NFPA96 Pressure washing Hoods

Ron, this is an old document. NFPA 96 has had a lot of revisions since the 2001 edition, the latest being the 2011 edition.
 
Just a question to you other KEC guys out there. How often do you interact, have meetings with, and discuss NFPA 96 with your local and state AHJ's? And if you don't have you ever thought about it? The reason I bring it up is because I just had a state sponsered meeting with my local AHJ's that thoroughly discussed the NFPA 96 and how it was applied and enforced at the state and local levels.
 
I spoke with the AHJ here yesterday, very informative but short impromptu meeting. He mentioned that there are a lot of businesses in our area that haven't been following the guidelines and that they have really started cracking down on them after a few recent fires around town. I plan to follow up with them here in the near future for a more in depth discussion.
 
Before you meet with your local AHJ, do your homework and see if your state actually uses NFPA 96. Many do not. If you are going to sit down and talk about codes, know which code the AHj wants to talk about!
 
Grant said:
Before you meet with your local AHJ, do your homework and see if your state actually uses NFPA 96. Many do not. If you are going to sit down and talk about codes, know which code the AHj wants to talk about!
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Homework is key! Always best to do the research.
 
Grant and Jo you guys make a very point that is often overlooked. Its always good to know what codes are applicable, so I would recommend talking to your building codes officials as well.
 
In California the Building code is only used for the construction of the building. Once the final permits are completed and the building is "signed off" the building code is not used again unless the building is getting remodeled.
 
Grant even though the codes are primarily used in the building commissing. It is still important to know these officials as well because they are the ones that approve the systems before we get to them and if they know what to look for and enforce the codes properly hopefully we won't have to deal with boughed ducts, improper runs of duct, bad hood installs, faulty supression systems, etc. As a contractor by trade I have dealt with these guys for years and trust me being nice and friendly to them can go very for you in the working world.
 
Stephen, You are absolutely right. If you can educate the building department personnel, all new construction restaurants will be built better in the first place. The only problem is that in any given city, how many new restaurants open up in existing restaurant shells and only perform T.I. vs. new ground up construction.
 
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