With increasing per capita disposable income and increasing private capital investment in the downstream food-service sector, the Commercial Cooking Equipment Manufacturing industry is expected to increase in the coming years. In addition, the food-service industry is expected to continue to expand modestly, and consumers will continue to allocate a large portion of their paychecks toward dining out. However, changing consumer preferences will lead to a shift in the types of restaurants and concepts. Commercial cook equipment sales will be largely driven by the growth of fast casual restaurants.
NFPA 96 is a set of standards and codes for commercial cooking operations. It sets minimum fire safety requirements for private and public cooking operations, including cooking equipment, hoods, ventilation systems, and more. It also details how to properly inspect and maintain the equipment. The standard also includes guidelines for solid fuel cooking and hood construction.
Commercial cooking equipment must meet these requirements for safety and effectiveness. It must also be designed and installed in a way that prevents fire. In addition, mobile cooking operations must be equipped with fire extinguishers. This includes portable generators. These must be installed at least five feet away from vehicles and buildings, as well as 1.5 m from air intakes.
NFPA 1 covers design and operation standards for commercial cooking equipment, including ovens, ranges, fryers, and other equipment used in commercial cooking operations. It also includes regulations for mobile and temporary cooking operations. The document is not a substitute for government codes and regulations. It addresses requirements for ventilation, operation, maintenance, and inspection of commercial cooking equipment.
In the 2017 edition, NFPA added a new Normative Annex B on mobile and temporary cooking operations. This new chapter, written in mandatory language, outlines new procedures and requirements for hoods, ducts, and other equipment. It also outlines how fire extinguishers are to be operated.
NFPA 96 is a standard for fire protection and ventilation in commercial cooking operations. It outlines the standards for the design and operation of public and private commercial cooking equipment. It also covers the design and operation of mobile and temporary cooking operations. Any commercial cooking operation must comply with the standard in order to operate safely and efficiently.
The 2017 NFPA 96 update includes Annex B, which covers mobile and temporary cooking operations. While Annex B is written in mandatory language, it is not strictly enforced. It outlines new requirements for equipment procedures, clearances, and ducts.
NFPA 96 compliance for commercial cooking operations involves the design and installation of exhaust and fire protection systems for cooking equipment. It also applies to existing exhaust or fire protection systems. The equipment must be maintained to comply with the standards. Maintenance shall be performed according to the schedule prescribed in the NFPA 96 Standard. The equipment must also be equipped with drawings and operating instructions.
The purpose of NFPA 96 is to reduce the fire hazard of cooking operations at public and private facilities. The standard outlines requirements for fire-extinguishing systems, ventilation control systems, and shutoff devices for commercial kitchens. These requirements do not apply to specific types of cooking appliances. The type of extinguishing system or exhaust system must be appropriate for the type of cooking operations.
The food service industry is focusing on new technologies and features. For example, manufacturers are launching new IoT-infused equipment. These machines can track water and energy usage, as well as overall production. These features help them stay competitive. Here are some of the trends in commercial cooking equipment that you should be aware of for 2017. In addition, look for connected equipment, which can track the energy usage and temperature of your kitchen appliances.
More consumers are becoming environmentally conscious. This has prompted manufacturers to produce commercial cooking equipment that consumes less energy. Today’s commercial ovens, for example, use about 20% less energy than standard models. These advances in energy efficiency are expected to continue to spur growth in the commercial cooking equipment market.
For equipment with the latest technology, choose commercial hospitality equipment from MVO Services.