No kitchen hood, and class C FRP behind range and oven

[Ryan Schultz]

We propose using a UL-listed ventless Convotherm combi oven instead of a traditional Type I hood.
The unit includes an integral filtration system that limits grease-laden vapor emissions.
Testing documentation shows it produces only 1.01 mg/m³ of grease-laden effluents, which meets the code requirement of 5 mg/m³ or less per Section 507.2.
...
Per Section 507.3, the induction range’s heat and moisture loads will be incorporated into the overall HVAC system design.
The range will be used for low-grease cooking methods—soups, sauces, grains, gentle vegetable sautés, and warming/finishing tasks.
There will be no bacon, frying, searing, or other high-temperature cooking.
...
A low-temperature dishwasher will be used, and the HVAC system will accommodate its heat and moisture loads in accordance with Section 507.3 as well.
...
Since the space is a sprinklered A-2 occupancy and no Type I hood is being used, we interpret IBC Table 803.11 to permit Class C FRP wall panels behind the oven and range.

...
Would you agree with the above interpretations?

 

[klarenbeek]

I would disagree with the interpretation that no hood is needed above the range. Because of their versatility ranges are considered medium duty appliances and require a type I hood. 507.2 requires a type I hood above all medium duty appliances regardless of how they are used. All it takes is a menu change and suddenly the range is being used for frying. That's why the change came about in the 2009 IMC. The exception in 507.3 only applies to type II hoods.

 

[Ryan Schultz]

Thanks @klarenbeek
Do you have a resource that outlines what are medium-duty, heavy-duty and extra-heavy-duty cooking appliances? Just for my edification in the future.

 

[Sifu]

Various appliances are listed in the IMC definitions. Convection/combo oven is are defined as light duty, though could still be required to be under a hood depending on the cooking process. I always ask for that cooking process when a proposal is made to cook things without a type I hood. I believe the exception for effluent level testing also relies on what/how food is cooked.

If a type I is not required, then a type II is, unless using the HVAC system. If no type I is required, I see clearance to combustibles issues.

 

[klarenbeek]

I agree the oven wouldn't need a hood depending on what they are cooking. Gas and electric ranges are in the list of appliances in the chapter 2 definition for medium duty appliances.

 

[Yankee Chronicler]

The range will be used for low-grease cooking methods—soups, sauces, grains, gentle vegetable sautés, and warming/finishing tasks.
There will be no bacon, frying, searing, or other high-temperature cooking.

How can you guarantee that the use of the range won't change next year -- or next week? Restaurants go out of business all the time. Years ago, a restauranteur we were doing work for commented that most new restaurants go out of business within a year because they don't earn enough to pay for the cost of starting the business. He said the next person who buys the business also generally fails, and the first person who has a decent chance of actually running the business at a profit is the third owner.

 

[steveray]

How can you guarantee that the use of the range won't change next year -- or next week? Restaurants go out of business all the time. Years ago, a restauranteur we were doing work for commented that most new restaurants go out of business within a year because they don't earn enough to pay for the cost of starting the business. He said the next person who buys the business also generally fails, and the first person who has a decent chance of actually running the business at a profit is the third owner.

Yeah they COULD start cooking meth.....or dynamite...or.....

 

[Sifu]

How can you guarantee that the use of the range won't change next year -- or next week? Restaurants go out of business all the time. Years ago, a restauranteur we were doing work for commented that most new restaurants go out of business within a year because they don't earn enough to pay for the cost of starting the business. He said the next person who buys the business also generally fails, and the first person who has a decent chance of actually running the business at a profit is the third owner.

One of the reasons I need the cooking process and menu. But, I agree this is a hole in the idea. Some AHJ's (some better than others) require a permit when a change of ownership occurs, but some don't. And sometimes its done under the radar or via a simple menu change. If there is an approved plan that takes the cooking process under consideration and it is defined, then any change to that should require a new analysis of whether the new process will require a hood. If any establishment deviates from the conditions under which an approval is granted it is theoretically picked up by annual inspections....if they happen, and if the inspection is paying attention.

But, I have to ask why "range" is being discussed. Isn't the appliance in question a combo convection "oven"? Or is it an actual open range?

 

[Yankee Chronicler]

Yeah they COULD start cooking meth.....or dynamite...or.....

Or they could start serving breakfast 24 hours a day and then you've got frying bacon ...

 

[Yankee Chronicler]

But, I have to ask why "range" is being discussed. Isn't the appliance in question a combo convection "oven"? Or is it an actual open range?

The OP brought the range into the discussion in the opening post:

We propose using a UL-listed ventless Convotherm combi oven instead of a traditional Type I hood.
The unit includes an integral filtration system that limits grease-laden vapor emissions.
Testing documentation shows it produces only 1.01 mg/m³ of grease-laden effluents, which meets the code requirement of 5 mg/m³ or less per Section 507.2.
...
Per Section 507.3, the induction range’s heat and moisture loads will be incorporated into the overall HVAC system design.
The range will be used for low-grease cooking methods—soups, sauces, grains, gentle vegetable sautés, and warming/finishing tasks.
There will be no bacon, frying, searing, or other high-temperature cooking.

 

[Sifu]

I see now (said the blind man), a different appliance from the oven being discussed. That changes things for me.

 

[klarenbeek]

How can you guarantee that the use of the range won't change next year -- or next week?

Exactly. That's why the IMC changed in 2009 to require Type I hoods over all medium duty appliances, which is what a range is.

 

[Mech]

Or they could start serving breakfast 24 hours a day and then you've got frying bacon ...

If they can microwave the bacon, do they still need a hood?