ANSI/CAN/UL/ULC 2162:2025

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, ULC 646. 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 the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96, or a direct connect venting system tested for compliance with the requirements of Standard for Factory-Built Chimneys for Residential Type and Building Heating Appliances, UL 103 and Standard for 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 wood-fired baking ovens as covered by these requirements and the exhaust hoods referenced in these requirements are intended for installation in accordance with: a) In Canada: 1) CSA C22.1, Canadian Electrical Code, Part 1 (CE Code); 2) CSA B365, Installation Code for Solid-Fuel-Burning Appliances and Equipment; 3) National Building Code of Canada (NBC); 4) National Fire Code of Canada (NFC); 5) Regulation of the authority having jurisdiction. b) In the United States: 1) NFPA 70, National Electrical Code (NEC); 2) International Mechanical Code (IMC); 3) Uniform Mechanical Code; 4) NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations; 5) Other applicable Federal and State regulations for the specific product or application it is being utilized in.