Good day All,
Does anyone knows if there is a codes with the requirements of venting CFM per BTU's + range Hood clearance from cooktop to the range Hood?
This is for a residential application.
This is from the 2009 International Residential Code, but more than likely the same as in the current one, or other codes out there.
Start about page 14, slide 54 and read down
There are some code restrictions for domestic cooking appliances that are notable. Generally, the residential cooking appliance hood ventilation will be specified by the manufacturer, its UL or testing lab listing, and standard engineering practice. My experience has found the International Code requirements are more prescriptive on the installation of cooking hood than the NFPA standards. I would tend to consult with the International Codes for your design purposes and check with, if any, applicable NFPA standards.
2015 International Mechanical Code:
507.1.2 Domestic Cooking Appliances Used for Commercial PurposesDomestic cooking appliances utilized for commercial purposes shall be provided with Type I or Type II hoods as required for the type of appliances and processes in accordance with Sections 507.2 and 507.3. Domestic cooking appliances utilized for domestic purposes shall comply with Section 505.
507.1.2 Domestic Cooking Appliances Used for Commercial Purposes
Domestic cooking appliances utilized for commercial purposes shall be provided with Type I or Type II hoods as required for the type of appliances and processes in accordance with Sections 507.2 and 507.3. Domestic cooking appliances utilized for domestic purposes shall comply with Section 505.
The definitions are important in the application of all codes.
COMMERCIAL COOKING APPLIANCES. Appliances used in a commercial food service establishment for heating or cooking food and which produce grease vapors, steam, fumes, smoke or odors that are required to be removed through a local exhaust ventilation system. Such appliances include deep fat fryers; upright broilers; griddles; broilers; steam-jacketed kettles; hot-top ranges; under-fired broilers (charbroilers); ovens; barbecues; rotisseries; and similar appliances. For the purpose of this definition, a food service establishment shall include any building or a portion thereof used for the preparation and serving of food.
In addition, after I noticed that a gas appliance was specified. I did find some International Fuel Gas Code requirements that may be of interest for hood clearances.
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