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Commercial Kitchen Hood Application Guide was developed to assist code officials, design profesionals, and food service providers with a comprehensive analysis of the applicable ICC code for these systems. The application guide introduces you to the fire and health hazards of commercial cooking operations and reviews the applicable provisions in the International Mechanical Code, International Fire Code, International Building Code, International Fuel Gas Code and International Energy Conservation Code.
Features of this publication include:
- Reviews the various design requirements for ventilation and makeup air, including air balancing, required calculations for determining ventilation and makeup air, and requirements for environmental air.
- Focuses on kitchen exhaust hoods and grease duct systems and includes examples for calculating exhaust hood air capacity
- Detailed review of the various International Fire Code requirements for automatic fire-extinguishing systems, portable fire extinguishers, and kitchen inspection and maintenance requirements.
- Each chapter contains questions and answers, key concepts and important definitions.
- Includes links to helpful internet sites to learn more about commercial kitchen hood systems.
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