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Chicken Rotisserie Ovens

Discussion in 'Commercial Fire Codes' started by beach, Nov 3, 2009.

  1. beach

    beach Gold Member

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    Are chicken rotisserie ovens, (which are typically listed, self contained oven units) required to have fire suppression, hood and exhaust systems? It appears NFPA 96 requires it......
     
  2. TJacobs

    TJacobs Sawhorse

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    Re: Chicken Rotisserie Ovens

    Yes because they will be producing grease laden vapors.
     
  3. JBI

    JBI Registered User

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    Re: Chicken Rotisserie Ovens

    I would tend to agree with my esteemed colleague from Illinois.
     
  4. beach

    beach Gold Member

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    Re: Chicken Rotisserie Ovens

    Thanks! I agree...however, there is some argument that some rotisserie ovens are "self contained" and completely confine grease-laden vapors to within the unit, thereby negating the need for suppression, hood and exhaust. I haven't physically looked at the units, but the question did arise.
     
  5. brudgers

    brudgers Platinum Member

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    Re: Chicken Rotisserie Ovens

    If they have their own fire suppression then they are indeed self contained.

    Otherwise you've got grease and heat and no fire suppression.
     
  6. TJacobs

    TJacobs Sawhorse

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    Re: Chicken Rotisserie Ovens

    You have to open the door sometime to retrieve the product...hence grease laden vapor release.
     
  7. atomahutna

    atomahutna Bronze Member

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    Re: Chicken Rotisserie Ovens

    Tell them that's fine as long as they never oprn them. :D
     
  8. cda

    cda Sawhorse

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    Re: Chicken Rotisserie Ovens

    would say NO because it is like a oven!!!! do you protect an enclosed oven??????
     
  9. beach

    beach Gold Member

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    Re: Chicken Rotisserie Ovens

    That's exactly what I was alluding to! However, I think a chicken rotisserie would produce much more grease and flames.... my gut tells me a full system would be required but practically, if it's the same as an enclosed oven......I still don't know. Anybody have any chicken rotisserie's out there??? :|
     
  10. beach

    beach Gold Member

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    Re: Chicken Rotisserie Ovens

    IF you had to provide an Ansul type system, where would you put the fusible link? You can't put it in the enclosed unit because the temp. would be too high......Ok, I'm going with cda and calling it the same as an oven....no suppression.

    Thanks guys!!
     
  11. cda

    cda Sawhorse

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  12. globe trekker

    globe trekker Registered User

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    Re: Chicken Rotisserie Ovens

    beach,

    I agree with cda! Around these parts, almost every covenience

    store and grocery store has one or more of these type self

    contained units. It's a good device to help generate revenues!

    Besides, if I tried to require a Type I hood & suppression system,

    I would be un-employed by the time I got back to the office. :eek:

    "Don't mess with the chicken!" :lol:
     
  13. depfm66

    depfm66 Member

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    Re: 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. Would you believe Sam's sells 10,000 pounds of chicken rotisserie a week?

    Great site by the way, better than the ICC message board.
     
  14. JBI

    JBI Registered User

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    Re: Chicken Rotisserie Ovens

    depfm66 - Welcome to the board. If you wre a member of the OLD ICC Board, you will recognize many of the names here. Come back often, it's a lot of fun and occasionally we actually provide some great information.
     
  15. RJJ

    RJJ Platinum Member

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    Re: Chicken Rotisserie Ovens

    cda: no you don't protect a closed oven! The code here leaves an area open for debate. The words grease laden seem to be the issue. Needs to be clearer! ;)
     
  16. vegas paul

    vegas paul Silver Member

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    Re: Chicken Rotisserie Ovens

    Interesting discussion - I'm not sure which side of the fence I'm on, if you want a strict one-size-fits-all answer. I've seen plenty of these, and I ALWAYS ask for the listing and mfg. installation instructions. I actually ask for cut sheets, listings, and mfg. installation instructions for anything that has a permanent connection to fuel gas, water, drain/waste or electrical with regards to food service establishments. So I have two complete packages for dishwashers, coolers, fryers, hoods, cooktops, walk-in coolers, refrigerated displays, etc. - one for the office, and one for the inspector to verify correct installations.

    Anyway, if the listing specifically states that no hood is required, or only a type II, etc. then that's what I go with. Otherwise, I treat it like any other oven.

    Not to derail this thread, but I'd be interested if everyone asks for commercial kitchen cutsheets, etc. for all devices?
     
  17. cda

    cda Sawhorse

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    Re: Chicken Rotisserie Ovens

    not normaly, unless something have not seen before

    one other way to think, and not so much with the chains, but the equipment changes over the years and the ahj may or may not know about changes.
     
  18. Uncle Bob

    Uncle Bob Registered User

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    Re: Chicken Rotisserie Ovens

    I agree with Vegas Paul,

    Although, I make it a point to purchase and attempt to keep up with, the full set of codes each code cycle; my area of interest and expertise (for lack of a better word) lies in the International Residential Codes.

    Without thumbing through the Mechanical, Fuel Gas, and Fire Codes; which I believe should be in agreement with the IRC on this subject; I always have required the Manufacturer's Installation Instructions to be on site at time of inspection. When I come upon a product's instructions where the manufacturer attempts to pass any responsibility conserning any part of the installtion; I look at the manufacturer's warrany.

    Some manufacturers use the terms; prefered, suggested, and recommended when they don't want to take responsibility for a specific installation (it is usually more costly, and the manufacturer doesn't want the cost to effect the purchase of their product). In those cases I have contacted the manufacturer and asked if the warranty is voided if the "prefered, suggested, and/or recommended" installation guidelines are not followed. In all cases the manufacture has replied that "the warranty is voided".

    I don't have the other code books on hand (packed up);

    However, IRC, R102.4 Referenced codes and standards.

    "Exception: Where enforcement of a code provision would violate the conditions of the listing of the equipment or appliance. the conditions of the listing and manufacturer's instructions shall apply."

    To use any code or standard for installation which violates the manufacturer's listing and/or installtion instructions; places the full burden of responsibility on the Building Official, relieves the manufacturer of any liability, and ususally voids the warranty.

    Not a good thing,

    Uncle Bob
     
  19. FM William Burns

    FM William Burns Moderator

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    Re: Chicken Rotisserie Ovens

    VP,

    To answer the question, I do for all fire protection and detection systems. I handle the "closed" cooking appliance in a similar manner as you also. We evaluate it like we teach the public with oven fire prevention. If you remove the heat, fuel or oxygen the fire progression reduces. We also make sure if the appliance has glass it's rated and listed for very high temperatures.
     
  20. joemm210

    joemm210 Registered User

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