Building Code Glossary
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.
On this page
Last updated September 7, 2026 · 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.
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, 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.
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 | 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 | 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 | IMC 2009 | 5 |
| Building Services and Systems | IFC 2009 | 2 |
| Chimneys and Vents | IMC 2009 | 2 |
| Definitions | IMC 2009 | 2 |
| Definitions | 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.
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
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 — IBC 2009: The natural or mechanical process of supplying conditioned or unconditioned air to, or removing such air from, any space.
- Building — IBC 2009: Any structure used or intended for supporting or sheltering any use or occupancy.
- Service — IRC 2009: The conductors and equipment for delivering energy from the serving utility to the wiring system of the premises served.
- System — IFC 2009: An assembly of equipment consisting of a tank, container or containers, appurtenances, pumps, compressors and connecting piping.
- Shall — 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 and the ICC 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
- Ventilation: Building Code Definition
- Building: Building Code Definition
- Service: Building Code Definition
- System: Building Code Definition
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 publishes the current model text and the ICC adoption maps show which edition a jurisdiction has adopted; those sources control.
Source links
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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