# Commercial Cooking Appliances: Building Code Definition

> How the IFC 2009, IMC 2009 define commercial cooking appliances, where the wording differs, and which chapters depend on the term.

- Canonical: https://harth.build/resources/glossary/commercial-cooking-appliances/
- Last updated: 2026-09-07
- Data source: Definitions quoted from the 2009 International Codes as transcribed in this site's building-codes collection, with the source chapter linked for each quotation. Usage counts are computed over the chapters hosted here, one copy per code. The [ICC code library](https://codes.iccsafe.org/codes) publishes the current model text and the [ICC adoption maps](https://www.iccsafe.org/advocacy/code-adoption-maps/) show which edition a jurisdiction has adopted; those sources control.

## Key facts

| Fact | Value |
| --- | --- |
| Defined in | IFC 2009, IMC 2009 (2009 editions transcribed in this corpus) |
| Primary source | IFC 2009 Building Services and Systems (model text, not a jurisdiction's adopted text) |
| Chapters using the term | 5 (counted across the codes hosted here) |
| Wording identical across codes | No (compare before citing one code's wording under another) |

## Direct answer

Commercial cooking appliances is a defined term in the International Fire Code (IFC) 2009, in Building Services and Systems. The code's own words are: “Appliances used in a commercial food service establishment for heating or cooking food and which produce grease vapors, steam, fumes, smoke or odors that are required to be removed through a local exhaust ventilation system. Such appliances include deep fat fryers; upright broilers; griddles; broilers; steam-jacketed kettles; hot-top ranges; under-fired broilers (charbroilers); ovens; barbecues; rotisseries …” The IMC 2009 defines the same term with different wording, so the controlling text depends on which code governs the question in front of you — the comparison below sets the versions side by side. The term is used in 5 chapters of this corpus, most often in Exhaust Systems (IMC 2009), Building Services and Systems (IFC 2009), Chimneys and Vents (IMC 2009). These pages transcribe the 2009 model text; verify the definition against the edition and amendments your authority having jurisdiction has adopted.

*Content and cited inputs reviewed by [Scott Barrington](https://nz.linkedin.com/in/barrington), Harth founder and architectural technology specialist · Published 2026-09-07 · Updated 2026-09-07.*

## What does this term mean?

**Commercial Cooking Appliances** — IFC 2009, Building Services and Systems:

> Appliances used in a commercial food service establishment for heating or cooking food and which produce grease vapors, steam, fumes, smoke or odors that are required to be removed through a local exhaust ventilation system. Such appliances include deep fat fryers; upright broilers; griddles; broilers; steam-jacketed kettles; hot-top ranges; under-fired broilers (charbroilers); ovens; barbecues; rotisseries; and similar appliances. For the purpose of this definition, a food service establishment shall include any building or a portion thereof used for the preparation and serving of food.

![Labeled code-term definition diagram: Commercial Cooking Appliances: Building Code Definition](https://efwwel0vyt9vy5so.public.blob.vercel-storage.com/images/glossary/commercial-cooking-appliances/diagram-1344.webp)

*How the IFC 2009, IMC 2009 define commercial cooking appliances, where the wording differs, and which chapters depend on the term.*

## What must be verified before using this guidance?

Two of the I-Codes in this corpus define **Commercial Cooking Appliances**, and the wording is not identical — read the version that governs your question.

| Code | Where it is defined | Definition |
| --- | --- | --- |
| IFC 2009 | [Building Services and Systems](https://harth.build/resources/building-codes/us-states/rhode-island/ifc-2009/building-services-and-systems.md) | Appliances used in a commercial food service establishment for heating or cooking food and which produce grease vapors, steam, fumes, smoke or odors that are required to be removed through a local exhaust ventilation system. Such appliances include deep fat fryers; upright broilers; griddles; broilers; steam-jacketed kettles; hot-top ranges; under-fired broilers (charbroilers); ovens; barbecues; rotisseries; and similar appliances. For the purpose of this definition, a food service establishment shall include any building or a portion thereof used for the preparation and serving of food. |
| IMC 2009 | [Definitions](https://harth.build/resources/building-codes/us-states/new-hampshire/imc-2009/definitions.md) | Appliances used in a commercial food service establishment for heating or cooking food and which produce grease vapors, steam, fumes, smoke or odors that are required to be removed through a local |

## Where commercial cooking appliances is used in the code

The term appears in 5 chapters of the 2009 I-Codes hosted here. The chapters that lean on it hardest are the ones to read next.

| Chapter | Code | Mentions |
| --- | --- | --- |
| [Exhaust Systems](https://harth.build/resources/building-codes/us-states/new-hampshire/imc-2009/exhaust-systems.md) | IMC 2009 | 5 |
| [Building Services and Systems](https://harth.build/resources/building-codes/us-states/rhode-island/ifc-2009/building-services-and-systems.md) | IFC 2009 | 2 |
| [Chimneys and Vents](https://harth.build/resources/building-codes/us-states/new-hampshire/imc-2009/chimneys-and-vents.md) | IMC 2009 | 2 |
| [Definitions](https://harth.build/resources/building-codes/us-states/new-hampshire/imc-2009/definitions.md) | IMC 2009 | 2 |
| [Definitions](https://harth.build/resources/building-codes/us-states/rhode-island/ifc-2009/definitions.md) | IFC 2009 | 1 |

### The term in use

How the code actually writes about commercial cooking appliances, quoted from the 2009 text hosted here:

> A Type I or Type II hood shall be installed at or above all commercial cooking appliances in accordance with Sections 507.2.1 and 507.2.2.

— [IMC 2009 §507.2](https://harth.build/resources/building-codes/us-states/new-hampshire/imc-2009/exhaust-systems.md)

> A Type I hood shall be installed at or above all commercial cooking appliances and domestic cooking appliances used for commercial purposes that produce grease vapors.

— [IFC 2009, Building Services and Systems](https://harth.build/resources/building-codes/us-states/rhode-island/ifc-2009/building-services-and-systems.md)


## The terms commercial cooking appliances is built out of

The definition above leans on 5 other defined terms. Each carries its own code definition, and a local amendment to any of them changes what commercial cooking appliances covers:

- **[Ventilation](https://harth.build/resources/glossary/ventilation.md)** — IBC 2009: The natural or mechanical process of supplying conditioned or unconditioned air to, or removing such air from, any space.
- **[Building](https://harth.build/resources/glossary/building.md)** — IBC 2009: Any structure used or intended for supporting or sheltering any use or occupancy.
- **[Service](https://harth.build/resources/glossary/service.md)** — IRC 2009: The conductors and equipment for delivering energy from the serving utility to the wiring system of the premises served.
- **[System](https://harth.build/resources/glossary/system.md)** — IFC 2009: An assembly of equipment consisting of a tank, container or containers, appurtenances, pumps, compressors and connecting piping.
- **[Shall](https://harth.build/resources/glossary/shall.md)** — IRC 2009: The term, when used in the code, is construed as mandatory.

## Commercial Cooking Appliances: what to open, and in what order

Every row is a document this term depends on. The [ICC code library](https://codes.iccsafe.org/codes) and the [ICC adoption maps](https://www.iccsafe.org/advocacy/code-adoption-maps/) cover the middle rows.

| Check | Where | Confirmed |
| --- | --- | --- |
| Read the definition in the adopted IFC | Building Services and Systems | |
| Read the definition in the adopted IMC | Definitions | |
| Re-check the requirement that uses it | Exhaust Systems (IMC 2009) | |
| Re-check the requirement that uses it | Building Services and Systems (IFC 2009) | |
| Re-check the requirement that uses it | Chimneys and Vents (IMC 2009) | |
| Re-check the requirement that uses it | Definitions (IMC 2009) | |
| Confirm the dependent definition | Ventilation | |
| Confirm the dependent definition | Building | |
| Confirm the dependent definition | Service | |
| Local amendment to any of the above | Jurisdiction's amendment list | |

**A research aid, not a code determination.** The authority having jurisdiction decides which edition and which amendments apply.

## Where can you explore related guidance?

- [Explore all glossary guidance](https://harth.build/resources/glossary.md)
- [Ventilation: Building Code Definition](https://harth.build/resources/glossary/ventilation.md)
- [Building: Building Code Definition](https://harth.build/resources/glossary/building.md)
- [Service: Building Code Definition](https://harth.build/resources/glossary/service.md)
- [System: Building Code Definition](https://harth.build/resources/glossary/system.md)

## Sources and method

Definitions quoted from the 2009 International Codes as transcribed in this site's building-codes collection, with the source chapter linked for each quotation. Usage counts are computed over the chapters hosted here, one copy per code. The [ICC code library](https://codes.iccsafe.org/codes) publishes the current model text and the [ICC adoption maps](https://www.iccsafe.org/advocacy/code-adoption-maps/) show which edition a jurisdiction has adopted; those sources control.

### Source links

- [codes.iccsafe.org](https://codes.iccsafe.org/codes)

- [iccsafe.org](https://www.iccsafe.org/advocacy/code-adoption-maps/)

## Frequently asked questions

### What is the code definition of commercial cooking appliances?

The International Fire Code (IFC) 2009 defines it in Building Services and Systems as: “Appliances used in a commercial food service establishment for heating or cooking food and which produce grease vapors, steam, fumes, smoke or odors that are required to be removed through a local exhaust ventilation system. Such appliances include deep fat fryers; upright broilers; griddles; broilers; steam-jacketed kettles; hot-top ranges; under-fired broilers (charbroilers); ovens; barbecues; rotisseries; and similar appliances. For the purpose of this definition, a food service establishment shall include any building or a portion thereof used for the preparation and serving of food.” The 2009 model text is reproduced here; the definition that binds your project is the one in the edition your jurisdiction has adopted, as amended locally.

### Do the I-Codes define commercial cooking appliances the same way?

No. IFC 2009, IMC 2009 all define the term, but the wording is not identical, and a difference in wording can change which requirements are triggered. The comparison table above sets the versions side by side so you can read the one that governs your question.

### Which parts of the code depend on commercial cooking appliances?

In this corpus the term is used across 5 chapters, led by Exhaust Systems in the IMC 2009. Those are the sections whose scope moves if the definition is amended locally, so read them together with Chapter 2 rather than on their own.

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