Air Fryers/Deep Fryers

[Meaford Fire]

Has anyone come across restaurants/cafes using small residential deep fryers or air fryers? There are a few small businesses in the area that have inquired about the use of these cooking tools for their business. How are you enforcing this? Is this being enforced?

Thoughts?

Mike

[Joseph Gardiner]

Hello Mike,

Here are my thoughts with the information you have provided. I would first check that the building department knows this restaurant exist just in case the change of use has not been done. The change of use will almost always sort your problem out. I would then do the following if the change of use has been done.

·       Ensure the current situation applies to the Ontario Fire Code – under the application of Part 2 OFC and the articles I have provided below.

·       If the situation meets OFC requirements NFPA 2011-96 is applicable.

·       NFPA 96 states that All listed appliances shall be installed in accordance with the terms of their listings and the manufacturer’s instructions.

·       If you look up the manufacturer’s instructions you will find a clause in there somewhere that states “this device is not intended for commercial use”. If you can find that, it is a done deal.

·       If it doesn’t say that they will have to protect the device as per NFPA 96 2.6.1.12. & 2.6.1.13 which will more than likely correct the situation.

Hopefully this helps you out. See below.

Joe Gardiner, North Bay Fire,

O. Reg. 213/07: FIRE CODE

Exhaust and fire protection systems in cooking operations

2.6.1.12. (1) A cooking operation producing smoke or grease-laden vapours shall be provided with an exhaust system and fire protection system in accordance with NFPA 96, “Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations”.

(2) Despite Sentence (1), an existing exhaust or fire protection system may be approved.

(3) Sentence (1) does not apply to

(a) an individual suite of residential occupancy, or

(b) a cooking operation producing insignificant amounts of smoke or grease-laden vapours that are controlled by other approved measures.

(4) In a hotel establishment regulated by Section 9.9, a cooking operation that meets the requirements of Article 9.9.2.19. is deemed to be in compliance with Sentence (1).

Maintenance of exhaust and fire protection systems

2.6.1.13. Exhaust and fire protection systems required under Article 2.6.1.12. shall be maintained in accordance with NFPA 96, “Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations”.

2.6.1.14. (1) Instructions for manually operating the fire protection systems required under Article 2.6.1.12. shall be posted conspicuously in the kitchen.

(2) The instructions required in Sentence (1) shall be included in the fire safety plan where such a plan is required.

2011- NFPA 96 Chapter 12 Minimum Safety Requirements for Cooking Equipment
12.1.2 Installation.
12.1.2.1 All listed appliances shall be installed in accordance
with the terms of their listings and the manufacturer’s instructions.

[John Wilson]

People always try to get around the regulations by using residential equipment in a commercial setting.  When looking under both OFC and OBC, the relevant clauses state “commercial cooking operations” not “commercial cooking equipment”. It’s got nothing to do with the specific type of appliance but entirely with HOW it is being used. We have a quick checklist that we use (basically is it residential and/or personal use?) if it’s not, then 96 ventilation is required.

 

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