NASCLA Accredited Commercial General ContractorSpecialties and EquipmentHard
A general contractor is installing a new commercial kitchen with a Type I hood, which is designed for grease-laden vapor removal. According to NFPA 96, what is the minimum required distance between the bottom edge of the Type I hood and the cooking surface for common commercial cooking equipment (e.g., ranges, fryers)?
- A24 inches (610 mm)
- B30 inches (762 mm)
- C36 inches (914 mm)
- D18 inches (457 mm)
Show answer & explanationAnswer & explanation
Correct answer: D. 18 inches (457 mm)
NFPA 96, 'Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations,' specifies a minimum of 18 inches (457 mm) between the lowest horizontal edge of a Type I hood and the cooking surface.
Why the other options are wrong
- A. This is a common residential hood clearance but not for commercial Type I hoods.
- B. This is a common minimum clearance for residential electric ranges to unprotected overhead cabinets, but not for commercial hoods.
- C. This is a common minimum clearance for residential gas ranges to unprotected overhead cabinets, but not for commercial hoods.
NFPA 96 Hood Clearance
The National Fire Protection Association (NFPA) Standard 96 establishes minimum requirements for the design, installation, operation, inspection, and maintenance of equipment for the ventilation and fire protection of commercial cooking operations.
- Type I hoods are for grease-laden vapors.
- Minimum 18 inches (457 mm) clearance to cooking surface.
- Critical for fire safety and efficient capture of contaminants.
Memory trick: For Type I hoods, '18' is the 'Sweet' spot for safety.