Charter, V., & Reid, R., & Mosier, R. (2016, June), Evaluation of Solid Fuels for the Commercial Cooking Industry  Paper presented at 2016 ASEE Annual Conference & Exposition, New Orleans, Louisiana. 10.18260/p.26786

\bibitem{asee_peer_26786}
  Charter, V., \& Reid, R., \& Mosier, R. (2016, June), \emph{Evaluation of Solid Fuels for the Commercial Cooking Industry}
  Paper presented at 2016 ASEE Annual Conference \& Exposition, New Orleans, Louisiana.
  10.18260/p.26786

Virginia Charter P.E., Ridge Reid, and Rachel Mosier P.E..  "Evaluation of Solid Fuels for the Commercial Cooking Industry".  2016 ASEE Annual Conference & Exposition, New Orleans, Louisiana, 2016, June.  ASEE Conferences, 2016.  https://strategy.asee.org/26786 Internet.  28 May, 2024

\bibitem{asee_peer_26786}
  Virginia Charter P.E., Ridge Reid, and Rachel Mosier P.E..
  "Evaluation of Solid Fuels for the Commercial Cooking Industry".
  \emph{2016 ASEE Annual Conference \& Exposition, New Orleans, Louisiana, 2016, June}.
  ASEE Conferences, 2016.
  https://strategy.asee.org/26786 Internet.  28 May, 2024

@INPROCEEDINGS{asee_peer_26786
author = "Virginia Charter P.E., Ridge Reid, and Rachel Mosier P.E."
title = "Evaluation of Solid Fuels for the Commercial Cooking Industry"
booktitle = "2016 ASEE Annual Conference \& Exposition"
year = "2016"
month = "June"
address = "New Orleans, Louisiana"
publisher = "ASEE Conferences"
note = {https://strategy.asee.org/26786}
number = {10.18260/p.26786}
}

TY  - CPAPER
AB  - The National Fire Protection Association Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, or NFPA 96, provides strict design criteria on the requirements for commercial cooking equipment and the associated exhaust hoods.  Within NFPA 96, there are additional restrictions should a commercial kitchen utilize solid fuels within their cooking process.  These requirements include a separate exhaust hood for appliances that utilize solid fuels as the primary heat source.  NFPA 96 defines solid cooking fuel as “any solid, organic, consumable, fuel such as briquettes, mesquite, hardwood, or charcoal.”  Solid fuels present an added hazard, specifically when the creosote that results during the solid fuel burning process mixes with grease-laden vapors from other cooking appliances within the kitchen.  However, NFPA 96 provides an exception for cooking appliances that are gas-powered and have a limited size tray for solid fuels solely intended for food flavoring.  This gas-powered equipment, if the list of restrictions in NFPA 96 is met, will not be required to have a separate kitchen exhaust hood.  However, there is minimal information provided as to why this exception is permitted.  Given the restrictions, a better understanding of the various solid fuels, from manufacturing process to burning characteristics, is needed to validate the requirements for separate kitchen exhaust hoods or provide insight as to the limitations of the exception within NFPA 96 to not provide a separate exhaust hood.  There are few regulations for the manufacturing of solid fuels because solid fuel cooking, historically, has occurred outdoors.  With the rising popularity of smoked barbeque menu items and restaurants, solid fuel cooking within indoor commercial kitchens is increasing.  The requirement of a separate exhaust hood specifically for solid fuel cooking appliances is costly to owners.  Additionally, there have been recent innovations within the commercial cooking industry, specifically related to utilizing different solid fuels, such as wood pellets, as a part of the cooking process.  Investigating the primary fuel sources for solid fuel cooking including wood pellets will provide the necessary data to determine what additional testing or criterion the commercial cooking appliances should undergo or potential changes or exceptions to NFPA 96 and the exhaust hood requirements for solid fuel cooking.
AU  - Virginia Charter P.E.
AU  - Ridge Reid
AU  - Rachel Mosier P.E.
CY  - New Orleans, Louisiana
DA  - 2016/06/26
PB  - ASEE Conferences
TI  - Evaluation of Solid Fuels for the Commercial Cooking Industry
UR  - https://strategy.asee.org/26786
DO  - 10.18260/p.26786
ER  -