New Restaurant Guide

Combi Oven Playbook

3.4 Standard Kitchen Layouts

Please see the Appendix Section 7.4  for standard kitchen layout considerations. 

4 DeploymentConsiderations 4.1 Permitting Requirements

Restaurant to verify all permit and inspection requirements with local municipalities prior to ordering your Combi Oven equipment.  The scope of Combi Oven installation includes work that may fall under the following (or similar) governing agencies for permitting  and/or inspections. Additional compliance entities and requirements may be verified with the local Authority Having Jurisdiction.   Building Departments (Plumbing, Electrical, Mechanical)   Health Department   Fire Department  Requirements and enforcement may vary by city or county. Lack of compliance with local codes and permitting requirements may  lead to locally enforced fines and restaurant closures. 

4.2 Ventilation

Prior to placing your order, Combi Ovens and ventilation requirements must be verified and compliant with all local municipal codes  (i.e. Building, Fire and/or Health Department). 

The following intends to clarify the exhaust hood requirements for the McDonald’s Combi Oven, and why the decision has been  made to include a ventless/recirculating hood, at a minimum, or a fully vented exhaust hood (ducted to an exterior mounted  exhaust fan), where appropriate or required by local codes. (The word ventless is used throughout the document for ease of  understanding, and represents both the ventless and the recirculating, non‐ducted, hood technologies for the Combi Ovens).  Building Codes  The International Mechanical Code allows for removal of a hood for grease and smoke producing appliances where the  emissions are below a specified threshold, and the loads from the appliance (heat and moisture) are considered in the  HVAC design along with the presence of adequate RTU capacity to handle the increased loads.   ASHRAE Standard 154 ‐ Ventilation for Commercial Cooking Operations considers the Combination (Combi) Oven a hooded  appliance, without exception for removal of a hood.   The international Mechanical Code allows for use of a ventless/recirculating hood where it has been listed for use with the  appliance served by the hood.   Some local codes will require fully vented exhaust hoods to remove all heat, smoke, grease and moisture from the cooking  process.  Unhooded Combi Ovens operating in existing kitchens with poor ventilation, existing comfort issues and/or negative  pressure (often a result of lack of air balancing) are likely to experience some or all of the following problems:  o Increased potential for grease build up on surfaces (increase maintenance and replacement; potential safety  hazards)  o Unfavorable odors resulting from general protein cooking and increased by mid‐cooking cycle door opening  o Additional moisture introduced into the space can contribute to comfort issues and even hazardous mold growth. Operations and Maintenance 

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