements
*To reduce the fats, oils and grease that spill into rooftop storm drains.

Reprinted with permission from NFPA 96-1998, Ventilation Control and Fire Protection of Commercial Cooking Operations, Copyright © 1998, National Fire Protection Association, Quincy MA  02269. This reprinted material is not the complete and official position of the NFPA on the referenced subject, which is represented only by the standard in its entirety.

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