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Bookmark or Share- Chicken Rotisserie Ovens - The Building Code ForumRe: Chicken Rotisserie Ovens We have a Sam's in our juristiction that just renovated the store and installed three rotisserie ovens. They have a Type 1 hood system with fire suppression system. These are also listed in the IMC. The fusible links are a higher temperature located in the hood assembly.
- No Exhaust Hood Required for UL710B - The Building Code ForumAccording to IMC 2015, Section 507 Commercial Kitchen Hoods Exceptions No.2: 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, shall not be required to comply with Sections 507.1.5...
- Light duty ovens without a hood | The Building Code Forum-table3-2: light duty cooking appliances requiring a type II hood--electric or gas ovens first on the list (No difference in the type of oven) -light duty cooking appliances can generally be served by a type II hood, but there are instances where a type I hood would still be required, such as where the light duty appliance generates smoke or ...
- Ovens - The Building Code ForumICC A117.1 Section 804.5.5.1 reads: "The oven door in the open position shall not obstruct the clear floor space for the oven." how is this implemented? does this mean a bottom hinged oven door must be raised up to create toe/knee clearance?
- Another Wood-Burning Pizza Oven - The Building Code Foruma) It is anticipated the ovens described in 1.1 will be vented by an exhaust hood as covered by the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96, or an exhaust hood tested for compliance with the requirements in the Standard for Exhaust Hoods for Commercial Cooking Equipment, UL 710.
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