When using charcoal or charcoal-type boilers, what is the minimum distance from the cooking surface to the lower edge of the grease removal device?

The correct minimum distance from the cooking surface to the lower edge of the grease removal device when using charcoal or charcoal-type boilers is four feet. This requirement is outlined in NFPA 96, which is designed to ensure safety in commercial kitchen operations by reducing the risk of fire from grease buildup.

This specific measurement is crucial because charcoal cooking methods can produce considerable amounts of smoke and grease. Maintaining a four-foot clearance helps prevent ignition sources from being too close to flammable materials and allows for proper ventilation.

The NFPA 96 standard establishes these distances to promote the effectiveness of grease removal devices while minimizing fire hazards associated with high-heat cooking processes like those using charcoal. Regular compliance with this standard not only improves safety but also enhances the overall functionality of the kitchen’s ventilation system, making it an essential guideline for commercial cooking environments.