Hey all, what is required behind a commercial cooking line? I have always JUST called out 22 ga stainless steel panels floor to ceiling but now I am questioning myself. I have done this because the CMC (507.2.2.1 & 507.2.3.2) seem to just address the clearance at the hood and not the cooking line. I can find nothing in the CBC or CFC other than a reference to the NFPA 96 which does talk about clearances (4.2) but I have never heard of "limited combustible materials".
Limited combustible materials are typically gypsum wallboard with latex paint to reduce the face paper flame spread.
If you have the tech data listings for the cooking appliances, then you can determine thermal clearances. For old equipment that you can't find listing data, then the mech code prevails for "heat producing appliances".