Washington Administrative Code › Title 51 - Enterprise Services, Department of (Building Code Council) › Chapter 51-52 - State Building Code adoption and amendment of the 2021 edition of the International Mechanical Code › Section 51-52-0506 - Section 506-Commercial kitchen hood ventilation system ducts and exhaust equipment

Current through Register Vol. 24-14, July 15, 2024
506.3.2.4 Vibration isolation.
A vibration
				isolation connector for connecting a duct to a fan shall consist of
				noncombustible packing in a metal sleeve joint of approved design or shall be a
				coated-fabric flexible duct connector rated for continuous duty at temperature
				of not less than 1500°F (816°C). Vibration isolation connectors shall
				be installed only at the connection of a duct to a fan inlet or outlet.
506.3.9 Grease duct cleanout location, spacing and
				installation.
506.3.9.1 Grease duct horizontal cleanout.
Cleanouts located on horizontal sections of ducts shall:
1. Be spaced not more than 20 feet (6096 mm)
			 apart.
2. Be located not more than
			 10 feet (3048 mm) from changes in direction that are greater than 45 degrees
			 (0.79 rad).
3. Be located on the
			 bottom only where other locations are not available and shall be provided with
			 internal damming of the opening such that grease will flow past the opening
			 without pooling. Bottom cleanouts and openings shall be approved for the
			 application and installed liquid-tight.
4. Not be closer than 1 inch (25.4 mm) from
			 the edges of the duct.
5. Have
			 dimensions of not less than 12 inches by 12 inches (305 mm by 305 mm). Where
			 such dimensions preclude installation, the openings shall be not less than 12
			 inches (305 mm) on one side and shall be large enough to provide access for
			 cleaning and maintenance.
6. Shall
			 be located at grease reservoirs.
7.
			 Be located within 3 feet (914 mm) of horizontal discharge fans.
506.3.9.2 Grease duct vertical cleanouts.
Where
				ducts pass vertically through floors, cleanouts shall be provided. A minimum of
				one cleanout shall be provided on each floor. Cleanout openings shall be not
				less than 1 1/2 inches (38 mm) from all outside edges of the duct or welded
				seams.
506.3.11 Grease duct enclosures.
A commercial
				kitchen grease duct serving a Type I hood that penetrates a ceiling, wall,
				floor or any concealed spaces shall be enclosed from the point of penetration
				to the outlet terminal. In-line exhaust fans not located outdoors shall be
				enclosed as required for grease ducts. A duct shall penetrate exterior walls
				only at locations where unprotected openings are permitted by the
International Building Code
. The duct enclosure shall serve a
				single grease duct and shall not contain other ducts, piping or wiring systems.
				Duct enclosures shall be a shaft enclosure in accordance with Section
				506.3.11.1, a field-applied enclosure assembly in accordance with Section
				506.3.11.2 or a factory-built enclosure assembly in accordance with Section
				506.3.11.3. Duct enclosures shall have a fire-resistance rating of not less
				than that of the assembly penetrated. The duct enclosure need not exceed 2
				hours but shall not be less than 1 hour. Fire dampers and smoke dampers shall
				not be installed in grease ducts.
EXCEPTION:
A duct enclosure shall not be required for a grease
						  duct that penetrates only a nonfire-resistance-rated roof/ceiling
						  assembly.
Statutory Authority:
				  RCW
				    19.27.031,
				  19.27.074 and
				  chapters
				  19.27 and
				  34.05 RCW. 13-04-053, §
				  51-52-0506, filed 2/1/13, effective 7/1/13. Statutory Authority:
				  RCW
				    19.27.190,
				  19.27.074,
				  19.27.031 and
				  chapters
				  19.27 and
				  34.05 RCW. 10-03-099, §
				  51-52-0506, filed 1/20/10, effective 7/1/10. Statutory Authority:
				  RCW
				    19.27.190,
				  19.27.020, and
				  chapters
				  19.27 and
				  34.05 RCW. 07-01-092, §
				  51-52-0506, filed 12/19/06, effective
				  7/1/07.