HEATING, AIR HANDLING, AND COOKING EXHAUST SYSTEMS
34. (1) Pipes, ducts, plenums, and other equipment
in heating, air handling, and cooking exhaust systems in
a hotel shall be constructed of steel, approved noncombustible
material or other approved material.
(2) Insulating materials and adhesives for pipes,
ducts, plenums and other components of heating, air handling,
and cooking exhaust systems in hotels shall be noncombustible
or shall have fire hazard classification ratings not exceeding
flame spread-25, fuel contributed-35, and smoke developed-50,
or shall be of some other approved composition.
(3) Where an attic, a crawl space, a space above
a dropped corridor ceiling or any other concealed space
is used as a plenum, the concealed space shall be lined
with noncombustible material, material having fire hazard
classifications not exceeding flame spread-25, fuel contributed-35,
and smoke developed-50, or other approved material.
35. (1) No separation for an exit stairway shall
be breached by a duct or other part of an air handling system.
(2) Despite subsection (1), a lobby or other entrance
area that is within a stairway separation may be breached,
provided the stairway is separated from the entrance area
by a 3/4-hour fire separation.
36. No stairway enclosure or corridor shall be
used as a plenum to exhaust air from other areas.
37. (1) A fusible-link fire damper shall be installed
in an air handling system where a duct or plenum in the
air handling system has a cross-section area of 194cm2
or more and passes through,
(a) a 3/4-hour or greater fire separation,
in a hotel constructed after the 1st day of September, 1971;
(b) the separation of a boiler, furnace,
incinerator or fuel-fired space heating appliance;
(c) the separation of a kitchen; or
(d) a fire wall.
(2) Despite subsection (1), a fusible-link fire
damper is not required in the separation of a suite or of
a sleeping room occupied individually from the remainder
of the storey in which it is located.
FAN SHUT OFF
38. Fans in a recirculating air handling system
in a hotel requiring a fire alarm system shall be designed
so that they shut down automatically when the fire alarm
system is actuated, unless otherwise approved.
COOKING EXHAUST SYSTEM
39. Cooking appliances from which grease laden
vapours emanate in hotel kitchens, other than kitchens in
suites, shall have a cooking exhaust system which shall,
unless otherwise approved, be provided with,
(a) a hood or other primary collection
device to collect and confine all cooking vapours and residues
emanating from the cooking appliances;
(b) a grease filter or other means
of grease extraction;
(c) a duct from the hood or other primary
collection device which shall, unless otherwise approved,
(i) lead as directly as
possible to the outside,
(ii) be independent and
not connected to any other ventilation system, and
(iii) have adequate openings
for inspection and cleaning purposes, equipped with tight
(d) a residue trap with provisions
for cleanout at the base of each vertical riser; and
(e) mechanically induced conveying
air of sufficient velocity to confine cooking vapours and
residues to the hood or other primary collection means installed
at the cooking appliance.