This two-day, special-topic class is for anyone who is involved with commercial kitchen ventilation systems, including kitchen designers, building inspectors, fire inspectors, plan reviewers, architects, mechanical engineers, contractors, and product suppliers.
The course provides a comprehensive review of many regulations and concerns for the proper system design, installation, operation, and maintenance. The requirements from the NFPA 96 and the mechanical code for the construction and installation of hood and duct system are explained and illustrated. The fire extinguishing system has specific design and installation requirements, which will be reviewed. A checklist of the applicable code sections will be provided with the workbook.