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Shelves under kitchen hood

Ryan Schultz

Ryan Schultz

SAWHORSE
Joined
Apr 2, 2012
Messages
283
Location
Madison, WI
Is there any code that would prevent adding these types of p-lam shelves under the hood? The only one i know about is referenced below. If this is the only one that applies, it seems we could still keep the lower shelf. 506.5.4 Clearances

Exhaust equipment serving a Type I hood shall have a clearance to combustible construction of not less than 18 inches (457 mm).
up.codes

Chapter 5 Exhaust Systems: Exhaust Systems, Wisconsin Mechanical Code 2015 | UpCodes

UpCodes offers a consolidated resource of construction and building code grouped by jurisdiction
up.codes up.codes

note: hood is existing, new restaurant tenant only needed range and oven.

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I'd be worried about it obstructing exhaust airflow. It might be OK above counters, but would be ignited by a fire on the range. Laminated plastic is usually glued over fiberboard, which wouldn't stand up to many cleaning cycles.
 
I would contact the health department and get their input. Every commercial kitchen I have been in had stainless shelving if it was located close to the frying and cooking area.


“Food−contact surface” means:
(1) A surface of EQUIPMENT or a UTENSIL with which FOOD normally comes into contact; or
(2) A surface of EQUIPMENT or a UTENSIL from which FOOD may drain, drip, or splash:
(a) Into a FOOD, or
(b) Onto a surface normally in contact with FOOD.

“Smooth” means:
(1) A FOOD−CONTACT SURFACE having a surface free of pits and inclusions with a cleanability equal to or exceeding that of (100 grit) number 3 stainless steel;
(2) A non FOOD−CONTACT SURFACE of EQUIPMENT having a surface equal to that of commercial grade hot−rolled steel free of visible scale; and
(3) A floor, wall, or ceiling having an even or level surface with no roughness or projections that render it difficult to clean.

4−101.19 Nonfood−Contact Surfaces. Non FOOD−CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION−RESISTANT, nonabsorbent, and SMOOTH material.

4−202.16 Nonfood−Contact Surfaces. Non FOOD−CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
 
Off the top of my uncaffienated, not-yet-at-work-where-I-have-documents noggin, I'm thinking language in NFPA 96 prohibits this - providing NFPA 96 is empowered where you are.
 
I am wondering where to put this thread. I don't know if I should move it to Mechanical or NFPA, or just leave it right here. This is a very interesting situation that many of of could find ourselves in. Thanks for posting.
 
Inspector Gadget said:
Off the top of my uncaffienated, not-yet-at-work-where-I-have-documents noggin, I'm thinking language in NFPA 96 prohibits this - providing NFPA 96 is empowered where you are.
Click to expand...
10.2.7.3 The addition of obstructions to spray patterns from
the cooking appliance nozzle(s) such as baffle plates, shelves,
or any modification shall not be permitted.
 
I inspected a rehab (R4) building where they had two stoves with a shelf that almost completely blocked the space between the burners and the Ansal system. I did not need a code book to know it was common sense to fail it.
The commercial stoves came with the shelfs already attached. Turns out they had to replace the stoves anyway. They had a label that said for "concrete floors only" but these were on a wood floor.
 
jar546 said:
I don't know if I should move it to Mechanical or NFPA, or just leave it right here.
Click to expand...
Leave it right here. In the past we had to reference the manufactures installation instructions to use NFPA 96 requirements. As of the 2018 codes NFPA 96 is required to be followed in the building and fire codes for commercial cooking systems.

2018 IMC
509.1 Where required.
Cooking appliances required by Section 507.2 to have a Type I hood shall be provided with an approved automatic fire suppression system complying with the International Building Code and the International Fire Code.

2018 IBC
[F] 904.12 Commercial cooking systems.
The automatic fire-extinguishing system for commercial cooking systems shall be of a type recognized for protection of commercial cooking equipment and exhaust systems of the type and arrangement protected. Preengineered automatic dry- and wet-chemical extinguishing systems shall be tested in accordance with UL 300 and listed and labeled for the intended application. Other types of automatic fire-extinguishing systems shall be listed and labeled for specific use as protection for commercial cooking operations. The system shall be installed in accordance with this code, NFPA 96, its listing and the manufacturer’s installation instructions. Automatic fire-extinguishing systems of the following types shall be installed in accordance with the referenced standard indicated, as follows:
 
I would not allow Plastic Laminate within 18" the Range, but would question all of it over the range and over, it will obstruct the fire suppression system....
 
The retail food code where I work would never allow wood products in a commercial kitchen, especially not over a cooking or food handling area. Heath Department would slap that down so fast I wouldn't even look for other reasons it may not be allowed.
 
It may not actually obstruct the FS system and it might be 18" clearance...I actually think the only other arguments could be hood airflow or the health code / cleanable type stuff or manufacturers installation instructions for the cooking equipment...
 
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