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ULC ULC/ORD-C2162-13 Commercial Wood-Fired Baking Ovens – Refractory Type First Edition
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As low as
$240.00
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Description
Please note that this ORD is only available in English.
These requirements apply to commercial wood-fired ovens intended for use by commercial establishments for the purpose of cooking or baking food products utilizing solid wood fuel. These ovens utilize as their primary enclosure, refractory materials.
For the purposes of this document It is anticipated the ovens will be vented by an exhaust hood as covered by the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96, or an exhaust hood tested for compliance with the requirements in the Standard for Exhaust Hoods And Related Controls for Commercial and Institutional Kitchens, CAN/ULC-S646.
Minimum exhaust hood size including minimum height, depth, and length of the hood as well as minimum hood overhangs, minimum exhaust air flows, and maximum hood height above the oven shall be established as part of the investigation.
The seismic stability of the oven and support system is not anticipated in this document.
The wood-fired baking ovens as covered by these requirements are intended for installation in accordance with the Canadian Electrical Code, CSA C22.1, and Installation Code for Solid-Fuel-Burning Appliance and Equipment, CAN/CSA-B365, and in accordance with the National Building Code of Canada and the National Fire Code of Canada. The exhaust hoods referenced in these requirements are intended for installation in accordance with the National Building Code of Canada and National Fire Code of Canada.
Please note that this ORD is only available in English.
These requirements apply to commercial wood-fired ovens intended for use by commercial establishments for the purpose of cooking or baking food products utilizing solid wood fuel. These ovens utilize as their primary enclosure, refractory materials.
For the purposes of this document It is anticipated the ovens will be vented by an exhaust hood as covered by the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96, or an exhaust hood tested for compliance with the requirements in the Standard for Exhaust Hoods And Related Controls for Commercial and Institutional Kitchens, CAN/ULC-S646.
Minimum exhaust hood size including minimum height, depth, and length of the hood as well as minimum hood overhangs, minimum exhaust air flows, and maximum hood height above the oven shall be established as part of the investigation.
The seismic stability of the oven and support system is not anticipated in this document.
The wood-fired baking ovens as covered by these requirements are intended for installation in accordance with the Canadian Electrical Code, CSA C22.1, and Installation Code for Solid-Fuel-Burning Appliance and Equipment, CAN/CSA-B365, and in accordance with the National Building Code of Canada and the National Fire Code of Canada. The exhaust hoods referenced in these requirements are intended for installation in accordance with the National Building Code of Canada and National Fire Code of Canada.