What is the minimum air velocity required for ducts according to NFPA 96?

The minimum air velocity required for ducts according to NFPA 96 is established to ensure effective smoke and grease removal from commercial cooking operations. A velocity of 500 feet per minute is specified because it provides sufficient airflow to carry away flammable byproducts from cooking, which helps to reduce the risk of fire hazards.

This airflow is critical in maintaining safe operating conditions in kitchen environments, as it enhances the system's ability to dilute and vent the heat and smoke produced during cooking processes. Furthermore, maintaining this minimum velocity helps to ensure proper functioning of the ventilation system, which is vital in protecting both equipment and personnel within commercial kitchens.

Maintaining an air velocity of at least 500 feet per minute is essential for creating a balance in the overall air management strategy, allowing for effective capture of contaminants while enhancing the comfort and safety of the kitchen environment.