NFPA 96 commercial kitchen exhaust hood suppression: wet chemical pre-engineered systems, saponification, appliance/plenum/duct nozzle placement, fuel and electrical shutoff interlocks, and required testing frequency.
Commercial cooking oil is a fuel a conventional area sprinkler was never designed around, and NFPA 96 governs the dedicated, UL 300-listed wet chemical suppression system built specifically for it. This module works through the saponification reaction that makes wet chemical agent effective against grease fires, why nozzle placement and agent quantity come from a manufacturer's UL 300 design manual rather than a calculation, the three protection zones — appliance surfaces, plenum, and duct — every complete system must cover, and the fusible-link detection and fuel/electrical shutoff interlock every actuation sequence depends on.
By the end of this module you should be able to explain why a fire protection engineer pulls nozzle placement directly from a listed design manual instead of calculating it, and why fuel/electrical shutoff is interlocked to discharge while the exhaust fan generally is not.