Commercial Kitchen Ventilation Design: What You Need To Know
In the last two years, the major changes to commercial kitchen exhaust system designs are the result of the 2000 International Mechanical Code (IMC), the 2001 revised National Fire Prevention Association (NFPA) 96, Underwriters Laboratories (UL) 710 Hood Listings, local pollution regulations, current duct cleaning methods, improved filtration devices, and the introduction of variable-volume control systems.
This article addresses the interrelationships of these system design changes. The areas addressed are hood exhaust requirements; filter devices; replacement air systems; variable airflow systems; duct cleaning; access, pitch and drain; stack outlets; and the effect on the external environment.