Does this seem OK?

Dave_4

I originally quoted from the NYS FGC, which applies to commercial buildings. To recap, that states "install per manufacturer's instructions" end of story.

You are correct, a local code may not be less restrictive than the state code. In fact, it may not be more restrictive, either-- until it is approved by the state. It's called MRLS or more restrictive local standard.

My point in referring to the residential code is that NFPA codes are not applicable unless they are referenced.

You keep referring to the national code. It is the NFPA code, not a national code. A national code would be enacted on the federal level, such as the Federal Disabilities Act.

There is no national code. Pennsylvania just recently enacted a building code. Before the state adopted the code, there was no code, as there is no national code. Yes, a local utility may state you have to comply with NEC or 54 to get power or street gas, just like you could say you will not do work on a boiler unless it is properly vented.

NFPA codes are very good; I often reference them to gain clarity on the state code (many of the ideas are "borrowed" from NFPA standards, such as 101). Yes NFPA 54 is better written than the state code when it comes to this instance. Yes common sense is in order here.

No, you cannot use it for enforcement in this instance.

If you would like to change it, you can become a voting member of the ICC, or you can petition the DOS for an amendment.

[edit] NFPA 54:99 7.2.5 Direct-Vent Equipment. Listed direct-vent gas utilization equipment shall be considered properly vented where installed in accordance with the terms of its listing, the manufacturers' instructions, and 7.8(c)

7.8(c) The vent terminal of a direct-vent appliance with an input of... over 50,000 BTU/hr shall have at least a 12" vent termination clearance. The bottom of the vent terminal and the air intake shall be located at least 12" above grade.

Looks familiar..
[/edit]

Tim

RJ_4

CO

Better hope that kitchen has a makeup air/exhaust system that is creating a positive pressure in the kitchen or bye bye kitchen staff.