Location
|
Clearance
(feet)
| |
---|---|---|
Above streets, driveways, parking spaces and other use areas where motor
vehicles are permitted
|
18
| |
Above areas accessible to pedestrians only
|
10
| |
Above buildings and structures
|
8
| |
Horizontal clearance from any window, door, porch, balcony or other
similar point of access
|
6
|
Table I Communal Kitchen Equipment Requirements
| |||
---|---|---|---|
Equipment
|
Number of Occupants
Served 12 and Fewer
|
13 or More
| |
Sink
|
24-inch front
|
Additional 24-inch unit for each multiple of six occupants, or fraction
thereof
| |
Range
|
4 burners
|
Additional 4-burner unit for each multiple of six occupants, or fraction
thereof
| |
Oven*
|
6 cubic feet
|
Additional 6-cubic-foot unit for each multiple of six occupants, or
fraction thereof
| |
Refrigerator
|
12 cubic feet
|
Additional 1 cubic foot per occupant
| |
Storage cabinets
|
42 cubic feet
|
Additional 1 1/2 cubic feet per occupant
|
NOTES:
| ||
---|---|---|
*May be separate unit or part of range unit.
|
Table II Mechanical Ventilation Requirements
| |||
---|---|---|---|
Space
|
Minimum Ventilation
| ||
Shower rooms, locker rooms and dressing rooms
|
6 air changes per hour
| ||
Recreation rooms
|
2 air changes per hour
| ||
Lounges, reception rooms, dining rooms and meeting rooms
|
4 air changes per hour
| ||
Workshops, service rooms, paint storage rooms and utility service rooms
|
1 air change per hour
| ||
Laundry rooms
|
2 air changes per hour
| ||
Central kitchens
|
4 air changes per hour
| ||
Hoods for cooking equipment in central kitchens
|
100 cfm per square foot of hood
| ||
Central dining rooms
|
4 air changes per hour
| ||
Garage areas
| |||
Above grade exceeding 1,000 square feet
|
4 air changes per hour
| ||
Below grade
|
6 air changes per hour
| ||
Passageways, hallways, corridors and stairways
| |||
Above grade
|
1/2 air change per hour
| ||
Below grade
|
1 air change per hour
|