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517.1 Venting Application
Venting requirements of solid-fuel cooking operations shall be determined in accordance with Section 517.1.1 through Section 517.1.6. [NFPA 96:14.1]
517.1.1 Natural Draft
Where solid-fuel cooking equipment is required by the manufacturer to have a natural draft, the vent shall be in accordance with Section 517.4. [NFPA 96:14.1.1]
517.1.2 System Compliance
Where the solid-fuel cooking equipment has a self-contained top, is the appliance to be vented in an isolated space (except for a single water heater with its own separate vent), has a separate makeup air system, and is provided with supply and return air (not supplied or returned from other spaces), the system shall be in accordance with Section 517.4 and Section 517.6. [NFPA 96:14.1.2]
517.1.3 Makeup Air System
Where the solid-fuel cooking equipment is located in a space with other vented equipment, the vented equipment shall have an exhaust system interlocked with a makeup air system for the space in accordance with Section 517.6. [NFPA 96:14.1.3]
517.1.4 Natural Draft Ventilation Systems
Natural draft ventilation systems and power-exhausted ventilation systems shall comply with Section 517.3, Section 517.4, and Section 517.6. [NFPA 96:14.1.4]
517.1.5 Opening Requirements
Where a solid-fuel cooking appliance allows effluent to escape from the appliance opening, this opening shall be covered by a hood and an exhaust system that meets the requirements of Section 517.3, Section 517.4, and Section 517.6. [NFPA 96:14.1.5]
517.1.6 Spark Arresters
Solid-fuel cooking operations shall have spark arresters to minimize the passage of airborne sparks and embers into plenums and ducts. Where the solid-fuel cooking operation is not located under a hood, a spark arrester shall be provided to minimize the passage of sparks and embers into flues and chimneys. [NFPA 96:14.1.6, 14.1.7]
517.2 Location of Appliances
Appliances shall be located with respect to building construction and other equipment so as to permit access to the appliance. [NFPA 96:14.2.1]
517.2.1 Prohibited Location
Solid-fuel cooking appliances shall not be installed in confined spaces. [NFPA 96:14.2.2]
Exception: Solid-fuel cooking appliances listed for installation in confined spaces such as alcoves shall be installed in accordance with the terms of the listing and the manufacturer's installation instructions. [NFPA 96:14.2.3]
517.2.2 Flammable Vapors
Solid-fuel cooking appliances shall not be installed in a location where gasoline or other flammable vapors or gases are present. [NFPA 96:14.2.4]
517.3 Hoods for Solid-Fuel Cooking
Hoods shall be sized and located in a manner capable of capturing and containing the effluent discharging from the appliances. The hood and its exhaust system shall be in accordance with the provisions of Section 508.0 through Section 513.0. [NFPA 96:14.3.1, 14.3.2]
517.3.1 Separation
Except as permitted in Section 517.3.1.1, exhaust systems serving solid-fuel cooking equipment, including gas or electrically operated equipment, shall be separate from other exhaust systems. [NFPA 96:14.3.3]
Exception: Cooking equipment not requiring automatic fire-extinguishing equipment (in accordance with Section 513.0) shall be permitted to be installed under a common hood with solid-fuel cooking equipment that is served by a duct system separate from other exhaust systems. [NFPA 96:14.3.5]
517.3.1.1 Equipment With Solid Fuel for Flavoring
Gas-operated equipment utilizing solid fuel for flavoring that is in accordance with the following conditions shall not be required to have a separate exhaust system:
  1. The solid fuel holder (smoker box) shall be listed with the gas-operated equipment.
  2. The solid fuel holder shall be located underneath the gas burner.
  3. Spark arresters that are in accordance with Section 517.1.6 shall be provided.
  4. The maximum quantity of solid fuel consumed shall not exceed 4.5 pounds (2.04 kg) per hour per 100 000 Btu/hr (29 kW) of gas burner capacity.
  5. The gas-operated equipment shall be protected by a fire suppression system listed for the equipment, including the solid fuel holder.
  6. Gas-operated equipment with integral solid fuel holder(s) intended for flavoring, such as a radiant charbroiler(s), shall comply with the requirements of UL 300 that address the gas radiant charbroiler(s) and mesquite wood char-broiler(s).
  7. A fire suppression system nozzle(s) shall be installed to protect the solid fuel holder.
  8. The fire suppression system shall be designed and installed to protect the entire cooking operation.
  9. The solid fuel holder shall be limited to a size of 2000 cubic inches (0.0328 m3), with no dimension to exceed 20 inches (508 mm).
  10. A maximum of one solid fuel holder for each 100 000 Btu/hr (29 kW), or portion thereof, of burner capacity shall be permitted.
  11. The inspection frequency shall be the same as for solid fuel cooking operations in Table 514.3. [NFPA 96:14.3.4]
517.4 Exhaust Systems for Solid-Fuel Cooking
Where a hood is not required, in buildings where the duct system does not exceed three stories in height, a duct complying with Section 510.0 shall be provided. [NFPA 96:14.4]
517.4.1 Hood
Where a hood is used in buildings where the duct system does not exceed three stories in height, the duct system shall be in accordance with Section 510.0. [NFPA 96:14.4.1]
517.4.2 Building Exceeding Four Stories
A listed or approved grease duct system that is four stories in height or more shall be provided for solid-fuel cooking exhaust systems. [NFPA 96:14.4.2]
517.4.3 Prohibited
Wall terminations of solid-fuel exhaust systems shall be prohibited. [NFPA 96:14.4.4]
517.5 Grease Removal Devices for Solid-Fuel Cooking
Grease removal devices shall be constructed of steel or stainless steel or be approved for solid-fuel cooking. [NFPA 96:14.5.1]
517.5.1 Spark Arrester Devices
Where airborne sparks and embers can be generated by the solid-fuel cooking operation, spark arrester devices shall be used prior to using the grease removal device, to minimize the entrance of these sparks and embers into the grease removal device and into the hood and duct system. [NFPA 96:14.5.2]
517.5.2 Filters
Filters shall be not less than 4 feet (1219 mm) above the appliance cooking surface. [NFPA 96:14.5.3]
517.6 Air Movement for Solid-Fuel Cooking
Exhaust system requirements shall comply with Section 511.0 for hooded operation or shall be installed in accordance with the manufacturer's installation instructions for unhooded applications. [NFPA 96:14.6.1]
517.6.1 Replacement Air
A replacement or makeup air system shall be provided to ensure a positive supply of replacement air at times during cooking operations. [NFPA 96:14.6.2]
517.6.2 Operation
Makeup air systems serving solid-fuel cooking operations shall be interlocked with the exhaust air system and powered, where necessary, to prevent the space from attaining a negative pressure while the solid-fuel appliance is in operation. [NFPA 96:14.6.3]
517.7 Fire-Extinguishing Equipment for Solid-Fuel Cooking
Solid-fuel cooking appliances that produce grease-laden vapors shall be protected by listed fire-extinguishing equipment.
Exception: Where acceptable to the Authority Having Jurisdiction, solid-fuel cooking appliances constructed of solid masonry or reinforced portland or refractory cement concrete and vented in accordance with NFPA 211 shall not require fixed automatic fire-extinguishing equipment. [NFPA 96:14.7.1, 14.7.2]
517.7.1 Grease Removal Devices, Hoods, and Duct Systems
Listed fire-extinguishing equipment shall be provided for the protection of grease removal devices, hoods, and duct systems. [NFPA 96:14.7.3]
Exception: Where acceptable to the Authority Having Jurisdiction, solid-fuel cooking appliances constructed of solid masonry or reinforced portland or refractory cement concrete and vented in accordance with NFPA 211 shall not require automatic fire-extinguishing equipment for the protection of grease removal devices, hoods, and duct systems. [NFPA 96:14.7.4]
517.7.2 Listed Fire-Extinguishing Equipment
Listed fire-extinguishing equipment for solid-fuel-burning cooking appliances, where required, shall be in accordance with Section 513.0 and shall use water-based agents. [NFPA 96:14.7.5]
517.7.3 Rating and Design
Fire-extinguishing equipment shall be rated and designed to extinguish solid-fuel cooking fires. The fire-extinguishing equipment shall be of sufficient size to totally extinguish fire in the entire hazard area and prevent reignition of the fuel. [NFPA 96:14.7.6, 14.7.7]
517.7.4 Listing/Class
Solid-fuel appliances (whether or not under a hood) with fireboxes of 5 cubic feet (0.14 m3) volume or less shall have not less than a listed 2-A rated water-spray fire extinguisher or a 1.6 gallon (6.1 L) wet chemical fire extinguisher listed for Class K fires in accordance with NFPA 10 with a travel distance of not more than 20 feet (6096 mm) to the appliance. [NFPA 96:14.7.8]
517.7.5 Fixed-Water Pipe System
Solid-fuel appliances with fireboxes exceeding 5 cubic feet (0.14 m3) shall be provided with a fixed-water pipe system with a hose in the kitchen capable of reaching the firebox. The hose shall be equipped with an adjustable nozzle capable of producing a fine to medium spray or mist. The nozzle shall be of the type that cannot produce a straight stream. The system shall have an operating pressure of not less than 40 psi (276 kPa) and shall provide not less than 5 gallons per minute (gpm) (0.3 L/s). [NFPA 96:14.7.9]
517.7.6 Fuel Storage
Fuel storage areas shall be provided with a sprinkler system in accordance with NFPA 13 except where permitted in accordance with the following:
  1. Where approved by the Authority Having Jurisdiction, fuel storage areas shall be permitted to be protected with a fixed water pipe system with a hose capable of reaching all parts of the area.
  2. In lieu of the sprinkler system outlined in Section 517.7.6, a listed 2-A rated water spray fire extinguisher or a 1.6 gallon (6.1 L) wet chemical fire extinguisher listed for Class K fires with a travel distance of not more than 20 feet (6096 mm) to the solid fuel piles shall be permitted to be used for a solid fuel pile, provided that the fuel pile does not exceed 5 cubic feet (0.14 m3). [NFPA 96:14.9.2.8 — 9.2.8.2]
517.7.7 Auxiliary Fuel
In addition to the requirements of Section 517.7.4, Section 517.7.5 and Section 517.8, where a solid-fuel cooking appliance is also provided with auxiliary electric, gas, oil, or other fuel for ignition or supplemental heat and the appliance is also served by a portion of a fire-extinguishing system in accordance with Section 513.0, such auxiliary fuel shall be shut off upon actuation of the fire-extinguishing system. [NFPA 96:14.7.11]
517.8 Other Safety Requirements
Metal-fabricated solid-fuel cooking appliances shall be listed for the application where produced in practical quantities or shall be approved by the Authority Having Jurisdiction. Where listed, metal-fabricated solid fuel cooking appliances shall be installed in accordance with the terms of their listings and with the applicable requirements of this chapter. [NFPA 96:14.9.4.1, 14.9.4.2]
517.8.1 Site-Built Solid Fuel Cooling Appliances
Site-built solid-fuel cooking appliances shall be submitted for approval to the Authority Having Jurisdiction before being considered for installation. Units submitted to the Authority Having Jurisdiction shall be installed, operated, and maintained in accordance with the approved terms of the manufacturer's instructions and additional requirements in accordance with the Authority Having Jurisdiction. [NFPA 96:14.9.4.3]
517.8.2 Additional Devices
Except for the spark arrester required in Section 517.1.6, there shall be no additional devices in a portion of the appliance, flue pipe, and chimney of a natural draft solid-fuel operation. [NFPA 96:14.9.4.4]
517.8.3 Prohibited
No solid-fuel cooking device shall be permitted for deep-fat frying involving more than 1 quart (qt) (1 L) of liquid shortening, and solid-fuel cooking device shall not be permitted within 3 feet (914 mm) of a deep-fat frying unit. [NFPA 96:14.9.4.5]

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