IMC Section 507.1 is amended by adding subsection 507.1.1 after the exceptions to read as follows:
507.1.1 Factory built systems with exhaust or recovery. Where factory built commercial cooking recirculating systems or dishwashers and potwashers equipped with heat and vapor exhaust or recovery systems are installed, the sensible and latent heat from the systems shall be included in the HVAC design calculations of the kitchen. A mechanical HVAC system shall be provided to maintain maximum relative humidity of 65 percent in the space.
IMC section 507.2 is amended to read as follows:
507.2 Where required. A Type I or Type II hood shall be installed at or above all commercial cooking appliances in accordance with ASHRAE standard 154. Where any cooking appliance under a single hood requires a Type I hood, a Type I hood shall be installed. Where a Type II hood is required, a Type I or Type II hood shall be installed.
507.2.1 Type I hoods. Type I hoods shall be installed where cooking appliances produce grease or smoke as a result of the cooking process. Type I hoods shall be installed over medium-duty, heavy-duty, and extra-heavy-duty cooking appliances. Type I hoods shall be installed over light-duty cooking appliances that produce grease or smoke. The duty classifications of cooking appliances served by Type I hoods shall be in accordance with Table 507.2.1.
Exception: 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 Section 17 of UL 710B.
Appliance Duty Classifications by Appliance Type
|Appliance Description||Size||Type I Hoods|
|Light Duty||Medium Duty||Heavy Duty||Extra-Heavy Duty|
|Braising pan/tilting skillet, electric||All||●|
|Oven, rotisserie, electric and gas||All||●|
|Oven, combi, electric and gas||All||●|
|Oven, convection, full-size, electric and gas||All||●|
|Oven, convection, half-size, electric and gas (protein cooking)||All||●|
|Oven, deck, electric and gas||All||●|
|Oven, mini-revolving rack, electric and gas||All||●|
|Oven, rapid cook, electric||All||●|
|Oven, rotisserie, electric and gas||All||●|
|Range, discrete element, electric (with or without oven)||All||●|
|Salamander, electric and gas||All||●|
|Braising pan/tilting skillet, gas||All||●|
|Broiler, chain conveyor, electric||All||●|
|Broiler, electric, under-fired||All||●|
|Conveyor oven, electric||6 kW or larger||●|
|Conveyor oven, gas||All||●|
|Fryer, doughnut, electric and gas||All||●|
|Fryer, kettle, electric and gas||All||●|
|Fryer, open deep-fat, electric and gas||All||●|
|Fryer, pressure, electric and gas||All||●|
|Griddle, double-sided, electric and gas||All||●|
|Griddle, flat, electric and gas||All||●|
|Range, cook-top, induction||All||●|
|Range, open-burner, gas (with or without oven)||All||●|
|Range, hot top, electric and gas||All||●|
|Broiler, chain conveyor, gas||All||●|
|Broiler, electric and gas, over-fired (upright)||All||●|
|Broiler, gas, under-fired||All||●|
|Range, wok, gas and electric||All||●|
|Appliances using solid fuel (wood, charcoal, briquettes, and mesquite) to provide all or part of the heat source for cooking||●|
|Exception: Appliances complying with Section 14.3.4 of NFPA Standard 96||All|
507.2.1.1 Operation. Type I hood systems shall be designed and installed to automatically activate the exhaust fan whenever cooking operations occur. The activation of the exhaust fan shall occur through an interlock with the cooking appliances, by means of heat sensors or by means of other approved methods. A method of interlock between an exhaust hood system and appliances equipped with standing pilot burners shall not cause the pilot burners to be extinguished. A method of interlock between an exhaust hood system and cooking appliances shall not involve or depend upon any component of a fire extinguishing system.
507.2.2 Type II hoods. Type II hoods shall be installed above dishwashers and appliances as required by Table 507.2.2. The duty classifications of cooking appliances served by Type II hoods shall be in accordance with Table 507.2.2. Type II hoods shall be installed above all appliances that produce products of combustion and do not produce grease or smoke as a result of the cooking process. Where hoods are not required, the additional heat and moisture loads generated by such appliances shall be accounted for in the sensible and latent loads for the HVAC system.
Type II Hood Requirements by Appliance Description
|Appliance Description||Size||Hood Not Requireda,b||Type II Hoodsa|
|Light Duty||Medium Duty|
|Cabinet, holding, electric||All||●|
|Cabinet, proofing, electric||All||●|
|Coffee maker, electric||All||●|
|Cooktop, induction, electric||All||●|
|Dishwasher, under-counter, electric||All||●|
|Dishwasher, powered sink, electric||All||●|
|Drawer warmer, 2 drawer, electric||All||●|
|Egg cooker, electric||All||●|
|Espresso machine, electric||All||●|
|Grill, panini, electric||All||●|
|Hot dog cooker, electric||All||●|
|Hot plate, countertop, electric||All||●|
|Ovens, conveyor, electric||< 6 kW||●|
|Ovens, microwave, electric||All||●|
|Ovens, warming, electric||All||●|
|Popcorn machine, electric||All||●|
|Rice cooker, electric||All||●|
|Steam table, electric||All||●|
|Steamers, bun, electric||All||●|
|Steamer, compartment atmospheric, countertop, electric||All||●|
|Steamer, compartment pressurized, countertop, electric||All||●|
|Table, hot food, electric||All||●|
|Waffle iron, electric||All||●|
|Dishwasher, conveyor rack, chemical sanitizing||All||●|
|Dishwasher, conveyor rack, hot water sanitizing||All||●|
|Dishwasher, door-type rack, chemical sanitizing||All||●|
|Dishwasher, door-type rack, hot water sanitizing||All||●|
|Kettle, steam jacketed, tabletop, electric, gas and direct steam||< 20 gallons||●|
|Oven, convection, half-size, electric and gas (nonprotein cooking)||All||●|
|Pasta cooker, electric||All||●|
|Rice cooker, gas||All||●|
|Steamer, atmospheric, gas||All||●|
|Steamer, pressurized, gas||All||●|
|Steamer, atmospheric, floor-mounted, electric||All||●|
|Steamer, pressurized, floor-mounted, electric||All||●|
|Kettle, steam-jacketed floor-mounted, electric, gas and direct steam||< 20 gallons||●|
|Pasta cooker, gas||All||●|
|Smoker, electric and gas, pressurized||All||●|
|Steam-jacketed kettle, floor-mounted, electric and gas||20 gallons or larger||●|
a A hood shall be provided for an electric appliance if it produces 3.1 x 10-7 lb/ft3 (5 mg/m3) of grease or more when measured at 500 cfm (236 L/s).
b Where hoods are not required, the additional heat and moisture loads generated by such appliances shall be accounted for in the sensible and latent loads for the HVAC system.
507.2.2.1. Type II hood exhaust flow rates. The net exhaust flow rate for Type II hoods shall comply with Table 507.2.2.1. The duty level for the hood shall be the duty level of the appliance that has the highest (heaviest) duty level of all of the appliances that are installed underneath the hood according to Table 507.2.2.
Type II Hood Minimum Net Exhaust Airflow Rates
|Type of Hood||Minimum Net Exhaust Flow Rate per Linear Hood Length in cfm/ft (L/s/m)|
|Light-Duty Equipment||Medium-Duty Equipment|
|Wall-mounted canopy||200 (310)||300 (465)|
|Single island||400 (620)||500 (775)|
|Double island (per side)||250 (388)||300 (465)|
|Eyebrow||250 (388)||250 (388)|
|Backshelf/Pass-over||200 (310)||300 (465)|
507.2.2.2 Type II hood overhang. Type II hoods shall overhang the appliances and equipment served in accordance with Table 507.2.2.2.
Minimum Overhang Requirements for Type II Hoods
|Type of Hood||End Overhang||Front Overhang||Rear Overhang|
|Wall-mounted canopy||6 in. (154 mm)||12 in. (154 mm)||N/A|
|Single-island canopy||12 in. (154 mm)||12 in. (154 mm)||12 in. (154 mm)|
|Double-island canopy||12 in. (154 mm)||12 in. (154 mm)||N/A|
|Eyebrow||N/A||12 in. (154 mm)||N/A|
|6 in. (154 mm)||10 in. (254 mm) (setback)||N/A|
N/A = not applicable
IMC section 507.4 is deleted.
IMC section 507.5 is amended to read as follows:
507.5 Type II hood materials. Type II hood materials shall be constructed of stainless steel not less than 0.024 inch (0.61 mm) (No. 24 Gage) in thickness, copper sheets weighing not less than 24 ounces per square foot (7.3 kg/m2), or of other approved material and gage.
IMC section 507.7 is amended to read as follows:
507.7 Hood joints, seams, and penetrations. Hood joints, seams, and penetrations shall comply with amended IMC sections 507.7.1 and 507.7.2.
IMC section 507.7.1 is amended to read as follows:
507.7.1 Type I hoods. Type I hoods shall be designed, constructed, and installed in accordance with Chapter 5 of NFPA 96.
IMC sections 507.8 to 507.11.2 are deleted.
IMC section 507.14 is deleted.
January 28, 2015
Copyright © 2015 by the Revisor of Statutes, State of Minnesota. All rights reserved.