Standard for Safety for Commercial and/or Outdoor Wood-Fired Baking Ovens - Refractory Type

Designation Number:
ANSI/CAN/UL/ULC 2162
Standard Type:
National Standard of Canada - Domestic
Standard Development Activity:
New Standard
ICS code(s):
97.040.20
Status:
Proceeding to development
SDO Comment Period Start Date:
SDO Comment Period End Date:
Posted On:

Scope:

1.1 These requirements apply to commercial and/or outdoor wood-fired ovens.  Commercial wood-fired ovens are intended for use by commercial establishments for the purpose of cooking or baking food products utilizing solid wood fuel. These ovens utilize refractory materials as the liner of the oven cavity.


1.2 For the purposes of this standard, the ovens described in 1.1 that are installed in commercial establishments are vented by an exhaust hood or by means of a direct connect venting system.

a)     Exhaust hoods are 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 for Commercial Cooking Equipment, UL 710, or the Standard for Exhaust Hoods and Related Controls for Commercial and Industrial 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, as well as the temperature rating of the hood.

b)     Direct connect venting systems are covered by NFPA 96, or a direct connect venting system tested for compliance with the requirements of Factory-Built Chimneys for Residential Type and Building Heating Appliances, UL 103 and Grease Ducts, UL 1978, or 540°C and 760°C Industrial Chimneys, ULC/ORD-C959 and Standard for Exhaust Cleaning and Standard for Factory Built Grease Ducts, ULC-S662.

 

1.3 The seismic stability of the oven and support system is not anticipated in this document.


1.4 The wood-fired baking ovens as covered by these requirements are intended for installation in accordance with the National Electrical Code, NFPA 70, the Canadian Electrical Code, CSA C22.1, Installation Code for Solid-Fuel-Burning Appliances and Equipment, CAN/CSA-B365, and other codes such as the International Mechanical Code, the Uniform Mechanical Code. The exhaust hoods referenced in these requirements are intended for installation in accordance with the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96, the National Building Code of Canada (NBC), and the National Fire Code of Canada (NFC).

Project need:

This standard proposes to harmonize the requirements of UL 2162 with ULC/ORD-C2162, as well as adding direct venting installations which will ensure the standard has the latest safety/technology features. The development of a single document will reduce trade barriers and alleviate concerns and confusion of users of this Standard. This activity will allow for the implementation of a single set of requirements for the Canadian and US markets. This will lead to faster and increased harmonization; reducing the need for additional testing; and enabling greater product innovation and market access for Canadian and American manufacturers.

Note: The information provided above was obtained by the Standards Council of Canada (SCC) and is provided as part of a centralized, transparent notification system for new standards development. The system allows SCC-accredited Standards Development Organizations (SDOs), and members of the public, to be informed of new work in Canadian standards development, and allows SCC-accredited SDOs to identify and resolve potential duplication of standards and effort.

Individual SDOs are responsible for the content and accuracy of the information presented here. The text is presented in the language in which it was provided to SCC.