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Kitchen Ventilation Systems and Food Service Equipment Guidelines, 1st Edition, 2001

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JOINT FOREWORD
TASK FORCE
NOTICE TO USERS
SECTION I TABLE OF CONTENTS
CHAPTER 1 INTRODUCTION [Go to Page]
1.1 SCOPE
1.2 INTENT OF USE
1.3 RESPONSIBILITIES
1.4 TYPICAL SYSTEM
1.5 VENTILATION CONCEPTS
1.6 CODES
CHAPTER 2 HOODS [Go to Page]
2.1 TYPES OF HOODS [Go to Page]
2.1.1 TYPE I HOODS
2.1.2 TYPE II HOODS
2.2 STYLES OF HOODS [Go to Page]
2.2.1 CANOPY STYLE
2.2.2 Non--Canopy
2.3 HOOD COMPONENTS [Go to Page]
2.3.1 CARTRIDGE OR DRY EXTRACTORS
2.3.2 Grease Collection
2.3.3 Spark Arrester
2.3.4 Exhaust Dampers
2.3.5 Water--wash Hood Systems
2.3.6 Lights
2.3.7 Fixed Pipe Fire Suppression Systems
2.3.8 HOOD CONTROLS
CHAPTER 3 DUCTS [Go to Page]
3.1 GENERAL REQUIREMENTS FOR DUCTWORK
3.2 EXHAUST DUCT
3.3 DUCT ENCLOSURES [Go to Page]
3.3.1 Listed Enclosure Systems
3.4 AUXILIARY EQUIPMENT [Go to Page]
3.4.1 Air Pollution Control Units (APCU)
3.4.2 HEAT RECOVERY UNITS
CHAPTER 4 VENTILATION EQUIPMENT [Go to Page]
4.1 EXHAUST FAN [Go to Page]
4.1.1 Types of Exhaust Fans
4.1.2 Fan Selection
4.2 MAKE--UP AIR
CHAPTER 5 DESIGN AND ESTIMATING [Go to Page]
5.1 GENERAL DESIGN CHECKLIST
5.2 HOOD SYSTEM SIZING [Go to Page]
5.2.1 Type I Hoods—Sizing
5.2.2 Exhaust Rates
5.2.3 Exhaust Air Methods
5.2.4 Examples of equipment described in the Number of Filters Required
5.3 DUCT SYSTEMS [Go to Page]
5.3.1 Exhaust
5.3.2 MAKE--UP AIR DUCT
5.4 FAN SELECTION [Go to Page]
5.4.1 Exhaust
5.4.2 MAKE--UP AIR UNITS
TYPES OF MAKE--UP AIR UNITS
5.5 ESTIMATING [Go to Page]
5.5.1 Equipment Estimating
5.5.2 Labor Estimating
5.6 PERFORMANCE TEST
CHAPTER 6 INSTALLATION [Go to Page]
6.1 INSTALLATION
6.2 STAGING AND DELIVERY
6.3 SYSTEM COMPONENTS [Go to Page]
6.3.1 Roof Curbs and Rails (Sleepers)
6.3.2 Ductwork
6.3.3 Exhaust Hoods
6.4 SYSTEM EQUIPMENT
6.5 FINALIZING INSTALLATION FOR START-UP
CHAPTER 7 START--UP AND BALANCE [Go to Page]
7.1 HOOD SYSTEM START--UP AND BALANCING [Go to Page]
7.1.1 Start--Up Procedure
7.1.2 Air Balance
CHAPTER 8 OPERATION / INSPECTION / MAINTENANCE [Go to Page]
8.1 OPERATION
8.2 MAINTENANCE AND INSPECTION
8.3 CLEANING [Go to Page]
8.3.1 General Cleaning Frequency
8.4 MAKE--UP AIR SYSTEM
8.5 AIR POLLUTION CONTROL SYSTEMS OR UNITS
8.6 ROOF PROTECTION
APPENDIX A - REFERENCES
SECTION I INDEX
TABLE OF CONTENTS SECTION II
CHAPTER 1 INTRODUCTION [Go to Page]
1.1 INTRODUCTION
1.2 SUGGESTED USE OF THE SMACNA GUIDELINES
1.3 TERMINOLOGY AND SYMBOLS
1.4 LIST OF EXCLUDED WORK
CHAPTER 2 FABRICATION DETAILS
CHAPTER 3 TABLES [Go to Page]
3.1 WORK TABLE SPECIFICATIONS
CHAPTER 4 SHELVES
CHAPTER 5 WALL PANELING
CHAPTER 6 COUNTERS
CHAPTER 7 SERVING COUNTER COMPONENTS
CHAPTER 8 WALL CABINETS
CHAPTER 9 DISHTABLES
CHAPTER 10 DRAWERS
CHAPTER 11 HOT FOOD TABLES
CHAPTER 12 ICE PANS
CHAPTER 13 PASS WINDOWS
APPENDIX A SEISMIC RESTRAINT DETAILS [Go to Page]
A.1 INTRODUCTION [Go to Page]
A.1.1 OVERVIEW
A.1.2 WHAT ARE SEISMIC LOADS?
A.1.3 WHAT HAPPENS DURING AN EARTHQUAKE?
A.1.4 HOW TO RESIST SEISMIC LOADS
A.1.5 KINDS OF BRACING
A.2 GENERAL REQUIREMENTS
A.3 GENERAL NOTES
A.4 FIGURE / EQUIPMENT CROSS-REFERENCE
A.5 APPROVALS
SECTION II INDEX [Go to Page]

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Kitchen Ventilation Systems and Food Service Equipment Guidelines, 1st Edition, 2001