2.6.1.9.(1)

Intent 1:

To limit the probability that cooking vapours or residue will accumulate and subsequently be ignited, which could lead to a fire or explosion, which could lead to:

• harm to persons, and
• the spread of fire to other parts of the building, which could lead to harm to persons.

Intent 2:

To limit the probability that commercial cooking equipment exhaust will ignite nearby combustible material, which could lead to a fire, which could lead to harm to persons.

Intent 3:

To limit the probability that fire protection systems for commercial cooking equipment exhaust will not properly operate in a fire situation, which could lead to the spread of fire to other parts of the building, which could lead to harm to persons.

Intent 4:

To require upgrading of commercial cooking equipment exhaust and fire protection systems in existing buildings to the standards for new buildings in the National Building Code of Canada.