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Listed floor-mounted food service equipment, such as ranges for hotels and restaurants, deep fat fryers, unit broilers, gas-fired kettles, steam cookers, steam generators, and baking and roasting ovens, shall be installed at least 6 inches (150 mm) from combustible materials except that at least a 2 inch (50 mm) clearance shall be maintained between a draft hood and combustible material. Floor-mounted food service equipment listed for installation at lesser clearances shall be installed in accordance with its listing and the manufacturer's instructions. Equipment designed and marked “For use only in noncombustible locations” shall not be installed elsewhere.