You are viewing an archived code
Loading...
Unlisted floor-mounted food service equipment shall be installed to provide a clearance to combustible material of not less than 18 inches(460 mm) from the sides and rear of the equipment and from the vent connector and not less than 48 inches (1.2 m) above cooking tops and at the front of the equipment. Clearances for unlisted equipment installed in partially enclosed areas such as alcoves shall not be reduced.
Floor-mounted food service equipment that is not listed for mounting on a combustible floor shall be mounted in accordance with 18-28-917.4.4 or be mounted in accordance with one of the following:
1. Where the equipment is set on legs that provide not less than 18 inches (460 mm) open space under the base of the equipment or where it has no burners and no portion of any oven or broiler within 18 inches (460 mm) of the floor, it shall be permitted to be mounted on a combustible floor without special floor protection, provided there is at least one sheet metal baffle between the burner and the floor.
2. Where the equipment is set on legs that provide not less than 8 inches (200 mm) open space under the base of the equipment, it shall be permitted to be mounted on combustible floors, provided the floor under the equipment is protected with not less than 3/8 inch (9.5 mm) insulating millboard covered with sheet metal not less than 0.0195 inches (0.5 mm) thick. The preceding specified floor protection shall extend not less than 6 inches (150 mm) beyond the equipment on all sides.
3. Where the equipment is set on legs that provide not less than 4 inches (100 mm) under the base of the equipment, it shall be permitted to be mounted on combustible floors provided the floor under the equipment is protected with hollow masonry not less than 4 inches (100 mm) in thickness covered with sheet metal not less than 0.0195 inches (0.5 mm) thick. Such masonry courses shall be laid with ends unsealed and joints matched in such a way as to provide for free circulation of air through the masonry.
4. Where the equipment does not have legs at least 4 inches (100 mm) high, it shall be permitted to be mounted on combustible floors, provided the floor under the equipment is protected by two courses of 4 inches (100 mm) hollow clay tile, or equivalent, with courses laid at right angles and with ends unsealed and joints matched in such a way as to provide for free circulation of air through such masonry courses, and covered with steel plate not less than 3/16 inch (4.8 mm) in thickness.
Listed floor-mounted food service equipment that is designed and marked “For use only in noncombustible locations” shall be mounted on floors of noncombustible construction with noncombustible flooring and surface finish and with no combustible material against the underside thereof, or on noncombustible slabs or arches having no combustible material against the underside thereof. Such construction shall in all cases extend not less than 12 inches (300 mm) beyond the equipment on all sides.
Any portion of combustible material adjacent to a cooking top section of a food service range, even through listed for close-to-wall installation, that is not shielded from the wall by a high shelf, warming closet, and so on, shall be protected as specified in 18-28-917.4.2 for a distance of at least 2 feet (0.6 m) above the surface of the cooking top.
Loading...