commercial ovens

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BDH

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new to commercial work, customer is remodeling old building for a restaurant, installing 3 residential ovens, a 9 foot captiveaire exhaust hood. He tells me that local inspector says he will not be required to have fire supression system, but ovens will have to be switched to the fan hood so to cut power to ovens if fan fails. can't find section in NEC covering this. where am I not looking?
 
i think you need to talk to your local inspector and firemarshall yourself, someone is confused.... how would you set them up to come on if the fans just "fail"? that could get pretty tricky....
 
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the more i think about it, the more what your customer says the inspector is requiring doesnt make sense, the if there is a fire you want the exhaust to run to exhaust the smoke, if there is a make up air, you want it to shut off to avoid feeding the fire fresh air making it larger, and you want the heat source under the hood to turn off. I would think if it is a commercial kitchen it would be required to have some kind of fire suppression under the hood. also many places require any lights under the hood to shut off also.
 
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This does not sound right if your state has adopted the IBC which references the IMC or the IMC directly you will find the answer in chapter 5 of the IMC.
 
If the inspector is right, its time for an air flow swith and some shunt-trips.
 
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