Kitchens Archives - Standards Michigan

Kitchen Wiring

“Le Coin de Cuisine” | 1883 Edwin Deakin

Education communities are stewards of hundreds of commercial-class kitchens in which the proximate risk of electrical energy must be managed — water spills and grease, fires, worn electrical cords on countertop equipment, faulty wiring or equipment, damaged outlets or connectors, and improperly used or damaged extension cords among them. The safety and sustainability rules for this occupancy class is identified as Assembly Group A-2 in Section 303 of the International Building Code

We explore recent transcripts of expert committee activity in NEC Article 210 and provide links to video commentary.

Public comment on the First Draft of the 2026 NEC is open until 28 August 2024. We typically coordinate our effort with the IEEE Education & Healthcare Facilities Committee. The workspace set up for generating proposals can be found in the link below.

2026 National Electrical Code Workspace

2023 National Electrical Code (Free Access)

Other access portals:

UpCodes: 2020 NEC

Texas Electrical Code

California Electrical Code

Michigan Electrical Code: Part 8 Rules

Transcripts of the 2023 NEC are linked below:

Public Input Report (Part 1)

Public Input Report (Part 2)

Public Comment Report

We examine transcripts to track technical specifics that apply to student accommodation kitchens (on and off campus), university-affiliated hospital kitchens and sport arenas.

Relevant Research:

Smart Kitchen: Real Time Monitoring of Kitchen through IoT

Design of Chinese Smart Kitchen Based on Users’ Behavior

Intelligent kitchen management system based on gas safety

A Futuristic Kitchen Assistant – Powered by Artificial Intelligence and Robotics

A Multi-radar Architecture for Human Activity Recognition in Indoor Kitchen Environments

Uniform Plumbing Code

“Niagara” 1857 Frederic Edwin Church

Although the 2024 Revision is substantially complete there are a number of technical and administrative issues to be resolved before the final version is released for public use. Free access to the most recent edition is linked below.

CODE DEVELOPMENT

TENTATIVE – 2027 UPC/UMC CODE DEVELOPMENT TIMELINE

Report on Comments for the 2024 Uniform Plumbing Code

Ventilation for Commercial Cooking Operations

“Dutch Kitchen” / Artist Unknown

A noteworthy title in the ASHRAE standards catalog is ASHRAE 154 Ventilation for Commercial Cooking Operations. Food preparation enterprises in school districts, residence halls, hospitals and athletic venues and central features in education communities. Access to the 2022 edition is linked below:

FREE ACCESS ASHRAE 154

The purpose of ASHRAE 154 is to provide design criteria for the performance of commercial cooking ventilation systems. It covers kitchen hoods, exhaust systems and replacement air systems, It is not intended to circumvent any safety, health or environmental requirement; however we find a fair amount of drama between partisans of air movement controls and energy conservation interests. Fire safety and the sustainability advocates are well funded voices.

There are no open consultations at the moment; but you may track release of any at the link below:

Public Review Draft Standards / Online Comment Database

Titles in the ASHRAE catalog move swiftly; many of them consultations lasting less than 45 days.

Interior environmental air safety is a concern that cuts across many professional disciplines. Accordingly, we maintain this title on the standing agendas of several colloquia — Mechanical Engineering, Energy and Housing. Starting 2022 we will break out this the subject of a separate, dedicated colloquium See our CALENDAR for the next online meeting; open to everyone.

Issue: [14-92]

Category: Mechanical, Electrical, Energy, Facility Asset Management

Colleagues: David Conrad, Richard Robben, Larry Spielvogel

Increasing energy efficiency in bakery ovens

Increasing energy efficiency of the gases production process in bakery ovens

Chelmenciuc Corina | Thermal Power Engineering and Energetics Management Department

Technical University of Moldova

Abstract. The current work presents the solution of increasing energy efficiency of the processes of obtaining gases, used as heat carrier for baking processes in tunnel type ovens, by integration of cogeneration. A comparative energetic analysis was carried out between the processes of obtaining gases in bakery ovens and those with integrated cogeneration. The evaluation of energy efficiency, of the proposed technical solution, is based on drawing up the energy balance of processes, the one with gases production in the combustion chamber of classic bakery oven and that of the internal combustion engine. The evaluation of energy efficiency of the classical gas production process in the tunnel type oven is based on experimental data whereas the efficiency of method proposed in this work is based on theoretical data. The energetic analysis was performed in order to demonstrate that the integration of a cogeneration installation in bakery ovens contribute to reducing losses in the processes of obtaining gases, thus increasing the energy efficiency.

CLICK HERE to order complete paper

Mitchell Hall

More than 4,000 cadets gather for lunch inside Mitchell Hall at the U.S. Air Force Academy in Colorado Springs, Colo., Aug. 10, 2009. A staff of 200 food service professionals prepare nearly 13,000 meals per day for cadets throughout the academic year. (U.S. Air Force photo/Ann Patton)

Commercial Kitchens

Kitchens 100

“The Crèche” 1890 Albert Anker

Owing to the complexity of the domain, starting 2023 we will break down the standards for education community safety and sustainability into two separate colloquia — Kitchens 100, Kitchenettes 200, and Kitchens 300.

Kitchens 100 will deal with fire safety and ventilation

Kitchenettes 200 will deal with small multi-appliance installations in commercial occupancies; typical in education communities

Kitchens 300 will deal with sustainability criteria. Kitchens 100 will deal primarily safety.

Today we explain the results of our status check on kitchen safety literature; starting with US-based standards developers; among them:

3-A Sanitary Standards

American Gas Association

AGA Response to The Atlantic Article about Natural Gas Cooking

American Society of Agricultural and Biological Engineers

ASHRAE International

Ventilation for Commercial Cooking Operations

ASTM International

Institute of Electrical and Electronic Engineers