507.2 Type I Hood Exhaust System Requirements

Cooking equipment used in processes producing smoke or grease-laden vapors shall be equipped with an exhaust system that complies with all the equipment and performance requirements of this chapter. [NFPA 96:4.1.1] All such equipment and its performance shall be maintained in accordance with the requirements of this chapter during all periods of operation of the cooking equipment. [NFPA 96:4.1.2] The following equipment shall be kept in working condition:

(1) Cooking equipment

(2) Hoods

(3) Ducts (if applicable)

(4) Fans

(5) Fire-extinguishing equipment

(6) Special effluent or energy control equipment [NFPA 96:4.1.3]

Maintenance and repairs shall be performed on all components at intervals necessary to maintain good working conditions. [NFPA 96:4.1.3.1]

507.2.1 Airflow. All airflows shall be maintained.

[NFPA 96:4.1.4]

507.2.2 Responsibility. The responsibility for inspection, testing, maintenance, and cleanliness of the ventilation control and fire protection of the commercial cooking operations, including cooking appliances, shall ultimately be that of the owner of the system, provided that this responsibility has not been transferred in written form to a management company, tenant, or other party.

[NFPA 96:4.1.5]

507.2.3 Solid-Fuel Cooking Equipment. All solidfuel cooking equipment shall comply with the requirements of Section 517.0. [NFPA 96:4.1.6]

507.2.4 Multitenant Applications. Multitenant applications shall require the concerted cooperation of design, installation, operation, and maintenance responsibilities by tenants and by the building owner. [NFPA 96:4.1.7]

507.2.5 Interior Surfaces. All interior surfaces of the

exhaust system shall be accessible for cleaning and inspection purposes. [NFPA 96:4.1.8]

507.2.6 Used in Other Applications. Cooking equipment used in fixed, mobile, or temporary concessions, such as trucks, buses, trailers, pavilions, tents, or any form of roofed enclosure, shall comply with this chapter. {NFPA 96:1.1.3}