Commercial Kitchen Exhaust Duct Specification

Restaurants and other commercial kitchens exhaust the grease smoke and other harmful contaminants that they produce through a source capture system that in most instances consists of.

Commercial kitchen exhaust duct specification. The kitchen exhaust hood should extend 20 past the front edge of the cooking surface. Products shall be etl listed to ul 1978 and can ulc s662 for venting air and grease vapors from commercial cooking operations as described in nfpa 96. All kitchen extract will be to the pr en standard 15871 and tested to en 1366 1 and must be insulated to the same period of time as the compartment through which it passes as required in dw172 2018 2 nd edition. Grease duct systems for commercial kitchen areas.

All current nfpa 96 and international mechanical code editions now recognize ul 1978 grease duct as a safer alternative to field fabricated steel systems. A kitchen exhaust hood should be at least as wide as the range top it serves. High performance ventilation systems are an essential demand of any reputable and compliant commercial kitchen for a clean comfortable and safe working environment. As well as ventilation ductwork the systems we custom design and install for our customers comprise of many areas of expertise and options which when combined give you the perfect.

For kitchen extraction ductwork the suggested specification can be written as follows. A hood over the kitchen appliances a run of grease duct and an exhaust fan blower.