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Food Grade Ductwork and Sheet Metal Guidelines, 1st Edition, 2020

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Title page
Copyright page
FOREWORD
FOOD GRADE DUCTWORK AND SHEET METAL GUIDELINES TASK FORCE
NOTICE TO USERS OF THIS PUBLICATION [Go to Page]
1. DISCLAIMER OF WARRANTIES
2. ACCEPTANCE
3. AMENDMENTS
4. PROPRIETARY PRODUCTS
5. FORMAL INTERPRETATION
6. APPLICATION
7. REPRINT PERMISSION
8. THE SMACNA LOGO
TABLE OF CONTENTS
CHAPTER 1 INTRODUCTION [Go to Page]
1.1 SCOPE
1.2 PURPOSE
1.3 DEVELOPMENT OF THE FIRST EDITION
CHAPTER 2 DEFINITIONS [Go to Page]
2.1 GENERAL DEFINITIONS
CHAPTER 3 REGULATIONS, STANDARDS AND GUIDELINES [Go to Page]
3.1 FEDERAL GOVERNMENT REGULATORY AGENCIES FOR FOOD SAFETY
3.2 FOOD INDUSTRY REGULATIONS, STANDARDS AND GUIDELINES
CHAPTER 4 FOOD GRADE DUCTWORK AND SHEET METAL APPLICATIONS [Go to Page]
4.1 INTRODUCTION
4.2 FOOD AND BEVERAGE PROCESSING AND SANITATION
4.3 DEFINITION OF FOOD GRADE DUCTWORK AND SHEET METAL
4.4 COMMENTARY
4.5 INDUSTRIAL SYSTEM CLASSIFICATION – PRODUCT CONVEYING SANITARY TUBING/PNEUMATIC CONVEYING AND PROCESS EXHAUST
4.6 MATERIAL (PARTICULATE) CHARACTERISTICS AND INDUSTRIAL DUCT SYSTEM CLASSES FOR PRODUCT CONVEYING SANITARY TUBING/PNEUMATIC CONVEYING AND PROCESS EXHAUST
CHAPTER 5 DUCT AND SHEET METAL MATERIALS [Go to Page]
5.1 INTRODUCTION
5.2 MATERIAL TYPES
5.3 STAINLESS STEEL DATA
5.4 STAINLESS STEEL PROPERTIES SUMMARY
5.5 STAINLESS STEEL FINISHES
CHAPTER 6 ENGINEERING AND DESIGN – HVAC DUCTWORK SERVING FOOD AND BEVERAGE PRODUCTION PROCESS/SANITARY AREAS [Go to Page]
6.1 INTRODUCTION
6.2 INFORMATION REQUIRED FOR DUCT CONSTRUCTION
6.3 MODEL SPECIFICATIONS
6.4 COMMENTARY
6.5 INTRODUCTION TO BASIC DUCT CONSTRUCTION
6.6 DEPENDENT VARIABLES
CHAPTER 7 ENGINEERING AND DESIGN – PRODUCT CONVEYING SANITARY TUBING/PNEUMATIC CONVEYING (SPOUTING AND BLOW LINE) EXCLUDING PROCESS EXHAUST [Go to Page]
7.1 INTRODUCTION
7.2 INFORMATION REQUIRED FOR SPOUTING AND BLOW LINE CONSTRUCTION
7.3 MODEL SPECIFICATIONS
7.4 COMMENTARY
CHAPTER 8 ENGINEERING AND DESIGN – PROCESS EXHAUST [Go to Page]
8.1 INTRODUCTION
8.2 INFORMATION REQUIRED FOR PROCESS EXHAUST CONSTRUCTION
8.3 MODEL SPECIFICATIONS
8.4 COMMENTARY
CHAPTER 9 HANGERS AND SUPPORTS [Go to Page]
9.1 INTRODUCTION AND SCOPE
9.2 HANGER AND SUPPORT COMMENTARY
9.3 HANGER AND SUPPORT COMMENTARY – INDUSTRIAL
9.4 HVAC REQUIREMENTS
9.5 INDUSTRIAL GENERAL GUIDELINES
9.6 METHODS FOR HANGING AND SUPPORTING DUCT
9.7 DUCT HANGERS AND SUPPORTS
CHAPTER 10 WELDING [Go to Page]
10.1 INTRODUCTION
10.2 WELDED JOINT ACCEPTED INDUSTRY PRACTICE
10.3 WELDED JOINT CONSIDERATIONS
10.4 TYPES OF JOINTS AND EDGE PREPARATION
10.5 WELDING PROCEDURES
10.6 WELDING SYMBOLS
CHAPTER 11 GREASE DUCT, FLUE VENTING AND COOKING EQUIPMENT VENTING [Go to Page]
11.1 INTRODUCTION
11.2 GENERAL REQUIREMENTS FOR GREASE DUCTWORK
11.3 FLUE VENTING
11.4 COOKING EQUIPEMENT VENTING
APPENDICES
APPENDIX A MITIGATING COMBUSTIBLE DUST
APPENDIX B REFERENCED DOCUMENTS [Go to Page]

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Food Grade Ductwork and Sheet Metal Guidelines, 1st Edition, 2020