About this chapter: Chapter 6 focuses on building systems and services as they relate to potential safety hazards and when and how they should be installed. This chapter brings together all building system- and service-related issues for convenience and provides a more systematic view of buildings. The following building services and systems are addressed: fuel-fired appliances, electrical equipment, wiring and hazards, mechanical refrigeration, elevator operation, maintenance and fire service keys, commercial kitchen hoods, commercial kitchen cooking oil storage and hyperbaric facilities. Note that building systems focused on energy systems and components are addressed by Chapter 12.
- 660 gallons (2498 L) in unsprinklered buildings, where stored in a tank complying with UL 80, UL 142 or UL 2085.
- 1,320 gallons (4996 L) in buildings equipped with an automatic sprinkler system in accordance with Section 903.3.1.1, where stored in a tank complying with UL 142.
- 3,000 gallons (11 356 L) where stored in protected above-ground tanks complying with UL 2085 and Section 5704.2.9.7 and the room is protected by an automatic sprinkler system in accordance with Section 903.3.1.1.
Rooms containing fuel oil tanks for internal combustion engines shall be separated from the remainder of the building by fire barriers, horizontal assemblies, or both, with a minimum 1-hour fire-resistance rating with 1-hour fire-protection-rated opening protectives constructed in accordance with the South Carolina Building Code.
A working space of not less than 30 inches (762 mm) in width, 36 inches (914 mm) in depth and 78 inches (1981 mm) in height shall be provided in front of electrical service equipment. Where the electrical service equipment is wider than 30 inches (762 mm), the working space shall be not less than the width of the equipment. Storage of materials shall not be located within the designated working space.
Temporary wiring for electrical power and lighting installations is allowed for a period not to exceed 90 days. Temporary wiring methods shall meet the applicable provisions of NFPA 70.
Exception: Temporary wiring for electrical power and lighting installations is allowed during periods of construction, remodeling, repair or demolition of buildings, structures, equipment or similar activities.
A detector, or a sampling tube that draws air to a detector, shall be provided at an approved location where refrigerant from a leak is expected to accumulate. The system shall be designed to initiate audible and visible alarms inside of and outside each entrance to the refrigerating machinery room and transmit a signal to an approved location where the concentration of refrigerant detected exceeds the lesser of the following:
- The corresponding TLV-TWA values shown in the South Carolina Mechanical Code for the refrigerant classification.
- Twenty-five percent of the lower flammable limit (LFL).
Detection of a refrigerant concentration exceeding the upper detection limit or 25 percent of the lower flammable limit (LFL), whichever is lower, shall stop refrigerant equipment in the machinery room in accordance with Section 605.9.1.
Flammable and combustible materials shall not be stored in machinery rooms for refrigeration systems having a refrigerant circuit containing more than 220 pounds (100 kg) of Group A1 or 30 pounds (14 kg) of any other group refrigerant. Storage, use or handling of extra refrigerant or refrigerant oils shall be as required by Chapters 50, 53, 55 and 57.
- Directly to atmosphere where the fire code official determines, on review of an engineering analysis prepared in accordance with Section 104.7.2, that a fire, health or environmental hazard would not result from atmospheric discharge of ammonia.
- Through an approved treatment system in accordance with Section 605.12.5.
- Through a flaring system in accordance with Section 605.12.6.
- Through an approved ammonia diffusion system in accordance with Section 605.12.7.
- By other approved means.
Exception: Ammonia/water absorption systems containing less than 22 pounds (10 kg) of ammonia and for which the ammonia circuit is located entirely outdoors.
Exhaust from mechanical ventilation systems serving refrigeration machinery rooms containing flammable, toxic or highly toxic refrigerants, other than ammonia, capable of exceeding 25 percent of the LFL or 50 percent of the IDLH shall be equipped with approved treatment systems to reduce the discharge concentrations to those values or lower.
Where refrigerant of Groups A2, A3, B2 and B3, as defined in the South Carolina Mechanical Code, are used, refrigeration machinery rooms shall conform to the Class I, Division 2 hazardous location classification requirements of NFPA 70.
An approved pictorial sign of a standardized design shall be posted adjacent to each elevator call station on all floors instructing occupants to use the exit stairways and not to use the elevators in case of fire. The sign shall read: IN FIRE EMERGENCY, DO NOT USE ELEVATOR. USE EXIT STAIRS.
Buildings with elevators equipped with Phase I emergency recall, Phase II emergency in-car operation, or a fire service access elevator shall be equipped to operate with a standardized fire service elevator key approved by the fire code official.
Standardized fire service elevator keys shall comply with all of the following:
- All fire service elevator keys within the jurisdiction shall be uniform and specific for the jurisdiction. Keys shall be cut to a uniform key code.
- Fire service elevator keys shall be of a patent-protected design to prevent unauthorized duplication.
- Fire service elevator keys shall be factory restricted by the manufacturer to prevent the unauthorized distribution of key blanks. Uncut key blanks shall not be permitted to leave the factory.
- Fire service elevator keys subject to these rules shall be engraved with the words "DO NOT DUPLICATE."
Access to standardized fire service elevator keys shall be restricted to the following:
- Factory-built commercial exhaust hoods that are listed and labeled in accordance with UL 710, and installed in accordance with Section 304.1 of the South Carolina Mechanical Code, shall not be required to comply with Sections 507.1.5, 507.2.3, 507.2.5, 507.2.8, 507.3.1, 507.3.3, 507.4 and 507.5 of the South Carolina Mechanical Code.
- Factory-built commercial cooking recirculating systems that are listed and labeled in accordance with UL 710B, and installed in accordance with Section 304.1 of the South Carolina Mechanical Code, shall not be required to comply with Sections 507.1.5, 507.2.3, 507.2.5, 507.2.8, 507.3.1, 507.3.3, 507.4 and 507.5 of the South Carolina Mechanical Code. Spaces in which such systems are located shall be considered to be kitchens and shall be ventilated in accordance with Table 403.3.1.1 of the South Carolina Mechanical Code. For the purpose of determining the floor area required to be ventilated, each individual appliance shall be considered as occupying not less than 100 square feet (9.3 m2).
- Where cooking appliances are equipped with integral down-draft exhaust systems and such appliances and exhaust systems are listed and labeled for the application in accordance with NFPA 96, a hood shall not be required at or above them.
- A Type I hood shall not be required for an electric cooking appliance where an approved testing agency provides documentation that the appliance effluent contains 5 mg/m3 or less of grease when tested at an exhaust flow rate of 500 cfm (0.236 m3/s) in accordance with UL 710B.
Hoods, grease-removal devices, fans, ducts and other appurtenances shall be inspected at intervals specified in Table 607.3.3.1 or as approved by the fire code official. Inspections shall be completed by qualified individuals.
COMMERCIAL COOKING SYSTEM INSPECTION FREQUENCY
|TYPE OF COOKING OPERATIONS||FREQUENCY OF |
|High-volume cooking operations such as 24- hour cooking, charbroiling or wok cooking||3 months|
|Low-volume cooking operations such as places of religious worship, seasonal businesses and senior centers||12 months|
|Cooking operations utilizing solid fuelburning cooking appliances||1 month|
|All other cooking operations||6 months|