Cooking Appliances & Commercial Cooking

Grounded in the retrieved California Mechanical Code — click a citation to read the verbatim passage:

• CMC § 508.5.1.4. High relevance — show source text

  tric and gas flat griddles, electric and gas doublesided griddles, electric and gas fryers (including open deep fat fryers, donut fryers, kettle fryers, tortilla chip fryers, and pressure fryers), electric and gas smokers, and electric and gas conveyor pizza ovens shall be in accordance with Table 508.5.1.4.

  TABLE 508.5.1.4

  MEDIUM-DUTY COOKING APPLIANCE AIRFLOW

  For SI units: 1 foot = 304.8 mm, 1 cubic foot per minute = 0.0283 m [3] /min,

  508.5.1.5 Light-Duty Cooking Appliances. The minimum net airflow for hoods used for cooking appliances such as gas and electric ovens (including standard, bake, roasting, revolving, retherm, convection, combination convection/steamer, rotisserie, countertop conveyorized baking/finishing, deck, and pastry), discrete element ranges (with or without oven), electric and gas steam-jacketed kettles less than 20 gallons (76 L), electric and gas pasta cookers, electric and gas compartment steamers (both pressure and atmospheric), electric and gas cheese melters, electric and gas tilting skillets (braising pans) electric and gas rotisseries, and electric and gas salamanders shall be in accordance with Table 508.5.1.5.

  TABLE 508.5.1.4

  MEDIUM-DUTY COOKING APPLIANCE AIRFLOW

  For SI units: 1 foot = 304.8 mm, 1 cubic foot per minute = 0.0283 m [3] /min,

  1 cubic foot per minute = 0.4719 L/s

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  EXHAUST SYSTEMS

  508.5.2.1 Installation. Noncanopy-type commercial cooking hoods shall be installed with the edge of the hood set back not more than 1 foot (305 mm) from the edge of the cooking surface, and the vertical distance between the lip of the hood and the cooking surface shall not exceed 3 feet (914 mm). 508.5.2.2 Capacity. In addition to other requirements for hoods specified in this section, the volume of air exhausting through a noncanopy-type hood to the duct system shall be not less than 300 cubic feet per minute per lineal foot [(ft [3] /min)/ft)] [0.464 (m [3] /s)/m] of cooking equipment. Listed noncanopy exhaust hoods and filters shall be sized and installed in accordance with the terms of their listing and the manufacturer’s installation instructions.

  508.5.3 Labeling. Type I hoods shall bear a label indicating the exhaust flow rate in cubic feet per minute per lineal foot [(m [3] /s)/m].

  508.6 Solid-Fuel Hood Assemblies. Where solid-fuel cooking equipment is to be used, the solid-fuel hood assembly shall be in accordance with Section 517.0.

  508.7 Exhaust Outlets. An exhaust outlet within an unlisted hood shall be located so as to optimize the capture of particulate matter. Each outlet shall serve not more than a 12 foot (3658 mm) section of an unlisted hood.

• CMC § 6.4 High relevance — show source text

  (1) The underside of the combustible material or metal cabinet above the cooking top is protected with not less than [1] ⁄ 4 of an inch (6.4 mm) insulating millboard covered with sheet metal not less than 0.0122 of an inch (0.3099 mm) thick.

  (2) A metal ventilating hood of sheet metal not less than 0.0122 of an inch (0.3099 mm) thick is installed above the cooking top with a clearance of not less

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  than [1] ⁄ 4 of an inch (6.4 mm) between the hood and the underside of the combustible material or metal

  cabinet, and the hood not less than the width of the appliance and is centered over the appliance.

  (3) A listed cooking appliance or microwave oven installed over a listed cooking appliance shall be in accordance with the terms of the upper appliance’s listing and the manufacturer’s installation instructions. Microwave ovens shall comply with UL 923.

  919.6 Level Installation. Cooking appliances shall be installed so that the cooking top, broiler pan, or oven racks are level. [NFPA 54-2018:10.14.3]

  920.0 Cooking Appliance Listings.

  920.1 Commercial Electric Ranges. Commercial electric ranges shall comply with UL 197 and installed in accordance with the manufacturer’s installation instructions.

  920.2 Commercial Wood-Fired Baking Ovens. Commercial wood-fired baking ovens (refractory type) shall comply with UL 2162 and installed in accordance with the manufacturer’s installation instructions.

  920.3 Oil-Burning Ranges. Oil-burning ranges shall comply with UL 896 and installed in accordance with the manufacturer’s installation instructions.

  921.0 Open-Top Broiler Units.

  921.1 Application. Open-top broiler units shall be listed in accordance with ANSI Z83.11/CSA 1.8 or ANSI/CSA

  Z21.1/CSA 1.1 and installed in accordance with the manu facturer’s installation instructions. [NFPA 54:10.17.1]

  921.2 Protection Above Domestic Units. Domestic opentop broiler units shall be provided with a metal ventilating hood not less than 0.0122 of an inch (0.3099 mm) thick with a clearance of not less than [1] ⁄ 4 of an inch (6.4 mm) between the hood and the underside of combustible material or metal cabinets. A

  clearance of at least 24 inches (610 mm) shall be maintained between the cooking top and the combustible material or metal cabinet, and the hood shall be at least as wide as the open-top broiler unit and centered over the unit. Domestic open-top broiler units incorporating an integral exhaust system and listed for use without a ventilating hood shall not be required to be provided with a ventilating hood if installed in accordance with Section 919.4.2(1). [NFPA 54:10.17.2]

  921.3 Commercial Units. Commercial open-top broiler units shall be provided with ventilation in accordance with Chapter 5, Part II. {NFPA 54:10.17.3}

  922.0 Outdoor Cooking Appliances.

• CMC § 919.0 High relevance — show source text

  919.0 Household Cooking Appliances. . . 209

  919.1 Application . . . . . . . . . . . . . . . . . . 209

  919.2 Electric Household Cooking Appliances . . . . . . . . . . . . . . . . . . 209

  919.3 Gas-Fired Household Cooking Appliances . . . . . . . . . . . . . . . . . . 209

  919.4 Floor-Mounted Units . . . . . . . . . . . 210

  919.5 Built-In Units . . . . . . . . . . . . . . . . . 210

  919.6 Level Installation. . . . . . . . . . . . . . 210

  920.0 Cooking Appliance Listings . . . . . 210

  920.1 Commercial Electric Ranges . . . . 210

  920.2 Commercial Wood-Fired

  Baking Ovens . . . . . . . . . . . . . . . . 210

  920.3 Oil-Burning Ranges . . . . . . . . . . . 210

  921.0 Open-Top Broiler Units. . . . . . . . . 210

  921.1 Application . . . . . . . . . . . . . . . . . . 210

  921.2 Protection Above Domestic Units. . 210

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  TABLE OF CONTENTS

  921.3 Commercial Units . . . . . . . . . . . . . 210

  922.0 Outdoor Cooking Appliances . . . . 210

  922.1 Application . . . . . . . . . . . . . . . . . . 210

  923.0 Illuminating Appliances. . . . . . . . . 211

  923.1 Clearances for Listed Appliances. . 211

  923.2 Clearances for Unlisted

  Appliances . . . . . . . . . . . . . . . . . . 211

  Table 923.2.1 Clearances for Unlisted Outdoor

  Open-Flame Illuminating Appliances . . . . . . . . . . . . . . . . . . 211

  923.3 Mounting on Buildings . . . . . . . . . 211

  923.4 Mounting on Posts . . . . . . . . . . . . 211

  923.5 Appliance Pressure Regulators . . . 211

  924.0 Incinerators and Crematories . . . . 211

  924.1 Field Constructed Commercial Industrial Incinerators . . . . . . . . . . 211

  924.2 Factory-Built Commercial Crematories . . . . . . . . . . . . . . . . . 211

  924.3 Residential Incinerators . . . . . . . . 211

  925.0 Infrared Heaters . . . . . . . . . . . . . . 211

  925.1 Application . . . . . . . . . . . . . . . . . . 211

  925.2 Support . . . . . . . . . . . . . . . . . . . . . 211

  925.3 Clearance . . . . . . . . . . . . . . . . . . . 211

  925.4 Combustion and Ventilation Air . . . 212

  925.5 Installation in Commercial

• CMC § 605.7.6 High relevance — show source text

  605.7.6 Flue-fed incinerators in Group I-2. In Group I-2 occupancies, the continued use of existing flue-fed incinerators is prohibited.

  605.7.7 Incinerator inspections in Group I-2. Incinerators in Group I-2 occupancies shall be inspected not less than annually in accordance with the manufacturer’s instructions. Inspection records shall be maintained on the premises and made available to the fire code official upon request.

  605.8 Gas meters. Above-ground gas meters, regulators and piping subject to damage shall be protected by a barrier complying with Section 312 or otherwise protected in an approved manner.

  SECTION 606—COMMERCIAL COOKING EQUIPMENT AND SYSTEMS

  [M] 606.1 General. Commercial kitchen exhaust hoods shall comply with the requirements of the California Mechanical Code .

  [M] 606.2 Where required. A Type I hood shall be installed at or above all commercial cooking appliances and domestic cooking appliances used for commercial purposes that produce grease vapors.

  Exceptions:

  1. Factory-built commercial exhaust hoods that are listed and labeled in accordance with UL 710, and installed in accordance with Section 304.1 of the California Mechanical Code, shall not be required to comply with Sections 507.1.5, 507.2.3, 507.2.5, 507.2.8, 507.3.1, 507.3.3, 507.1.6 and 507.2.10 of the California Mechanical Code .

  2. Factory-built commercial cooking recirculating systems that are listed and labeled in accordance with UL 710B, and installed in accordance with Section 304.1 of the California Mechanical Code, shall not be required to comply with Sections 507.1.5, 507.2.3, 507.2.5, 507.2.8, 507.3.1, 507.3.3, 507.1.6 and 507.2.10 of the California Mechanical Code . Spaces in which such systems are located shall be considered to be kitchens and shall be ventilated in accordance with Table 403.3.1.1 of the California Mechanical Code . For the purpose of determining the floor area required to be ventilated, each individual appliance shall be considered as occupying not less than 100 square feet (9.3 m [2] ).

  3. Where cooking appliances are equipped with integral down-draft exhaust systems and such appliances and exhaust systems are listed and labeled for the application in accordance with NFPA 96, a hood shall not be required at or above them.

  4. A Type I hood shall not be required for an electric cooking appliance where an approved testing agency provides documentation that the appliance effluent contains 5 mg/m [3] or less of grease when tested at an exhaust flow rate of 500 cfm (0.236 m [3] /s) in accordance with UL 710B.

  606.3 Operations and maintenance. Commercial cooking systems shall be operated, inspected and maintained in accordance with Sections 606.3.1 through 606.3.4.

  606.3.1 Ventilation system. The ventilation system in connection with hoods shall be operated at the required rate of air movement, and grease filters listed and labeled in accordance with UL 1046 shall be in place where equipment under a kitchen grease hood is used.

• CMC § 904.14 High relevance — show source text

  904.14 Commercial cooking systems. Commercial cooking equipment that produce grease laden vapors shall be provided with a Type I Hood, in accordance with the California Mechanical Code, and an automatic fire extinguishing system that is listed and labeled for its intended use as follows:

  1. Wet chemical extinguishing system, complying with UL 300.

  2. Carbon dioxide extinguishing systems.

  3. Automatic fire sprinkler systems.

  All existing dry chemical and wet chemical extinguishing systems shall comply with UL 300.

  Exception: Public school kitchens, without deep-fat fryers, shall be upgraded to a UL 300 compliant system during state-funded modernization projects that are under the jurisdiction of the Division of the State Architect.

  All systems shall be installed in accordance with the California Mechanical Code, appropriate adopted standards, their listing and the manufacturers’ installation instructions.

  Exception: Factory-built commercial cooking recirculating systems that are tested in accordance with UL 710B and listed, labeled and installed in accordance with Section 304.1 of the California Mechanical Code .

  904.14.1 Manual system operation. A manual actuation device shall be located at or near a means of egress from the cooking area not less than 10 feet (3048 mm) and not more than 20 feet (6096 mm) from the kitchen exhaust system. The manual actuation device shall be installed not more than 48 inches (1200 mm) nor less than 42 inches (1067 mm) above the floor and shall clearly identify the hazard protected. The manual actuation shall require a maximum force of 40 pounds (178 N) and a maximum movement of 14 inches (356 mm) to actuate the fire suppression system.

  Exceptions:

  1. Automatic sprinkler systems shall not be required to be equipped with manual actuation means.
  2. Where locating the manual actuation device between 10 feet (3048 mm) and 20 feet (6096 mm) from the cooking area is not feasible, the fire code official is permitted to accept a location at or near a means of egress from the cooking area, where the manual actuation device is unobstructed and in view from the means of egress.

  904.14.2 System interconnection. The actuation of the fire-extinguishing system shall automatically shut down the fuel or electrical power supply to the cooking equipment. The fuel and electrical supply reset shall be manual.

  904.14.3 Carbon dioxide systems. Where carbon dioxide systems are used, there shall be a nozzle at the top of the ventilating duct. Additional nozzles that are symmetrically arranged to give uniform distribution shall be installed within vertical ducts exceeding 20 feet (6096 mm) and horizontal ducts exceeding 50 feet (15 240 mm). Dampers shall be installed at either the top or the bottom of the duct and shall be arranged to operate automatically upon activation of the fire-extinguishing system. Where the damper is installed at the top of the duct, the top nozzle shall be immediately below the damper. Automatic carbon dioxide fireextinguishing systems shall be sufficiently sized to protect all hazards venting through a common duct simultaneously.

  904.14.3.1 Ventilation system. Commercial-type cooking equipment protected by an automatic carbon dioxide extinguishing system shall be arranged to shut off the ventilation system upon activation.

  904.14.4 Special provisions for automatic sprinkler systems. Automatic sprinkler systems protecting commercial-type cooking equipment shall be supplied from a separate, indicating-type control valve that is identified. Access to the control valve shall be provided.

• CMC § 920.3 Medium relevance — show source text

  920.3 Oil-Burning Ranges. Oil-burning ranges shall comply with UL 896 and installed in accordance with the manufacturer’s installation instructions.

  921.0 Open-Top Broiler Units.

  921.1 Application. Open-top broiler units shall be listed in accordance with ANSI Z83.11/CSA 1.8 or ANSI/CSA

  Z21.1/CSA 1.1 and installed in accordance with the manu facturer’s installation instructions. [NFPA 54:10.17.1]

  921.2 Protection Above Domestic Units. Domestic opentop broiler units shall be provided with a metal ventilating hood not less than 0.0122 of an inch (0.3099 mm) thick with a clearance of not less than [1] ⁄ 4 of an inch (6.4 mm) between the hood and the underside of combustible material or metal cabinets. A

  clearance of at least 24 inches (610 mm) shall be maintained between the cooking top and the combustible material or metal cabinet, and the hood shall be at least as wide as the open-top broiler unit and centered over the unit. Domestic open-top broiler units incorporating an integral exhaust system and listed for use without a ventilating hood shall not be required to be provided with a ventilating hood if installed in accordance with Section 919.4.2(1). [NFPA 54:10.17.2]

  921.3 Commercial Units. Commercial open-top broiler units shall be provided with ventilation in accordance with Chapter 5, Part II. {NFPA 54:10.17.3}

  922.0 Outdoor Cooking Appliances.

  922.1 Application. Outdoor cooking appliances shall be listed in accordance with ANSI Z83.11/CSA 1.8, ANSI Z21.58/CSA 1.6, or ANSI Z21.89/CSA 1.18, and installed in accordance with the manufacturer’s installation instructions.

  [NFPA 54:10.18]

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  INSTALLATION OF SPECIFIC APPLIANCES

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  923.0 Illuminating Appliances.

  923.1 Clearances for Listed Appliances. Listed illuminating appliances shall be installed in accordance with their listing and the manufacturer’s installation instructions. {NFPA 54:10.14.1}

  923.2 Clearances for Unlisted Appliances. Clearances for unlisted illuminating appliances shall comply with the following:

  (1) Unlisted enclosed illuminating appliances installed outdoors shall be installed with clearances in any direction from combustible material of not less than 12 inches (305 mm). [NFPA 54:10.14.2.1(1)]

  (2) Unlisted enclosed illuminating appliances installed indoors shall be installed with clearances in any direction from combustible material of not less than 18 inches

  (457 mm). [NFPA 54:10.14.2.1(2)]

  923.2.1 Open-Flame Type. Clearance shall comply with the following:

• CMC § 8.1.3.2 Medium relevance — show source text

  CONNECTION–SEALANT METHOD

  [NFPA 96: FIGURE 8.1.3.2(c)]

  FIGURE 511.1.2(4) TYPICAL SECTION OF DUCT-TO-FAN CONNECTION-DIRECT

  TO FAN INLET CONE METHOD

  [NFPA 96: FIGURE 8.1.3.2(d)]

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  EXHAUST SYSTEMS

  511.2.2.1 Performance Test. A performance test shall be conducted upon completion and before final approval of the installation of a ventilation system serving commercial cooking appliances. The test shall verify the rate of exhaust airflow in accordance with Section 508.5.1.2 through Section 508.5.1.5. The permit holder shall furnish the necessary test equipment and devices required to perform the tests.

  [ASHRAE 154:4.7.1]

  511.2.2.2 Capture and Containment Test. The permit holder shall verify the capture and containment performance of Type I hoods. A field test shall be conducted with all appliances under the hood at operating temperatures, all the hoods operating at design airflows, and with all sources of replacement air operating at design airflows for the restaurant. Capture and containment shall be verified visually by observing smoke or steam produced by actual cooking operation or by simulating cooking using devices such as smoke candles or smoke puffers. Smoke bombs shall not be used. [ASHRAE 154:4.7.2]

  511.2.3 Exhaust Fan Operation. A hood exhaust fan(s) shall continue to operate after the extinguishing system has been activated unless fan shutdown is required by a listed component of the ventilation system or by the design of the extinguishing system. The hood exhaust fan shall start upon actuation of the extinguishing system if the exhaust fan and all cooking equipment served by the fan have been shut down, unless fan shutdown is required by a listed component of the ventilation system or by the listing of the extinguishing system. The exhaust fan shall be provided with a means so that the fan is activated when any heat-producing cooking appliance under the hood is turned on. [NFPA 96:8.2.3.1 – 8.2.3.3]

  511.3 Makeup Air. The makeup air quantity shall prevent negative pressures in the commercial cooking area(s) from exceeding 0.02 inch water column (0.005 kPa). Where the fire-extinguishing system activates, makeup air supplied internally to a hood shall be shut off.

  For compensating hoods, where a Type I or Type II hood has an internal discharge of makeup air, the makeup air flow shall not exceed 10 percent of the exhaust airflow, the exhaust airflow shall be the net exhaust from the hood in accordance with Section 508.5.1.2 through Section 508.5.1.5. The total hood exhaust shall be determined in accordance with Equation 511.3.

  E NET = E HOOD – MA ID (Equation 511.3)

  Where:

  E NET = net hood exhaust, CFM (L/s)

  E HOOD = total hood exhaust, CFM (L/s)

• CMC § 508.5.2.1 Medium relevance — show source text

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  EXHAUST SYSTEMS

  508.5.2.1 Installation. Noncanopy-type commercial cooking hoods shall be installed with the edge of the hood set back not more than 1 foot (305 mm) from the edge of the cooking surface, and the vertical distance between the lip of the hood and the cooking surface shall not exceed 3 feet (914 mm). 508.5.2.2 Capacity. In addition to other requirements for hoods specified in this section, the volume of air exhausting through a noncanopy-type hood to the duct system shall be not less than 300 cubic feet per minute per lineal foot [(ft [3] /min)/ft)] [0.464 (m [3] /s)/m] of cooking equipment. Listed noncanopy exhaust hoods and filters shall be sized and installed in accordance with the terms of their listing and the manufacturer’s installation instructions.

  508.5.3 Labeling. Type I hoods shall bear a label indicating the exhaust flow rate in cubic feet per minute per lineal foot [(m [3] /s)/m].

  508.6 Solid-Fuel Hood Assemblies. Where solid-fuel cooking equipment is to be used, the solid-fuel hood assembly shall be in accordance with Section 517.0.

  508.7 Exhaust Outlets. An exhaust outlet within an unlisted hood shall be located so as to optimize the capture of particulate matter. Each outlet shall serve not more than a 12 foot (3658 mm) section of an unlisted hood.

  509.0 Grease Removal Devices in Hoods.

  509.1 Grease Removal Devices. Listed grease filters or other listed grease removal devices intended for use with commercial cooking operations shall be provided. Listed grease filters and grease removal devices that are removable but not an integral component of a specific listed exhaust hood shall be listed in accordance with UL 1046 and shall be designated on the filter. {NFPA 96:6.1.1, 6.1.2} 509.1.1 Grease Filters, Mesh-Type. Mesh filters shall not be used unless evaluated as an integral part of a listed exhaust hood or listed in conjunction with a primary filter in accordance with UL 1046. {NFPA 96:6.1.3}

  509.2 Installation. The distance between the grease removal device and the cooking surface shall be as great as possible but not less than 18 inches (457 mm). [NFPA 96:6.2.1.1]

  509.2.1 Vertical Distance. Where grease removal devices are used in conjunction with solid fuel or solid fueltype broilers, including gas or electrically heated charbroilers, a minimum vertical distance of 4 feet (1219 mm) shall be maintained between the lower edge of the grease removal device and the cooking surface. [NFPA 96:6.2.1.2]

  Exceptions:

  (1) For cooking equipment without exposed flame and where flue gases bypass grease removal devices, the minimum vertical distance shall be permitted to be reduced to not less than 6 inches (152 mm). [NFPA 96:6.2.1.3]

  (2) Where a grease removal device is listed for separation distances less than those required in Section

• CMC § 0.024 Medium relevance — show source text

  024 inch (24 gauge) sheet metal over 1 inch glass fiber or mineral wool batts
  reinforced with wire, or equivalent on rear face with at least a 1 inch air gap|66|66| |31⁄2 inch (90 mm) thick masonry wall with at least a 1 inch air gap|66|None| |0.024 inch (24 gauge) sheet metal with at least a 1 inch air gap|66|50| |1⁄2 inch thick noncombustible insulation board with at least a 1 inch air gap|66|50| |0.024 inch (24 gauge) sheet metal with ventilated air space over at least
  0.024 inch (24 gauge) sheet metal with at least a 1 inch air gap|66|50| |1 inch glass fiber or mineral wool batts sandwiched between two sheets of
  0.024 inch (24 gauge) sheet metal with at least a 1 inch air gap|66|50|

  For SI units: 1 inch = 25.4 mm

  • Clearance reduction applied to and covering all combustible surfaces within the distance specified as required clearance with no protection in Table 506.10.4.

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  EXHAUST SYSTEMS

  Part II - Commercial Hoods and Kitchen

  Ventilation.

  507.0 General Requirements.

  507.1 Exhaust Systems. Exhaust systems serving Type I hoods shall comply with Section 507.2 through Section 518.0. Exhaust systems serving Type II hoods shall comply with Section 519.0.

  507.2 Type I Hood Exhaust System Requirements. Cooking equipment used in processes producing smoke or grease-laden vapors shall be equipped with an exhaust system that complies with all the equipment and performance requirements of this chapter. [NFPA 96:4.1.1] All such equipment and its performance shall be maintained in accordance with the requirements of this chapter during all periods of operation of the cooking equipment. [NFPA 96:4.1.2] The following equipment shall be kept in working condition:

  (1) Cooking equipment

  (2) Hoods

  (3) Ducts (if applicable)

  (4) Fans

  (5) Fire-extinguishing equipment

  (6) Special effluent or energy control equipment [NFPA 96:4.1.3]

  Maintenance and repairs shall be performed on all components at intervals necessary to maintain good working conditions. [NFPA 96:4.1.3.1]

  507.2.1 Airflow. All airflows shall be maintained.

  [NFPA 96:4.1.4]

  507.2.2 Responsibility. The responsibility for inspection, testing, maintenance, and cleanliness of the ventilation control and fire protection of the commercial cooking operations, including cooking appliances, shall ultimately be that of the owner of the system, provided that this responsibility has not been transferred in written form to a management company, tenant, or other party.

  [NFPA 96:4.1.5]

  507.2.3 Solid-Fuel Cooking Equipment. All solidfuel cooking equipment shall comply with the requirements of Section 517.0. [NFPA 96:4.1.6]

• CMC § 420.6.2 Medium relevance — show source text

  Exception: Spaces having a direct exit to a public way.

  420.6.2 Refuge area. Refuge areas shall be provided within each smoke compartment. The size of the refuge area shall accommodate the occupants and care recipients from the adjoining smoke compartment. Where a smoke compartment is adjoined by two or more smoke compartments, the minimum area of the refuge area shall accommodate the largest occupant load of the adjoining compartments. The size of the refuge area shall provide the following:

  1. Not less than 15 net square feet (1.4 m [2] ) for each care recipient.
  2. Not less than 6 net square feet (0.56 m [2] ) for other occupants.

  Areas or spaces permitted to be included in the calculation of the refuge area are corridors, lounge or dining areas and other low-hazard areas.

  420.7 Reserved.

  420.8 Reserved.

  420.9 Domestic cooking appliances. In Group R-2.1 occupancies, installation of cooking appliance used in domestic cooking facilities shall comply with all of the following:

  1. The types of cooking appliances permitted shall be limited to ovens, cooktops, ranges, warmers and microwaves.
  2. Domestic cooking hoods installed and constructed in accordance with the California Mechanical Code shall be provided over cooktops or ranges.
  3. Cooktops and ranges shall be protected in accordance with Section 904.15.
  4. A shutoff for the fuel and electrical supply to the cooking equipment shall be provided in a location to which only staff has

  access.

  5. A timer shall be provided that automatically deactivates the cooking appliances within a period of not more than 120 minutes.

  6. A portable fire extinguisher shall be provided. Installation shall be in accordance with Section 906 and the extinguisher shall be located within a 30-foot (9144 mm) distance of travel from each domestic cooking appliance.

  Exceptions:

  1. Cooking facilities provided within care recipients’ individual dwelling units are not required to comply with this section.
  2. Cooktops and ranges used for care-recipient training or nutritional counseling are not required to comply with Item 3 of this section.

  420.10 Group R cooking facilities. In Group R occupancies, cooking appliances used for domestic cooking operations shall be in accordance with the California Mechanical Code .

  420.11 Group R-2 dormitory cooking facilities. Domestic cooking appliances for use by residents of Group R-2 college dormitories shall be in accordance with Sections 420.11.1 and 420.11.2.

  420.11.1 Cooking appliances. Where located in Group R-2 college dormitories, domestic cooking appliances for use by residents shall be in compliance with all of the following:

  1. The types of domestic cooking appliances shall be limited to ovens, cooktops, ranges, warmers, coffee makers and microwaves.

  2. Domestic cooking appliances shall be limited to approved locations.

  3. Cooktops and ranges shall be protected in accordance with Section 904.15.

  4. Cooktops and ranges shall be provided with a domestic cooking hood installed and constructed in accordance with the California Mechanical Code . Kitchen range hoods shall also be rated for sound and meet field verification requirements in the California Energy Code for low-rise and high-rise residential buildings.

  420.11.2 Cooking appliances in sleeping rooms. Cooktops, ranges and ovens shall not be installed or used in sleeping rooms.

• CMC § 507.2 Medium relevance — show source text

  507.2 Type I Hood Exhaust System Requirements. Cooking equipment used in processes producing smoke or grease-laden vapors shall be equipped with an exhaust system that complies with all the equipment and performance requirements of this chapter. [NFPA 96:4.1.1] All such equipment and its performance shall be maintained in accordance with the requirements of this chapter during all periods of operation of the cooking equipment. [NFPA 96:4.1.2] The following equipment shall be kept in working condition:

  (1) Cooking equipment

  (2) Hoods

  (3) Ducts (if applicable)

  (4) Fans

  (5) Fire-extinguishing equipment

  (6) Special effluent or energy control equipment [NFPA 96:4.1.3]

  Maintenance and repairs shall be performed on all components at intervals necessary to maintain good working conditions. [NFPA 96:4.1.3.1]

  507.2.1 Airflow. All airflows shall be maintained.

  [NFPA 96:4.1.4]

  507.2.2 Responsibility. The responsibility for inspection, testing, maintenance, and cleanliness of the ventilation control and fire protection of the commercial cooking operations, including cooking appliances, shall ultimately be that of the owner of the system, provided that this responsibility has not been transferred in written form to a management company, tenant, or other party.

  [NFPA 96:4.1.5]

  507.2.3 Solid-Fuel Cooking Equipment. All solidfuel cooking equipment shall comply with the requirements of Section 517.0. [NFPA 96:4.1.6]

  507.2.4 Multitenant Applications. Multitenant applications shall require the concerted cooperation of design, installation, operation, and maintenance responsibilities by tenants and by the building owner. [NFPA 96:4.1.7]

  507.2.5 Interior Surfaces. All interior surfaces of the

  exhaust system shall be accessible for cleaning and inspection purposes. [NFPA 96:4.1.8]

  507.2.6 Used in Other Applications. Cooking equipment used in fixed, mobile, or temporary concessions, such as trucks, buses, trailers, pavilions, tents, or any form of roofed enclosure, shall comply with this chapter. {NFPA 96:1.1.3}

  507.3 Listed Devices. Penetrations shall be sealed with listed devices in accordance with the requirements of Section 507.3.1.

  507.3.1 Penetration. Devices that require penetration of a Type I hood or grease duct, such as pipe and conduit penetration fittings and fasteners, shall be listed in accordance with UL 710 or UL 1978. Seams, joints, and penetrations of the hood enclosure shall comply with Section 508.3.2. Seams, joints, and penetrations of the ductwork shall comply with Section 510.5.3. 507.4 Clearance. Where enclosures are not required, hoods, grease removal devices, exhaust fans, and ducts shall have a clearance of at least 18 inches (457 mm) to combustible material, 3 inches (76 mm) to limited-combustible material, and 0 inches (0 mm) to noncombustible material. [NFPA 96:4.2.1]