Can residential appliances like an electric range or wall oven be installed in a resident activity/craft kitchen of a building with a business or assembly occupancy without needing to meet NFPA 96 for Commercial Cooking?
But will you define this """ resident activity/craft kitchen"""
Is it a retirement apartment
Is it a senior center
What will they bee cooking and how often??
The building is a free-standing community center for a retirement community. There are no sleeping rooms in it. Besides offices & meeting rooms the main functions are a wellness center, dining room, billards lounge, & the activity room with it’s craft kitchen on one end of a rectangular room. There is also a commercial kitchen that serves the dining area as well as a separate SNF, but that is not the area in question.
There will be no real cooking intended in the craft kitchen. The intent was simply for a home-like kitchen area. It is more of a social gathering spot where there could be an activity like baking cookies, or learning a new receipe together in a small group, (likely less than 10 persons).
The local AHJ has suggested that because of the occupancy classification, no residential appliances can be installed, and his is of the belief that NFPA 96 is the referenced requirement. I can understand that for the commercial kitchen portion of the building where such compliance does exist. I’m struggling to understand the rational for the resident activity space as was intended since there will NOT be commercial cooking performed.
Any formal NFPA interpretations or code references that could be shared when refuting the interpretation received would be greatly appreciated. (Or the same would be true if you instead need to explain the problem with a residential range, over which a Guardian hood had proposed.)
The problem is you are in a commercial/business setting.
The potential for what could be cooked, could include grease or something that produces grease.
This would be for the stove on top only.
If you just had an oven set up, possibly you could use just a regular kitchen vent a hood.
The other agency to talk to is, you insurance company, to see what they would allow.
Which state are you in????
"The local AHJ has suggested that because of the occupancy classification, no residential appliances can be installed, and his is of the belief that NFPA 96 is the referenced requirement."
The NFPA 101, NFPA 5000, or IBC are typically governing building safety codes telling when to install cooking equipment in accordance with NFPA 96. Looks to me like the uses of the area was predominately assembly uses. It would be prudent to sue existing assembly occupancies of the NFPA 101, Life Safety Code.
Using the 2018 edition of the Life Safety Code (LSC), this is what I come up with.
The two principle sections of the LSC to look at are 13.3.2 and 8.7 concerning the protection of hazards in existing assembly occupancies.
126.96.36.199 Cooking Equipment. Cooking equipment shall be protected in accordance with 9.2.3, unless the cooking equipment is one of the following types:
(1) Outdoor equipment
(2) Portable equipment not flue-connected
(3) Equipment used only for food warming
9.2.3 Commercial Cooking Operations. Where required by another section of this Code, commercial cooking operations shall be protected in accordance with NFPA 96 unless such installations are approved existing installations, which shall be permitted to be continued in service.
At least under these sections where "activity like baking cookies, or learning a new recipe together in a small group" is done that was not limited to warming of food, NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2017 edition would have to be met.
NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, needs to be consulted to determine the criteria that define commercial cooking operations.
Consulting Section 1.1.4 and it explanation in the Annex A provides the necessary criteria to define the cooking operations.
Now that you know where the AHJ is coming from, you will need to to lay out some considerations of the protection of the cooking surfaces for the AHJ to approve.
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