(1) Ovens shall be located so that possible fire or explosion will not expose groups of persons to possible injury. For this reason ovens shall not adjoin lockers, lunch or sales rooms, main passageways, or exits.
(2) All bakery oven safety devices shall be inspected in accordance with the manufacturer's recommendations and shall include an annual inspection. If manufacturer's recommendations are not available, the bakery oven safety devices shall be inspected in accordance with the National Fire Protection Association (NFPA) 86-2007, Standard for Ovens and Furnaces, Chapter 1, Section 1.1, Scope and Chapter 7, Section 7.5 and NFPA 54-2006/American National Standards Institute (ANSI) Z223.1-2006, National Fuel Gas Code, Annex B.3, which are herein incorporated by reference.Exceptions: Coal and other solid fueled fire ovens and ovens with heating systems that supply a total input of not exceeding 150,000 Btu/hour (44 kW).
(3) Main shutoff valves, operable separately from any automatic valve, shall be provided to permit turning off the fuel or steam in case of an emergency.
(4) Main shutoff valves shall be located so that explosions, fires, etc. will not prevent access to these valves.
(5) Main shutoff valves shall be locked in the closed position when a person must enter the oven or when the oven is not in service.