Commercial Kitchen Exhaust Duct Specification

A hood over the kitchen appliances a run of grease duct and an exhaust fan blower.

Commercial kitchen exhaust duct specification.

Grease duct systems for commercial kitchen areas. High performance ventilation systems are an essential demand of any reputable and compliant commercial kitchen for a clean comfortable and safe working environment. 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. 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.

For kitchen extraction ductwork the suggested specification can be written as follows. All current nfpa 96 and international mechanical code editions now recognize ul 1978 grease duct as a safer alternative to field fabricated steel systems. The kitchen exhaust hood should extend 20 past the front edge of the cooking surface. A kitchen exhaust hood should be at least as wide as the range top it serves.

Grease duct systems are intended for use in connecting type 1 and 2 kitchen hoods cooking ovens and exhausting all commercial cooking appliances to the outdoors. The duct wall shall be constructed of 036 and 047 thick stainless steel and be available in diameters 8 through 36.