|Edition Number:||1||SCC Approved:||--|
|Edition Date:||2014-05-23||DOD Approved:||--|
|Price Code:||A||ANSI Approved:||2014-05-23|
1.1 These requirements apply to commercial wood-fired ovens intended for use by commercial establishments for the purpose of cooking or baking food products utilizing solid wood fuel. These ovens utilize as their primary enclosure, refractory materials.
1.2 For the purposes of this standard:
a) It is anticipated the ovens described in 1.1 will be vented by an exhaust hood as covered by the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96, or an exhaust hood tested for compliance with the requirements in the Standard for Exhaust Hoods for Commercial Cooking Equipment, UL 710.
b) Minimum exhaust hood size including minimum height, depth, and length of the hood as well as minimum hood overhangs, minimum exhaust air flows, and maximum hood height above the oven shall be established as part of the investigation.
c) The seismic stability of the oven and support system is not anticipated in this document.
1.3 The wood-fired baking ovens as covered by these requirements are intended for installation in accordance with the National Electrical Code, NFPA 70, and other codes such as the International Mechanical Code and the Uniform Mechanical Code. The exhaust hoods referenced in these requirements are intended for installation in accordance with the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96.