1.1 Scope.
1.1.1*

This standard shall provide the minimum fire safety requirements (preventative and operative) related to the design, installation, operation, inspection, and maintenance of all public and private cooking operations.

1.1.2

This standard shall apply to residential cooking equipment used for commercial cooking operations.

1.1.3*

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 this standard.

1.1.4

This standard shall not apply to cooking equipment located in a single dwelling unit.

1.1.5*

This standard shall not apply to facilities where all of the following are met:

(1) Only residential equipment is used.
(2) Fire extinguishers are located in all kitchen areas in accordance with NFPA 10.
(3) The facility is not an assembly occupancy.
(4) The authority having jurisdiction has approved the installation.

A.1.1.1

These requirements include, but are not limited to, all manner of cooking equipment, exhaust hoods, grease removal devices, exhaust ductwork, exhaust fans, dampers, fire-extinguishing equipment, and all other auxiliary or ancillary components or systems that are involved in the capture, containment, and control of grease-laden cooking effluent.

A.1.1.3

The authority having jurisdiction can exempt temporary facilities, such as a tent, upon evaluation for compliance to the applicable portions of this standard.

Although it might not be practical to enforce all requirements of this standard in temporary facilities, the authority having jurisdiction should determine that all necessary provisions that affect the personal safety of the occupants are considered.

A.1.1.5

This judgment should take into account the type of cooking being performed, the items being cooked, and the frequency of cooking operations. Examples of operations that might not require compliance with this standard include the following:

(1) Day care centers warming bottles and lunches
(2) Therapy cooking facilities in health care occupancies
(3) Churches and meeting operations that are not cooking meals that produce grease-laden vapors
(4) Employee break rooms where food is warmed

In non-assembly occupancies where residential equipment is utilized, the AHJ may consider requiring protection of the cooking surface with a listed residential range top extinguishing unit as an alternative to no protection or requiring full protection in accordance with this standard.