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Chicken Rotisserie Ovens
- Thread starter beach
- Start date
jpranch
Platinum Member
Wow, this is an oldie but a goodie! Here you go. From the 2018 IMC Commentary:
MEDIUM-DUTY COOKING APPLIANCE. Mediumduty
cooking appliances include electric discrete element
ranges (with or without oven), electric and gas hot-top
ranges, electric and gas griddles, electric and gas doublesided
griddles, electric and gas fryers (including open deep
fat fryers, donut fryers, kettle fryers and pressure fryers),
electric and gas conveyor pizza ovens, electric and gas tilting
skillets (braising pans) and electric and gas rotisseries.
❖ The list of appliances included in the definition is fairly
comprehensive and is intended to represent most of
the common appliances that would be classified as
“medium duty.” The airflow rates required in Section
507.5.3 are less than those required for the heavyduty
cooking appliances but high enough to adequately
capture and contain the cooking effluents.
Electric and gas pasta cookers were removed from
this definition and placed under the definition for
“Light-duty cooking appliance.”
507.5.3 Medium-duty cooking appliances. The minimum
net airflow for hoods, as determined by Section 507.1, used
for medium-duty cooking appliances shall be determined as
follows:
❖ The quantity of exhaust required for Type I hoods
serving medium-duty cooking appliances must be in
accordance with this section. Some examples of
medium-duty cooking appliances are rotisseries, griddles,
deep fat fryers and conveyor pizza ovens (see
commentary for the definition of “Medium-duty cooking
appliance,” Section 202).
Note that the exhaust rate is based on the linear
length of the face of the hood and not the area of the
hood opening. The length of the hood is measured
along the front side that is parallel with the front line of
the cooking appliances. Laboratory testing and empirical
data support this methodology, which is consistent
with ASHRAE guidelines. The exhaust rates are not
tied to the hood opening area; therefore, the designer
can take advantage of the improved capture and containment
ability of larger area hoods without having to
increase the required exhaust rate because of the
larger hood area (see Commentary Figure 507.5.1).
507.5.4 Light-duty cooking appliances. The minimum net
airflow for hoods, as determined by Section 507.1, used for
light-duty cooking appliances and food service preparation
shall be determined as follows:
❖ The quantity of exhaust required for Type I and II
hoods serving light-duty cooking appliances must be
in accordance with this section. Some examples of
light-duty cooking appliances are ovens, steamers
and steam kettles (see commentary for the definition
of “Light-duty cooking appliance,” Section 202). A
Type II hood serving a dishwashing appliance must be
in accordance with Section 507.5.5 (see commentary,
Section 507.5.5).
Note that the exhaust rate is based on the linear
length of the face of the hood and not the area of the
hood opening. The length of the hood is measured
along the front side that is parallel with the front line of
the cooking appliances. Laboratory testing and empirical
data support this methodology, which is consistent
with ASHRAE guidelines. The exhaust rates are not
tied to the hood opening area; therefore, the designer
can take advantage of the improved capture and containment
ability of larger area hoods without having to
increase the required exhaust rate because of the
larger hood area (see Commentary Figure 507.5.1).
507.5.5 Dishwashing appliances. The minimum net airflow
MEDIUM-DUTY COOKING APPLIANCE. Mediumduty
cooking appliances include electric discrete element
ranges (with or without oven), electric and gas hot-top
ranges, electric and gas griddles, electric and gas doublesided
griddles, electric and gas fryers (including open deep
fat fryers, donut fryers, kettle fryers and pressure fryers),
electric and gas conveyor pizza ovens, electric and gas tilting
skillets (braising pans) and electric and gas rotisseries.
❖ The list of appliances included in the definition is fairly
comprehensive and is intended to represent most of
the common appliances that would be classified as
“medium duty.” The airflow rates required in Section
507.5.3 are less than those required for the heavyduty
cooking appliances but high enough to adequately
capture and contain the cooking effluents.
Electric and gas pasta cookers were removed from
this definition and placed under the definition for
“Light-duty cooking appliance.”
507.5.3 Medium-duty cooking appliances. The minimum
net airflow for hoods, as determined by Section 507.1, used
for medium-duty cooking appliances shall be determined as
follows:
❖ The quantity of exhaust required for Type I hoods
serving medium-duty cooking appliances must be in
accordance with this section. Some examples of
medium-duty cooking appliances are rotisseries, griddles,
deep fat fryers and conveyor pizza ovens (see
commentary for the definition of “Medium-duty cooking
appliance,” Section 202).
Note that the exhaust rate is based on the linear
length of the face of the hood and not the area of the
hood opening. The length of the hood is measured
along the front side that is parallel with the front line of
the cooking appliances. Laboratory testing and empirical
data support this methodology, which is consistent
with ASHRAE guidelines. The exhaust rates are not
tied to the hood opening area; therefore, the designer
can take advantage of the improved capture and containment
ability of larger area hoods without having to
increase the required exhaust rate because of the
larger hood area (see Commentary Figure 507.5.1).
507.5.4 Light-duty cooking appliances. The minimum net
airflow for hoods, as determined by Section 507.1, used for
light-duty cooking appliances and food service preparation
shall be determined as follows:
❖ The quantity of exhaust required for Type I and II
hoods serving light-duty cooking appliances must be
in accordance with this section. Some examples of
light-duty cooking appliances are ovens, steamers
and steam kettles (see commentary for the definition
of “Light-duty cooking appliance,” Section 202). A
Type II hood serving a dishwashing appliance must be
in accordance with Section 507.5.5 (see commentary,
Section 507.5.5).
Note that the exhaust rate is based on the linear
length of the face of the hood and not the area of the
hood opening. The length of the hood is measured
along the front side that is parallel with the front line of
the cooking appliances. Laboratory testing and empirical
data support this methodology, which is consistent
with ASHRAE guidelines. The exhaust rates are not
tied to the hood opening area; therefore, the designer
can take advantage of the improved capture and containment
ability of larger area hoods without having to
increase the required exhaust rate because of the
larger hood area (see Commentary Figure 507.5.1).
507.5.5 Dishwashing appliances. The minimum net airflow
ADAguy
Registered User
go figure!
Codeman4
Registered User
This question gets asked a lot. I consider it the same as a closed oven. How would you install the suppression system.
ADAguy
Registered User
It comes down to capacity, doesn't it?