Fire risk from solid fuel commercial cooking

[cda]

http://www.csemag.com/industry-news/codes-and-standards-updates/single-article/fire-risk-from-solid-fuel-commercial-cooking/2e2f8d059cef9cb6fadc191406b08bba.html

 

[rgrace]

Probably should have posted this under the existing topic "Another Wood-Burning Pizza Oven" where there are those in that thread advocating for the use of only a chimney vent for solid-fuel cooking equipment. At least in these examples there was a hood and fire suppression installed, though they failed. These wood-burning pizza ovens installed with only a chimney vent have no protection what-so-ever.

 

[north star]

&& = &&

" These wood-burning pizza ovens installed with only a chimney vent have no protection what-so-ever. "

These type of commercial cooking operations are required to have an approved,

portable fire extinguisher located nearby, in addition to any suppression systems

[ RE: Section 904.11.5.1, `12 IFC ].

% + %

 

[rgrace]

&& = &&
These type of commercial cooking operations are required to have an approved,

portable fire extinguisher located nearby, in addition to any suppression systems

[ RE: Section 904.11.5.1, `12 IFC ].

% + %

This section requires a portable fire extinguisher for solid fuel cooking appliances with fireboxes 5 cubic feet or less in volume. Most of the wood-burning pizza ovens I've seen have fireboxes greater than 5 cubic feet, so oddly enough this section would not apply to them. I feel like I am missing something ......

 

[Builder Bob]

If you use NFPA standards, at least two portable water hose bibbs or equivalent have to be provided. (i.e. garden hose)

 

[Builder Bob]

Plus the fire code requires a more frequent inspection of the wood burning stove....... Lack of maintenance on any exhaust system will allow the fire to overwhelm the fire suppression system or efforts to suppress the fire.

TABLE 609.3.3.1 COMMERCIAL COOKING SYSTEM INSPECTION FREQUENCY

[TABLE=cellpadding: 2, cellspacing: 0]

[TR]

[TD=width: 267, align: center]TYPE OF COOKING OPERATIONS[/TD]

[TD=width: 151, align: center]FREQUENCY OF

INSPECTION[/TD]

[/TR]

[TR]

[TD=width: 267]High-volume cooking operations such as 24-hour cooking, charbroiling or wok cooking[/TD]

[TD=width: 151, align: center]3 months[/TD]

[/TR]

[TR]

[TD=width: 267]Low-volume cooking operations such as places of religious worship, seasonal businesses and senior centers[/TD]

[TD=width: 151, align: center]12 months[/TD]

[/TR]

[TR]

[TD=width: 267]Cooking operations utilizing solid fuel-burning cooking appliances[/TD]

[TD=width: 151, align: center]1 month[/TD]

[/TR]

[TR]

[TD=width: 267]All other cooking operations[/TD]

[TD=width: 151, align: center]6 months[/TD]

[/TR]

[/TABLE]