January 21, 2023, the first Makati Chapter free monthly technical seminar on Ventilation Control and Fire Protection of Commercial Cooking Operations, attended by a maximum of 222 members and BSME students.
This standard shall provide the minimum fire safety requirements (preventative and operative) related to the design, installation, operation, inspection and maintenance of all public and private cooking operations.
These requirements include but are not limited to, all manner of cooking equipment, exhaust hoods, grease removal devices, exhaust ductwork, exhaust fans, dampers, fire extinguishing equipment, and all other auxiliary or ancillary components or systems that are involved in the capture, containment, and control of grease-laden cooking effluent.
This standard shall apply to residential cooking equipment used for commercial cooking operations. Cooking equipment that has been listed in accordance with UL 197 or an equivalent standard for reduced emissions shall require to be provided with an exhaust system.
General Requirements for Cooking Operations in Buildings and Mobile and Temporary Cooking Operations Cooking equipment used in processes producing smoke or grease-laden vapors shall be equipped with an exhaust system that complies with the equipment and performance requirements of this standard.