For wall terminations, how should ductwork be pitched in relation to grease?

The correct answer emphasizes the necessity of effective grease management in commercial cooking operations. When ductwork is pitched to drain grease back into the hood, it creates a system designed to minimize the accumulation of grease in the ducting. This approach is crucial because grease buildup poses a significant fire hazard; if grease accumulates, it can ignite and lead to a fire within the ductwork or kitchen area.

By ensuring that the ductwork is pitched appropriately to redirect grease back to the hood, the risk of fire is reduced, and it facilitates easier cleaning and maintenance of the ducting system. Thus, this practice aligns with the NFPA 96 guidelines aimed at promoting safety in ventilation systems for commercial cooking.

This answer reflects a critical aspect of fire safety and grease management, which is a central theme of NFPA 96 standards. Properly maintaining the ductwork minimizes potential hazards and supports the overall effectiveness of the kitchen's ventilation system.