beach
Gold Member
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......
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Chicken Rotisserie Ovens
- Thread starter beach
- Start date
JBI
Registered User
Re: Chicken Rotisserie Ovens
I would tend to agree with my esteemed colleague from Illinois.
I would tend to agree with my esteemed colleague from Illinois.
beach
Gold Member
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.
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.
atomahutna
Bronze Member
Re: Chicken Rotisserie Ovens
Tell them that's fine as long as they never oprn them.beach said:
beach
Gold Member
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??? :|
beach
Gold Member
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!!
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!!
Re: Chicken Rotisserie Ovens
Check your local grocery store, most are doing the funky chicken
http://www.acitydiscount.com/Alto-Shaam ... 69.1.1.htm
Check your local grocery store, most are doing the funky chicken
http://www.acitydiscount.com/Alto-Shaam ... 69.1.1.htm
globe trekker
Registered User
- Joined
- Oct 19, 2009
- Messages
- 1,739
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.
"Don't mess with the chicken!" :lol:
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.
"Don't mess with the chicken!" :lol:
depfm66
Member
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.
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.
JBI
Registered User
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.
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.
RJJ
Co-Founder
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!
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!
vegas paul
Silver Member
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?
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?
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.
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.
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
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
FM William Burns
Moderator
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.
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.
joemm210
Registered User
I know this is an old thread but I wanted to post this information if you are in Alberta Canada most items are spelled out in this document.
http://www.municipalaffairs.alberta.ca/documents/14-FCI-005_14-BCI-022.pdf
there it says you DO NOT need to put a rotisserie oven under a hood system
http://www.municipalaffairs.alberta.ca/documents/14-FCI-005_14-BCI-022.pdf
there it says you DO NOT need to put a rotisserie oven under a hood system
ADAguy
Registered User
No mention by anyone as to this requirement being for commercial applications (as in markets and big boxes (not IRC's) or the need to "Maintain" grease collectors to prevent flareups
mark handler
SAWHORSE
CMC 508.0 Type I Hoods
508.1 Where Required Type I hoods shall be installed at or above commercial-type deep-fat fryers, broilers, grills, hottop ranges, ovens, barbecues, rotisseries, and similar equipment that emits comparable amounts of smoke or grease in a food-processing establishment. For the purpose of this section, a food-processing establishment shall include a building or portion thereof used for the processing of food, but shall not include a dwelling unit.
508.1 Where Required Type I hoods shall be installed at or above commercial-type deep-fat fryers, broilers, grills, hottop ranges, ovens, barbecues, rotisseries, and similar equipment that emits comparable amounts of smoke or grease in a food-processing establishment. For the purpose of this section, a food-processing establishment shall include a building or portion thereof used for the processing of food, but shall not include a dwelling unit.
mark handler
SAWHORSE
IMC 507.2.1 Type I Hoods
Type I hoods shall be installed where cooking appliances produce grease or smoke. Type I hoods shall be installed over medium-duty, heavy-duty and extra-heavy-duty cooking appliances. Type I hoods shall be installed over light-duty cooking appliances that produce grease or smoke.
Type I hoods shall be installed where cooking appliances produce grease or smoke. Type I hoods shall be installed over medium-duty, heavy-duty and extra-heavy-duty cooking appliances. Type I hoods shall be installed over light-duty cooking appliances that produce grease or smoke.