Chapter 4 General Flashcards
4.1.1 General
Cooking equipment used in the 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 standard.
4.1.1.1
Cooking equipment that has been listed in accordance with ANSI/UL 197 or an equivalent standard for reduced emissions shall not be required to be provided with an exhaust system.
Note: Although this provision applies to any cooking equipment that has been listed to ANSI/UL 197, it applies to specifically to equipment served by recirculation systems, which are covered in Chapter 13 and are known as ventless-type cooking equipment. New annex material is provided in the 2017 edition to clarify ANSI/UL 710B, for appliances with limited grease emissions.
4.1.1.2
The listing evaluation of cooking equipment covered by 4.1.1.1 shall demonstrate that the grease discharge at the exhaust duct of a test hood placed over the appliance shall not exceed 5 mg/m^3 when operated with a total airflow of 0.236 m^3/s
4.1.3
The following equipment shall be kept in working condition:
1. Cooking equipment
2. Hoods
3. Ducts
4. Fans
5. Fire-extinguishing equipment
6. Special effluent or energy control equipment
Note: As indicated in 1.3.1, where it states that the standard needs to be applied as a united whole, 4.1.3 also emphasizes the importance of maintaining all components of the system to ensure the entire system works properly and provides the appropriate level of protection.
4.1.3.1
Maintenance and repairs shall be performed on all components at intervals necessary to maintain good working condition. Note: Manufacturer’s instructions will likely include a recommended maintenance schedule.
4.1.5
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.
Note: The phrase “including cooking appliances” was added to the 2017 edition to emphasize that, in addition to the owner taking responsibility for the inspection, testing, maintenance, and cleanliness of the exhaust systems and fire protection systems, the owner is responsible for maintaining the cooking appliances to comply with the standard. Operational compliance tip: This requirement states that the system owner. This responsibility can only be transferred in written form to the other parties, including a tenant or management company. It is important for building owners and tenants to understand who will have this responsibility where a space with an existing kitchen exhaust system is leased.
4.2.1
Where enclosures are not required, hoods, grease removal devices, exhaust fans, and ducts shall have a clearance of at least 18 inches to combustible material, 3 inches to limited-combustible material, and 0 inches to noncombustible material.
Note: It is important to recognize that the distance specified in this requirement is intended to apply in every direction from the hoods, grease, removal devices, exhaust fans, and ducts to the combustible, limited-combustible, and noncombustible materials.
4.2.2
Where a hood, duct, or grease removal device is listed for clearances less than those required in 4.2.1, the listing requirements shall be permitted.
4.2.3.1
Where a clearance reduction system consisting of 0.013 inch 28 gauge sheet metal spaced out 1 inches on noncombustible spacers is provided, there shall be a 9 inch clearance to combustible material.
4.2.3.2
Where a clearance reduction system consisting of 0.027 inches 22 gauge sheet metal on 1 inch mineral wool batts or ceramic fiber blanket reinforced with wire mesh or equivalent spaced 1 inch on noncombustible spacers is provided, there shall be a minimum of 3 inch clearance to combustible material.
4.2.3.4
Zero clearance to limited-combustible materials shall be permitted where protected by one of the following:
1. Metal lath and plaster. 2. Ceramic tile. 3. Quarry tile. 4. Other noncombustible materials or assembly of noncombustible materials that are listed for the purpose of reducing clearance. 5. Other materials and products that are listed for the purpose of reducing clearance.
Note: The requirement in 4.2.3.4 permits the materials listed to be laid over the limited-combustible materials to allow for reduced clearance. The clearance reduction systems covered in 4.2.3.1 through 4.2.3.3 provide clearance reduction to combustible material.
4.2.4.2
In the event of a fire within a kitchen exhaust system, the duct and its enclosure shall be inspected by a qualified personnel to determine whether the duct and protection method are structurally sound, capable of maintaining their fire protection function, and in compliance with this standard for continued operation.
4.2.4.3
Protection shall be provided on the wall from the bottom of the hood to the floor, or to the top of the noncombustible material extending to the floor, to the same level as required in 4.2.1.
4.3.1.1
The surface of the field-fabricated grease duct shall be continuously covered on all sides from the point at which the duct enclosure penetrates a ceiling, wall or floor to the outlet terminal.
