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WAC 51-54A-0609

Commercial kitchen hoods.

[M] 609.2 Where required. A Type I hood shall be installed at or above all commercial cooking appliances and domestic cooking appliances used for commercial purposes that produce grease laden vapors.
EXCEPTIONS:
1. 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.
 
2. A Type I hood shall not be required to be installed in an R-2 occupancy with not more than 16 residents.
609.2.1 Domestic cooking appliances used for commercial purposes. Domestic cooking appliances utilized for commercial purposes shall be provided with Type I, Type II or residential hoods as required for the type of appliances and processes in accordance with Table 609.2.1 and Sections 507.2, 507.2.1 and 507.2.2 of the International Mechanical Code.
Table 609.2.1
Type of Hood Required for Domestic Cooking Appliances in the Following Spacesa,b
Type of Space
Type of
Cooking
Type of Hood
Church
1. Boiling, steaming and warming precooked food
Type II hood
 
2. Roasting, pan frying and deep frying
Type I hood
Community or party room in apartment and condominium
1. Boiling, steaming and warming precooked food
Residential hoodc or Type II hoodd
 
2. Roasting, pan frying and deep frying
Type I hood
Day care
1. Boiling, steaming and warming precooked food
Residential hoodc or Type II hoodd
 
2. Roasting, pan frying and deep frying
Type I hood
Dormitory, assisted living facility, nursing home
1. Boiling, steaming and warming precooked food
Type II hood
 
2. Roasting, pan frying and deep frying
Type I hood
Office lunch room
1. Boiling, steaming and warming precooked food
Residential hoodc or Type II hoodd
 
2. Roasting, pan frying and deep frying
Type I hood
 
a Commercial cooking appliances shall comply with Section 507.2 of the International Mechanical Code.
 
b Requirements in this table apply to electric or gas fuel appliances only. Solid fuel appliances or charbroilers require Type I hoods.
 
c Residential hood shall ventilate to the outside.
 
d Type II hood required when more than one appliance is used.
609.3 Operations, inspection and maintenance. Commercial cooking systems shall be operated, inspected and maintained in accordance with Sections 609.3.1 through 609.3.4 and Chapter 11 of NFPA 96.
[Statutory Authority: RCW 19.27.031 and 19.27.074. WSR 16-03-055, § 51-54A-0609, filed 1/16/16, effective 7/1/16. Statutory Authority: RCW 19.27A.031, 19.27.074 and chapters 19.27 and 34.05 RCW. WSR 13-04-063, § 51-54A-0609, filed 2/1/13, effective 7/1/13.]
Reviser's note: The brackets and enclosed material in the text of the above section occurred in the copy filed by the agency.
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