"Bob Myers" <[email hidden]> wrote in message
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Quoted message said:
"Edwin Pawlowski" <[email hidden]> wrote in message
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Quoted message said:Quoted message said:G2447.2 (623.2) Prohibited location. Cooking appliances designed,
tested, listed and labeled for use in commercial occupancies
shall not be installed within dwelling units or within
any area where domestic cooking operations occur.
People have done it, but I takes some special precautions. Commercial
units
Quoted message said:are not insulated and require more clearance than a home range.
OK, thanks, I was just about to ask what the difference was.
Have you heard of anyone doing it and getting an inspector to
sign off on the installation, and if so what did this require
(presumably, extra insulation, added clearance, heat shielding)?
Bob M.
For sake of discussion (since it is unlikely that any trained inspector
would ever contravene such a specific code requirement and allow a
commercial unit in a dwelling unless it had been modifed to meet the
residential appliance standard such that it then is no longer a "real"
commercial unit).
The major problems I see OFTOMH, from some commercial kitchens I have
advised on, would revolve around
somehow protecting sleeping areas in the dwelling;
dwelling construction for the longer and higher fire rating of a commercial
kitchen even with the areas special requiremnts not normally found in homes;
daily required cleaning around the units;
commercial venting;
venting impacts on others in a city zone not rated commercial;
high-fire-resistant floors, walls, and ceilings;
fire suppression systems including city-checked fire extinguishers;
and regular city inspection of the home kitchen to assure continued
compliance.
You would certainly need tile and metal and heat-resistant mineral-type
fire-rated panel all around the unit and as the walls and entire ceiling in
the room to relaibly contain any fire and smoke.
You would likely need to be sprinklered in some fashion (some allow misted
water, others have special gases and powders) in the hood over the unit, and
a catch basin/dam for the suprressant and burning grease that will spill
when the suppression is activated.
You would for sure need a vent hood with a fire-suppression damper and
gas-lockdown valves, and strange as the first-blush of this one seems,
likely you would need marked exits from the kitchen (smoke, hard floors,
etc.).
You would almost certainly be required these days to have a metal
fire-rated door with fire-system lock and stop overrides on opposite sides
of the kitchen.
And a few other things, things that make it is easier to get a
residential rated appliance that looks like a commercial unit than to have a
real commercial appliance.
FWIW, Most units that are labeled commercial are probably just that in name.
Quoted message said:
