6.2.2.6.(1)ATTRIBUTION:
Functional Statement:
F01
To minimize the risk of accidental ignition.
F44
To limit the spread of hazardous substances beyond their point of release.
Objective:
OS1.1
APPLICATION:
Design, construction and installation of systems for
the ventilation of commercial cooking equipment, in buildings described in Sentence
1.3.3.2.(1) of Division A.
This also applies to cooking equipment, except within dwelling units, in kitchens containing commercial cooking equipment used in processes producing grease-laden vapours, in buildings to which Part 9 applies [see Sentence
1.3.3.3.(1) of Division A for application of Part 9], as stated in Sentence
9.10.1.3.(1).
INTENT:
To limit the probability that inappropriate design, construction
or installation will lead to performance that is significantly below expectations,
which could lead to:
- the accumulation of vapours or residues in hazardous concentrations or quantities which could be ignited in the presence of an ignition source,
- the ignition of nearby combustible materials as a result of the use and operation of cooking equipment and its ventilation system, or
- the spread of fire involving cooking equipment or its ventilating system.
This is to limit the probability of fire or
explosion, which could lead to harm to persons.
ATTRIBUTION:
Functional Statement:
F01
To minimize the risk of accidental ignition.
F44
To limit the spread of hazardous substances beyond their point of release.
Objective:
OP1.1
APPLICATION:
Design, construction and installation of systems for
the ventilation of commercial cooking equipment, in buildings described in Sentence
1.3.3.2.(1) of Division A.
This also applies to cooking equipment, except within dwelling units, in kitchens containing commercial cooking equipment used in processes producing grease-laden vapours, in buildings to which Part 9 applies [see Sentence
1.3.3.3.(1) of Division A for application of Part 9], as stated in Sentence
9.10.1.3.(1).
INTENT:
To limit the probability that inappropriate design, construction
or installation will lead to performance that is significantly below expectations,
which could lead to:
- the accumulation of vapours or residues in hazardous concentrations or quantities which could be ignited in the presence of an ignition source,
- the ignition of nearby combustible materials as a result of the use and operation of cooking equipment and its ventilation system, or
- the spread of fire involving cooking equipment or its ventilation system.
This is to limit the probability of fire or
explosion, which could lead to damage to the building.