Pinned Post
Please share language you would like to see to evaluate significant modifications to a MFU to trigger hood suppression. Do not hesitate to let your opinions be known and be willing to hear others as well.
The main issue I have had this year is with hoods. Regardless if there is a suppression system or not the hood itself should have an inspection and or cleaning tag from the current season. Not sure this is being enforced regularly. Another issue is the interpretation of the code now requiring a hood, not talking about a suppression system just the hood. I would not force a vendor to put in a hood that did not have one before the new code. I have heard others see this a different way. I still feel this system is beneficial but consistency is going to get more difficult the more we grow.
Please share your ideas as we navigate the ever changing landscape. Lets try and make this a productive group for the AHJ and the Vendor.
2026 Paid Member
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2026 Paid Member
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2026 Paid Member
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2026 Paid Member
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2026 Paid Member
Member
Let's start by looking at NFPA 96: Chapter 4 - General Requirements for Cooking Operations in Buildings and Mobile and Temporary Cooking Operations, Chapter 11 - Fire-Extinguishing Equipment for Mobile and Temporary Cooking Operations, and Chapter 17 - Mobile and Temporary Cooking Operations.