ADOPTS WITH AMENDMENTS:

NFPA 1, 2015

Heads up: There are no amended sections in this chapter.
The design, installation, operation, inspection, and maintenance of all public and private commercial cooking equipment shall comply with this chapter and NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.
This chapter shall apply to residential cooking equipment used for commercial cooking operations. [96:1.1.2]
This chapter shall not apply to cooking equipment located in a single dwelling unit. [96:1.1.3]
This chapter shall not apply to facilities where all of the following are met:
  1. Only residential equipment is being used.
  2. Fire extinguishers are located in all kitchen areas in accordance with Section 13.6.
  3. The facility is not an assembly occupancy.
  4. The AHJ has approved the installation. [96:1.1.4]
Cooking equipment used in processes producing smoke or grease-laden vapors shall be equipped with an exhaust system that complies with all the equipment and performance requirements of this chapter. [96:4.1.1]
Cooking equipment that has been listed in accordance with ANSI/UL 197, Standard for Commercial Electric Cooking Appliances, or an equivalent standard for reduced emissions shall not be required to be provided with an exhaust system. [96:4.1.1.1]
The listing evaluation of cooking equipment covered by 50.2.1.1.1 shall demonstrate that the grease discharge at the exhaust duct of a test hood placed over the appliance shall not exceed 0.00018 oz/ft3 (5 mg/m3) when operated with a total airflow of 500 cfm (0.236 m3/s). [96:4.1.1.2]
All such equipment and its performance shall be maintained in accordance with the requirements of this chapter during all periods of operation of the cooking equipment. [96:4.1.2]
The following equipment shall be kept in working condition:
  1. Cooking equipment
  2. Hoods
  3. Ducts (if applicable)
  4. Fans
  5. Fire-extinguishing equipment
  6. Special effluent or energy control equipment [96:4.1.3]
Maintenance and repairs shall be performed on all components at intervals necessary to maintain good working condition. [96:4.1.3.1]
All airflows shall be maintained. [96:4.1.4]
The responsibility for inspection, testing, maintenance, and cleanliness of the ventilation control and fire protection of the commercial cooking operations shall ultimately be that of the owner of the system, provided that this responsibility has not been transferred in written form to a management company, tenant, or other party. [96:4.1.5]
All solid fuel cooking equipment are required to comply with the requirements of Chapter 14 of NFPA 96. [96:4.1.6]
Multi-tenant applications shall require the concerted cooperation of design, installation, operation, and maintenance responsibilities by tenants and by the building owner. [96:4.1.7]
All interior surfaces of the exhaust system shall be accessible for cleaning and inspection purposes. [96:4.1.8]
Cooking equipment used in fixed, mobile, or temporary concessions, such as trucks, buses, trailers, pavilions, tents, or any form of roofed enclosure, shall comply with NFPA 96 or this chapter unless otherwise exempted by the AHJ in accordance with 1.3.2 of NFPA 96. [96:4.1.9]
Where enclosures are not required, hoods, grease removal devices, exhaust fans, and ducts shall have a clearance of at least 18 in. (457 mm) to combustible material, 3 in. (76 mm) to limited-combustible material, and 0 in. (0 mm) to noncombustible material. [96:4.2.1]
Where a hood, duct, or grease removal device is listed for clearances less than those required in 50.2.2.1, the listing requirements shall be permitted. [96:4.2.2]
Where a clearance reduction system consisting of 0.013 in. (0.33 mm) (28 gauge) sheet metal spaced out 1 in. (25 mm) on noncombustible spacers is provided, there shall be a minimum of 9 in. (229 mm) clearance to combustible material. [96:4.2.3.1]
Where a clearance reduction system consisting of 0.027 in. (0.69 mm) (22 gauge) sheet metal on 1 in. (25 mm) mineral wool batts or ceramic fiber blanket reinforced with wire mesh or equivalent spaced 1 in. (25 mm) on noncombustible spacers is provided, there shall be a minimum of 3 in. (76 mm) clearance to combustible material. [96:4.2.3.2]
Where a clearance reduction system consisting of a listed and labeled field-applied grease duct enclosure material, system, product, or method of construction specifically evaluated for such purpose in accordance with ASTM E 2336, the required clearance shall be in accordance with the listing. [96:4.2.3.3]
Zero clearance to limited-combustible materials shall be permitted where protected by one of the following:,
  1. Metal lath and plaster
  2. Ceramic tile
  3. Quarry tile
  4. Other noncombustible materials or assembly of noncombustible materials that are listed for the purpose of reducing clearance
  5. Other materials and products that are listed for the purpose of reducing clearance [96:4.2.3.4]
A drawing(s) of the exhaust system installation along with copies of operating instructions for subassemblies and components used in the exhaust system, including electrical schematics, shall be kept on the premises. [96:4.6]
If required by the AHJ, notification in writing shall be given of any alteration, replacement, or relocation of any exhaust or extinguishing system or part thereof or cooking equipment. [96:4.7]
Measures shall be taken to prevent physical damage to any covering or enclosure material. [96:7.7.3.1]
Any damage to the covering or enclosure shall be repaired, and the covering or enclosure shall be restored to meet its intended listing and fire resistance rating and to be acceptable to the AHJ. [96:7.7.3.2]
In the event of a fire within a kitchen exhaust system, the duct, the enclosure, and the covering directly applied to the duct shall be inspected by qualified personnel to determine whether the duct, the enclosure, and the covering directly applied to the duct are structurally sound, capable of maintaining their fire protection functions, suitable for continued operation, and acceptable to the AHJ. [96:7.7.3.3]
Listed grease ducts shall be installed in accordance with the terms of the listing and the manufacturer's instructions. [96:7.7.3.4]
Prior to installation of any fire-extinguishing system, construction documents shall be reviewed and approved by the AHJ.
Permits, where required, shall comply with Section 1.12.
Fire-extinguishing equipment for the protection of grease removal devices, hood exhaust plenums, and exhaust duct systems shall be provided. [96:10.1.1]
Cooking equipment that produces grease-laden vapors and that might be a source of ignition of grease in the hood, grease removal device, or duct shall be protected by fire-extinguishing equipment. [96:10.1.2]
Fire-extinguishing equipment shall include both automatic fire-extinguishing systems as primary protection and portable fire extinguishers as secondary backup. [96:10.2.1]
A placard shall be conspicuously placed near each extinguisher that states that the fire protection system shall be activated prior to using the fire extinguisher. [96:10.2.2]
The language and wording for the placard shall be approved by the AHJ. [96:10.2.2.1]
Automatic fire-extinguishing systems shall comply with ANSI/UL 300, Standard for Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Areas, or other equivalent standards and shall be installed in accordance with the requirements of the listing. [96:10.2.3]
In existing dry or wet chemical systems not in compliance with ANSI/UL 300, the fire-extinguishing system shall be made to comply with 50.4.4.3 when any of the following occurs:
  1. The cooking medium is changed from animal oils and fats to vegetable oils.
  2. The positioning of the cooking equipment is changed.
  3. Cooking equipment is replaced.
  4. The equipment is no longer supported by the manufacturer. [96:10.2.3.1]
Effective January 1, 2014, all existing fire-extinguishing systems shall meet the requirements of 50.4.4.3. [96:10.2.3.2]
Grease removal devices, hood exhaust plenums, exhaust ducts, and cooking equipment that are not addressed in ANSI/UL 300 or other equivalent test standards shall be protected with an automatic fire-extinguishing system (s) in accordance with the applicable NFPA standard(s), all local building and fire codes, and the fire extinguishing system's manufacturer's recommendations and shall be approved by the AHJ. [96:10.2.4]
Automatic fire-extinguishing equipment provided as part of listed recirculating systems shall comply with ANSI/UL 710B, Outline of Investigation for Recirculating Exhaust System. [96:10.2.5]
Automatic fire-extinguishing systems shall be installed in accordance with the terms of their listing, the manufacturer's instructions, and the following standards where applicable:
  1. NFPA 12
  2. NFPA 13
  3. NFPA 17
  4. NFPA 17A
  5. NFPA 750 [96:10.2.6]
Any abandoned pipe or conduit from a previous installation shall be removed from within the hood, plenum, and exhaust duct. [96:10.2.7.1]
Penetrations and holes resulting from the removal of conduit or piping shall be sealed with listed or equivalent liquidtight sealing devices. [96:10.2.7.2]
The addition of obstructions to spray patterns from the cooking appliance nozzle (s) such as baffle plates, shelves, or any modification shall not be permitted. [96:10.2.7.3]
Changes or modifications to the hazard after installation of the fire-extinguishing systems shall result in re-evaluation of the system design by a properly trained, qualified, and certified person(s). [96:10.2.7.4]
Grease removal devices, hood exhaust plenums, and exhaust ducts requiring protection in accordance with 50.4.3.1 shall be permitted to be protected by a listed fixed baffle hood containing a constant or fire-actuated water-wash system that is listed and in compliance with ANSI/UL 300 or other equivalent standards and shall be installed in accordance with the requirements of their listing. [96:10.2.8.1]
Each such area not provided with a listed water-wash extinguishing system shall be provided with a fire-extinguishing system listed for the purpose. [96:10.2.8.2]
The water for listed fixed baffle hood assemblies shall be permitted to be supplied from the domestic water supply when the minimum water pressure and flow are provided in accordance with the terms of the listing. [96:10.2.8.3]
The water supply shall be controlled by a supervised water supply control valve. [96:10.2.8.4]
The water wash in a fixed baffle hood specifically listed to extinguish a fire shall be activated by the cooking equipment extinguishing system. [96:10.2.8.5]
A water-wash system approved to be used for protection of the grease removal device(s), hood exhaust plenum (s), exhaust duct(s), or combination thereof shall include instructions and appropriate electrical interface for simultaneous activation of the water-wash system from an automatic fire-extinguishing system, where the automatic fire-extinguishing system is used for cooking equipment protection only. [96:10.2.8.6]
Where the fire-extinguishing system provides protection for the cooking equipment, hood, and duct, activation of the water wash shall not be required. [96:10.2.8.7]
Where the automatic fire extinguishing system in accordance with NFPA 17A provides protection for the hood and duct in a fixed baffle hood containing a water-wash system, the water-wash system shall be made inoperable or delayed for a minimum of 60 seconds upon operation of the automatic fire-extinguishing system. [96:10.2.8.7.1]
Grease removal devices, hood exhaust plenums, and exhaust ducts on fixed baffle hoods with water wash shall be permitted to be protected by a sprinkler system with an individual control valve if the design of the hood prevents the water from reaching the cooking appliances. [96:10.2.8.8]
The water required for listed automatic fire-extinguishing systems shall be permitted to be supplied from the domestic water supply where the minimum water pressure and flow are provided in accordance with the terms of the listing. The water supply shall be controlled by a supervised water supply control valve. [96:10.2.9.1]
Where the water supply is from a dedicated fire protection water supply in a building with one or more fire sprinkler systems, separate indicating control valves and drains shall be provided and arranged so that the hood system and sprinkler systems can be controlled individually. [96:10.2.9.2]
Valves controlling the water supply to listed fixed baffle hood assemblies, automatic fire-extinguishing systems, or both shall be listed indicating type of valve and shall be supervised open by one of the following methods:
  1. Central station, proprietary, or remote station alarm service
  2. Local alarm service that will cause the sounding of an audible signal at a constantly attended point
  3. Locking valves open
  4. *Sealing of valves and approved weekly recorded inspection [96:10.2.10]
Fixed pipe extinguishing systems in a single hazard area (see 3.3.44 of NFPA 96 for the definition of single hazard area) shall be arranged for simultaneous automatic operation upon actuation of any one of the systems. [96:10.3.1]
Hoods installed end to end, back to back, or both, or sharing a common ductwork, and having a grease-producing appliance (s) located under one or more of the hoods shall be considered a single hazard area requiring simultaneous automatic fire protection in all hoods and ducts. [96:10.3.1.1]
Hoods installed end to end, back to back, or both that do not share a common exhaust and are separated by a wall(s) or other means to ensure that grease-laden vapors exhausted under one hood cannot propagate to the other hoods or exhaust systems shall not be required to comply with 50.4.5.1.1. [96:10.3.1.2]
Simultaneous operation shall not be required where the one fixed pipe extinguishing system is an automatic sprinkler system. [96:10.3.2]
Where an automatic sprinkler system is used in conjunction with a water-based fire-extinguishing system served by the same water supply, hydraulic calculations shall consider both systems operating simultaneously. [96:10.3.2.1]
Simultaneous operation shall be required where a dry or wet chemical system is used to protect common exhaust ductwork by one of the methods specified in NFPA 17 or NFPA 17A. [96:10.3.3]
Upon activation of any fire-extinguishing system for a cooking operation, all sources of fuel and electric power that produce heat to all equipment requiring protection by that system shall automatically shut off. [96:10.4.1]
Steam supplied from an external source shall not be required to automatically shut off. [96:10.4.2]
Any gas appliance not requiring protection but located under ventilating equipment where protected appliances are located shall be automatically shut off upon activation of the extinguishing system. [96:10.4.3]
Shutoff devices shall require manual reset. [96:10.4.4]
A readily accessible means for manual activation shall be located between 42 in. and 48 in. (1067 mm and 1219 mm) above the floor, be accessible in the event of a fire, be located in a path of egress, and clearly identify the hazard protected. [96:10.5.1]
At least one manual actuation device shall be located a minimum of 10 ft (3 m) and a maximum of 20 ft (6 m) from the protected hood exhaust system (s) within the path of egress or at an alternative location acceptable to the AHJ. [96:10.5.1.1]
Manual activation using a cable-operated pull station shall not require more than 40 lb (178 N) of force, with a pull movement not to exceed 14 in. (356 mm) to activate the automatic fire-extinguishing equipment. [96:10.5.1.2]
The automatic and manual means of system activation external to the control head or releasing device shall be separate and independent of each other so that failure of one will not impair the operation of the other except as permitted by 50.4.7.3. [96:10.5.2]
The manual means of system activation shall be permitted to be common with the automatic means if the manual activation device is located between the control head or releasing device and the first fusible link. [96:10.5.3]
An automatic sprinkler system shall not require a manual means of system activation. [96:10.5.4]
The means for manual activation shall be mechanical or rely on electrical power for activation in accordance with 50.4.7.6. [96:10.5.5]
Electrical power shall be permitted to be used for manual activation if a standby power supply is provided or if supervision is provided in accordance with 50.4.9. [96:10.5.6]
Instruction shall be provided to employees regarding the proper use of portable fire extinguishers and the manual activation of fire-extinguishing equipment. [96:10.5.7]
Upon activation of an automatic fire-extinguishing system, an audible alarm or visual indicator shall be provided to show that the system has activated. [96:10.6.1]
Where a fire alarm signaling system is serving the occupancy where the extinguishing system is located, the activation of the automatic fire-extinguishing system shall activate the fire alarm signaling system. [96:10.6.2]
Where electrical power is required to operate the fixed automatic fire-extinguishing system, the system shall be provided with a reserve power supply and be monitored by a supervisory alarm except as permitted in 50.4.9.2. [96:10.7.1]
Where fixed automatic fire-extinguishing systems include automatic mechanical detection and actuation as a backup detection system, electrical power monitoring and a reserve power supply shall not be required. [96:10.7.2]
System supervision shall not be required where a fire-extinguishing system(s) is interconnected or interlocked with the cooking equipment power source(s) so that if the fire-extinguishing system becomes inoperable due to power failure, all sources of fuel or electrical power that produce heat to all cooking equipment serviced by that hood shall automatically shut off. [96:10.7.3]
System supervision shall not be required where an automatic fire-extinguishing system, including automatic mechanical detection and actuation, is electrically connected to a listed fire-actuated water-wash system for simultaneous operation of both systems. [96:10.7.4]
Hoods containing automatic fire-extinguishing systems are protected areas; therefore, these hoods are not considered obstructions to overhead sprinkler systems and shall not require floor coverage underneath. [96:10.8.1]
A single detection device, listed with the extinguishing system, shall be permitted for more than one appliance where installed in accordance with the terms of the listing. [96:10.8.2]
Where required, complete drawings of the system installation, including the hood(s), exhaust duct(s), and appliances, along with the interface of the fire-extinguishing system detectors, piping, nozzles, fuel and electric power shutoff devices, agent storage container(s), and manual actuation device (s), shall be submitted to the AHJ. [96:10.9.1]
Installation of systems shall be performed only by persons properly trained and qualified to install the specific system being provided. [96:10.9.2.1]
The installer shall provide certification to the AHJ that the installation is in agreement with the terms of the listing and the manufacturer's instructions and/or approved design. [96:10.9.2.2]
Portable fire extinguishers shall be selected and installed in kitchen cooking areas in accordance with Section 13.6 and shall be specifically listed for such use. [96:10.10.1]
Class K fire extinguishers shall be provided for cooking appliance hazards that involve combustible cooking media (vegetable oils and animal oils and fats). [96:10.10.2]
Portable fire extinguishers shall be provided for other hazards in kitchen areas and shall be selected and installed in accordance with Section 13.6. [96:10.10.3]
Portable fire extinguishers shall be maintained in accordance with Section 13.6. [96:10.10.4]
Exhaust systems shall be operated whenever cooking equipment is turned on. [96:11.1.1]
Filter-equipped exhaust systems shall not be operated with filters removed. [96:11.1.2]
Openings provided for replacing air exhausted through ventilating equipment shall not be restricted by covers, dampers, or any other means that would reduce the operating efficiency of the exhaust system. [96:11.1.3]
Instructions for manually operating the fire-extinguishing system shall be posted conspicuously in the kitchen and shall be reviewed with employees by the management. [96:11.1.4]
Listed exhaust hoods shall be operated in accordance with the terms of their listings and the manufacturer's instructions. [96:11.1.5]
Cooking equipment shall not be operated while its fire-extinguishing system or exhaust system is nonoperational or impaired. [96:11.1.6]
Where the fire-extinguishing system or exhaust system is nonoperational or impaired, the systems shall be tagged as noncompliant, and the system owner or owner's representative shall be notified in writing of the impairment, and where required, the AHJ shall be notified. [96:11.1.6.1]
Secondary filtration and pollution control equipment shall be operated in accordance with the terms of its listing and the manufacturer's recommendations. [96:11.1.7]
Inspection and maintenance of "other equipment" allowed in 9.3.1 of NFPA 96 shall be conducted by properly trained and qualified persons at a frequency determined by the manufacturer's instructions or equipment listing. [96:11.1.8]
Maintenance of the fire-extinguishing systems and listed exhaust hoods containing a constant or fire-activated water system that is listed to extinguish a fire in the grease removal devices, hood exhaust plenums, and exhaust ducts shall be made by properly trained, qualified, and certified person (s) acceptable to the AHJ at least every 6 months. [96:11.2.1]
All actuation and control components, including remote manual pull stations, mechanical or electrical devices, detectors, and actuators, shall be tested for proper operation during the inspection in accordance with the manufacturer's procedures. [96:11.2.2]
The specific inspection and maintenance requirements of the extinguishing system standards as well as the applicable installation and maintenance manuals for the listed system and service bulletins shall be followed. [96:11.2.3]
Fusible links of the metal alloy type and automatic sprinklers of the metal alloy type shall be replaced at least semiannually except as permitted by 50.5.2.6 and 50.5.2.7. [96:11.2.4]
The year of manufacture and the date of installation of the fusible links shall be marked on the system inspection tag. [96:11.2.5]
The tag shall be signed or initialed by the installer. [96:11.2.5.1]
The fusible links shall be destroyed when removed. [96:11.2.5.2]
Detection devices that are bulb-type automatic sprinklers and fusible links other than the metal alloy type shall be examined and cleaned or replaced annually. [96:11.2.6]
Fixed temperature-sensing elements other than the fusible metal alloy type shall be permitted to remain continuously in service, provided they are inspected and cleaned or replaced if necessary in accordance with the manufacturer's instructions, every 12 months or more frequently to ensure proper operation of the system. [96:11.2.7]
Where required, certificates of inspection and maintenance shall be forwarded to the AHJ. [96:11.2.8]
Actuation components for fire dampers shall be inspected for proper operation in accordance with the manufacturer's listed procedures. [96:11.3.1]
Fusible links on fire damper assemblies shall be replaced at least semiannually or more frequently as necessary. [96:11.3.2.1]
Replacement shall be made by a certified person acceptable to the AHJ. [96:11.3.2.2]
The year of manufacture and the date of installation of the fusible links shall be documented. [96:11.3.3.1]
The tag shall be signed or initialed by the installer. [96:11.3.3.2]
The entire exhaust system shall be inspected for grease buildup by a properly trained, qualified, and certified person(s) acceptable to the AHJ and in accordance with Table 50.5.4. [96:11.4]

Table 50.5.4 Schedule of Inspection for Grease Buildup

Type or Volume of Cooking Inspection Frequency
Systems serving solid fuel cooking operations Monthly
Systems serving high-volume cooking operations, such as 24-hour cooking, charbroiling, or wok cooking Quarterly
Systems serving moderate-volume cooking operations Semiannually
Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers Annually

[96: Table 11.4]

Listed hoods containing mechanical or fire-actuated dampers, internal washing components, or other mechanically operated devices shall be inspected and tested by properly trained, qualified, and certified persons every 6 months or at frequencies recommended by the manufacturer in accordance with their listings. [96:11.5]
If upon inspection, the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained qualified, and certified person(s) acceptable to the AHJ. [96:11.6.1]
Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants prior to surfaces becoming heavily contaminated with grease or oily sludge. [96:11.6.2]
At the start of the cleaning process, electrical switches that could be activated accidentally shall be locked out. [96:11.6.3]
Components of the fire suppression system shall not be rendered inoperable during the cleaning process. [96:11.6.4]
Fire-extinguishing systems shall be permitted to be rendered inoperable during the cleaning process where serviced by properly trained and qualified persons. [96:11.6.5]
Flammable solvents or other flammable cleaning aids shall not be used. [96:11.6.6]
Cleaning chemicals shall not be applied on fusible links or other detection devices of the automatic extinguishing system. [96:11.6.7]
After the exhaust system is cleaned, it shall not be coated with powder or other substance. [96:11.6.8]
When cleaning procedures are completed, all access panels (doors) and cover plates shall be restored to their normal operational condition. [96:11.6.9]
When an access panel is removed, a service company label or tag preprinted with the name of the company and giving the date of inspection or cleaning shall be affixed near the affected access panels. [96:11.6.10]
Dampers and diffusers shall be positioned for proper airflow. [96:11.6.11]
When cleaning procedures are completed, all electrical switches and system components shall be returned to an operable state. [96:11.6.12]
When an exhaust cleaning service is used, a certificate showing the name of the servicing company, the name of the person performing the work, and the date of inspection or cleaning shall be maintained on the premises. [96:11.6.13]
After cleaning or inspection is completed, the exhaust cleaning company and the person performing the work at the location shall provide the owner of the system with a written report that also specifies areas that were inaccessible or not cleaned. [96:11.6.14]
Where required, certificates of inspection and cleaning and reports of areas not cleaned shall be submitted to the AHJ. [96:11.6.15]
Inspection and servicing of the cooking equipment shall be made at least annually by properly trained and qualified persons. [96:11.7.1]
Cooking equipment that collects grease below the surface, behind the equipment, or in cooking equipment flue gas exhaust, such as griddles or charbroilers, shall be inspected and, if found with grease accumulation, cleaned by a properly trained, qualified, and certified person acceptable to the AHJ. [96:11.7.2]
Cooking equipment shall be approved based on one of the following criteria:
  1. Listings by a testing laboratory
  2. Test data acceptable to the AHJ [96:12.1.1]
All listed appliances shall be installed in accordance with the terms of their listings and the manufacturer's instructions. [96:12.1.2.1]
Solid fuel used for flavoring within a gas-operated appliance shall be in a solid fuel holder (smoker box) that is listed with the equipment. [96:12.1.2.1.1]
Cooking appliances requiring protection shall not be moved, modified, or rearranged without prior re-evaluation of the fire-extinguishing system by the system installer or servicing agent, unless otherwise allowed by the design of the fire-extinguishing system. [96:12.1.2.2]
A solid fuel holder shall not be added to an existing appliance until the fire-extinguishing system has been evaluated by the fire-extinguishing system service provider. [96:12.1.2.2.1]
The fire-extinguishing system shall not require re-evaluation where the cooking appliances are moved for the purposes of maintenance and cleaning, provided the appliances are returned to approved design location prior to cooking operations, and any disconnected fire-extinguishing system nozzles attached to the appliances are reconnected in accordance with the manufacturer's listed design manual. [96:12.1.2.3]
An approved method shall be provided that will ensure that the appliance is returned to an approved design location. [96:12.1.2.3.1]
All deep-fat fryers shall be installed with at least a 16 in. (406 mm) space between the fryer and surface flames from adjacent cooking equipment. [96:12.1.2.4]
Where a steel or tempered glass baffle plate is installed at a minimum 8 in. (203 mm) in height between the fryer and surface flames of the adjacent appliance, the requirement for a 16 in. (406 mm) space shall not apply. [96:12.1.2.5]
If the fryer and the surface flames are at different horizontal planes, the minimum height of 8 in. (203 mm) shall be measured from the higher of the two. [96:12.1.2.5.1]
Deep-fat fryers shall be equipped with a separate high-limit control in addition to the adjustable operating control (thermostat) to shut off fuel or energy when the fat temperature reaches 475°F (246°C) at 1 in. (25.4 mm) below the surface. [96:12.2]
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