KITCHEN VENTILATION
SYSTEMS AND FOOD
SERVICE EQUIPMENT
FABRICATION AND
INSTALLATION GUIDELINES
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SHEET METAL AND AIR CONDITIONING CONTRACTORS’
NATIONAL ASSOCIATION, INC.
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KITCHEN VENTILATION
SYSTEMS AND FOOD
SERVICE EQUIPMENT
FABRICATION AND
INSTALLATION GUIDELINES
SHEET METAL AND AIR CONDITIONING CONTRACTORS’
NATIONAL ASSOCIATION, INC.
4201 Lafayette Center Drive
Chantilly, VA 20151-- 1209
Copyright SMACNA
Provided by IHS under license with SMACNA
No reproduction or networking permitted without license from IHS
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FIRST EDITION – APRIL 2001
KITCHEN VENTILATION SYSTEMS AND
FOOD SERVICE EQUIPMENT FABRICATION
AND INSTALLATION GUIDELINES
COPYRIGHTE 2001
All Rights Reserved
by
SHEET METAL AND AIR CONDITIONING CONTRACTORS’
NATIONAL ASSOCIATION, INC.
4201 Lafayette Center Drive
Chantilly, VA 20151--1209
Printed in the U.S.A.
FIRST EDITION -- APRIL 2001
Except as allowed in the Notice to Users and in certain licensing contracts, no part of this book may be
reproduced, stored in a retrievable system, or transmitted, in any form or by any means, electronic,
mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.
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JOINT FOREWORD
This first edition of SMACNA Kitchen Ventilation Systems and Food Service Equipment Fabrication and Installation
Guidelines (Sections I & II) is intended to provide basic reference guidelines as to industry accepted practices for fabrication and installation of kitchen ventilation systems and custom built food preparation, and serving equipment commonly used in non-domestic food facilities.
Section I on Kitchen Ventilation Systems presents information and drawings primarily to illustrate the elements of
construction and installation of commercial kitchen ventilation systems. This guide will assist the designer, contractor
and code official to understand the complexities of designing, installing, constructing, and balancing both the exhaust
and the make-up air systems required in commercial kitchen ventilation.
Section II on Food Service Equipment Fabrication covers custom built food service equipment for specifiers, contractors, regulatory officials, and users of commercial food service facilities with practical guidelines for designing, fabricating, evaluating, and purchasing quality products.
The details shown depict minimum standards for fabricating and installing equipment that should provide owners with
years of trouble free usage. The tools and techniques for fabrication are readily available in most sheet metal shops.
The recommendations given herein were developed after reviewing the current policy of applicable independent accreditation agencies, reviewing representative model code requirements, and polling the industry experience of participating fabricators who are in various markets across the country.
These recommendations are not intended to assure compliance with the regulations of local public safety or sanitary
officials or to prohibit usage of materials or methods that exceed these minimum requirements when such use would
improve the integrity or adaptability of any particular equipment item.
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SHEET METAL AND AIR CONDITIONING CONTRACTORS’
NATIONAL ASSOCIATION, INC.
Kitchen Ventilation Systems and Food Service Equipment
Fabrication and Installation Guidelines
 First
Edition
Licensee=Army
Hdqrtrs/7838506107
Copyright SMACNA
Provided by IHS under license with SMACNA
No reproduction or networking permitted without license from IHS
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iii
KITCHEN VENTILATION SYSTEMS
TASK FORCE
Loren Gard, Chairman
Master Air, Inc.
Indianapolis, IN
Eli P. Howard, III, Staff Liaison
SMACNA
Chantilly, VA
Doug Walter
Climate Engineers
Woodenville, LA
Phil Ackland, Technical Writer
Phillip Ackland Holdings, Ltd.
Summerland, BC, Canada
Matthew Smith
Smith Heating and Air Conditioning, Inc.
Stockton, CA
FOOD SERVICE EQUIPMENT
TASK FORCE
Joseph R. Kloppenberg, Chairman
Kloppenberg & Company
Englewood, CO
Kurt P. Smith
Smith Heating and Air Conditioning, Inc.
Stockton, CA
Loren Gard
Master Air, Inc.
Indianapolis, IN
Bob Wasilewski, Staff Liaison
SMACNA
Chantilly, VA
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Cliff Mantei
Met-Tec Installations, Ltd.
Port Coquitlam, BC, Canada
iv
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Kitchen Ventilation Systems and Food Service Equipment
Fabrication and Installation Guidelines  First Edition
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NOTICE TO USERS
OF THIS PUBLICATION
1.
DISCLAIMER OF WARRANTIES
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a) The Sheet Metal and Air Conditioning Contractor’s National Association (“SMACNA”) provides its product for informational purposes.
b) The product contains “Data” which is believed by SMACNA to be accurate and correct but the data, including all
information, ideas and expressions therein, is provided strictly “AS IS”, with all faults. SMACNA makes no warranty
either express or implied regarding the Data and SMACNA EXPRESSLY DISCLAIMS ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR PARTICULAR PURPOSE.
c) By using the data contained in the product user accepts the Data “AS IS” and assumes all risk of loss, harm or injury
that may result from its use. User acknowledges that the Data is complex, subject to faults and requires verification by
competent professionals, and that modification of parts of the Data by user may impact the results or other parts of the
Data.
d) IN NO EVENT SHALL SMACNA BE LIABLE TO USER, OR ANY OTHER PERSON, FOR ANY INDIRECT,
SPECIAL OR CONSEQUENTIAL DAMAGES ARISING, DIRECTLY OR INDIRECTLY, OUT OF OR RELATED
TO USER’S USE OF SMACNA’S PRODUCT OR MODIFICATION OF DATA THEREIN. This limitation of liability
applies even if SMACNA has been advised of the possibility of such damages. IN NO EVENT SHALL SMACNA’S
LIABILITY EXCEED THE AMOUNT PAID BY USER FOR ACCESS TO SMACNA’S PRODUCT OR $1,000.00,
WHICHEVER IS GREATER, REGARDLESS OF LEGAL THEORY.
e) User by its use of SMACNA’s product acknowledges and accepts the foregoing limitation of liability and disclaimer
of warranty and agrees to indemnify and hold harmless SMACNA from and against all injuries, claims, loss or damage
arising, directly or indirectly, out of user’s access to or use of SMACNA’s product or the Data contained therein.
2.
ACCEPTANCE
This document or publication is prepared for voluntary acceptance and use within the limitations of application defined
herein, and otherwise as those adopting it or applying it deem appropriate. It is not a safety standard. Its application for
a specific project is contingent on a designer or other authority defining a specific use. SMACNA has no power or authority to police or enforce compliance with the contents of this document or publication and it has no role in any representations by other parties that specific components are, in fact, in compliance with it.
3.
AMENDMENTS
The Association may, from time to time, issue formal interpretations or interim amendments, which can be of significance between successive editions.
4.
PROPRIETARY PRODUCTS
SMACNA encourages technological development in the interest of improving the industry for the public benefit.
SMACNA does not, however, endorse individual manufacturers or products.
5.
FORMAL INTERPRETATION
a) A formal interpretation of the literal text herein or the intent of the technical committee or task force associated with
the document or publication is obtainable only on the basis of written petition, addressed to the Technical Resources Department and sent to the Association’s national office in Chantilly, Virginia. In the event that the petitioner has a substantive disagreement with the interpretation, an appeal may be filed with the Technical Resources Committee, which has
technical oversight responsibility. The request must pertain to a specifically identified portion of the document that does
not involve published text which provides the requested information. In considering such requests, the Association will
not review or judge products or components as being in compliance with the document or publication. Oral and written
interpretations otherwise obtained from anyone affiliated with the Association are unofficial. This procedure does not
prevent any committee or task force chairman, member of the committee or task force, or staff liaison from expressing
an opinion on a provision within the document, provided that such person clearly states that the opinion is personal and
does not represent an official act of the Association in any way, and it should not be relied on as such. The Board of Directors of SMACNA shall have final authority for interpretation of this standard with such rules or procedures as they may
adopt for processing same.
Kitchen Ventilation Systems and Food Service Equipment
Fabrication and Installation Guidelines
 First Edition
Licensee=Army Hdqrtrs/7838506107
Copyright SMACNA
Provided by IHS under license with SMACNA
No reproduction or networking permitted without license from IHS
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v
b) SMACNA disclaims any liability for any personal injury, property damage, or other damage of any nature whatsoever,
whether special, indirect, consequential or compensatory, direct or indirectly resulting from the publication, use of, or
reliance upon this document. SMACNA makes no guaranty or warranty as to the accuracy or completeness of any information published herein.
6.
APPLICATION
a) Any standards contained in this publication were developed using reliable engineering principles and research plus
consultation with, and information obtained from, manufacturers, users, testing laboratories, and others having specialized experience. They are subject to revision as further experience and investigation may show is necessary or desirable.
Construction and products which comply with these Standards will not necessarily be acceptable if, when examined and
tested, they are found to have other features which impair the result contemplated by these requirements. The Sheet Metal
and Air Conditioning Contractors’ National Association and other contributors assume no responsibility and accept no
liability for the application of the principles or techniques contained in this publication. Authorities considering adoption
of any standards contained herein should review all federal, state, local, and contract regulations applicable to specific
installations.
b) In issuing and making this document available, SMACNA is not undertaking to render professional or other services
for or on behalf of any person or entity. SMACNA is not undertaking to perform any duty owed to any person or entity
to someone else. Any person or organization using this document should rely on his, her or its own judgement or, as appropriate, seek the advice of a competent professional in determining the exercise of reasonable care in any given circumstance.
7.
REPRINT PERMISSION
Non-exclusive, royalty-free permission is granted to government and private sector specifying authorities to reproduce
only any construction details found herein in their specifications and contract drawings prepared for receipt of bids on
new construction and renovation work within the United States and its territories, provided that the material copied is
unaltered in substance and that the reproducer assumes all liability for the specific application, including errors in reproduction.
8.
THE SMACNA LOGO
The SMACNA logo is registered as a membership identification mark. The Association prescribes acceptable use of the
logo and expressly forbids the use of it to represent anything other than possession of membership. Possession of membership and use of the logo in no way constitutes or reflects SMACNA approval of any product, method, or component.
Furthermore, compliance of any such item with standards published or recognized by SMACNA is not indicated by presence of the logo.
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Kitchen Ventilation Systems and Food Service Equipment
Fabrication and Installation
Guidelines  First Edition
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SECTION I
KITCHEN VENTILATION SYSTEMS
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SECTION I
TABLE OF CONTENTS
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SECTION I TABLE OF CONTENTS
JOINT FOREWORD
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iii
KITCHEN VENTILATION SYSTEMS TASK FORCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iv
FOOD SERVICE EQUIPMENT TASK FORCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iv
NOTICE TO USERS OF THIS PUBLICATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v
TABLE OF CONTENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii
CHAPTER 1
INTRODUCTION
1.1
SCOPE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.1
1.2
INTENT OF USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.1
1.3
RESPONSIBILITIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.1
1.4
TYPICAL SYSTEM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.2
1.5
VENTILATION CONCEPTS
1.6
CODES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.3
CHAPTER 2
2.1
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.2
HOODS
TYPES OF HOODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.1
2.2
2.1.1
TYPE I HOODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.1
2.1.2
TYPE II HOODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.4
STYLES OF HOODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.5
2.3
2.2.1
CANOPY STYLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.5
2.2.2
NON--CANOPY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.8
HOOD COMPONENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.11
CHAPTER 3
2.3.1
CARTRIDGE OR DRY EXTRACTORS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.13
2.3.2
GREASE COLLECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.13
2.3.3
SPARK ARRESTOR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.13
2.3.4
EXHAUST DAMPERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.13
2.3.5
WATER--WASH HOOD SYSTEMS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.13
2.3.6
LIGHTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.13
2.3.7
FIXED PIPE FIRE SUPPRESSION SYSTEMS . . . . . . . . . . . . . . . . . . . . . . . . 2.14
2.3.8
HOOD CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.16
DUCTS
3.1
GENERAL REQUIREMENTS FOR DUCTWORK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.1
3.2
EXHAUST DUCT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.1
3.3
DUCT ENCLOSURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.1
Kitchen Ventilation Systems and Food Service Equipment
Fabrication and Installation Guidelines
 First Edition
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3.3.1
CHAPTER 4
4.1
4.2
CHAPTER 5
AUXILIARY EQUIPMENT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.3
3.4.1
AIR POLLUTION CONTROL UNITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.3
3.4.2
HEAT RECOVERY UNITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.4
VENTILATION EQUIPMENT
EXHAUST FAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.1
4.1.1
TYPES OF EXHAUST FANS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.2
4.1.2
FAN SELECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.2
MAKE--UP AIR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.5
DESIGN AND ESTIMATING
5.1
GENERAL DESIGN CHECKLIST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.1
5.2
HOOD SYSTEM SIZING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.2
5.3
5.4
5.5
5.6
CHAPTER 6
5.2.1
TYPE I HOODS--SIZING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.2
5.2.2
EXHAUST RATES
5.2.3
EXHAUST AIR METHODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.2
5.2.4
EXAMPLES OF NUMBER OF FILTERS REQUIRED . . . . . . . . . . . . . . . . . . . . . 5.3
DUCT SYSTEMS
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.2
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.3
5.3.1
EXHAUST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.3
5.3.2
MAKE--UP AIR DUCT
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.5
FAN SELECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.5
5.4.1
EXHAUST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.5
5.4.2
MAKE--UP AIR UNITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.5
ESTIMATING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.6
5.5.1
EQUIPMENT TESTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.6
5.5.2
LABOR ESTIMATING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.6
PERFORMANCE TEST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.6
INSTALLATION
6.1
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.1
6.2
STAGING AND DELIVERY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.1
6.3
SYSTEM COMPONENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.2
6.3.1
ROOF CURBS AND RAILS (SLEEPERS) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.2
6.3.2
DUCTWORK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.2
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3.4
LISTED ENCLOSURE SYSTEMS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.3
6.3.3
EXHAUST HOODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.4
6.4
SYSTEM EQUIPMENT
6.5
FINALIZING INSTALLATION FOR START--UP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.5
CHAPTER 7
7.1
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.4
START--UP AND BALANCE
HOOD SYSTEM START--UP AND BALANCING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.1
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CHAPTER 8
7.1.1
START--UP PROCEDURE
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.1
7.1.2
AIR BALANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.1
OPERATION / INSPECTION / MAINTENANCE
8.1
OPERATION
8.2
MAINTENANCE AND INSPECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.1
8.3
CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.1
8.3.1
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.1
GENERAL CLEANING FREQUENCY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.2
8.4
MAKE--UP AIR SYSTEM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.2
8.5
AIR POLLUTION CONTROL SYSTEMS OR UNITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.3
8.6
ROOF PROTECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.3
APPENDIX A REFERENCE LIST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.1
INDEX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . I.1
FIGURES
Figure 2--1 CANOPY HOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.2
Figure 2--2 CANOPY HOOD COMPONENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.3
Figure 2--3 MANIFOLD STYLE TYPE II HOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.4
Figure 2--4 PANT--LEG STYLE TYPE II HOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.5
Figure 2--5 WALL MOUNTED CANOPY HOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.6
Figure 2--6 TYPE I FRONT FACE MAKE--UP AIR DISCHARGE HOOD . . . . . . . . . . . . . . . . . . . . . . . . . 2.7
Figure 2--7 TYPE I DOWN FACE MAKE--UP AIR DISCHARGE HOOD . . . . . . . . . . . . . . . . . . . . . . . . . . 2.7
Figure 2--8 TYPE I INTERNAL (SHORT CIRCUIT) MAKE--UP AIR DISCHARGE HOOD . . . . . . . . . . . 2.8
Figure 2--9 EXHAUST/MAKE--UP AIR HOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.10
Figure 2--10 EYEBROW HOOD (SIDE VIEW) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.10
Figure 2--11 EYEBROW HOOD OVER OVENS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.11
Figure 2--12 BACKSHELF HOOD (SIDE VIEW) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.12
Figure 2--13 BACKSHELF HOOD OVER COOKLINE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.12
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ix
Figure 2--14 MODULAR EXTRACTOR HOOD (SIDE VIEW) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.14
Figure 2--15 WATER--WASH BACK SHELF STYLE HOOD (SIDE VIEW) . . . . . . . . . . . . . . . . . . . . . . 2.15
Figure 3--1 HOOD AND CEILING ENCLOSURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.2
Figure 4--1 HINGE ON FAN HOUSING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.1
Figure 4--2 UP--BLAST FAN ASSEMBLY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.3
Figure 4--3 INLINE FAN ASSEMBLY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.4
Figure 4--4 UTILITY FAN ASSEMBLY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.4
Figure 4--5 WALL TERMINATION WITH UP--BLAST FAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.5
Figure 4--6 UPBLAST FAN WITH MAKE--UP AIR ASSEMBLY
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.6
Figure 6--1 ACCESS PANEL ASSEMBLY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.3
TABLES
Table 2--1
Various Configurations for Welded Perimeter Requirements for Type I Hoods with Make--Up
Air Discharge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.9
Table 5--1
Typical Overhang Requirements for Standard Hoods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.2
Table 5--2
Number of Filters Required . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.4
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Fabrication and Installation
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CHAPTER 1
INTRODUCTION
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CHAPTER 1
1.1
SCOPE
The information and drawings in this manual are presented primarily to illustrate the elements of construction and installation of commercial kitchen ventilation
systems. The information is intended to encourage
more standardization in installations and to call attention to the appropriate segregation of responsibilities
of those concerned with installations.
INTRODUCTION
Contractors
Contractors will be able to use the manual as a
construction and installation guide and as a reference
to confirm the model codes that administer these systems. We have tried to cover every facet of the
construction and installation process from a practical
point of view.
Code Officials
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The science of commercial kitchen ventilation includes both exhausting and replacing air within the
cooking area. Managing and balancing airflow is a
complex issue, whether a restaurant is a small freestanding site or a large institutional kitchen.
As a practical guide, code officials will find the information in this manual beneficial. It identifies the key
areas of concern with regards to fire and health safety.
Additionally, it identifies the “Standards of Practice”
that quality contractors strive to achieve.
It is a challenge to properly ventilate commercial
kitchens, as they require the movement of large
amounts of air through ductwork and other equipment
in very restricted spaces.
This manual will assist local authorities in judging
adequacy and comparability in the installation of commercial kitchen ventilation systems, their components
and assemblies.
Overall design, construction and installation coordination, as well as maintenance, is required to get the optimum from the system, and achieve proper energy-efficient air balance.
A clear understanding and the ability to accurately
analyze the complete system needs will aid in complying with fire and health standards and the need to
create a comfortable work setting.
This guide will assist the reader to understand the complexities of designing, installing, constructing and balancing both the exhaust and the make-up air systems
required in commercial kitchen ventilation.
1.3
1.2
INTENT OF USE
Architect/Engineer/Design
This manual provides clear and definitive references
of the codes and design requirements of both commercial kitchen exhaust and make-up air systems. The accompanying charts and tables will aid in analyzing and
calculating the airflow rates and design criteria necessary to design and install a comprehensive and balanced system. This guide will help to design a system
that offers efficient operating costs, climatic controls,
and satisfies building and fire regulations.
Owners/Facility Managers
The principles and components of the kitchen ventilation system are explained so that owners and managers
can understand the interdependence of each piece of
the system. As well, they will be able to recognize the
value of having a complete and properly integrated
system that will provide a positive and comfortable
work environment, at an effective cost.
RESPONSIBILITIES
Architects
The architect is responsible for the design of commercial restaurants, which includes, fire-resistive walls,
floor-ceiling assemblies, roof-ceiling assemblies, and
the protection of openings therein as well as the horizontal and vertical smoke barriers. In their consideration for fire protection, architects must first determine the overall function of the structure, and the type
of occupancy of its individual spaces.
They are also responsible to design appropriate spaces
within the building that are required to be separated by
fire-resistive assemblies with protected openings, as
described in the local building code. Architects will
communicate and cooperate with the authority having
jurisdiction at the building site, and comply with any
special conditions of fire protection design required by
that authority.
Design plans should show:
S
The necessary horizontal and vertical fire
separations.
S
The hourly requirements of the fire separation.
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1.1
The clearance-to-combustible requirements
on the floor plans and in the building sections.
A listed fire-resistive assembly must be identified by
its design number or specification as well as by its
hourly rate. The kitchen ventilation system designer
can then determine the maximum ceiling opening permitted in the assembly and the type of opening protection required.
The architect should specify that the wall, ceiling and
floor systems contractor(s) provide access openings in
building structures that are of a size and location adequate for safe access to fire dampers, access panels and
other equipment by maintenance personnel. These
specifications will be included in all relevant building
and mechanical plans and drawings.
Engineers/System Designers
The engineer or system designer is responsible for
knowing where ducts, pipes, and other conduits pierce
required fire-rated separations or smoke barriers. Duct
penetrations must be shown on the mechanical plans
and designed with a required protection method. Use
of standard symbols for the method is highly recommended. International Mechanical Code (IMC) and
the National Fire Protection Association Standard # 96
Standard for Ventilation Control and Fire Protection
of Commercial Cooking Operations (NFPA#96) , 17A
and 90A, all state that the designer must show on the
plans, the location and mounting details of all automatic fire doors, dampers, access panels, and other fire
protection means incorporated in both the exhaust and
supply systems.
To coordinate all requirements, designers must be in
possession of all necessary information on barrier
locations, occupancy assignments, protection planning, rating, and identification of compartments and
structural components.
Drawings must show fire and smoke dampers and heat
stops. The engineer/designer should specify the hourly
rating and type of damper and requirements of access
doors. Specific framing requirements of openings
should be provided in the architectural and structural
drawings that are submitted for building permits.
Thickness and type of fire resistive material may vary
with the jurisdiction. There should be coordination
with local authorities to verify acceptance of the methods and equipment to be used.
1.2
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1.4
TYPICAL SYSTEM
A typical kitchen ventilation system includes an exhaust hood, ductwork, fan system, and means of providing adequate make-up air. Exhaust hoods capture
heat and contaminated air from the airflow by means
of filters, extraction baffles (cartridges), and/or water
mist systems. Exhaust ductwork provides the means of
transfer of contaminated air from the hood to the fan.
Exhaust fans provide the means to move the heat and
air out of the building. All components must be accessible, or have removable access panels, for cleaning
and inspection.
The entire system must constitute a fire-safe assembly
within the building.
Make-up air is required to replace air equal to the
amount removed. This ventilation allows the exhaust
system to work properly. Make-up air can be provided
via an independent system or in combination with
building HVAC systems.
1.5
VENTILATION CONCEPTS
To gain a better understanding of the reason a kitchen
ventilation system needs to be designed and
constructed in a very specific manner, we first have to
understand the principles behind air movement, fire,
and filtration.
Air Movement
Buildings are required to adhere to regulations regarding indoor air quality and sometimes exhaust air quality. The foodservice industry must meet higher air quality regulations than standard buildings due to the type
of contaminated air produced by food cooking.
Exhaust Air
Exhaust air is the starting point in restaurant kitchen
ventilation. Exhaust air is the air, which is contaminated by smoke and grease-laden vapor (aerosols)
created from the cooking source. This air must be removed from the building.
Replacement Air
Make-up or Supply Air must be provided in approximately equal amounts, to replace the kitchen air that
has been exhausted.
The typical procedure is to supply outside air through
a designed make-up air system.
Most health codes require that an amount of fresh outside air be included in any replacement air calculation
to assist in Indoor Air Quality requirements.
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S
This can be accomplished by including outside air capacity within the HVAC system, as well as integrating
a make-up air component into the total kitchen ventilation system.
For efficient ventilation, it is necessary to maintain a
slight negative pressure in the kitchen area. Air
currents will naturally move from a higher (positive)
pressure area to a lower (negative) pressure area; thus
air will passively move from the dining area to the
kitchen. Thereby the kitchen will retain odors and
pollutants created in the cooking operations.
If make-up air is not provided, the kitchen will be under an excessive negative pressure. This will cause the
following problems:
1.
Insufficient air volume will be available to
the exhaust fan.
2.
Negative pressure causes individually vented
gas appliances in the kitchen such as water or
space heaters, to exhaust improperly.
3.
Unconditioned outside air (drafts) and insects
will enter the kitchen whenever doors are
opened.
Transfer air is mechanically transferred air, provided
from other indoor spaces. This air may or may not be
supplied to a kitchen from the dining area to replace
some of the air removed by the kitchen (grease) exhaust hoods. A minimal movement of air from the dining area to the kitchen is desirable; this will help keep
cooking odors contained in (and, ultimately removed
from) the kitchen.
Supply (or conditioned) air is delivered to the dining
area through the HVAC system. This air is usually
heated or cooled before being delivered to the occupied space. To ensure customers’ comfort, supply air
must be provided in sufficient volume to heat or cool
the area.
Return air is removed from the dining area and returned to the HVAC system. The return air may be
heated or cooled by the HVAC and then re-supplied to
the dining area.
In summary, the kitchen exhaust system discharges air
out of the building (cfm exhaust air), which must be replaced by an equal amount of air from other sources
(transfer air, make-up air). This can be stated in equation form as follows:
CFM EXHAUST AIR
= CFM MAKE-UP + SUPPLY/OUTSIDE AIR
= NET ROOM AIR DEMAND OR REPLACEMENT AIR
1.6
CODES
The local authority having jurisdiction usually determines the rules for the design, construction, assembly,
installation, and maintenance of commercial kitchen
ventilation systems (both exhaust and supply). Local
Codes (also known as Ordinances or Amendments) are
generally adopted from either the International Mechanical Code (IMC) and the National Fire Protection
Association Standard # 96 Standard for Ventilation
Control and Fire Protection of Commercial Cooking
Operations (NFPA#96) or a combination of the two
with particular local issues of concern included.
In many major cities, local codes are written and published by local building officials; however, such codes
are frequently based on one of the National Codes
mentioned above.
Certain government agencies such as the General Services Administration (GSA); the Department of
Health and Human Services (HHS); Housing and Urban Development (HUD); and the U.S. Army Corps of
Engineers have specific standards or codes which must
be accommodated in construction performed for these
agencies.
In some instances, the insurance companies that underwrite the building have recommendations or standards recommended by the American Insurance Association (AIA).
Planners and designers need to identify and consult
the local authority having jurisdiction and local
governing codes prior to designing a kitchen ventilation system. Consideration must be given to
both the Building and Fire Codes.
Listing agencies
In restaurants, the minimum amount of outdoor (fresh)
air required to ventilate a commercial dining area is 20
cfm per person. In any case, the minimum amount of
outdoor air must equal the total exhaust air. For more
information on theories of air movement, consult
ASHRAE Handbooks.
There are a number of testing laboratories that provide
the authorities having jurisdiction and standards writing bodies with consistent quality control and definable test protocols. These laboratories test and evaluate the various components of kitchen exhaust, fire
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1.3
suppression, and make-up air systems. The most familiar listing agencies include:
S
Underwriters Laboratories
S
ETL (Inchcape)
S
Underwriter’s Laboratories of Canada
must meet. On listed assemblies, all components of the
assembly such as a fixed pipe fire suppression system
have to be listed. Use of unlisted components may void
the listing.
Check the label to ensure you understand the limitations of a particular item and to see if there are any specific instructions that must be followed before working on that item.
These agencies will work with companies to inspect
and test products before they are brought to market,
thereby assisting in the protection of society from
faulty or flawed designs.
When a product, component, or assembly of components, and in some cases, service, has been evaluated
and accepted by one of these agencies it is placed on
a “List.” This is generally called being “Listed.” Any
product that is listed will have the label of the testing
organization stamped or sealed on the product. This label will usually provide specific information regarding the proper use of the product or assembly, how it
is to be installed and any other conditions the product
In many cases both the system designer and the authority having jurisdiction will require that certain components of the ventilation system be listed, such as water
wash hoods, filters, access panels, and up-blast type
fans. Listed components and assemblies must be
installed in accordance with the terms of the listing and
the manufacturers’ instructions.
Manufacturers are required to supply written instructions for the installation of any listed components. The
instructions should clearly explain the construction,
installation, and maintenance instructions required to
maintain the listing of the component.
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1.4
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CHAPTER 2
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CHAPTER 2
2.1
HOODS
TYPES OF HOODS
The exhaust hood is designed and located to efficiently
capture heat, smoke, and other effluents from the
cooking process. It must be constructed of non-combustible materials and be easy to maintain.
A hood is required at or above all commercial food
heat-processing equipment, including deep fat fryers,
broilers, grills, steam kettles, open and closed flame
ranges, ovens, and rotisseries. Additionally, hoods
may be required over dishwashing equipment and other similar steam and heat producing equipment.
Hoods should be designed to match the energy and
contaminant loads of the cooking equipment they service. Many designs, categories, and styles of hoods are
available, and hood selection depends on many factors.
In most Model Codes, commercial cooking exhaust
hoods fall under two separate categories, Type I and
Type II. Type I generally refers to hoods constructed
and designed for the removal of grease and smoke.
Type II hoods are constructed for the removal of steam,
heat, and odor and are commonly used with warewashing systems.
To determine the “Type” of hood required depends
upon the cooking applications as defined below:
Type I hoods must be used if grease is being produced
as follows:
1.
2.
When the particulate (including smoke and
grease) concentration produced by a single or
multiple operation exceeds 5 mg/m3 averaged over an 8-hour period (based on EPA
Test Method 202), which are generally all
cooking processes.
When any solid fuel cooking takes place.
Type II hoods are allowable according to some Model
Codes, but only where no potential for heat or grease
is produced in the cooking process. Type II hoods are
allowed under the following conditions:
1.
When the heat from a cooking or warewashing operation results in an ambient temperature greater than 84_F (29_C) in the associated workspace.
When the moisture from a cooking or warewashing operation results in an ambient relative humidity level greater than 70% in the
associated workspace.
3.
When the rate input of a gas appliance or
combination of gas appliances relative to the
room volume is greater than 20 BTU/ft3 in
compliance with the National Fuel Gas
Code.
4.
When indoor air pollutants produced by the
cooking or warewasher operation exceed the
threshold limits imposed by ASHRAE
62-1999, Ventilation for Acceptable Indoor
Air Quality.
A Type I hood can be used where a Type II hood is required, but not vice versa.
It is important to note that the characteristics of the
cooking equipment under the hood, and not the hood
type, determine the requirements for the entire exhaust
system, including the hood. A system designer needs
to consider that any hood under which grease-producing equipment could be located in the future should be
constructed to Type I construction standards.
2.1.1
TYPE I HOODS
A Type I hood design incorporates a number of filtration and fire suppression components, such as classified grease filters, baffles, and extractors for grease
filtration and fixed pipe fire suppression equipment for
fire protection.
Type I hoods must be constructed in a manner that will
withstand a fire situation. They must be continuously
welded and liquid tight to the hoods’ lower outermost
perimeter. Internal joints, seams, filter supports, and
appendages attached inside the hood need not be
welded but shall be sealed grease tight.
Hoods should be constructed of stainless steel not less
than 0.037 in. (0.94 mm) (No. 20 MSG) in thickness,
or other approved material of equivalent strength, fire
and corrosion resistance.
Type I hoods fall into two broad categories: Standard
and Listed.
A Standard hood is defined as built to the requirements
based on the local Model Code and acceptable to the
local authority having jurisdiction. A Listed hood (and
assembly) will have been tested and accepted by a recognized testing laboratory and approved for installation by the local authority having jurisdiction.
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2.1
Type I Listed Hoods
Listed hoods must be manufactured and installed according to the manufacturers’ instructions and listing.
These hoods will carry a listing label stating the qualities and performance standards of the hood. The category of a Listed Type I hood has recently been further
defined to include a number of integrated components
within the hood system. Confirm with the listed hood
manufacturer for different hood designs to fit different
cooking requirements.
Internal joints must be
liquid and grease tight
Outer skin must be greater than
No. 18 MSG carbon steel
or 20 MSG stainless steel
FIGURE 2-- 1 CANOPY HOOD
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Duct
Hood to Duct
Connection
Fire
Suppression
Link
Listed
Lighting
Outside
of Hood
Classified
Baffle Filter
Trough
Inside of Hood
Plenum
Chamber
Grease
Collection
Cup
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6⟨⟨6⟩⟩
(1.98 m)
FIGURE 2-- 2 CANOPY HOOD COMPONENTS
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2.3
2.1.2
TYPE II HOODS
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A Type II hood is a general hood for collection and removal of steam, vapor, heat, and odors where grease
is not present. The Type II hood is used over ovens,
steamers, dishwashers, or kettles that do not produce
smoke or grease-laden vapors. The Type II hood may
or may not have collection filters or condensation
baffles and typically does not have a fire suppression
system.
typically based on 50 to 75 cfm per square foot of hood
opening. Hood material is usually non-corrosive, and
condensation baffles are usually installed.
Heat/fume Hoods
For applications over equipment producing heat and
fumes only, such as ovens. Flow rates are usually based
on 50 to 100 cfm per square foot of hood opening. Filters are usually not installed.
Type II hoods shall be constructed of non-corrosive
steel not less than 0.030 in. (0.61 mm, 24 ga). All joints
and seams shall have a liquid tight seal.
TYPE II DESIGNS
Type II hoods can be divided into two general application categories:
A Type II canopy hood is the same design as a simple
Type I canopy box, without the need for continuous
welds or baffle filters.
Condensate Hoods
Pant--Leg or Manifold
Generally used over dishwashing equipment where
high moisture exhaust condensation will form. The
hood is designed to direct the condensation toward a
perimeter gutter for collection and drainage, allowing
none to drip onto the appliance below. Flow rates are
This hood design is generally used over equipment
that is emitting volumes of steam and/or heat at the
beginning and end of its function, as in the case of
many belt driven dishwasher systems.
Canopy
FIGURE 2-- 3 MANIFOLD STYLE TYPE II HOOD
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FIGURE 2--4 PANT-- LEG STYLE TYPE II HOOD
2.2
STYLES OF HOODS
Non--Canopy
There are five basic designs of Type I hoods. These design names are generally accepted in the industry and
fall into two categories—Canopy and Non-Canopy.
S
Backshelf: A backshelf hood is also referred
to as a low-proximity hood, or as a sidewall
hood where wall mounted. It’s front lower lip
is low over the appliance(s) and is set-back
from the front of the appliance(s). (see Fig.
2-13.)
Eyebrow: An eyebrow hood is mounted directly to the face of an appliance, such as an
oven and dishwasher, above the opening(s) or
door(s) from which effluent is emitted, extending past the sides and overhanging the
front of the opening to capture the effluent.
(see Fig. 2-11.)
Canopy
S
Wall-Mounted Canopy: A wall canopy exhaust hood is mounted against a wall above a
single appliance or line of appliances, or it
could be free-standing with a back panel from
the rear of the appliance to the hood. It overhangs the front and sides of the appliance(s)
on all open sides. (see Fig. 2-5.)
S
S
Single Island Canopy: A single island canopy hood is placed over a single appliance line.
It is open on all sides and overhangs the front,
rear, and sides of the appliance(s).
2.2.1
S
Double Island Canopy: A double island canopy hood is placed over back to back appliances or appliance lines. It is open on all
sides and overhangs both fronts and the sides
of the appliance(s). It could have a wall panel
between the backs of the appliances.
CANOPY STYLE
Canopy styles are the most common exhaust hood design. A canopy hood is nothing more than a large box
with an open bottom. These hoods provide the greatest
capture of heat and cooking vapors with the lowest velocity of air.
For grease extraction, all Type I canopy hoods will use
either UL (or other recognized listing agency) Classified filters, modular extractors, or have a water mist
component.
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2.5
Make--up Air Canopy Hood
Air exhausted from the kitchen space must be replaced. One means of supplying this replacement air
is by employing an intake-air component with the exhaust hood. This is known as a Make-up Air Hood. The
hood type provides the delivery point of replacement
(make-up) air as well as an exhaust point. This replacement air may be introduced to the room from either
within or outside the hood cavity.
In nearly all cases, a make-up air hood will be of a canopy hood design. Depending on the climate, tempered
(either heated or cooled) make-up air is delivered outside of the hood cavity. (see Table 2.1.) Air delivered
within the hood cavity need not be tempered. Hoods
with make-up air delivered within the hood cavity or
down discharge models shall have fire-actuated dampers in the supply duct collar where it enters the supply
plenum of the hood.
The following descriptions show three designs of integral make-up air that are available. Because the actual
flows and percentages vary with all hoods, the hood
manufacturer should be consulted for specific applications.
Front Face Discharge
This method of introducing make-up air into the kitchen is flexible and has many advantages. Typical supply
volume is 70% to 80% of the exhaust, depending on
the air balance desired. To avoid drawing cooking
smoke and vapors out of the hood, low make-up air discharge velocity is recommended. This air should be directed away from the hood, but the closer the lower
edge of the air outlet is to the bottom of the hood, the
lower the velocity must be, to avoid drawing cooking
smoke and vapors out of the hood.
Down Discharge
Utilizing what is commonly known as a “compensating hood,” the hood system provides the exit point of
replacement (make-up) air into the kitchen, delivering
replacement air close to the cooking environment.
These hoods may also be called integrated make-up air
systems. In nearly all cases, a compensating hood will
be of a canopy hood design.
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This method of introducing make-up air to the kitchen
area is typically used when spot cooling of the cooking
staff is desired. Down discharge may help relieve the
effects of severe radiant heat generated from such
equipment as charbroilers. The air should be heated or
cooled, depending on the climate. Discharge veloci-
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FIGURE 2-- 5 WALL MOUNTED CANOPY HOOD
EXHAUST AIR
MAKE--UP AIR
MAKE--UP AIR
INTO ROOM
FIGURE 2-- 6 TYPE I FRONT FACE MAKE--UP AIR DISCHARGE HOOD
FIGURE 2-- 7 TYPE I DOWN FACE MAKE--UP AIR DISCHARGE HOOD
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2.7
FIGURE 2--8 TYPE I INTERNAL (SHORT CIRCUIT) MAKE-- UP AIR
DISCHARGE HOOD
Internal Discharge
This method of introducing air into the hood is typically referred to as the “short circuit” method, in which
make-up air is introduced inside the hood. This design
has limited application, and the amount of supply air
to be introduced varies considerably with the type of
cooking equipment and the exhaust flow rate. As noted
previously, thermal currents from the cooking equipment create a plume of cooking fumes and vapor of a
certain volume that the hood must remove. The hood
must therefore draw at least this volume of air from the
kitchen, in addition to any air introduced by the short
circuit make-up system. If the net exhaust flow rate
(total exhaust less short circuit make-up air) is less
than the airflow plume volume created by the cooking
equipment, part of the plume will spill out of the hood.
The short circuit make-up air may be untempered in
most areas.
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Make--Up Air Dampers
Fire-actuated dampers are required in any supply air
plenum at each point where a supply air duct inlet or
a supply air outlet penetrates the continuously welded
shell of the hood assembly. The damper must be listed
for such use or be part of a listed exhaust hood. The actuation device should have a maximum temperature of
286_F (141_C).
Fire-actuated dampers may not be required if the supply air plenum discharges the air from the face rather
than from the bottom or into the exhaust hood, and is
isolated from the exhaust hood by the continuously
welded shell extending to the lower outermost perimeter of the entire hood assembly.
2.2.2
Non--Canopy
Depending on the requirements and layout of the
kitchen, exhaust hoods other than canopy designs may
be used. These systems are seldom used with integral
make-up air units.
There are two types of designs:
S
Eyebrow
S
Backshelf
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ties must be carefully selected to avoid air turbulence
at the cooking surface, discomfort to personnel, and
the cooling of foods. The amount of supply air
introduced may be up to 70% of the exhaust, depending upon the type of cooking equipment involved.
Table 2-- 1 Various Configurations for Welded Perimeter Requirements for
Type I Hoods with Make-- Up Air Discharge
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2.9
ACCESS PANEL
EXHAUST
DUCT
MAKE-- UP AIR
FIRE DAMPER
FIGURE 2-- 9 EXHAUST/MAKE--UP AIR HOOD
OVEN FLUE DUCT
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OVEN FLUE DUCT COLLAR
EXHAUST
HOOD
OVEN
FIGURE 2--10 EYEBROW HOOD (SIDE VIEW)
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FIGURE 2-- 11 EYEBROW HOOD OVER OVENS
Eyebrow Style Hoods
Eyebrow hoods are traditionally used over ovens
where there is not a heavy load of grease-laden vapors.
They focus the exhaust velocity on the front of the
cooking equipment. Classified baffle filters for grease
extraction usually service these systems.
Backshelf Style Hoods
Backshelf style hoods are designed to exhaust the
grease-laden vapor closer to the height of the cooking
equipment (usually not more than 24 in. or 60 cm). Because of its physical proximity to the cooking surface(s), the front (leading edge) of this type of hood
does not overhang the cooking equipment. The front
edge is usually set back approximately 6 in. (15 cm)
from the front of the cookline surface(s).
2.3
HOOD COMPONENTS
Filters
Commercial kitchen exhaust filters (grease removal
devices) must be of a “baffle” design. The filters are
located in-line with and above the cooking surface(s)
where they act as a barrier between the cooking surface(s) and the duct.
Baffle grease filters consist primarily of a series of two
offsetting, corrugated, overlapping, parallel sheets of
metal (stainless steel, aluminum, or other approved
material), attached to a standard filter frame. These filters remove grease from the air stream by means of
centrifugal force. They possess the ability to continuously drain liquid grease as the air is pulled through
them.
Filters should be of such size, type and arrangement as
will permit the required quantity of air to pass through
such units at rates not exceeding those for which the
filter or unit was designed or approved. See manufacturer’s specifications for design ratings.
They must be removable and accessible for cleaning.
Filters should be of a size that will allow them to be
cleaned in a dishwashing machine or pot sink. They
should be made of rigid construction so they do not distort or crush under normal working conditions.
Where square filters are used, they and the hood should
be constructed so the filters cannot be oriented in such
a manner that they cannot drain grease. The baffles
must run vertically, not horizontally. To assure proper
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2.11
FIGURE 2-- 12 BACKSHELF HOOD (SIDE VIEW)
FIGURE 2--13 BACKSHELF HOOD OVER COOKLINE
2.12
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placement, all filters require a small arrow inscribed
onto one or more of the edges, indicating proper air
flow direction.
a small hole will drain the grease into a metal container, commonly called a drip cup or tray.
2.3.3
Filters supplied as component parts of a listed hood assembly should be installed per the manufacturer’s instructions of the hood assembly.
Classified grease filters should be tested in accordance
with UL 1046, Grease Filters for Exhaust Ducts or
equivalent. Mesh filters shall not be used.
Spark Arrester
Where baffle filters are used over solid cooking fuel
appliances, the filters may include a labeled spark arrester placed in front of or affixed to the filter to capture sparks and burning embers that could be pulled
into the exhaust system. Confirm with the authority
having jurisdiction regarding local requirements. Consult listing agencies for appropriate filters for this use.
Filter Protection
Filters must be protected from high temperature combustion gas outlets and direct flame impingement. The
protecting baffle shall be located not less than 6 in.
(150 mm) from the grease filter.
Filter Installation
Filters (grease removal devices) supplied as part of a
listed hood assembly should be installed in accordance
with the terms of the listing and the manufacturer’s instructions.
2.3.4
A damper is defined as a valve or plate within a duct
for controlling draft or the flow of gases, including air.
Dampers are not acceptable in exhaust ducts unless
they are part of a listed assembly.
Where dampers obstruct access into the duct for inspection and cleaning, an access opening is required
within 18 in. (460 mm) of the damper assembly.
2.3.5
2.3.1
Water--wash Hood Systems
CARTRIDGE OR DRY EXTRACTORS
Modular Extractor
Inside the canopy hood, modular extractors or dry cartridges incorporate a series of removable angular
plates or cartridges (baffles) and a high velocity grease
extraction chamber (plenum) which combine to create
air resistance to remove grease. The liquefied grease
is drained off into a grease container.
At the end of the cooking day or at periodic intervals,
the baffle inserts (modular extractors) are removed
and washed, similar to baffle filters. Optional waterwash systems are also available in this design.
Removable doors on the face of the unit should provide access to all internal components for cleaning and
maintenance.
Some classified cartridges can be adjusted to provide
air volume control.
The principle behind a water wash hood is to configure
a system of baffles and angles which creates air turbulence. As the grease and dirt particles from the air
stream pass through the angles at high speed, the
grease is thrown out of the air stream by centrifugal
force. Some systems use a continuous cold-water wash
sprinkling process to aid in condensing the grease vapor into solids. The extracted grease is collected in the
lower trough of the hood and remains out of the air
stream until removed by a daily water and chemical
wash cycle.
All water-wash assemblies should be provided with inspection covers or doors so that the interior of the ventilator can periodically be checked for grease accumulation.
Some listed hoods are equipped with internal components that can be adjusted to provide air volume control.
2.3.6
2.3.2
Exhaust Dampers
Lights
Grease Collection
All hoods must have a grease trough or grease gutter
located under the filter or extractor to collect the liquid
grease draining off. This gutter must be sloped to allow
liquid grease to flow to one corner of the trough where
Canopy hoods because of size and design require some
form of lighting.
Lighting fixtures must be listed for commercial exhaust hoods and installed according to their listing.
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2.13
COMPRESSED
DAMPER
REMOVABLE
EXTRACTOR
FIGURE 2--14 MODULAR EXTRACTOR HOOD (SIDE VIEW)
Consult your local authority having jurisdiction for acceptable lighting levels.
The listing requires that all such fixtures must be
installed a minimum of 48 in. (1.2 m) above the cooking surface. This provision effectively prohibits the
use of lights in back shelf-type hoods.
There are three types of lights listed for use under a
canopy hood:
1.
Surface-mounted incandescent
2.
Recess-mounted incandescent
3.
Recess-mounted fluorescent fixtures
The National Electric Code considers the inside portion of a hood to be the same as the inside of a contaminated air duct. Thus, the code prohibits the mounting
of wiring or conduits inside the hood. The code also requires that certain high-temperature insulation types
be used. The only hood shell penetration allowed for
lighting is for the mounting of fixtures.
Both the Occupational Safety and Health Administration (OSHA), and the NSF International have requirements regarding the protection of glass globes. Both
codes require that kitchens be protected from breaking
glass by either a metal guard or by a non-shatteringtype globe. Shatterproof glass and plastic-coated
globes are commonly used in kitchens. In addition, the
glass must be a type that is resistant to high temperatures. (see Chapter 6).
2.3.7
Fixed Pipe Fire Suppression Systems
A fire suppression system installed into a Type I exhaust hood is a necessary component. However, only
fundamental information is provided to the reader
since it is not a crucial element within the scope of this
manual.
Most governing Fire Codes require that automatic,
fixed-type fire suppression systems be used for the
protection of exhaust ducts, plenums and cooking surfaces whenever the cooking process includes the release of grease laden vapors. In accordance with
UL-300 and ULC-1254.6, the following types of system currently meet acceptable standards:
NFPA-13. Water Sprinkler System – this includes fogging type sprinkler nozzles that utilize a fine mist. The
fogging water droplets are small enough as to not
create a grease splatter effect normally associated with
combining cold water and hot grease. This method of
fire suppression quickly cools the cooking surfaces below auto-ignition temperatures.
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DUCT TO
EXHAUST FAN
FIRE DETECTOR
SPRAY
NOZZLES
DAMPER
CONTROL
SWITCH
GREASE
COLLECTION
GUTTER
GREASE
EXTRACTION
FIRE DAMPER
BAFFLE
DRAIN
LINE
FIGURE 2-- 15 WATER-- WASH BACK SHELF STYLE HOOD (SIDE VIEW)
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2.15
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NFPA-17A. Wet Chemical System – this includes a
non-toxic saponifying chemical that will smother the
fire and maintain a blanketing effect long enough to allow cooling of the cooking surfaces below auto-reignition temperatures.
handle this automatically by turning the fans on/off at
preset times. The main advantage of a BAS is it eliminates the chance of the operator forgetting to turn the
fans off at night, and thereby improves comfort and/or
energy efficiency.
Depending upon different manufacturers of fire suppression systems, there are different variations that apply to these standards; each variation requiring its own
installation methods. A qualified and certified contractor should install fire suppression systems.
If a make-up fan is to be utilized, then it should be interlocked to operate whenever the exhaust fan is
turned on so as to maintain a properly balanced kitchen. However, the make-up air fan should also be interlocked with the fire suppression system so that it turns
off in the event that the micro-switch opens, for the
purpose of minimizing oxygen flow to a potential fire
and maximizing the net exhaust.
Wet chemical fire suppression systems are required to
be activated both automatically and manually. Upon
activation, all fire suppression systems should automatically disconnect the cookline fuel supply and/or
electrical power supply. Also, upon fire suppression
system activation, the exhaust fan should be interconnected to operate, and the make-up air to shutdown.
Consult with the local authority having jurisdiction regarding fire suppression system requirements.
2.3.8
The type of motor for the exhaust and make-up fans
dictate the need for motor controls. If the motors are
three-phase and rated for 208-230V or 460V, then either magnetic motor starters or variable-speed drives
are required. These starters or drives can be integrated
as part of the hood inside a utility or end-cabinet, or
they can be installed remotely.
HOOD CONTROLS
The hood controls typically include a manual switch
on the hood or nearby wall so that the operator can
conveniently turn on/off lights and fans. Another approach is for a building automation system (BAS) to
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Magnetic motor starters are used for basic on/off control of the fans. This usually requires belt drive fans because belts and pulleys are the primary method of balancing the system to achieve the desired exhaust and
make-up volume.
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CHAPTER 3
DUCTS
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CHAPTER 3
3.1
GENERAL REQUIREMENTS FOR
DUCTWORK
In fulfilling the function of moving air whether exhaust or intake, the duct assembly must satisfy certain
fundamental performance criteria. Components of
ducts and their assembly are sheet metal, reinforcements and supports, access openings and access panels
(doors), seams, and joints. Some of the features that
need to be taken into account in kitchen exhaust and
make-up air duct systems are as follows:
3.2
DUCTS
Non-combustible duct bracing and supports shall be
securely attached to the structure and designed to carry
gravity and seismic loads within the stress limitations
of the building code. Where required, vibration isolation connectors shall consist of noncombustible packing in a metal sleeve joint of an approved design.
Ducts exposed to the outside atmosphere or subject to
a corrosive environment shall be protected against corrosion in an approved manner.
Dampers shall not be installed in exhaust ducts systems, unless specifically listed for such use.
1.
Clearance to combustibles
2.
Access for inspection and maintenance
3.
Dimensional stability (shape deformation
and strength)
4.
Containment of the air being conveyed (leakage control)
5.
Vibration and noise
6.
Exposure (to damage, weather, temperature
extremes)
7.
Support and reinforcement
Ducts are typically constructed in rectangular sections. The duct configuration coming off the hood may
include a number of smaller branch ducts leading to a
main shaft. Exhaust duct systems designed with
smaller ducts that serve multiple exhaust outlets of the
hood are called either “manifold” or “pant-leg”. (see
Fig. 2-3, 2-4 ) Where more than one duct serves a
hood, each outlet should be no more than 12 ft (3.6 m)
apart or as per UL listing.
8.
Seismic restraint
Interconnecting Ductwork
9.
Thermal conductivity (heat gain or loss and
condensation control)
Duct systems shall not be interconnected with any other building ventilating or exhaust system.
EXHAUST DUCT
The kitchen exhaust duct is the conduit that directs the
cooking heat, smoke and grease vapors out of the
building. Exhaust ducts serving Type I hoods must be
continuously welded, liquid tight, and be sized to convey the necessary volume of air.
Ducts will accumulate combustible grease buildup.
To withstand the intensity of a fire, they should be
constructed of 16-ga steel or 18-ga stainless steel as
per code requirements. They require adequate access
to ensure proper removal of potential grease build-up.
The duct must be securely fastened to the structure and
no fasteners can penetrate the duct. Additionally,
building construction surfaces near the duct must be
either sufficiently non-combustible or far enough
away from the duct to withstand the heat of a serious
fire.
All ducts should be installed without forming dips or
traps that might collect residues. In manifold (common duct) systems the lowest end of the main duct
shall be connected flush on the bottom with the branch
duct.
All interconnected hoods should be located within the
same room or in adjoining rooms on the same floor. Interconnecting ducts may not penetrate assemblies
(firewalls or fire partitions) requiring a fire-resistance
rating.
All ducts shall lead as directly as is practical to the exterior of the building so that fire hazard is not unduly
increased.
Type II Non-grease ducts. Non-grease ducts and plenums serving Type II hoods shall be constructed of rigid metallic materials. Duct construction, bracing, and
supports shall comply with SMACNA HVAC Duct
Construction Standards–Metal and Flexible. Ducts
subject to positive pressure shall be adequately sealed.
3.3
There are a number of types and methods of enclosing
a kitchen exhaust duct.
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DUCT ENCLOSURES
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3.1
Nearly all buildings require an approved continuous
fire-rated enclosure of the exhaust duct from the ceiling in the kitchen to the roof or fan. The enclosure firestop should be at its lowest point and the enclosure
vented to the outside. In buildings less than four stories high the fire resistant rating of the enclosure must
be at least one hour and in buildings four stories or
more, the rating must be at least two hours.
materials acceptable to the local authority having jurisdiction.
Material commonly used for shaft
enclosures either around hoods or ducts
Gypsum board duct enclosures
S
Gypsum board
S
Plaster
S
Concrete
S
Ceramic tiles
To help reduce the risk of a fire hazard, the duct should
be designed so that it exits the structure as direct as
possible with the least possible number of turns.
Grease ducts serving Type I hoods that penetrate a ceiling, wall or floor shall require proper enclosures from
the point of penetration to the outlet terminal. A duct
shall only penetrate exterior walls at locations where
unprotected openings are permitted by the building
code. Ducts shall be enclosed in accordance with the
local building code requirements for shaft construction.
All clearances-to-combustibles must be maintained as
required by the local authority having jurisdiction. For
more information see Chapter 5.
NOTE: Reduction to zero clearance may be allowed
when all sides of the ductwork are covered with listed
The duct enclosure shall be sealed around the duct at
the point of penetration and vented to the outside of the
building through the use of weather-protected openings. The enclosure shall be separated from the duct
by a minimum of 3 in. (7.62 cm) and a maximum of 12
in. (30.48 cm) and shall serve a single grease exhaust
duct system.
SECOND STORY
CONTINUOUS
FIRE-- RATED FLOOR-CEILING
GREASE DUCT
ENCLOSURE
ASSEMBLY
SEALED AROUND THE DUCT
SEALED AROUND HOOD WITH
AT THIS POINT, BECAUSE OF
NONCOMBUSTIBLE MATERIAL
FIRE-- RATED FLOOR-- CEILING
ASSEMBLY
EXHAUST HOOD
TYPICAL SECTION VIEW
FIGURE 3-- 1 HOOD AND CEILING ENCLOSURES
3.2
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3.3.1
Listed Enclosure Systems
In general, there are two categories of listed enclosure
systems:
S
Factory built grease and duct enclosure assembly
S
Listed duct wrapping assemblies
These systems must be Listed and be installed in accordance with the manufacturer’s installation instructions.
Check with the local authority having jurisdiction that
the material conforms to allowable ratings for either:
Factory Built Grease Duct Enclosures or Field Applied
Grease Enclosures.
It is important that the wrapping assembly provide the
same rating as is required for a traditionally
constructed rated exhaust duct enclosure.
Factory built grease duct enclosure
Modular, pre-fabricated duct systems that are Listed
with UL per Standard 1978 can be used to reduce clearance-to-combustibles.
Combustibles, such as beams or other construction
items, e.g. plumbing chases and electrical wiring must
not penetrate the duct or wrapping assembly.
These ducts are generally double walled, constructed
with an inner skin of 304 or 316 stainless steel and an
outer jacket of either an aluminized steel or 304/316
stainless. To maintain the listing on the system, acceptable installation accessories such as supports, attachments, access panels, expansion, and other components must be used, and installed in accordance with
the manufacturer’s instructions.
Fire resistive access opening
Listed and labeled factory-built commercial kitchen
ducts shall be installed in accordance with the
manufacturer’s installation instructions for the duct.
3.4
Ducts must be designed for the type of cooking appliance and the hoods served.
Where ducts are in a fire-resistance-rated enclosure, a
listed door needs to be provided in the enclosure to
gain entry to any clean-out or inspection points. These
access doors should be tight fitting with the same rating as the fire resistive protection of the duct wrapping
or enclosure.
AUXILIARY EQUIPMENT
There are a number of apparatus, designed to cleanse
and reuse kitchen exhaust air. Generally, these are located in the exhaust air stream.
Some of the more common units are:
Field applied grease duct wrapping
assemblies
Duct wrapping (also called fire barriers) is a generic
term for material, products, and systems that envelope
a grease duct for the purpose of reducing clearancesto-combustible construction and as an alternative to
traditional fire rated shaft enclosures.
S
Air pollution control units (APCU)
S
Energy recovery units (ERU)
S
Odor control systems
S
Scrubbers
There are a number of wrapping systems available on
the market. They can be either foil lined padding or
rigid board in composition.
All equipment installed in the duct or hood, such as
APCU’s and ERU’s, should be installed in accordance
with the manufacturer’s instructions, and acceptable
to the authority having jurisdiction.
Field applied enclosures generally come in two forms:
flexible and rigid.
3.4.1
Flexible wraps are made of ceramic fiber blankets
which basically cocoon the duct.
Rigid board is made of calcium silicate, and can be
used to construct a solid rigid frame around the duct,
similar to a traditional duct shaft enclosure.
Air Pollution Control Units (APCU)
Air pollution control units (APCU) may assist in some
design restricting situations.
APCU’s remove oil vapors, grease particles, and
smoke particles and may remove odors from the exhaust air. These units will often be a component part
of the system exhaust fan.
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3.3
Air Pollution Control Units are designed to serve three
specific purposes:
1.
2.
3.
Particulate Control (grease particles): Accomplished with filtration devices such as
water, metal and fibrous filters, scrubbers,
and electrostatic precipitators.
Opacity or smoke control: By the use of electrostatic precipitators and/or dilution (the
addition of extra air to increase the amount of
overall air in the exhaust plume).
Odor Control: Through the use of activated
charcoal, electrostatic precipitators, scrubbers and potassium permanganate.
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Because of the varied types and styles of cooking and
grease loads, it is important to ensure that all the components of the ventilation system are designed and
coordinated according to the type of application they
will be used over. Any changes to the cooking application or types of appliances could alter the efficiency of
the overall control system.
3.4
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Some jurisdictions may allow this filtered air to be reintroduced (re-circulated) into the occupied space of
the building, typically as make-up air.
The potentially combustible nature of grease saturated
filters within an APCU makes the need for strict regular maintenance very important.
3.4.2
HEAT RECOVERY UNITS
Heat recovery units use the high temperature discharge offered in the exhaust air to heat make-up air.
This is accomplished in various ways. These methods
would typically require equipment approved by the
authority having jurisdiction for this application. The
most common are:
S
The use of heat transfer through heat wheels
and heat transfer pipe systems.
S
Cleaning and reintroducing a mixture of exhaust air and additional outside air.
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CHAPTER 4
VENTILATION EQUIPMENT
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CHAPTER 4
4.1
VENTILATION EQUIPMENT
EXHAUST FAN
backward inclined blades. The fan housing must be
hinged to tip up or otherwise be accessible for cleaning
(Fig. 4.1) Belt-driven fans are preferred because the
speed can be adjusted for system balancing. Fans need
to be designed to direct hot and contaminated air away
from the rooftop (or, in the case of side or wallmounted fans, away from the wall of the building), to
prevent roof and building damage.
Air from the kitchen exhaust can contain vaporized
and liquid droplets of grease, water vapor, food and
fuel particles, carbon dioxide, carbon monoxide, and
other volatile organic compounds (VOC’s). The job of
the exhaust fan is to create sufficient airflow to move
these gases and grease-laden vapors through the hood
and duct to a point outside of the building.
The exhaust fan discharge (opening) may require a
guard to prevent the entrance of foreign objects and
provide personal protection.
The fan must be designed to keep the motor out of the
air stream and effectively cooled to prevent premature
failure. To prevent roof damage the fan should have a
drain that properly funnels all grease removed from
the air stream into an acceptable grease containment
system or device.
Some other fan characteristics to consider
are:
Fan air performance can be tested and certified per
AMCA Standard 210. The fan housing or scroll that
contains the grease should be fully welded liquid tight
unless listed UL Subject 762.
Various types of fans are available for exhausting the
hot and contaminated air produced by the cooking process. Select the fan based on its ability to overcome the
losses of the system and move appropriate amounts of
air desired (i.e. it must overcome air-flow resistance).
All fans must be capable of satisfying code requirements for use over Type I exhaust systems.
Since high-pressure losses are associated with these
systems, fans should be of the centrifugal type with
Consult with local authority having jurisdiction for
any noise restrictions.
FAN
THROAT
OUTER FAN HOUSING
HINGE
FAN
SHOULDER
FIGURE 4--1 HINGE ON FAN HOUSING
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4.1
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OUTER
DUCT WALL
Accommodating the high heat of wood-fired pizza
ovens requires appropriately constructed exhaust fans.
Standard UL-762 exhaust fans cannot handle the continuous heat of these ovens. For these applications
there are strong cast aluminum fans, capable of withstanding the temperatures created by wood-fired
chimneys and surviving occasional flare-ups from
duct fires. Additionally, the balancing weights should
be built into the fan blades, so they do not come off during cleaning. Consult with the local authority having
jurisdiction for requirements on these particular applications.
Where ductwork is attached to both sides of a fan access openings are required within 3 ft (0.91 m) of each
side of the fan.
All fan and duct terminations must have safe working
access.
4.1.1
Types of Exhaust Fans
Up--blast
Typically, aluminum centrifugal fans operate effectively with static pressures up to 1" w.g. However,
there are models available that accommodate higher
static pressure.
These fans are designed for roof mounting directly on
top of the exhaust stack, with an upward discharge.
Up-blast fans are generally constructed of aluminum
and must be listed and labeled as power roof ventilators approved for restaurant cooking appliances.
They should have an integral grease drainage path and
collection container. Additionally, they must hinge
back from the duct and have a hold-open retainer used
for cleaning.
They should be provided with flexible weatherproof
electrical cables of sufficient length to allow the fan to
be tipped backward for inspections and cleaning.
The motor and belt are located outside the air stream
in a compartment surrounded by the exhaust air
stream. Positive motor cooling using air drawn from
outside the fan should be provided.
Typically, the ductwork below the fan must extend a
minimum of 18 in. (0.45m) above the roof surface and
4.2
Utility
Utility sets, usually made of steel, are normally roof
mounted, but can also be used for inline applications
within the building. They are typically used for jobs
where high system static pressure losses exist.
The inlet and outlet are at 90_ to each other with the
outlet able to be rotated to discharge at a selected
angle.
Motor covers should be provided for weather protection for outdoor installation or as a belt guard for indoor application.
Access openings are required in the ductwork and the
fan housing for cleaning of the fan wheel.
The following are types of exhaust fans used for commercial kitchen ventilation.
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the point of exhaust discharge must be a minimum of
24"– 40" (60–102 cm) above the roof surface, depending upon the requirements of the local authority having
jurisdiction.
Care must be taken to drain the lower part of the fan
to a safe remote grease container, which should not exceed 1 gallon in capacity. (see Fig 4-4).
Inline
These fans are typically located in the duct run inside
a building where exterior fan mounting is not practical
for wall or roof exhaust. They are almost always
constructed of steel. The gasketed flange mounting
must be grease-tight and still be removable for service.
A grease containment system should be placed under
the fan and duct connection assembly, in event of a
grease leak or if the fan housing is lower than the duct.
4.1.2
Fan Selection
The first considerations in any fan selection is determined by the exhaust air volume cfm and system static
pressure requirements. Air volume requirements are
established by specific codes, heating loads, and accepted industry standards. Once the air volume is
known, system resistance can be determined by summing up the losses through all the system components.
Selecting a fan that operates at lower RPM levels
(approximately 1000 RPM) will ensure less routine
mechanical maintenance, longer fan service life, lower operating sound levels, and allow for a greater level
of flexibility for fan speed adjustments if balance
changes are needed.
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BELT DRIVE
TENSION
ADJUSTMENT
MOTOR
VENT TO
COOL MOTOR
DRIVE SHAFT
DRAIN
SPOUT
FAN BLADE
GREASE
CONTAINMENT
FAN BLADES
HINGE
TYPE I
DUCT
OUTER DUCT
HOUSING
ROOF
FIGURE 4--2 UP-- BLAST FAN ASSEMBLY
For further information see, SMACNA HVAC Systems
Duct Design Manual and manufacturer’s specification
sheets and data on individual system components.
quires not only a separation of the exhaust from intakes, but also knowledge of the direction of the prevailing winds.
Roof--top Termination
Commonly, there is at least 10 ft (3 m) of distance between the final exhaust outlet to the property line, adjacent buildings or any air intake, or other building
openings. Depending on the local authority having jurisdiction this requirement may be waived either by an
allowable 3 ft (0.9 m) vertical separation with the exhaust higher than the air intake or by directing the exhaust away from the air intake separating the exhaust
to intake by an allowable 5 ft (1.52 m). Consult with
the local authority having jurisdiction prior to locating
equipment.
In most cases it is preferred to have the exhaust system
terminate on the roof of the building. The discharge
should be directed up and away from the roof and must
be a minimum distance of 40 in. (101 cm) above the
surface of the roof. In the case of a fire, this will protect
the roofing surface from radiant heat. However, if the
final discharge is too high off the roof it will become
inaccessible for cleaning or inspection.
Confirm with the local authority having jurisdiction
for the exact distance requirements.
It is preferable for the fan to be on the outside of the
building and be as close to the end of the ductwork as
possible to reduce air pressure on the system and minimize the need for access openings.
The discharge of the exhaust system should be arranged to minimize reentry of exhaust air into any
fresh air intake or other building openings. This re-
Grease Containment
Many types of cooking will produce grease and oil byproducts that will drip out of the termination and in
turn damage the roofing surface. All grease from the
fan or duct termination shall be collected and drained
to a remote closed container to reduce the chance of
ignition. Collection devices must capture grease and
allow for run-off of rainwater. Once captured the
grease should not leach out of the containment system.
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4.3
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FIGURE 4-- 3 INLINE FAN ASSEMBLY
MOTOR
FAN BLADES
ACCESS
PANEL
DRAIN
GREASE
CONTAINMENT
FIGURE 4-- 4 UTILITY FAN ASSEMBLY
4.4
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Grease containment products are available to protect
roofing material, for further information see Chapter
8.
or into a drain connected to a grease container which
is accessible from inside the building,
Wall Termination
Louvers should be designed to minimize grease extraction effects and to prevent staining the building facade.
Prior to designing wall-terminating systems it is advisable to reference local building code requirements
with the local Authority Having Jurisdiction.
Exhaust flow should be directed either perpendicularly outward from the wall face or upward.
Side-discharge or wall terminations must be through a
noncombustible wall and maintain adequate clearances to combustibles. They should not be placed under stairs or emergency exits.
Discharge from the exhaust system should not enter
any fresh air intake or any building openings. The wall
mounted fan, ducts and air discharge must be out of the
way of traffic, either pedestrian or vehicular.
To avoid grease draining down the outside of the building, duct sections must pitch back to the hood inside
4.2
MAKE--UP AIR
Make--Up Air Equipment
There are fans and associated add-on devices designed
to provide make-up air. These begin with a make-up
air fan as a basic building block. These fans must include filter sections to prevent insects, dust, leaves, rodents, and other airborne debris from entering the
building through the make-up air system. An untempered make-up air system has limited application in
climates with heating requirements. The following
additional units are commonly used.
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FIGURE 4-- 5 WALL TERMINATION WITH UP-- BLAST FAN
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4.5
For Heated air
Direct-fired make-up air units: A gas-fired unit
with the burner directly in the air stream. These units
are typically listed for this application and have been
tested to ensure that the design provides make-up air
that meets requirements for air quality. Direct-fired
heat is the most efficient source of gas fired make-up
air. These units can be roof mounted or mounted inline
and do not require flue vents. Both natural gas and LP
gas may be used as fuel.
Steam heat or hot water coils: Coils can be added
to the make-up air inlet where the building can utilize
steam or hot water to heat the air. Controls to regulate
flow and prevent coil freeze must be included in the
system.
Electric coils: Electric heat elements can be added
to the air stream to temper air. This is used when no alternate heating fuel is available.
Heat recovery: (see Chapter 3)
Cooled air
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Indirect fired gas make-up air: This method utilizes
a fire chamber and heat exchanger that enclose the fire.
Make-up air crosses the outside of the exchanger and
is heated. This method can be rooftop mounted or
mounted inline inside the building. This equipment
must include a flue gas vent. Both natural gas and LP
gas may be used as fuel.
Coils can be added to the make-up air inlet to provide
cooled air. This is accomplished by the use of chilled
water or mechanical refrigeration. Cooled make-up air
is not a common component in a kitchen ventilation
system.
MINIMUM OF 10 FEET (3 METERS)
FIGURE 4--6 UP--BLAST FAN WITH MAKE-- UP AIR ASSEMBLY
4.6
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CHAPTER 5
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DESIGN AND ESTIMATING
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CHAPTER 5
DESIGN AND ESTIMATING
S
Sound considerations
Building Condition Checklist
S
Historical building
Building information is gathered to determine hood
location and type, duct path, clean-out access, fan sizing and location, as well as a number of other considerations. This data is required throughout the design
process to help establish how much ductwork will be
needed, if shafts or duct wraps will be required, and to
point out physical limitations that might affect the design. Knowing building information is critical when
pricing and estimating materials and installation time.
S
Architectural obstructions
S
Number of floors
S
Utilities available
S
Electrical (voltage)
S
Gas
GENERAL DESIGN CHECKLIST
Some fundamental questions about the building might
be:
S
Single or multi-story
S
New construction or retrofit
S
Building material
S
Combustible or non-combustible
Code Requirements
Local codes must be met and need to be considered
throughout the design process. Requirements change
for each jurisdiction. Know which of the following
codes and regulations apply in the jurisdiction you are
designing in.
S
Seismic conditions and requirements
S
Zoning
S
Building and mechanical codes
S
Fire codes
S
Health codes
S
Sound and environmental restrictions
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5.1
Ceiling Height and Clearances
Consider the following when determining how much
room you will have to run ductwork, provide pitch in
horizontal duct, and determine hood style requirements:
S
Ceiling to deck
S
Bearing height of joists or trusses
S
Roof height
S
S
Once building conditions and codes are understood for
the project you can begin the design process.
Roof construction, flat or pitched
S
Determine hood style and size required.
S
Establish exhaust, and make-up air cfm requirements.
S
Design ductwork to connect hoods and fans
in a way that meets building conditions and
codes.
S
Determine access opening locations.
S
Select exhaust and make-up air fans that are
appropriate for the building conditions.
Choose locations for the fans that are consistent with building and mechanical conditions.
Roofing material
Building Construction Restrictions
The following points need to be determined when integrating the hood system into the building:
S
Beams
S
Electrical
S
Mechanical obstructions
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5.1
Type of Hood
End Overhang
Front Overhang
Rear Overhang
Wall-mounted canopy
6 in. to 12 in.
(15-30 cm)
12 in (30 cm)
--
Single island canopy
6 in. to 12 in.
(15-30 cm)
12 in. (30 cm)
12 in. (30 cm)
Double island canopy
6 in. to 12 in.
(15-30 cm)
12 in. (30 cm)
12 in. (30 cm)
Eyebrow
0 in.
12 in. (30 cm)
--
Backshelf or Pass-over
0 to 3 in. (72 mm)
--
Front set back 6 in. to 12 in.
(15-30 cm) in from the front
of the cooking surface
Table 5-- 1 Typical Overhang Requirements for Standard Hoods
NOTE: Listed hoods will state overhang requirements on the label. The model codes typically require
a 6 in (15.2 cm) minimum overhang, but many
manufacturers design for a 12 in (30 cm) overhang.
5.2
HOOD SYSTEM SIZING
5.2.1
Type I Hoods—Sizing
The size of the Type I hood in relation to cooking appliances is an important aspect of hood performance
Usually the hood must extend (overhang) beyond the
cooking appliance on all open sides of canopy hoods
and over the ends on backshelf hoods to capture the expanding thermal currents rising from the appliances.
This overhang varies with the style of the hood. Code
requirements and listed manufacturers recommendations determine the amount of overhang and mounting
heights.
With backshelf and pass-over hoods, the front of the
hood must be kept behind the front (set back) of the
cooking equipment to allow head clearance for the
cooks. All hoods, regardless of general type, may have
full or partial side panels, which enclose the area between the cooking line and the hood. This may eliminate the overhang requirement and frequently reduces
the exhaust flow rate requirements.
5.2.2
Exhaust Rates
Exhaust rates can be determined in a number of ways.
Generally, building codes are specific about the rates
applied to non-listed hoods. Listed hood manufacturers offer suggested cfm rates that are generally less
than the codes prescribed volumes. The rates offered
by listed manufacturers are commonly similar to one
5.2
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another and are based on the cooking equipment being
exhausted.
One common method of calculating cfm is to group
cooking equipment into temperature ratings of light,
medium and heavy duty. Each of these temperature
groups would have an air quantity factor assigned for
each style of hood, with the total exhaust flow rate typically calculated by multiplying this factor times the
length of the hood.
Listed Hoods
Listed hoods are allowed to operate at their listed exhaust flow rates by exception in the model codes. Most
manufacturers of listed hoods verify their listed flow
rates by conducting the tests per UL Standard 710.
Typically the average flow rates are much lower than
those dictated by the model codes. As a word of caution, understand that listed cfm volumes shown on
spec sheets and Listing labels are a minimum cfm exhaust requirement. The tests are done in controlled environments free of some of the actual conditions that
can adversely affect capture. Check with the manufacturer for actual application recommendations or calculation formula.
5.2.3
Exhaust Air Methods
Capacity of Hoods. Commercial food service hoods
shall exhaust a minimum net quality of air determined
as follows. The net quantity of exhaust air shall be calculated by subtracting any air flow supplied directly to
a hood cavity from the total exhaust flow rate of a
hood. Where any combination of extra-heavy duty,
heavy duty, medium duty, and light duty cooking appliances are utilized under a single hood, the highest
exhaust rate required by this section shall be used for
the entire hood.
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Extra heavy duty cooking appliances:
The minimum net airflow for Type I hoods used for extra heavy duty cooking appliances shall be determined
as follows:
Type of hood
CFM per linear foot
of hood
Wall-mounted canopy
550
Single island canopy
700
Double island canopy
(per side)
550
Backshelf/pass-over
N/A
Eyebrow
N/A
Heavy duty cooking appliances:
The minimum net airflow for Type I hoods used for
heavy duty cooking appliances shall be determined as
follows:
Type of hood
CFM per linear foot
of hood
Wall-mounted canopy
400
Single island canopy
600
Double island canopy
(per side)
400
Backshelf/pass-over
400
Eyebrow
N/A
Medium duty cooking appliances:
The minimum net airflow for Type I hoods used for
medium duty cooking appliances shall be determined
as follows:
Type of hood
CFM per linear foot
of hood
Wall-mounted canopy
300
Single island canopy
500
Double island canopy
(per side)
300
Backshelf/pass-over
300
Eyebrow
250
Light duty cooking appliances:
The minimum net airflow for Type I hoods used for
light duty cooking appliances and food service preparation and cooking operations approved for use under
a Type II hood shall be determined as follows:
Type of hood
CFM per linear foot
of hood
Wall-mounted canopy
200
Single island canopy
400
Double island canopy
(per side)
250
Backshelf/pass-over
250
Eyebrow
250
Capacity for non-canopy hoods. In addition to all
other requirements for hoods specified in this section,
the volume of air exhausting through a non-canopytype hood to the duct system shall be not less than 300
cfm per lineal foot [0.5 m3/(s¡m)] of cooking equipment.
5.2.4
Examples of equipment described in
the Number of Filters Required
It is important to select the proper number and correct
size of grease filters. The optimum operating velocity
range for the grease filter is 150-300 fpm. (Filter
manufacturers literature will provide more specific
velocity recommendations.) The number of filters required in the hood can be determined by dividing the
total volume of air to be exhausted by the cfm rating
of the filters. (see Table 5-2) Check the manufacturer’s
optimum rating. The use of standard sizes is advisable.
Any space in the hood not filtered should be blanked
off, typically with stainless steel. Blanked off location
should be determined by equipment location and may
need to be divided into two or more smaller blank-offs.
The installation of the grease filters needs to be at a
minimum 45-degree angle from the horizontal. This
eliminates grease from dripping or draining back onto
the cooking surface, and allows collected grease to
drain.
The hood design should be large enough so that unusually large plumes of steam and grease vapors can accumulate until the exhaust fan can capture them.
5.3
DUCT SYSTEMS
5.3.1
Exhaust
Design of the Exhaust Duct
Once the desired exhaust rates are known, the duct system should be designed. The SMACNA HVAC Systems
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5.3
CALCULATING THE FILTER REQUIREMENT
Example
Exhaust hood CFM requirement
3500 cfm
Divide by each filter open area
2.4 sq. ft.
Divide by design filter velocity
250 fpm
3500
2.4
250 =
5.83
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or
6 filters required
Table 5--2 Number of filters required
Duct Design Manual covers the general design considerations. However when designing welded duct specifically for grease-laden air there are a number of details to keep in mind.
S
Clean out access panels must be installed at
each change of direction and on straight runs
at a frequency required by code.
S
If the hood length exceeds 12 ft (3.7 m), it is
required that two exhaust duct tap connections serve the hood and connect to the main
exhaust duct. This configuration will aid in
improved air distribution throughout the entire hood area.
S
Exhaust ducts must be pitched to a point of
collection to avoid grease from accumulating
in low spots. The building codes must be
checked to determine what the pitch should
be. Generally, ¼" per foot (2 cm per meter)
pitch is considered adequate for a duct run under 75 ft (23 m) in length.
S
Some codes require horizontal ducts to be
pitched slightly. When over 75 ft (23 m) in
length the duct pitch is typically increased to
1" per foot in order to comply. Where available height in the space does not allow a duct
pitch of 1" per foot (8 cm per meter) continuously, a “saw-tooth” configuration with
points of collection at each low point is often
used.
Several points to consider when designing an exhaust
duct are:
S
Exhaust ducts must have a minimum 1500 to
a maximum of 2500 ft per minute velocity or
fulfill the duct velocity requirements of the
authority having jurisdiction (Codes may
vary).
S
All seams and joints shall have a liquid tight
continuous external weld.
S
Exhaust ducts from kitchen hoods must be independent and not connect with any other
ventilating system. In some circumstances
multiple hoods can be served by a single exhaust duct and fan. See your local codes for
regulations. Dishwasher hoods and Type I
construction hoods may not be interconnected.
5.4
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Multiple Hoods
In multiple-hood systems, several branch ducts carry
grease vapor from several hoods to a single main duct
that has a single termination.
In most applications, several fans may meet the required airflow and system resistance conditions. In
areas where noise is a consideration, larger fans tend
to turn slower and generate less noise. These fans generally have lower maintenance costs. However, this
may be offset by higher initial costs when compared to
a smaller fan.
Fan manufacturers provide considerable technical information to assist in the selection and type of fans.
For correct flow through the branch ducts in multiplehood systems, the duct velocity and static pressure loss
of each branch should be closely matched.
Most fan manufacturers provide both published fan
curves and software designed to help with the selection
process.
Exhaust Terminations
Know the following:
Designers should carefully consider the proximity of
intakes to exhausts and the possibility of drawing in
contaminated air. Discharge height and distances to inlets are generally addressed in the mechanical codes.
Clearance Requirements
When designing the exhaust duct be aware of the space
that might be required for duct enclosures or wrap systems. Be sure to allow room to apply these after the
duct is installed.
5.3.2
MAKE--UP AIR DUCT
The SMACNA HVAC Systems Duct Design Manual
and SMACNA HVAC Duct Construction Standards
cover the design, fabrication, and installation of makeup air duct.
Balancing dampers should be installed at the connection to the make-up air outlets. This will allow control
of the airflow distribution during air balance.
When you run make-up air ducts through firewalls or
floors or any structure required to be fire-rated, you
must install approved fusible link fire dampers and
firestop to the through-wall penetration.
5.4
FAN SELECTION
5.4.1
Exhaust
Once the exhaust rates have been calculated and the
ductwork is designed you are ready to select the fan.
Fans for grease-laden air must either be fabricated of
steel or must be listed under UL 762 or an equivalent
standard.
S
The calculated static pressure of the ductwork. You can use the formula provided in
the SMACNA HVAC Systems Duct Design
Manual can do this.
S
The static pressure loss at the exhaust hood.
See manufacturer’s literature or figure filter
loss from filter manufacturer’s literature and
add collar loss (frequently ¼" for hood taps).
S
Consider requirements for the fan location,
such as interior inline, wall mounted or roof
mounted.
S
Add air density correction factors such as
duct temperature and altitude.
S
Drive loss (often 15%) of HP requirement.
Wind Currents
Resistance from wind currents may occur at the exhaust opening. The increase in resistance will vary as
the wind fluctuates. Increases from 0.1" to 0.5" w.g.
(25 to 125 Pa) are possible depending upon the type
and location of the outlet and on local wind conditions.
Be aware of potential wind loss and where applicable
add a safety margin in the static pressure.
5.4.2
MAKE--UP AIR UNITS
Regardless of the source, it is necessary to calculate
the make-up air required for a given kitchen operation.
Some considerations to take into account when calculating the make-up air and equipment requirements
are:
S
Keep make-up air velocities to a minimum.
High velocity make-up air will often disturb
the capture of smoke by other equipment.
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5.5
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It is strongly advised that Type II ductwork follow the
same pitch standard to avoid condensation collecting
in the horizontal duct runs.
Maintain a slight negative pressure in the
kitchen to prevent odors and pollutants moving from the kitchen area to other parts of the
building.
terpreted and enforced in the jurisdiction. Establish this information before proceeding with any
written estimate.
5.5.1
S
Health codes generally require that an
amount of outside air be introduced through
the HVAC system to provide room air
changes based on occupancy. In many jurisdictions this air can be transferred into the
kitchen to be used as make-up air. This practice can greatly reduce the volume of makeup air supplied by the hood system make-up
air system. Check local codes.
Pricing the installation of a hood system is generally
straightforward. Pricing buy out or fabricated items is
not unusual for a contractor. Areas of concern could be
options required to meet code requirements such as:
TYPES OF MAKE--UP AIR UNITS
Tempered Units. These units heat make-up air to an
acceptable level. Tempered air is generally introduced
outside the hood body into the occupied space. Tempered systems in areas with a heating season generally
provide the maximum amount of make-up air into a
kitchen and create the most comfortable environment.
Types of tempered units include:
Indirect fired gas. These units require a flue vent connection. They can be applied as rooftop or inline units.
Direct fired gas. These units do not require a gas vent.
These units can be applied as rooftop or inline units.
S
Hoods. Rear clearance to combustible liners,
bulkhead or trim to ceiling, and end curtains
S
Roof curb type
S
Detailing time
S
Drawings and fees for permits
S
A trip for curb location, duct measuring and
detailing
S
Delivery to site
S
Crane charges for setting rooftop equipment
5.5.2
S
Structure height should be known to allow
additional charge for scaffolding, or lifts for
duct and hanger installation.
S
Delivery conditions.
S
Site conditions such as delivery locations
available, power available for welding exhaust duct.
S
Coordination time.
S
Start up, balance, and performance check.
Electric duct heat.
Heat recovery units.
Untempered units. These units introduce ambient air
into the space. In geographic areas with a heating seasons, air is introduced into the hood interior. Air
introduced into the hood interior is generally called
short cycle air.
Be sure to know requirements for duct shafts and/or
duct wrap. Ensure that equipment installation allows
room for these features to be installed.
5.6
5.5
Labor Estimating
Labor is similar to estimating any duct and equipment
installation. Some considerations include:
Hot water or steam coil.
Short cycle hoods should be used with caution as air
intake volumes achieved are limited. Short cycle
hoods generally require larger volumes of exhaust, and
a greater net room air demand from building sources
of outside air.
Equipment Estimating
PERFORMANCE TEST
ESTIMATING
One of the most important aspects of any kitchen
ventilation system design and estimating process is
knowing the applicable codes, and how they are in5.6
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A performance test of the kitchen ventilation system
may not be part of the written specification, however
a test should be done to confirm that the ventilation is
functioning properly. (This should not be confused
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S
with an air balance test.) This test will confirm that the
system is operating correctly to provide capture of
smoke, grease and heat. This performance test should
be done after the air balance has been accomplished.
Cooking equipment should be turned on and brought
up to ready-to-cook temperatures. All building air systems should be operating. Smoke is then generated either in the form of burning grease, generating steam,
or by using smoke candles or smoke bombs. The system should provide adequate capture. If it does not,
and the system has to be adjusted, subsequent air balance will change and should be re-analyzed to correct
the impact of the adjustments.
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5.7
THIS PAGE INTENTIONALLY LEFT BLANK
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5.8
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CHAPTER 6
INSTALLATION
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CHAPTER 6
6.1
INSTALLATION
INSTALLATION
Project Coordination
Construction projects become more complex and
more challenging as building structures, infrastructures, and related building and fire codes become more
technical and safety issues become more critical.
When installing the components of a kitchen ventilation system, contractors need to consider a number of
factors to ensure personnel and operational safety.
Starting with sound project coordination, other areas
of consideration to safety include, but are not limited
to:
S
Fall protection protocol
S
Building structural restrictions / limitations
that effect system design
S
Seismic planning for system equipment and
ductwork installation
S
Aside from the technical planning of designers (architects, consultants, and engineers), detailed communication with other trades is important due to system
interconnection requirements.
Along with general contractor structural trades, system installation may include, but is not limited to coordination with these individual trades:
Placement procedures for system components
S
Installation equipment selection/usage (manlifts, cranes, etc.)
S
System equipment safety accessories
Some of the above listed considerations are documented in the Design and Estimating chapter and are
beyond the scope of this chapter. However, knowledge
of these considerations by the installation lead person
is important to specific installation requirements.
6.2
Staging and delivery
S
Jobsite storage and component protection
S
Handling and installing system components
S
Finalizing installation for start-up and balancing
Roofing
S
Electrical
S
Plumbing
S
Fire suppression
S
Fire sprinkler (pipe fitter)
S
Fire alarm (telecommunication)
S
Foodservice equipment supply
STAGING AND DELIVERY
Exhaust/make-up air system components should be
staged for delivery and stored on the jobsite in the order of specific installation scheduling.
Staging, delivery, and handling of system components
are subject to installation scheduling. It is important to
adhere to time proven installation procedures:
S
S
Detailed check lists of all components should accompany staging, delivery, storage and installation procedures.
Care should be taken to ensure protection of jobsite
stored components from physical damage and theft. It
cannot be assumed that a general contractor has provided accommodations for this.
Components stored where weather or construction
dust or debris can be problematic should be covered
with industrial grade plastic sheeting. Fencing or some
means of securing components from theft or vandalism should also be considered.
Specific information for ductwork connections and
component installation to building structures can be
found in SMACNA Manuals HVAC Duct Construction Standards Manual and Seismic Restraint Manual.
Fall protection information can be acquired through
OSHA or the local authority having jurisdiction.
Gang-type toolboxes, high lift equipment, ladders, etc.
should also be staged, delivered, and stored in the same
manner.
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6.1
6.3
SYSTEM COMPONENTS
6.3.1
Roof Curbs and Rails (Sleepers)
NOTE: Wooden nailers on Type I exhaust system
openings should be avoided, as they may compromise
clearance-to-combustible ratings.
Curbs may be supplied with rooftop units or provided
independently. The equipment manufacturer may outline flashing methods, structural opening requirements, sealing techniques, etc., which must be coordinated with project construction trades.
Curbs are normally considered to be support structures
applied to the roof deck to accommodate roof penetrations (openings) for system ductwork connection to
system equipment.
Rails are paired equipment supports on which system
equipment is installed. Ductwork is then horizontally
mounted to the equipment and routed through a curb.
Curbs are required to protect the building interior from
weather. Both curbs and rails provide uniform support
for roof top system equipment and ductwork weight on
the roof structure. They also provide a means to install
system equipment in a level manner for proper operation.
Location placement is usually covered in the design
phase but system clearances for air exhaust to air intakes, property lines, etc. should be considered during
installation. As well, do not place curbs where they
will create an interference with building structural
members or other trades components, plumbing, electrical, etc. from the roof penetration into the building
interior.
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Ensure that pitch pockets are not created by curbs or
rails. These can cause water buildup creating a potential water leakage problem. Curbs should be watertight
and insulated. Poorly designed curbs may allow moisture to enter into the building or create a condensation
situation.
Curbs and rails are to be set in place and leveled; attach
to the roof deck and flash in place. Roof penetrations
can be provided either prior to or after installation of
the curbs. The roofing contractor can perform weathering of the curbs and rails after installation.
Depending on weather conditions and security in relation to the schedule in which system equipment is to
be installed after roof penetrations are provided, temporary covers should be installed on curbs.
6.2
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It is important to note that there are distinct differences
between ‘curbs’ for Type I exhaust systems and curbs
for make-up air or HVAC systems. The curbs for Type
I exhaust systems may include a continuation of the internal duct enclosure and its corresponding clearanceto-combustible rating.
6.3.2
Ductwork
Routing welded ductwork is more complicated than
routing light gage air duct. It is important that other
trade components (electrical conduit, fire and water
system piping, etc.) be diverted to avoid welded ductwork if at all possible.
Fasteners of any kind cannot penetrate Type I exhaust
ductwork. There can be no obstructions within Type I
exhaust ductwork.
Type I exhaust ductwork cannot be interconnected
with any other building ventilation or exhaust systems.
The method of duct installation will depend on the
type of fire rated ductwork enclosure or duct protection employed.
Constructed type ductwork enclosures are normally
installed prior to the ductwork. Where ductwork is to
be sloped, or routed horizontally, the bottom quadrant
of the enclosure is usually not installed until after the
ductwork is installed within the enclosure. It is not possible to properly field weld exhaust ductwork within
an enclosure.
It is important to maintain designed clearances within
enclosures during the installation process.
Direct applied listed fire rated ductwork protection is
always installed after the ductwork is installed.
Specific information for ductwork installation to
building structures can be found in SMACNA Manuals HVAC Duct Construction Standards Manual and
Seismic Restraint Manual.
Ductwork Access Panels
It is important to install required access panels in ductwork for easy accessibility for maintenance. Access
panels must be installed on the vertical surfaces of
ductwork; never on the bottom of sloped or horizontal
surfaces.
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Access panels for inspection and cleaning are required
in ductwork so that the entire interior of the duct is accessible for cleaning and inspection. (see Fig. 6.1)
For exhaust hoods with dampers in the supply duct collars, an access panel is required in the supply ductwork
within 18" (46 cm) above the damper for maintenance.
Access is required in horizontal ductwork and at
change of directions. Access panels should be installed
on every floor of vertical ductwork.
Listed Access Doors
In horizontal ducts under 23" (58 cm) in height or
width access is required every 12 ft (3.6 m). In ducts
over that size a single access panel large enough to allow personnel entry is required in each horizontal section.
UL Listed access panels for Type I ductwork can be either factory or field installed.
These access panels can be installed by welding onto
new ductwork or retrofitted onto pre-existing ductwork without welding.
Where utility and inline exhaust fans have ductwork
connected to both the intake and exhaust sides, access
is required with 3 ft (0.9 m) of both sides of the fan.
It is required that access panels remain structurally intact and leak-proof under fire conditions. Therefore it
is recommended that they have a positive bolt pattern
to ensure closure in case of fire.
Many water-wash hood dampers block access into the
duct, therefore, an access panel is required in the ductwork within 18" (46 cm) above the water-wash hood
dampers for maintenance.
Listed grease duct access door assemblies (access panels) must be installed in accordance with the terms of
the listing and the manufacturer’s instructions.
ACCESS PANEL
RATED
GASKET
MATERIAL
BOLTED
FRAME
FIGURE 6-- 1 ACCESS PANEL ASSEMBLY
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6.3
Fire Resistive Access Doors
Where access openings are located in Type I ductwork
within a fire rated enclosure or duct wrapping protection, an access door must be provided in the rated enclosure. Access doors must be listed and equipped with
tight fitting sliding or hinged doors that are equal in
fire rating to that of the enclosure or ductwork protection application.
NOTE: Access doors for fire-rated enclosures of Type
I ducts shall be furnished and installed by others.
Hangers
Hangers should always be of non-combustible material. Depending on the weight of the exhaust hood, allthread hangers from 3/8" to 5/8" are normally utilized.
Hangers for exhaust hoods should match the number
of hood mounted hanging hardware.
With exhaust hoods and ductwork, it is important to
note that structural hangers should not be fastened to
the lower portion of trusses or overhead joists. Hangers
should be installed to the upper portion of structural
components. These structural components are designed to accommodate loads applied from above.
Hangers should not only be able to accommodate seismic conditions and system component weight.
Hangers should be installed to methods shown in the
SMACNA Manuals HVAC Duct Construction Standards Manual and Seismic Restraint Manual and
NFPA 96.
6.3.3
Exhaust Hoods
Exhaust hood manufacturers have specific instructions for installing their hoods. It is logical to follow
manufacturers recommended installation instructions.
Multiple high-lift jacks are used to lift the exhaust
hood into place. The structural hangers can then be fastened to the hood mounted hangers. The hood can be
leveled at this point. It is important that the hood be
installed level for proper grease run-off via the hood
mounted grease trough. Ductwork can be welded or
fastened to the duct at this point. Although the hangers
are installed on the hood, it is an important safety procedure to keep the high-lift jacks in place, supporting
the hood while installing the ductwork.
Specific information for ductwork connections and
component installation to building structures can be
found in SMACNA Manuals HVAC Duct Construction Standards Manual and Seismic Restraint Manual.
Hood top to ceiling closure panels (bulkheads, skirts,
etc.) can be installed at this point. No penetration of
Type I hoods with screws or pop rivets is allowed.
Clearance--to--Combustible Applications
Clearance-to-combustible applications can be
achieved through a number of methods depending on
the design and construction of the materials to be used
for this purpose.
Depending upon the design criteria, the application of
clearance-to-combustible materials should be
installed prior to the installation of the exhaust hoods.
However, some exhaust hoods come with integral
clearance-to-combustible panels built into the hood.
In this case, additionally supplied clearance-to-combustible materials can be installed after the installation
of the exhaust hood.
Where adjacent walls are constructed of combustible
materials, various non-combustible materials can be
applied to the wall to achieve a required non-combustible environment. Stainless steel sheet metal (flashing) is the preferred choice.
6.4
Some exhaust hoods are designed for mounting to an
adjacent wall by various means. This is always in conjunction with hood top mounted hardware. This will
stabilize the hood and accommodate much of its shear
weight.
Island hoods should always be seismically braced to
avoid any possible sway. Hoods need to be installed in
a stable manner to ensure structural integrity of the
hood, ductwork, and building structure. An unstable
(swaying) hood may be prone to having its fire system
activated prematurely and can be highly dangerous.
SYSTEM EQUIPMENT
The basic system equipment components include exhaust fans and make-up air fans. Following manufacturers installation instructions is recommended. Designed components such as vibration isolators, grease
receptacles, etc. should also be installed per manufacturers instructions.
System heaters, heat recovery units, air pollution control units, and any control applications have their own
specific installation requirements beyond the scope of
this manual.
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6.4
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Accessory Components
to bring the exhaust/make-up air system to
operational status prior to start-up.
Fire suppression systems and fire protection (water
sprinkler) systems can come pre-installed in exhaust
hoods to be completed after the installation of the exhaust system or are completely installed after the
installation of the exhaust system.
Water-wash control assemblies, operational monitoring systems, etc. can be partially installed by the exhaust system contractor but are also completed by other trades.
6.5
FINALIZING INSTALLATION FOR
START--UP
Utilizing a check list for completion prior to start-up
is recommended:
S
Make sure all weather related flashing is in
place and sealed. This includes necessary
bird screening, belt and fan wheel guards,
etc.; all components included in the design
process to meet both the client’s needs and
code requirements.
S
Inspect and tighten all system hangers and
equipment components, drive belts, sheaves,
bushings, etc.
S
Coordinate with all other trades (electrical,
plumbing, etc.) to have them complete tasks
NOTE: It is important to verify that the electrician
has wired three phase motors correctly for proper fan
blade rotation. Fans operating in reverse may seem to
operate properly to untrained people, they will only
move a fractional amount of the designed air. Motors
running in reverse will fail, very quickly.
The electrical contractor should provide flexible conduit to the exhaust fan, sufficient to allow hinging of
the fan to tip back for maintenance access of the duct
and lower section of the fan.
It is not permissible to install wiring or electrical devices of any kind in ductwork or hoods, in fire rated enclosures, or in the path of exhaust air, unless specifically approved and listed for use in grease ducts.
Hood interior lighting fixtures are listed for their application. It may be a code requirement to have these
shut-down in the case of fire system activation. Check
with the local authority having jurisdiction on this issue.
The gas plumbing contractor should purge any air
from any gas supply lines to duct heaters for the heaters
to operate properly. The water plumbing contractor
should provide any seasonal components for weather
exposed water and drain lines to prevent frozen/broken situations.
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6.5
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6.6
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CHAPTER 7
START--UP AND BALANCE
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CHAPTER 7
7.1
START-- UP AND BALANCE
HOOD SYSTEM START--UP AND
BALANCING
The start-up and air balancing of a building containing
a kitchen is frequently fragmented. The HVAC contractor or mechanical contractor is generally responsible for inspection and start up of HVAC mechanical
equipment. An Air Balance contractor typically provides air balance of building air systems. Frequently a
kitchen ventilation company is responsible for the
hood system component start-up and air balance. A
hood system in a building requires additional care and
attention when balancing. In this chapter we will not
review start-up and air balance procedures in detail.
SMACNA HVAC Systems Testing, Adjusting and Balancing Manual has chapters devoted specifically to
these topics. We will concentrate on some of the finer
points of the desired result of start-up and air balance
work as it relates to commercial kitchen ventilation
systems.
7.1.1
the hood. Make sure all clearance-to-combustible and duct enclosure have been met.
7.1.2
The SMACNA HVAC Systems, Testing, Adjusting and
Balancing Manual covers air balance procedures.
Again we will not cover all of the basic balance procedures, but will offer tips and suggestions to make the
hood balance more successful.
S
Employ qualified air balance technicians and
contractors.
S
Ensure that all instrumentation is correctly
calibrated.
S
When reading the exhaust duct run, a duct traverse should occur whenever the duct configuration allows. Where duct readings are not
possible, take static pressure and fan RPM
readings. Use the fan charts to estimate exhaust or make-up air volume.
S
Reading air flow in front of exhaust filters
with a velometer can help generalize the airflow but is not an accurate or effective method of reading exhaust cfm.
Start--Up Procedure
Manufacturers of exhaust and make-up air units supply start-up procedure instructions specific to their
products. These procedures should be followed to ensure correct operation and warranty coverage. Check
the operation/balancing and other functions of the
hood systems before putting them online. These
checks will avoid problems with code officials. These
procedures usually include but are not limited to:
S
Checking security of fasteners and components.
S
Alignment of blower wheels and belts.
S
Rotation of fan.
S
Fan RPM and amp. ratings.
S
Ensure that grease drain and/or grease collection systems are in place on grease fans.
S
Ensure that hinge kits are installed on upblast
roof exhausters.
S
Ensure the design requirements for interlock
of make-up air fans and exhaust fans.
S
Check to see that clean out access panels are
installed and correctly sealed in grease duct.
S
Ensure that all filters are installed in correct
airflow and blank-off panels are in place in
Air Balance
Once readings and chartings are achieved for the
make-up and exhaust fans, compare them to the design
calculations. Adjust and reread as required until readings are within tolerance.
With design volumes achieved you need to check a few
critical points. Air can balance correctly according to
air balance schedules, and yet it may be found that a
hood system does not work correctly. Be aware of the
following points when conducting a performance
check:
S
Turn on all cooking equipment and building
HVAC systems. Smoke and steam capture
should occur with all of the equipment operating.
S
If there is a capture problem look for the
cause of the problem. In some cases you can
detect a cross flow of air carrying smoke out
of the capture zone. This can be caused by a
make-up air or HVAC diffuser directing air
into the capture zone at a high velocity.
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7.1
S
S
Cooking equipment could be set too far out
from under the hood.
S
Air flow from equipment located near the
hood can effect currents, blowing smoke out
from under the hood.
S
7.2
An air return located on one side of a hood,
with all of the supply diffusers on another
side, can cause a general airflow pattern that
can allow smoke to drift out of the capture
zone.
A high velocity of make-up air blowing vertically down the face of the hood can cause an
adjacent low pressure zone that can draw
smoke out from under a hood (Bernoulli’s
Theory).
S
A piece of cooking equipment that is operating incorrectly.
S
A high heat, heavy smoke producing piece of
equipment can generate thermal currents that
exceed the hood’s ability to exhaust the high
volume of smoke as it passes the filter bank.
Often this will not escape the capture zone
but can often dump the air down the inside
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front edge of the hood and engulf the operator. An increase in exhaust and a rebalance of
the make-up air, or an internal baffle can be
added to divert the offending air.
A few facts to keep in mind:
S
A commercial kitchen should be slightly negative to adjacent spaces. This will keep food
prep and clean up odors from escaping into
adjoining spaces.
S
If exhaust is not affected by one of these factors, and is not adequate, consider rechecking
the design volume requirements.
S
Check with manufacturer of hood for further
troubleshooting of air balance/capture issues.
S
Many jurisdictions require an air balance report be submitted to the authority having jurisdiction and a performance test be witnessed by the inspector. Preliminary
performance checks are suggested to avoid
delays of approval.
For technical details and procedures for air balance refer to the SMACNA HVAC Systems Testing, Adjusting
and Balancing Manual.
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OPERATION / INSPECTION /
MAINTENANCE
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CHAPTER 8
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CHAPTER 8
8.1
OPERATION / INSPECTION / MAINTENANCE
OPERATION
Operating system equipment properly and exercising
good preventative maintenance on system equipment
and components will allow for trouble free operations
and long service life.
Components of the ventilation system are designed to
capture, contain, and remove the cooking vapors,
smoke, and heat. Therefore, they must operate in balance with each other, even under variable cooking
conditions.
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When the system is first set up and balanced in new
condition, all components should be set to optimum efficiency. In time, system components become dirty
and subject to wear. Filtration devices, dampers, louvers, and ducts become soiled and may restrict performance. Drive belts become loose and worn. Many
parts accumulate grease and oil. Heavy use and poor
maintenance will cause premature wear of component
parts.
Deterioration of components will unbalance the system, creating unsatisfactory and unsafe performance
in regard to noise, indoor air quality and fire hazard.
Grease and oil can accumulate throughout the entire
ventilation system. Regular frequent system cleaning
is essential.
Foodservice operators should understand the proper
function of system components, enabling them to recognize deficiencies. This knowledge may help in locating and correcting problems in order to maintain efficient and safe operation.
8.2
MAINTENANCE AND INSPECTION
Preventive maintenance ensures proper system operation for continued good performance.
Cookline Equipment
Maintenance of cookline equipment is beyond the
scope of this manual. However, proper maintenance of
foodservice equipment reduces grease build-up in the
exhaust system.
Exhaust Hoods
When an exhaust system is not working properly, heat
and cooking vapors are not effectively captured allowing contaminates to escape into the kitchen creating a
poor indoor air quality situation.
Cooking vapors should be readily drawn into the exhaust hood, where they are captured and removed from
the space. The ambient environment immediately
around the cooking operation should be clear and
fresh.
Clean all filters and other grease removal devices
within the hood at least daily or as recommended by
the manufacturer. Cooking practices that produce
large amounts of grease-laden vapors require cleanings to be more frequent.
Grease extraction devices must be positioned in the
exhaust hood properly without open spacing into the
plenum area.
Hood interiors and exteriors should be cleaned approximately once a week.
Water Wash and Dampered Hoods
Only qualified personnel should repair these systems.
Managing a proper maintenance schedule with authorized technicians is critical. There are user maintenance procedures that can be performed. Consult the
manufacturer for user maintenance instructions.
Ductwork
Critical inspection points are as follows:
Logically, preventive maintenance is preferable to crisis, or emergency, maintenance, and will prevent most
emergency system shutdowns.
Emergency maintenance is costly. No food production
should take place without the ventilation system.
Spare parts should be kept in stock (fan belts, etc.) and
accessible for quick replacement.
8.3
Preventive maintenance includes regular inspection of
critical system components and is the most effective
way to avoid emergency maintenance.
S
Access panels are properly installed and accessible.
S
Ducts show no sign of leaking.
S
Flag and report any leakage.
S
Ducts properly secured to the building structure.
CLEANING
Cleaning ductwork and fans should be done before the
grease has built up to 0.025 in. (0.635 mm) within any
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8.1
part of the system. All areas of the hood, duct, fan and
other exhaust system components must be accessible
for cleaning and inspection. Cleaning agents should be
thoroughly rinsed off and all loose grease particles
must be removed. No powdered coatings should be left
in the system after the cleaning.
8.3.1
General Cleaning Frequency
Cleaning commercial exhaust systems reduces or
eliminates the chance of fire in the system. It is necessary to clean systems on a regular basis before they become heavily contaminated with grease. The entire
system should be cleaned to bare metal.
As a general rule the recommended cleaning frequency is as follows:
Some jurisdictions are requiring that those who clean
both exhaust and HVAC systems be properly trained
and certified.
System Exhaust Fans
NOTE: Ensure that the motor disconnect switch in
the motor section of the fan unit is in the OFF position
prior to any service work. Follow proper Lockout/Tagout procedures.
Check belt tension
Check for condition and tension of belts and replace as
needed. Re-check belt tension after 48 hours. Overtightening belts may create bearing damage. Belts
should be tight enough to prevent slippage.
Systems utilizing high volume cooking operations
such as 24-hr, high-volume frying, char broiling, or
wok cooking: quarterly
Systems serving moderate-volume cooking operations: semiannually
Systems serving low-volume cooking operations such
as churches, day camps, seasonal businesses, or senior
centers: annually
NOTE: Intervals between inspections and cleaning
may vary depending on types and volumes of use, condition of equipment, and efficiency of hood filtration.
The Authority Having Jurisdiction may adjust the frequency of cleaning required if conditions so warrant.
Systems that are only used on a part-time or seasonal
basis should require a reduced frequency. Where extra
high volumes of cooking takes place the frequency
should be increased.
It is advisable that most restaurants be cleaned according to this schedule. If the restaurant does a large
amount of fast food cooking or charbroiling, the frequency of cleaning could be as often as once a month.
The frequency is always dependent on volume and
type of cooking. There may be times in the high or low
seasons when the frequency will need to be adjusted.
Lubricate motor, shaft bearings and any other applicable components in accordance with manufacturer’s instructions. Motors may be sleeve-bearing type and require periodic oiling.
Check fan and motor bearings for possible binding,
noise or overheating.
Check fan wheel for damage or grease build-up.
Grease accumulation will cause the blades to become
unbalanced.
Take care NOT to dislodge the factory installed fan
wheel balancing weights during maintenance. Without these weights in place, damage will result severely
shortening fan service life. These weights cannot be
arbitrarily reinstalled in the field. The fan wheel must
be replaced.
Most exhaust fans require a hinge kit for duct cleaning
access. Utility and inline fans require access openings
in the ductwork within 36 in. (92 cm) of the fan unit.
8.4
MAKE--UP AIR SYSTEM
Normal operation of make-up air systems will keep the
environment in the kitchen area clear, fresh, comfortable, and free of drafts and excessive air noise. Abnormal operation will result in the kitchen becoming
smoky, hot and humid.
Maintenance
Proper documentation must be maintained on the
premise and with the service-provider. If there are any
non-conforming or inaccessible areas of the exhaust
system, or areas not cleaned, they must be noted in
writing.
8.2
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Check for proper make-up air system operation, providing correct amounts of air to the kitchen area. Improper system operation will not allow the exhaust system to operate properly.
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Motors and Fan Blades
Systems utilizing solid cooking fuels: monthly
Check that dampers are set properly.
Check condition of filters, drive belts, and fan wheel
blades.
Wheels require little attention when moving clean air.
Occasionally, oil and dust may accumulate causing
unbalance. When this occurs, the wheel and housing
should be cleaned to ensure smooth and safe operation.
8.5
AIR POLLUTION CONTROL
SYSTEMS OR UNITS
Only qualified personnel should work on these systems. Managing a proper maintenance schedule with
authorized technicians is critical. There are user maintenance procedures that can be performed. Consult the
manufacturer for user maintenance instructions.
Control Systems (Operation and Safety):
Control systems, such as automatic dampers and computer interlocks, protect personnel. The functions of
these controls vary. As these controls become more
complicated, the need for frequent and reliable preventative maintenance becomes more imperative.
Failure to maintain these controls can result in serious
damage and high risk of fire damage.
8.6
ROOF PROTECTION
Accumulated rooftop grease will attack roofing materials. Frequent cleaning is the best defense against this
problem. In addition, some form of absorbent or containment system around the fan housing will protect
the roof on an ongoing basis.
Whatever product is used, it should be easily changeable, prior to becoming saturated with grease.
Arrangements must be made to capture grease in containers that can be emptied. Rooftop grease containment systems must not allow the grease to escape
when rainwater overflows the container.
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8.3
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8.4
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APPENDIX
REFERENCES
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REFERENCES
APPENDIX A
Ackland, Phil., Inspection Manual for Commercial Kitchen Exhaust Systems Commercial Kitchen Exhaust Institute,
Ed.1, 1997. ISBN 0-9681760-4-6
Ackland, Phil., Cleaning and Certification Manual. Commercial Kitchen Exhaust Institute, Ed.1, 1999. ISBN
0-9681760-3-8
ASHRAE, 1999 ASHRAE Applications Handbook, Chapter 30 Kitchen Ventilation, American Society of Heating, Refrigeration, Air Conditioning Engineers
International Mechanical Code, Chapter 5 - Exhaust Systems & Chapter 6 - Duct Systems, NFPA #96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 1998 Edition, National Fire Protection Association
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A.1
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A.2
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SECTION I
INDEX
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INDEX
Access, 6.3, 6.4
Access openings, 2.13
Access opening, fire resistive, 3.3
Access openings, 1.2, 4.2, 4.3
Access panels, 5.4, 8.1
Air Balance, 7.1
Air flow direction, 2.13
Air Movement , 1.2
Air pollution control units (APCU), 3.3, 3.4
purpose, 3.4
Air volume control, 2.13
AMCA Standard 210, 4.1
Architects, 1.1
ASHRAE handbooks, 1.3, 2.1
B
Backshelf, 2.11
Baffles, condensation, 2.4
internal, 7.2
Belt tension, 8.2
Bernoulli’s Theory, 7.2
Branch duct, 3.1
Building automation system (BAS), 2.16
Building code, 3.2
Building permits, 1.2
C
Canopy, 2.4, 2.5
Ceiling height and clearances, 5.1
Ceramic tiles, 3.2
Checklist, and building condition, 5.1
Cleaning and maintenance, 2.13
Clearance requirements, 5.5
Clearances-to-combustible, 3.3
Closure panels, 6.4
Code requirements, 3.1, 4.1, 5.1
Codes, 1.3
Collection devices, 4.3
Combustibles, 3.3
Components, 3.4
accessory, 6.5
and operation, 8.1
and system equipment, 6.4
deterioration of, 8.1
kitchen ventilation, 3.4
Concrete, 3.2
Condensate hoods, 2.4
Construction and installation, 1.1
Curbs, 6.2
D
Damage, 4.1
roof and building, 4.1
Damper, definition, 2.13
Dampers, 3.1
and water-wash hood, 6.3
Design, 1.1, 2.11, 5.1
Dishwasher system, 2.4
Down discharge, 2.6
Duckwork, and installation, 6.2
Duct enclosures, 3.2
Duct penetrations, 1.2
Duct shaft enclosure, 3.3
Duct wrapping, 3.3
Ductwork, 3.1, 8.1
inspection points, 8.1
Type II, 5.5
E
Electric coils, 4.6
Energy efficiency, 2.16
Energy recovery units (ERU), 3.3
EPA Test Method 202, 2.1
Exhaust air, 1.2
Exhaust duct, and Type I hoods, 3.1
Exhaust duct(s), 5.4
design of, 5.3
Exhaust fans, 4.2
Exhaust hood, 6.4
and manufacturers, 6.4
Exhaust terminations, 5.5
F
Facility managers, 1.1
Fan, manufacturers, 5.5
Fan blades, 8.2
Fan(s)
and ductwork, 4.2
belt driven, 4.1
characteristics, 4.1
Filters, 2.4, 2.11, 2.13
Fire and smoke dampers, 1.2
Fire codes, 2.14
Fire suppression system, 2.4, 2.16
Fire-resistive assembly, 1.2
Flashing, 6.5
Flexible wraps, 3.3
Front face discharge, 2.6
G
Grease, 2.13
and containment, 4.3
and drainage, 4.2
Grease duct enclosure, factory built, 3.3
Grease filters, 5.3
Gypsum board, 3.2
H
Hangers, 6.4
Heat, and fume, 2.4
Heat producing equipment, 2.1
Heat recovery, 4.6
Hood(s)
eyebrow, 2.11
manufacturer, 7.2
HVAC Duct Construction Standards Manual, 6.4
HVAC Systems Testing, Adjusting and Balancing
Manual, 7.1
and technical details, 7.2
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A
I
I.1
I
Inline, 4.2
Inspection and cleaning, 6.3
Inspections and cleaning., 4.2
Interconnecting ductwork, 3.1
Internal discharge, 2.8
Island hoods, 6.4
L
Lighting fixtures, 6.5
Lights, types of, 2.14
Listed components, 1.4
Listed hoods, 5.2
Listing agencies, 1.3
M
Maintenance, and prevention, 8.1
Make-up air, 1.3, 2.6, 2.8
Make-up air duct systems, 3.1
Make-up air equipment, 4.5
Make-up air units
direct fired, 4.6
indirect fired, 4.6
types, 5.6
Manifold, 2.4
Manufacturers, 1.4
Model codes, 2.1
Modular extractor, 2.13
Motors, 2.16
Multiple hoods, 5.5
N
National Sanitary Foundation, 2.14
Natural Fuel Gas Code, 2.1
NFPA, 2.14, 2.16
Noise restrictions, 4.1
Non-Canopy, 2.5
O
Occupational Safety and Health Administration
(OSHA), 2.14
Odor control, 3.3, 3.4
Opacity, 3.4
OSHA, 6.1
Overhang requirements, 5.2
Owners, 1.1
P
Pant-Leg, 2.4
Particulate control, 3.4
Performance check, 7.1
Performance criteria, 3.1
Performance test, 5.7, 7.2
Pizza oven, 4.2
Plaster, 3.2
Pricing and estimating, and design, 5.1
Project coordination, 6.1
I.2
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R
Rails, 6.2
Replacement air, 1.2
Restrictions, and building construction, 5.1
Return air, 1.3
Rigid board, 3.3
Roof penetrations, 6.2
Roof-top termination, 4.3
S
Scope, 1.1
Scrubbers, 3.3
Seismic Restraint Manual, 6.4
Shaft construction, 3.2
SMACNA HVAC Duct Construction Standards, 5.5
SMACNA HVAC Duct Construction Standards, 3.1
SMACNA HVAC Systems Duct Design Manual,
5.4, 5.5
SMACNA Manuals HVAC Duct Construction Standards Manual and Seismic Restraint Manua, 6.1
Smoke control, 3.4
Spark arrester, 2.13
Standard and Listed, 2.1
Start-up, and procedure, 7.1
Static pressure, 4.2
Steam heat, 4.6
Style hoods, Eyebrow, 2.11
Supply air, 1.3
T
Transfer air, 1.3
Type I hood, 2.1
Type II hood, 2.1, 2.4
Type II Non-grease ducts, 3.1
Typical system, 1.2
U
UL, 2.13
UL Standard 710, 5.2
UL Subject 762, 4.1
Underwriter’s Laboratories of Canada, 1.4
Underwriters Laboratories, 1.4
Utility, 4.2
and access openings, 4.2
and motor covers, 4.2
V
Ventilation concepts, 1.2
Volatile organic compounds (VOC), 4.1
W
Wall Termination, 4.5
and louvers, 4.5
Water-wash assemblies, 2.13
Weather-protected openings, 3.2
Wheels, 8.3
Wind Currents, 5.5
Wrapping systems, 3.3
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FOOD SERVICE EQUIPMENT
FABRICATION AND INSTALLATION
GUIDELINES
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SECTION II
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SECTION II
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TABLE OF CONTENTS
Copyright SMACNA
Provided by IHS under license with SMACNA
No reproduction or networking permitted without license from IHS
Licensee=Army Hdqrtrs/7838506107
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Copyright SMACNA
Provided by IHS under license with SMACNA
No reproduction or networking permitted without license from IHS
Licensee=Army Hdqrtrs/7838506107
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TABLE OF CONTENTS SECTION II
FOREWORD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iii
FOOD SERVICE EQUIPMENT TASK FORCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iv
NOTICE TO USERS OF THIS PUBLICATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v
TABLE OF CONTENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii
CHAPTER 1
INTRODUCTION
1.1
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.1
1.2
SUGGESTED USE OF THE SMACNA GUIDELINES . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.1
1.3
TERMINOLOGY AND SYMBOLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.1
1.4
LIST OF EXCLUDED WORK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.2
CHAPTER 2
FABRICATION DETAILS
Figure 2--1 Welded Butt Joint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.1
Figure 2--2 Bolted Field Joints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.2
Figure 2--3 Edge Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.3
Figure 2--4 Back Splash Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.4
Figure 2--5 Back--to--Back Splashes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.5
Figure 2--6 Legs and Crossbracing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.6
Figure 2--7 Table Undershelf and Crossbracing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.7
CHAPTER 3
3.1
TABLES
WORK TABLE SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.1
Figure 3--1 Work Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.2
Figure 3--2 Work Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.3
Figure 3--3 Work Table Underbracing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.4
Figure 3--4 Underbracing Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.5
Figure 3--5 Underbracing Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.6
Table 3--1 Top Reinforcement Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.7
Table 3--1M Top Reinforcement Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.8
Table 3--2 Shelf Reinforcement Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.9
Table 3--2M Shelf Reinforcement Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.10
CHAPTER 4
SHELVES
Figure 4--1 Wall Shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.1
Figure 4--2 Slant Rack Shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.2
Figure 4--3 Angled Wall Shelf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.3
Kitchen Ventilation Systems and Food Service Equipment
Fabrication and Installtion Guidelines
 First
Edition
Licensee=Army
Hdqrtrs/7838506107
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vii
CHAPTER 5
WALL PANELING
Figure 5--1 Wall Paneling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.1
Figure 5--2 Wall Paneling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.2
Figure 5--3 Wall Paneling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.3
CHAPTER 6
COUNTERS
Figure 6--1 Free Standing Cabinet -- Open . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.1
Figure 6--2 Free Standing Cabinet with Sliding Doors . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.2
Figure 6--3 Equipment Stand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.3
Figure 6--4 Counter with Sink and Drawers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.4
Figure 6--5 Counter Section . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.5
Figure 6--6 Counter Body Detail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.6
Figure 6--7 Sliding Door Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.7
CHAPTER 7
SERVING COUNTER COMPONENTS
Figure 7--1 Display Unit / Sneeze Guard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.1
Figure 7--2 Serving Counter Sneeze Guard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.2
Figure 7--3 Tray Slides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.3
Figure 7--4 Anti–Splash Drain Trough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.4
CHAPTER 8
WALL CABINETS
Figure 8--1 Sliding Door Wall Cabinets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.1
Figure 8--2 Open Shelf Wall Cabinet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.2
CHAPTER 9
DISHTABLES
Figure 9--1 Dishtable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.1
Figure 9--2 Dishtable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.2
Figure 9--3 Dishtable Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.3
Figure 9--4 Dishtable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.4
Figure 9--5 Dishtable with Trough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.5
Figure 9--6 Dishtable Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.6
Figure 9--7 Dishtable Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.7
Figure 9--8 Dishtable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.8
CHAPTER 10 DRAWERS
Figure 10--1 Single Drawer with Recessed Pull . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.1
Figure 10--2 Flush Single Drawer with Integral Pull . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.2
viii
Copyright SMACNA
Provided by IHS under license with SMACNA
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Kitchen Ventilation Systems and Food Service Equipment
Fabrication and Installtion
Guidelines  First Edition
Licensee=Army Hdqrtrs/7838506107
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CHAPTER 11 HOT FOOD TABLES
Figure 11--1 Hot Food Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.1
Figure 11--2 Hot Food Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.2
Figure 11--3 Hot Food / Steam Table Detail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.3
CHAPTER 12 ICE PANS
Figure 12--1 Ice Cold Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.1
Figure 12--2 Ice Garnish Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.2
CHAPTER 13 PASS WINDOWS
Figure 13--1 Thru--wall Pass Window . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.1
Figure 13--2 Thru--wall Pass--through Shelf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.2
APPENDIX A
SEISMIC DRAWINGS
A.1
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.1
A.2
GENERAL REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.1
A.3
GENERAL NOTES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.1
A.4
FIGURE / EQUIPMENT CROSS--REFERENCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.3
A.5
APPROVALS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.4
Figure A--1 Free Standing Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.5
Figure A--2 Wall Attached Sink, Worktable with Wall Clip . . . . . . . . . . . . . . . . . . . . . . . . A.6
Figure A--3 Wall Attached Sink, Worktable without Wall Clip . . . . . . . . . . . . . . . . . . . . . A.7
Figure A--4 Enclosed Cabinet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.8
Figure A--5 Island Counter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.9
Figure A--6 Wall Cabinet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.10
Figure A--7 Floor Mounted Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.11
Figure A--8 Pass--through Floor Mounted Appliances . . . . . . . . . . . . . . . . . . . . . . . . . . A.12
Figure A--9 Roll--in Storage Unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.13
Figure A--10 Floor Mounted Appliance Against Wall . . . . . . . . . . . . . . . . . . . . . . . . . . . A.14
Figure A--11 Floor Mounted Appliance Against Wall . . . . . . . . . . . . . . . . . . . . . . . . . . . A.15
Figure A--12 Floor Mounted Kettle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.16
Figure A--13 Hood Bracing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.17
Figure A--14 Hood Detail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.18
Figure A--15 Back Shelf Ventilator . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.19
Figure A--16 Hose Reels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.20
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Kitchen Ventilation Systems and Food Service Equipment
Fabrication and Installtion Guidelines
 First
Edition
Licensee=Army
Hdqrtrs/7838506107
Copyright SMACNA
Provided by IHS under license with SMACNA
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ix
Figure A--17 Wall Mounted Shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.21
Figure A--18 Countertop Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.22
Figure A--19 Floor Mounted Mixer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.23
Figure A--20 Walk--in Boxes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.24
Figure A--21 Microwave Shelf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.25
Figure A--22 Foot Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.26
Figure A--23 Base Attachments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.27
Figure A--24 Wall Support Backing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.28
Figure A--25 Top Angle Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.29
Figure A--26 Z--clip Detail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.30
Figure A--27 Angle Bracket Detail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.31
Figure A--28 Offset Clip Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.32
Figure A--29 Hanger Detail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.33
Figure A--30 Framing Channel / Rod Stiffener . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.34
Figure A--31 Alternate Rod Stiffener . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.35
Figure A--32 Alternate Connections to Structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.36
Figure A--33 Furring Channel Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A.37
Table A--1 Minimum Approved Values for Concrete Anchors . . . . . . . . . . . . . . . . . . . . . A.2
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Copyright SMACNA
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Kitchen Ventilation Systems and Food Service Equipment
Fabrication and Installtion
Guidelines  First Edition
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Not for Resale, 09/13/2005 03:52:57 MDT
INTRODUCTION
Copyright SMACNA
Provided by IHS under license with SMACNA
No reproduction or networking permitted without license from IHS
Licensee=Army Hdqrtrs/7838506107
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CHAPTER 1
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Copyright SMACNA
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CHAPTER 1
1.1
INTRODUCTION
INTRODUCTION
This edition of the SMACNA Food Service Equipment construction manual is intended to provide basic
reference guidelines as to industry accepted practice
for fabricating custom built food preparation and serving equipment commonly used in non-domestic food
facilities.
specification, fabrication, and installation of a wide
range of Kitchen/Food Service Equipment. The following suggestions are intended to facilitate the maximum use of this guideline.
The details shown depict minimum standards for
constructing equipment that should provide owners
with years of trouble free usage, and require tools and
techniques for fabrication that are readily available in
most sheet metal shops. The recommendations given
herein were developed after reviewing the current
policy of applicable independent accreditation agencies, reviewing representative model code requirements, and polling the industry experience of participating fabricators who are in various markets across
the country.
These recommendations are not intended to assure
compliance with the regulations of local public safety
officials or sanitarians or to prohibit usage of materials
or methods that exceed these minimum requirements
when such use would improve the integrity of adaptability of any particular equipment item.
In the absence of any nationally recognized fabrication standards for custom built food service equipment, the SMACNA Food Service Equipment Committee is attempting to provide specifiers, contractors,
regulatory officials, and users of commercial food service facilities with practical guidelines for designing,
building, evaluating, and purchasing quality products.
The details contained herein have been developed to
be in accordance with the requirements contained in
ANSI/NSF–2–1996 published by NSF International
and have been reviewed by NSF International. The details shown of joints and seams are graphic representations only and are not intended to indicate spacing between the metal elements.
Compare the construction detail offered herein as minimum standards with that prevalent
practice. Do this separately for food preparation and food service facilities in hotels, restaurants, schools, hospitals, nursing homes,
prisons, in plant industrial environments and
other commercial and institutional enterprises. Investigate the deterioration and useful service life of equipment that does not
conform to these standards.
2.
Assist owners, food service consultants,
building designers, and code officials in becoming aware of the value of minimum standards.
3.
Refer to ANSI/NSF–2–1996, published by
NSF International, for additional requirements and details.
4.
Upgrade specifications and codes. Use the
approach indicated in the sample specification in appendix.
5.
Use the reprint permission section of the notice to users herein.
6.
Develop lists of end use applications for light
duty, standard duty, and heavy duty construction categories. Promote them locally.
7.
Send SMACNA recommendations on improvement in these food services standards.
1.3
TERMINOLOGY AND SYMBOLS
The following list of Terminology and Symbols are
used throughout this manual:
For additional guidelines and details, it is suggested
that the reader refer to ANSI/NSF–2–1996 or contact
NSF International at 3475 Plymouth Road, Ann Arbor,
MI 41805; Telephone 800-NSF-MARK or access the
NSF web page at http://www.nsf.org.
1.2
1.
A
Nomenclature designating a specific detail on a page that may be cross referenced
on another page.
A–A A symbol denoting the location and view
direction of a section that is elsewhere illustrated.
SUGGESTED USE OF THE SMACNA
GUIDELINES
The SMACNA Food Service Equipment Fabrication
and Installation Guidelines is intended to assist owners, designers, contractors, and code officials in the
APPROVED This denotes approval of a component, assembly, or method by an authority
responsible for accepting the work and is
Food Service Equipment  First Edition
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1.1
CLOSED Fabricated with no openings exceeding 1/32” (0.8 mm)
DEG The degree of an angle or arc.
DUTY A service category of light, standard, or
heavy for which specific minimum construction details are set forth.
e.g.
For example.
GA
Thickness of metal.
G.I.
Galvanized steel (or iron).
I.D.
Inside diameter.
MAX. Maximum.
MIN. Minimum.
NSF NSF International (formerly known as National Sanitation Foundation).
OC
On center.
OD
Outside diameter.
PG
Page.
PIN
A mechanical fastening that prevents
movement of an element of equipment.
SEALED Fabricated without openings to prevent entry of leakage of liquid.
R
SPL-1 A specific configuration of back splash.
S/S
Stainless steel.
STD Standard.
STUD A threaded metal rod that is attached to
one element and is used to fasten another
element.
TIGHT The positioning of edges or surfaces so
that they are in contact or without clearance
of more than 1/32 in. (0.8 mm).
TUBING Thin-wall metal of approved characteristics.
TYP. Typical of several similar or identical features.
UNDERBRACING A reinforcement attached
to the under side of a top or shelf panel, normally of channel profile or equivalent section modules.
W/
With.
WELD The joining of metals by raising their
temperature to the melting point, with or
without filler metal. Brazing and braze welding are excluded.
PLUG WELD A circular weld made through
a hole in one member of a lap or T-joint fusing that member to the other.
1.4
LIST OF EXCLUDED WORK
S
Refrigeration units fabrication
S
Dishwashers (Covered elsewhere by
other specifications) fabrication
S
Display
S
Mechanical service walls
The radius of a bend.
SILICONE A type of adhesive sealant that has
appropriate adhesive and cohesive properties. (NSF Food Grade approved)
1.2
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--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
inclusive of material, type, size, and location
when such are not otherwise defined by the
applicable specifications.
CHAPTER 2
FABRICATION DETAILS
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CHAPTER 2
FABRICATION DETAILS
FINISHED SURFACE
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
WELDED
JOINT
NOTE: WHERE CONTINUOUS WELDED JOINTS ARE REQUIRED, WELDS ARE
TO BE GROUND AND POLISHED SO THAT NO EVIDENCE OF WELD IS
VISIBLE ON FINISHED SIDE. ALL GRAIN SHOULD RUN IN THE SAME
DIRECTION.
FIGURE 2-- 1 WELDED BUTT JOINT
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2.1
BUTT JOINT
STUD W/NUT ON
3" (76.2 mm) CL * *
BOLT
11_W" MIN.
(38.1 mm)
14 ga (2.0 mm) S/S
ALLOW 0.035" (0.095 mm) (20 ga) GAP
MINIMUM FOR PROPER ALIGNMENT
OF BUTT JOINT
BUTT JOINT
STUD W/NUT
SECTION A
EDGE VIEW
3" (76.2 mm) WIDE
14 ga (1.98 mm)
BACKING
A
BUTT JOINT
ISOMETRIC VIEW
PLUG WELDED OR STUDS
3" (76.2 mm) SPACING * *
* – MINIMUM
** – MAXIMUM
FIGURE 2--2 BOLTED FIELD JOINTS
2.2
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# – TYP OR AS SPECIFIED
11_W"
(38.1 mm)
R. 5_I"*
(15.9 mm)
11_W"#
(38.1 mm)
11_W"#
(38.1 mm)
2"#
(50.8 mm)
1_W"*
(12.7 mm)
3_R" * (19.1 mm)
MIN.
3_R" (19.1 mm)*
DETAIL ‘C’
STRAIGHT TURN--DOWN
EDGE W/ OR W/O RETURN
DETAIL ‘A’ BULL NOSE
11_W"#
(38.1 mm)
1"#
(25.4 mm)
3"*
(76.2 mm)
R. 1_R"*
(6.4 mm)
AT MACHINE OR SINKS
R. 5_I"*
(15.9 mm)
11_W"#
(38.1 mm)
2"#
(50.8 mm)
1_W"#
(12.7 mm)
1_W"*
(12.7 mm)
1_W"
(12.7 mm)
DETAIL ‘D’ MARINE
DETAIL ‘B’ RAISED ROLL
45°
2"#
(50.8 mm)
1_W"#
(12.7 mm)
11_W"#
(38.1 mm)
1_W"#
(12.7 mm)
30°
1_W"
(12.7 mm)
DETAIL ‘F’ (NON FOOD ZONE)
11_W"#
(38.1 mm)
R. 1_R"*
(6.4 mm)
3_R" (19.1 mm)*
DETAIL ‘G’ (FOOD/SPLASH ZONE)
DETAIL ‘E’ DIE CRIMPED
# – TYP OR AS SPECIFIED
* – MINIMUM
** – MAXIMUM
FIGURE 2-- 3 EDGE DETAILS
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2.3
2" MIN. *
(50.8 mm)
1"#
(25.4 mm)
1" * *
(25.4 mm)
1"# (25.4 mm)
WALL CLIP AND
FASTENER AS
REQUIRED
6"#
(152.4 mm)
6"#
(152.4 mm)
WALL CLIP AND
FASTENER AS
REQUIRED
R. 1_R" * #
(6.4 mm)
R. 1_R" * #
(6.4 mm)
SPL–1
45 DEG
W/ TURNDOWN
SPL–2
SQUARE
W/ TURNDOWN
2" * # (50.8 mm)
1" # * * (25.4 mm)
1" # (25.4 mm)
6"#
(152.4 mm)
WALL CLIP AND
FASTENER AS
REQUIRED
R. 1_R" * #
(6.4 mm)
SPL–3
TWO 45 DEG
W/ TURNDOWN
WALL LINING
2" * MIN.
(50.8 mm)
6"#
(152.4 mm)
1"#
(25.4 mm)
FASTENER AS
REQUIRED
45°
R. 1_R" *
(6.4 mm)
SPL–4
# – TYP OR AS SPECIFIED
* – MINIMUM
** – MAXIMUM
FIGURE 2-- 4 BACK SPLASH DETAILS
2.4
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1"#
(25.4 mm)
TACK WELD 12"
(304.8 mm) * OC AND
SEAL W/ SILICONE
45°#
1"#
(25.4 mm)
6" MIN.#
(152.4 mm)
4"#
(101.6 mm)
R. 1_R" * #
(6.4 mm)
SPL–5
CAPPED
BACK TO BACK
4"#
(101.6 mm)
1"#
(25.4 mm)
6"#
(152.4 mm)
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
1"#
(25.4 mm)
SILICONE
R. 1_R" * #
(6.4 mm)
SPL–6
SQUARE BACK TO BACK
# – TYP OR AS SPECIFIED
* – MINIMUM
** – MAXIMUM
FIGURE 2--5 BACK-- TO-- BACK SPLASHES
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2.5
I
WELDED
LEG OPTION
STUD
W/ NUT
II
WELDED
LEG OPTION
3_R" MIN.
(19.1 mm)
CLOSE END OF
CHANNELS
WHEN EXPOSED
B
WALL
14 ga (1.98 mm)
S/S GUSSET PLATE
C
B
CROSSRAILS
A
A
A
NOTES:
A LEGS TO BE 15_I" (91.3 mm) OD 0.065" (1.65 mm) S/S ASSEMBLY WITH
ADJUSTABLE BULLET FOOT.
B
LEG SOCKETS TO BE S/S WITH SET SCREWS FOR SECURING LEGS.
FULLY WELD LEG SOCKETS TO CHANNELS OR SOCKET PLATES.
C
CROSSRAILS TO BE 1" (25.4 mm) MIN. OD 0.065" (1.65 mm) S/S TUBING
FULLY WELDED TO LEGS. WHERE CROSSRAILS JOIN CABINET BODY,
PROVIDE FLANGE SECURED WITH S/S SCREWS. (MAY BE USED TO
SECURE TO WALL.)
FIGURE 2-- 6 LEGS AND CROSSBRACING
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2.6
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LEG 15_I" (41.3 mm) OD
0.065" (1.65 mm) S/S
FINISH AS SPECIFIED
11_W"#
(38.1 mm)
11_W"#
(38.1 mm)
6" * #
(152.4 mm)
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
DETAIL ‘A’ UNDERSHELF
CROSSBRACING
1" * # (25.4 mm)
0.065" (1.65 mm) S/S
FULLY WELD
NOT FLATTENED
FINISH AS
SPEC.
6" * #
(152.4 mm)
DETAIL ‘B’ CROSSBRACING
NOTE: ALL UNDERSHELVES AND CROSSBRACING TO BE 6" (152.4 mm) MINIMUM FROM
FLOOR, BUT NO LESS THAN APPLICABLE CODE.
# – TYP OR AS SPECIFIED
* – MINIMUM
** – MAXIMUM
FIGURE 2-- 7 TABLE UNDERSHELF AND CROSSBRACING
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2.7
THIS PAGE INTENTIONALLY LEFT BLANK
2.8
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CHAPTER 3
TABLES
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CHAPTER 3
3.1
TABLES
WORK TABLE SPECIFICATIONS
TOPS
18 ga (1.31 mm) S/S MIN. OR AS SPECIFIED – USUALLY 16 ga (1.61 mm)
18 ga (1.31 mm) W/ WOOD SUB TOP
ALL EDGES SHAPED AS REQUIRED
SUPPORTS
SEE TABLE 3–1
FASTENING
METHODS
WELD ON STUDS W/ ACORN NUTS, SILICONE, ADHESIVES
LEGS
S/S 1-5/8 in. (41.3 mm) OD TUBING.
0.065 in. (1.65 mm)
.
S/S WELDED CONSTRUCTION
FEET
TAP IN ADJUSTABLE
SHELVES
18 ga (1.31 mm) MIN. FOR LIGHT AND STANDARD DUTY
OPEN CHANNEL SUPPORT FULL LENGTH
ALL WELDED CONSTRUCTION (SEE FIGURE 2–7)
16 ga (1.61 mm) MIN. FOR HEAVY DUTY
HAT SECTION SUPPORT FULL LENGTH
CROSS BRACES
1 in. (25.4 mm) OD S/S TUBE MIN. 0.065 in. (1.65 mm) WALL THICKNESS
ALL WELDED CONSTRUCTION (SEE FIGURE 2–7)
NOT FLATTENED
1-5/8 in. (41.3 mm) OD S/S TUBE HEAVY DUTY 0.065 in. (1.65 mm)
ALL WELDED CONSTRUCTION
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LEG SOCKET
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3.1
6" (152 mm) MIN.
REFER TO FIGURE FIG 2--6
FOR LEG SPECIFICATIONS.
6" (152 mm) MIN.
FIGURE 3-- 1 WORK TABLE
3.2
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--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
REFER TO TABLES 3--1
& 3--2 FOR TOP & SHELF
UNDERBRACING SPECIFICATIONS.
SEE FIGURES 2--3 AND 2--4 FOR EDGE AND BACKSPLASH DETAILS.
SEE TABLES 3--1 AND 3--2 FOR TOP AND SHELF UNDERBRACING SPECIFICATIONS.
SEE CHAPTER 10 FOR DRAWER DETAILS
6" (152 mm) MIN.
STIFFENER—SEE TABLE 3--2
FIGURE 3-- 2 WORK TABLE
Food Service Equipment  First Edition
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3.3
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FIGURE 3--3 WORK TABLE UNDERBRACING
3.4
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HOLES:
8" (203.2 mm) OC — LIGHT DUTY
6" (152.4 mm) OC — STD. & HEAVY DUTY
4"
(101.6 mm)
11_W"#
(38.1 mm)
TYPE A
(CHANNEL)
14 ga (1.98 mm)
REFER TO TABLE 3--1
FOR SPECIFICATIONS.
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
4"
(101.6 mm)
1" (25.4 mm)
CLOSE ENDS
WHERE
EXPOSED
TYPE C
(HAT SECTION)
11_W"#
(38.1 mm)
14 ga (2.0 mm)
# – TYP OR AS SPECIFIED
* – MINIMUM
** – MAXIMUM
FIGURE 3--4 UNDERBRACING DETAILS
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3.5
HOLES:
8" (203.2 mm) OC — LIGHT DUTY
6" (152.4 mm) OC — STD. & HEAVY DUTY
4"
(101.6 mm)
TYPE B
(CHANNEL)
14 ga (1.98 mm)
11_W"#
(38.1 mm)
3_R"
(19.1 mm)
REFER TO TABLE 3--1
FOR SPECIFICATIONS.
3_R"
(19.1 mm)
CLOSE ENDS
WHERE
EXPOSED
TYPE D
(HAT SECTION)
11_W"#
(38.1 mm)
14 ga (1.98 mm)
# – TYP OR AS SPECIFIED
* – MINIMUM
** – MAXIMUM
FIGURE 3-- 5 UNDERBRACING DETAILS
3.6
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4"
(101.6 mm)
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
Table 3-- 1 Top Reinforcement Specifications
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3.7
Table 3-- 1M Top Reinforcement Specifications
3.8
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Table 3-- 2 Shelf Reinforcement Specifications
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3.9
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Table 3--2M Shelf Reinforcement Specifications
3.10
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CHAPTER 4
SHELVES
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CHAPTER 4
SHELVES
SHELF GENERAL SPECIFICATIONS
SHELF BRACKETS TO BE MIN. 16 ga (1.58 mm) SHELF BRACKETS TO BE
MIN. 30 DEG. ANGLE AS SHOWN BELOW.
SHELF BRACKETS SUPPORTING SHELF SHALL NOT EXCEED 48"
(1218 mm) OC
SHELF’S MAX. OVERHANG FROM END OF BRACKET SHALL NOT
EXCEED 16" (406 mm)
SHELF TOP TO BE FORMED OF MIN. 18 ga (1.27 mm)
48" (1218 mm) MAX. SPACING
BETWEEN BRACKETS
TYPE WS—1
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
48" MAX.
(1218 mm)
16" MAX.
(406.4 mm)
SEE FIGURE
2--3F & G
SEE EDGE DETAILS IN FIGURE 2--3A OR 2--3C
14" MAX.
(355.6 mm)
FASTENERS
1" MAX. (25.4 mm)
30 DEG. MIN.
2" MAX.
(50.8 mm)
SET IN SILICONE OR
FASTEN W/ STUDS AND NUTS
WALL
FIGURE 4-- 1 WALL SHELVES
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4.1
11_W"
(38.1 mm)
WALL OPTION
16 ga (1.59 mm) S/S MIN.
2"
(50.8 mm)
30 DEG.
15 DEG.#
REFER TO FIGURE 2--3B
FOR EDGE SPECIFICATIONS.
2"
(50.8 mm)
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
16 ga (1.59 mm) S/S MIN.
30 DEG.
LEG 15_I" (41.3 mm) MIN.
SPACING AS REQUIRED
FOR SUPPORT
LEG SUPPORT
OPTION
# – TYP OR AS SPECIFIED
* – MINIMUM
** – MAXIMUM
FIGURE 4-- 2 SLANT RACK SHELVES
4.2
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96" (2400 mm)
PROVIDE 1_R" (6.4 mm) HOLES AT 8" (200 mm) OC OR
DRAIN TUBE AT EITHER END 1_W" OD (12.7 mm) *
TOP VIEW
FASTEN TO WALL AS REQUIRED
ELEVATION
SHELF: 18 ga (1.27 mm) S/S W/
16 ga (1.59 mm) S/S BRACKETS
1"
(25.4 mm) * #
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
30° PITCH
90°
15°#
ENDS ARE SEALED
BY 2" (50.8 mm) EDGE
1_I" (3.2 mm) RAD. PROVIDE
1_R" (6.4 mm) HOLES
AT 8" (200 mm) OC
# – TYP OR AS SPECIFIED
* – MINIMUM
** – MAXIMUM
FIGURE 4-- 3 ANGLED WALL SHELF
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4.3
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4.4
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WALL PANELING
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--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
CHAPTER 5
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CHAPTER 5
WALL PANELING
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FIGURE 5-- 1 WALL PANELING
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5.1
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
FIGURE 5-- 2 WALL PANELING
5.2
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FIGURE 5-- 3 WALL PANELING
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5.3
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5.4
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CHAPTER 6
COUNTERS
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CHAPTER 6
COUNTERS
FIGURE 6-- 1 FREE STANDING CABINET - OPEN
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6.1
FIGURE 6--2 FREE STANDING CABINET WITH SLIDING DOORS
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6.2
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FIGURE 6-- 3 EQUIPMENT STAND
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6.3
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FIGURE 6--4 COUNTER WITH SINK AND DRAWERS
6.4
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FIGURE 6-- 5 COUNTER SECTION
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6.5
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FIGURE 6-- 6 COUNTER BODY DETAIL
6.6
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FIGURE 6-- 7 SLIDING DOOR DETAILS
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6.7
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6.8
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CHAPTER 7
SERVING COUNTER COMPONENTS
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CHAPTER 7
SERVING COUNTER COMPONENTS
FIGURE 7-- 1 DISPLAY UNIT / SNEEZE GUARD
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7.1
FIGURE 7-- 2 SERVING COUNTER SNEEZE GUARD
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7.2
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FIGURE 7-- 3 TRAY SLIDES
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7.3
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FIGURE 7--4 ANTI–SPLASH DRAIN TROUGH
7.4
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WALL CABINETS
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CHAPTER 8
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WALL CABINETS
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CHAPTER 8
FIGURE 8-- 1 SLIDING DOOR WALL CABINETS
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8.1
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FIGURE 8--2 OPEN SHELF WALL CABINET
8.2
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CHAPTER 9
DISHTABLES
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DISHTABLES
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CHAPTER 9
FIGURE 9-- 1 DISHTABLE
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9.1
FIGURE 9-- 2 DISHTABLE
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9.2
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FIGURE 9-- 3 DISHTABLE DETAILS
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9.3
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FIGURE 9-- 4 DISHTABLE
9.4
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FIGURE 9-- 5 DISHTABLE WITH TROUGH
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9.5
FIGURE 9-- 6 DISHTABLE DETAILS
9.6
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FIGURE 9-- 7 DISHTABLE DETAILS
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9.7
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r
FIGURE 9-- 8 DISHTABLE
9.8
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CHAPTER 10
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DRAWERS
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DRAWERS
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CHAPTER 10
FIGURE 10-- 1 SINGLE DRAWER WITH RECESSED PULL
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10.1
FIGURE 10--2 FLUSH SINGLE DRAWER WITH INTEGRAL PULL
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10.2
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CHAPTER 11
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HOT FOOD TABLES
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CHAPTER 11
HOT FOOD TABLES
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FIGURE 11-- 1 HOT FOOD TABLE
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11.1
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FIGURE 11-- 2 HOT FOOD TABLE
11.2
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FIGURE 11-- 3 HOT FOOD / STEAM TABLE DETAIL
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11.3
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11.4
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CHAPTER 12
ICE PANS
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CHAPTER 12
ICE PANS
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NOTES:
THESE ICE PANS ARE NOT INTENDED FOR USE WITH
ICE FOR HUMAN CONSUMPTION.
FIGURE 12-- 1 ICE COLD PAN
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12.1
12.2
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FIGURE 12--2 ICE GARNISH PAN
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FIGURE 12--3 ICE PAN DETAIL
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12.3
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12.4
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PASS WINDOWS
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CHAPTER 13
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PASS WINDOWS
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CHAPTER 13
FIGURE 13-- 1 THRU-- WALL PASSWINDOW
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13.1
18 GA. (1.27 mm) S/S MIN.
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16 GA. S/S
(1.61 mm)
SECTIONAL VIEW THRU PASS THRU SHELF
JAMB
WALL
16 GA. S/S
JAMB
WALL
(2) LAYERS OF
3/4” MARINE PLYWOOD
18 GA. S/S
#10 x 1--1/4” S/M SCREWS
FRAME WALL
STUB WALL
DETAIL 1
DETAIL 2
FIGURE 13--2 THRU-- WALL PASS-- THROUGH SHELF
13.2
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APPENDIX A
SEISMIC RESTRAINT DETAILS
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APPENDIX A
A.1
INTRODUCTION
A.1.1
OVERVIEW
SEISMIC RESTRAINT DETAILS
earthquake motions. To remain intact and functions,
food service equipment needs to move with the building during an earthquake and not break away from its
supports. Therefore, the restraints are sized to improve
the chances of keeping the food service equipment attached to the structure.
This manual begins with a non-technical explanation
of seismic loads to help designers and builders appreciate the need for seismic restraints. Following this
is a list of general notes and requirements for the use
of this appendix. The remainder of this appendix consists of bracing/anchoring details for a wide variety of
kitchen/food service equipment.
A.1.2
A.1.5
All food service equipment is also assumed to be supported vertically for their non-seismic (gravity) loads.
The bracing detailed in this manual focuses on the
additional members needs to resist horizontal forces.
Because the directionality of seismic forces is not predictable, it is important to brace food service equipment in several directions. Instead of bracing food service equipment against every possible angle of force,
it is enough to brace it against uplift and overturning.
WHAT ARE SEISMIC LOADS?
Seismic loads are the horizontal forces exerted on a
structure during an earthquake. Every structure is designed for vertical, or gravity, loads. In the case of food
service equipment, gravity loads include the weight of
the food service equipment and their contents, and the
direction of the loading is downward. By contrast,
earthquake forces can be in any direction. However,
the ordinary supports designed for gravity loads generally take care of the vertical loads during an earthquake. Therefore, the primary emphasis in seismic design is on lateral, or horizontal forces.
A.1.3
A.2
GENERAL REQUIREMENTS
These guidelines have been prepared for use by engineers, architects and contractors, approving authorities, and others as an aid in standardizing details of
construction for seismic restraints of food service
equipment complying with the 1997 Uniform Building Code (UBC) as modified by the California Building Code. It is not to be construed to be a design manual. The applications of the details contained herein to
a specific project are the responsibility of the design
professional. California Office of Statewide Health
Planning and Development (OSHPD) approval is for
anchorage only. Construction of equipment must be
strong enough to resist design forces.
WHAT HAPPENS DURING AN
EARTHQUAKE?
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A fault is a fracture in the earth’s crust, and an earthquake results from slippage along the fault plane. Any
structure straddling the fault line will probably suffer
damage, no matter how well it has been designed;
however, most effects of earthquakes are not directly
on the fault line. This is because the movement caused
by the slippage creates waves in the earth that travel
away from the fault plane. These waves change
throughout the duration of the earthquake, add to one
another, and result in extremely complicated wave
motions and vibrations. The direction of forces on
structures can be horizontal, vertical, or rotational. In
terms of their effect on a given building, they are not
only unpredictable in direction, but also unpredictable
in strength and duration. The structural load is proportional to the intensity of shaking and to the weight of
the support elements.
A.1.4
KINDS OF BRACING
These guidelines were developed using sound engineering principles and judgement. They represent
realistic and safe details compatible with general
guidelines and force factors in the 1997 UBC as modified by California Building Code. They are subject to
revision as further experience and investigation may
show is necessary. SMACNA assumes no responsibility and accepts no liability for the application of the
principles or techniques contained in this guideline.
A.3
GENERAL NOTES
1.
HOW TO RESIST SEISMIC LOADS
The general principle behind the structural calculations used to prepare these guidelines is enabling food
service equipment to resist seismic forces by the
strength of its attachment to the building’s structure.
For the proposes if this manual, the building is assumed to be designed to perform safely in response to
Kitchen equipment is manufactured in a multitude of different shapes, sizes, and weights.
In order to codify the variables, equipment
has been arranged into basic categories or
types; all equipment within a category has
similar restraint requirements. Details of anchorages and bracing for each of the basic
types have been developed. The equipment
shown in the index is not necessarily a com-
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A.1
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plete list, but the listed equipment details
may be used as a guide for similar equipment
within the restraints indicated. The project
architect/engineer should be consulted if
there is any doubt about restraint requirements, so that allowances for bracing systems
may be included in the contract documents or
contractor’s bid.
2.
3.
All details in this manual are for equipment
that is directly connected to utilities. Plug-in
types are usually excluded. The exception is
free-standing cabinets greater than five feet
in height. The details in the manual show an
entire assembly.
The details have been prepared on the basis
of new construction. The same details are applicable to remodeling, provided the specified structural capacities of the existing structures, such as stud walls, floors, etc., are
equivalent or substantiated.
4.
Finishes indicated on the details are not included in the kitchen equipment contract.
5.
The kitchen equipment contractor shall provide location drawings for all embedded
items and wall plates. The general contractor
shall coordinate the work of other trades as
they relate to the installation of kitchen
equipment.
6.
Backing plates on walls shall be installed to
ensure a flat finished wall.
7.
Concrete anchors will have local-governingjurisdiction-approved values equal to or
greater than both the shear and tension capacities listed in Table A-1. Cast-in-place bolts,
inserts, expansion anchors, or heat-treated
concrete screws may be used where the approved loads are equal to or greater than the
values for the specified concrete anchor. The
designer should use caution when using the
shallowest anchor in the approval reports because it may not perform satisfactorily when
subjected to seismic loads.
A.2
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Size
in. (mm)
Shear
Capacity
lb (kg)
Tension
Capacity
lb (kg)
#_qy
(4.8)
215 (98)
215 (98)
!_r
(6.4)
250 (114)
400 (182)
#_i
(9.5)
675 (307)
615 (280)
(12.7)
1130 (514)
1040 (473)
!_w
Table A--1 Minimum Approved
Values for Concrete Anchors
8.
All screws into metal framing shall penetrate
a minimum of !_r" (6.4 mm) or 3 pitches of
thread. All screws into wood framing shall
penetrate a minimum of 1" (25.4 mm) unless
noted otherwise.
9.
This manual has been designed for the 1994
UBC and the 1997 UBC. Because of the major changes in the 1997 code, it was decided
to limit the applicability of the manual so as
to maintain practical connection details for
the majority of installations.
The 1997 versions of the common codes used
in the United States now include factors to increase the anchorage forces beyond the previous codes. The one case increases the
forces up to 50% for buildings near fault
lines. Another case increases the forces up to
30% for equipment that is anchored above the
ground floor.
Considering the above changes, the new
manual has been designed for a similar force
level as the original manual. The typical application will be:
S
All seismic zones, all buildings, at or
below the ground level.
S
Seismic Zone 4, commercial buildings,
at or below 4/10 of the building height.
S
Seismic Zone 3, commercial buildings,
at or below 6/10 of the building height.
S
Seismic Zone 2, commercial buildings,
at or below 8/10 of the building height.
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A.4
Ice Machines,
Steam Cooking Kettle
FIGURE / EQUIPMENT
CROSS--REFERENCE
Figure A–11 – Tall Appliances On Legs (Max Total
Wt Incl. Contents 1500 lbs (500 plf))
Convection Oven,
Gas Tilting Skillet,
Broilers,
Dishwashers,
Blow-dryer (for Dishes),
Meat Saw,
Mixer/Grinder
Figure A–1
Tables,
Dish and Tray Conveyer
Figures A–2, A–3
Sinks,
Tables with Backsplash
Figure A–4
Dry Storage Base Cabinets
Figure A–12 – Floor Mounted Kitchen Equipment
(Max Total Wt 1000 lbs.)
Vegetable Peelers,
Waste Handler Equipment,
Hydra-extractors,
Conveyor Drive Unit,
Soft Drink System,
Disposer (above 3 H.P.)
Figure A–5
Base Cabinets,
Tables with Rack Over 5'-0" In Height,
Rack Over 5'-0" In Height
Figure A–6 – Cabinets (Wall Hung)
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
Figure A–7
Short Appliance,
Range,
Bakery Fryer,
Two Burner Surface Unit,
Undercounter Refrigerator and Freezer,
Ice Machine,
Shorty Cook - Top Refrigerator/Self-contained
Vertical Cutter/Mixer,
Warmer,
Sandwich Refrigerator
Figure A–13 – Hood, Top and Back Hung (Max Wt
100 plf)
Figure A–8 – Tall Free Standing Appliances Over
3'-0" In Height (Max Total Wt Incl. Contents 500 plf)
Appliances,
Reach-in Refrigerator and Freezer
Figure A–18 – Countertop Appliances (Max Wt 300 lbs)
Coffee Urn,
Milk Dispensers,
Soft Ice Cream and Yogurt Dispensers,
Microwave Oven,
Steam Cooker,
Ice Machine,
Mixer (Bench Models),
Electric Steam Generators
Figure A–14 – Island Hood, Top Hung (Max Wt 100 plf)
Figure A–15 – Back Shelf Ventilator (Max Wt 60 plf)
Figure A–16 – Hose Reel (Max Wt 40 lbs)
Figure A–17 – Wall Shelves (Max Wt 50 psf)
Figure A–9 – Tall Free Standing Appliances, Roll-ins
(Max Total Wt Incl. Contents 500 plf)
Refrigerator and Freezer,
Heated Cabinets
Figure A–19 – Large Floor Mounted Kitchen
Machines (Max Total Wt Incl. Contents 1000 lbs.)
Floor Mixer,
Vertical Cutter/Mixer 40 qts. and Larger
Figure A–10 – Tall Free Standing Appliances (Max
Total Wt Incl. Contents 500 plf)
Refrigerator and Freezer (Wall Attached)
Figure A–11 – Tall Appliances On Concrete Base
(Max Total Wt Incl. Contents 500 plf)
Range,
Broilers,
Fryers,
Super Steamers,
Figure A–20 – Walk-in Boxes
Figure A–21 – Microwave Shelves
Figures A–22 through A–33 – Details
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A.3
A.5
APPROVALS
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
Approval for use by the California Office of Statewide
Health Planning and Development (OSHPD) is indicated below:
Martin & HBL
Structural Engineers
A.4
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3'--0" MAX.
(915 mm)
HARDWIRED
CONNECTION
OPTIONAL SHELF
6" MIN.
(152 mm)
1 5_I" (41 mm)
S/S TUBING
SEE DETAIL ‘A’
FIGURE A--22
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
3_I" (9.5 mm) ROD IN CONCRETE AT
OPPOSITE CORNERS. 2 ADDITIONAL
ANCHORS AT 10' (3050 mm) OC WHEN UNIT
EXCEEDS 10' (3050 mm) LONG
FIGURE A-- 1 FREE STANDING TABLE
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A.5
SEE FIGURE A--3
FOR ALTERNATE
ANCHORAGE
FACE OF WALL
OFFSET CLIP PER
DETAIL IN FIGURE A--28
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
16 GAGE (1.59 mm) MIN.
BACKSPLASH
6" MIN.
(152 mm)
OPTIONAL SHELF
FLOOR
3'--0" MAX.
(915 mm)
1'--6" MIN.
(457 mm)
3_I" (9.5 mm) EXPANSION ANCHOR
EACH FRONT LEG—ADDITIONAL
ANCHORS AT 5' (1525 mm) OC WHEN
UNIT EXCEEDS 10' (3050 mm)
SEE DETAIL ‘A’
FIGURE A--22
NOTE: THE DETAILS SHOWN OF JOINTS AND SEAMS ARE GRAPHIC
REPRESENTATIONS ONLY AND ARE NOT INTENDED TO INDICATE
SPACING BETWEEN THE METAL ELEMENTS.
FIGURE A-- 2 WALL ATTACHED SINK, WORKTABLE WITH WALL CLIP
A.6
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NOTE:
WALL ATTACHMENT NON--STRUCTURAL
NOT REQUIRED FOR STABILITY
OPTIONAL SHELF
3_I" (9.5 mm) EXPANSION ANCHOR
EACH LEG—ADDITIONAL ANCHORS
AT 8' (2440 mm) OC WHEN UNIT
EXCEEDS 8' (2440 mm)
FLOOR
3'--0" MAX.
(915 mm)
1'--6" MIN.
(457 mm)
SEE DETAIL ‘B’
FIGURE A--22
NOTE: THE DETAILS SHOWN OF JOINTS AND SEAMS ARE GRAPHIC
REPRESENTATIONS ONLY AND ARE NOT INTENDED TO INDICATE
SPACING BETWEEN THE METAL ELEMENTS.
FIGURE A-- 3 WALL ATTACHED SINK, WORKTABLE WITHOUT WALL CLIP
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
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A.7
FACE OF WALL
NON--STRUCTURAL WALL
ATTACHMENT
AS SPECIFIED
20 GAGE (0.95 mm)
HAT CHANNEL
SEE FIGURE A--33
SHELF
PANELS
CONCRETE BASE
NOTE: THE DETAILS SHOWN OF JOINTS AND SEAMS ARE GRAPHIC
REPRESENTATIONS ONLY AND ARE NOT INTENDED TO INDICATE
SPACING BETWEEN THE METAL ELEMENTS.
FIGURE A-- 4 ENCLOSED CABINET
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
A.8
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3'--0" MAX.
(915 mm)
1'--2" MAX.
(355 mm)
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
Z--CLIP FRONT AND BACK
AT 8' (2440 mm) OC.
SEE FIGURE A--26
CONCRETE BASE
6" MIN.
(152 mm)
SEE DETAIL ‘B’
FIGURE A--22
FLOOR
6" MAX.
(152 mm)
3_I" (9.5 mm) ANCHOR EACH
CORNER—ADD INTERMEDIATE
ANCHORS AT 8' (2440 mm) OC
FRONT AND BACK WHEN UNIT
EXCEEDS 8' (2440 mm)
OPTIONAL LEG MOUNTED UNIT
FIGURE A-- 5 ISLAND COUNTER
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A.9
FACE OF WALL
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
14" MAX.
(355 mm)
2'--9" MAX.
(838 mm)
21" MIN.
(533 mm)
6" MAX.
(152 mm)
1" (25.4 mm)
SHELF
18 GAGE (1.27 mm) BACKING
(MIN.) ON CABINET
SHELF
HAT CHANNEL SECTION
TOP AND BOTTOM
SEE FIGURE A--33
FIGURE A-- 6 WALL CABINET
A.10
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MAX. HT. = 36" (915 mm)
IF GREATER THAN 36" (915 mm)
MUST USE FIGURE A--8
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
WIDTH
3_I" (9.5 mm) ROD IN EXPANSION
ANCHOR. TYPICAL ALL CORNER LEGS.
SEE DETAIL ‘A’, FIGURE A--22
FLOOR
NOTES:
1. THE LEAST PLAN DIMENSION MUST BE GREATER THAN OR EQUAL TO
6/10 HEIGHT OR USE FIGURE A--8.
2. APPLIANCES WITHIN COUNTER MUST BE ATTACHED TO COUNTER IF
THE COUNTER IS ATTACHED TO FLOOR WITHIN 24" (610 mm) OF
APPLIANCE EACH SIDE.
FIGURE A-- 7 FLOOR MOUNTED APPLIANCE
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A.11
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
90" MAX.
(2286 mm)
Z--CLIPS FRONT AND BACK
SEE DETAIL ON FIGURE A--26
Z--CLIPS REQUIRED AT
2'--6" (762 mm) OC MAX.
(4 MIN.)
FLOOR
CONCRETE BASE SHALL BE
POSITIVELY CONNECTED
TO THE SLAB
90" MAX.
(2286 mm)
ANCHOR EACH LEG
SEE DETAIL ‘C’, FIGURE A--22
FLOOR
6" MAX.
(152 mm)
FIGURE A--8 PASS-- THROUGH FLOOR MOUNTED APPLIANCES
A.12
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90" MAX.
(2286 mm)
DOOR
ROLL--THRU
30" ±
(762 mm)
4 × 3 × 14 ga (1.98 mm) CONT.
#10 SHEET METAL SCREWS
AT 4" (102 mm) OC
ROLL--IN
DOOR
SEE DETAIL ‘G’
FIGURE A--23
4" (102 mm)
FLOOR
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
3_I" (9.5 mm) EXPANSION STUD
ANCHORS EACH END AND
AT 4'--0" (1220 mm) OC
NOTE: IF ROLL--IN UNIT IS ADJACENT TO WALL, USE FIGURE A--10 AND OMIT
FLOOR CONNECTION AT WALL.
FIGURE A-- 9 ROLL-- IN STORAGE UNIT
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A.13
SEE FIGURE A--11
FOR ALTERNATE
CONNECTIONS
FACE OF WALL
90" MAX.
(2286 mm)
11_R"
(32 mm)
TYP.
(3) 2 × 2 × 14 ga (1.98 mm)
CLIP ANGLES PER FIGURE A--25
DOOR
REACH--IN
SEISMIC RESTRAINT
CLIPS EA. END OF UNIT.
SEE DETAIL ON FIGURE A--27
FLOOR
CONCRETE BASE SHALL BE
POSITIVELY CONNECTED
TO THE SLAB
FIGURE A--10 FLOOR MOUNTED APPLIANCE AGAINST WALL
A.14
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Food Service Equipment  First Edition
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FACE OF WALL
14 GAGE (1.98 mm) CLIP ANGLE
PER DETAIL ON FIGURE A--25
11_R"
(32 mm)
NOTE:
MAXIMUM UNIT
WIDTH 60" (1525 mm)
80" MAX.
(2032 mm)
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
6" MAX.
(152 mm)
(2) Z--CLIPS PER DETAIL ‘E’
ON FIGURE A--23 ON EACH
UNIT [6" (152 mm) FROM
EACH END]
CONCRETE BASE SHALL BE
POSITIVELY CONNECTED
TO THE SLAB
SINGLE UNIT USE
DETAIL ‘A’ FIGURE A--22
EACH FRONT LEG
(5' MAX. C.C.) (1525 mm)
OPTIONAL LEG MOUNTED UNIT
FIGURE A--11 FLOOR MOUNTED APPLIANCE AGAINST WALL
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A.15
‘H’ = 2'--4" MAX.
(711 mm)
FLOOR
(4) 1_W" (12.7 mm) BOLTS IN
EXPANSION ANCHORS, SPACING
PER MANUFACTURER SPECIFICATION
H/2 BOLT
CIRCLE MIN.
FIGURE A--12 FLOOR MOUNTED KETTLE
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
A.16
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21_W" (63.5 mm) ×
21_W" (63.5 mm) ×
16 ga (1.59 mm)
ANGLE FRAME WORK
ALL CHANNEL
INTERSECTIONS ARE
TO BE WELDED WITH
1" (25.4 mm) OF
FILLET WELD ON
EACH SIDE
3_I" (9.5 mm) ROD HANGERS IN
EXPANSION ANCHOR AT 6' (1830 mm) MAX.
OC THRU ANGLE FRAME WORK
1
1 MIN.
2 MAX.
21_W" (63.5 mm) ×
21_W" (63.5 mm) ×
16 ga (1.59 mm)
DIAG. BRACING
1/8
2—12
6'--0" MAX.
(1830 mm)
STRUCTURE ABOVE
HOOD BODY
SEE FIGURE A--30
OR A--31 WHEN
ROD EXCEEDS
19" (483 mm) LONG
FRONT ELEVATION
INSTALL END BRACING
TYP. EA. END PER FIGURE A--14
FIGURE A-- 13 HOOD BRACING
Food Service Equipment  First Edition
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A.17
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
3_I" (9.5 mm) ROD HANGERS
MIN. AT 6' (1830 mm) MAX. OC
STRUCTURE ABOVE
3_I"
(9.5 mm)
ROD ANCHOR
6'--0" MAX.
(1830 mm)
21_W" (63.5 mm) ×
21_W" (63.5 mm) ×
16 ga (1.59 mm)
ANGLE FRAME WORK
ALL CHANNEL
INTERSECTIONS ARE
TO BE WELDED
1/8
2—12
21_W" (63.5 mm) ×
21_W" (63.5 mm) ×
16 ga (1.59 mm) DIAG.
BRACING (ONE EA. END)
12' (3658 mm) MAX. SPACING
HOOD BODY
END ELEVATION
FIGURE A--14 HOOD DETAIL
A.18
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FACE OF WALL
18 ga (1.27 mm) (MIN.) MOUNTING
FLANGE WITH CONNECTORS* AT
16" (406 mm) INTO WOOD OR STEEL
STUDS WITH BLOCKING. OMIT ONE
SCREW AT EXHAUST DUCT COLLAR
IF REQUIRED.
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
HALF END PLATE AS SHOWN.
FULL END PLATE IS OK.
24" MAX.
(610 mm)
*USE #8 WOOD SCREWS (0.164" ) (4.2 mm) WITH 1" (25.4 mm)
MIN. PENETRATION INTO WOOD STUDS OR #8 SHEET METAL
SCREWS OR 3_QY" (4.8 mm) × 2" (51 mm) CONCRETE SCREWS
FIGURE A-- 15 BACK SHELF VENTILATOR
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A.19
(2) #12 (MIN.) SHEET METAL SCREWS
INTO BACKING PER DETAIL ‘A’
ON FIGURE A--24 TYP.
TOP AND BOTTOM
(4 SCREWS TOTAL)
STEEL STUD WALL
AND BACKING BY
OTHERS
9" MAX.
(229 mm)
CONNECTIONS TO STEEL
(2) #12 WOOD SCREWS INTO
3 × 4 BACKING PER DETAIL ‘B’
ON FIGURE A--24 TYP.
TOP AND BOTTOM
(4 SCREWS TOTAL)
WOOD STUD WALL
AND BLOCKING BY
OTHERS
9" MAX.
(229 mm)
CONNECTIONS TO WOOD
(2) 3_QY" (4.8 mm)
CONC. ANCHORS TOP
AND BOTTOM
(4 TOTAL)
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
CONC. WALL
BY OTHERS
9" MAX.
(229 mm)
CONNECTIONS TO CONCRETE
FIGURE A-- 16 HOSE REELS
A.20
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11_W"
(38 mm)
(2) #10 SHEET METAL SCREWS
INTO BACKING PER DETAIL ‘A’
ON FIGURE A--24 TYP.
AT EACH BRACKET
1'--2" MAX.
(356 mm)
6" (152 mm)
4" MIN.
(102 mm)
BRACKETS AT 24" (610 mm) OC
STEEL STUD WALL
AND BACKING BY
OTHERS
CONNECTIONS TO STEEL
11_W"
(38 mm)
(2) #10 WOOD SCREWS
INTO 4 × 6 BLOCKING WITH
FRAMING ANGLES PER
DETAIL ‘B’ ON FIGURE A--24
AT EACH BRACKET
4" MIN.
(102 mm)
BRACKETS AT 24" (610 mm) OC
WOOD STUD WALL
AND BLOCKING BY
OTHERS
CONNECTIONS TO WOOD
11_W"
(38 mm)
(2) 3_QY" (4.8 mm)
CONC. SCREWS AT
EACH BRACKET
4" MIN.
(102 mm)
BRACKETS AT 24" (610 mm) OC
CONC. WALL
BY OTHERS
CONNECTIONS TO CONCRETE
NOTE: 24" (610 mm) BRACKET SPACING BASED ON 50 PSF LIVE LOAD. MAY
INCREASE BRACKET SPACING IN INVERSE PROPORTION TO LOADING.
EXAMPLE: 25 PSF LIVE LOAD AT 48" OC SPACING.
FIGURE A-- 17 WALL MOUNTED SHELVES
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A.21
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
6" (152 mm)
COUNTERTOP
6" MAX.
(152 mm)
‘H’
3'--0" MAX.
(915 mm)
SEE LEG DETAIL
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
11_W" (38 mm) × 16 ga (1.59 mm)
STRAP WITH #12 SCREWS EA. END
TO BACKING.
SEE DETAIL ON FIGURE A--24
8" MAX.
(203 mm)
LEG
1_W ‘H’ MIN.
PROVIDE 14 ga (1.98 mm) CHANNEL
STIFFENER EACH SIDE OF UNIT,
WHEN UNIT EXCEEDS 100 POUNDS.
(2) 2 × 2 × 1_I" (3.2 mm) ×
0'--2" (51 mm) S/S ANGLE WITH (2) #12
SCREWS EA. TO COUNTERTOP
LEG DETAIL
FIGURE A--18 COUNTERTOP EQUIPMENT
A.22
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‘H’
4'--8" MAX.
(1422 mm)
3_I" (9.5 mm) FLAT HEAD
BOLT EACH LEG
FLOOR
3"
(76.2 mm)
1_R" (6.4 mm) PLATE × LEG WIDTH
3_I" (9.5 mm) BOLT IN EXPANSION
ANCHOR -- TYPICAL EACH LEG
NOTE: MANUFACTURER MAY INSTALL
PLATE AT TIME OF MANUFACTURE.
1_R ‘H’ MIN.
BOTH DIRECTIONS
ALTERNATE ANCHORAGE:
6 × 4 × 3_I × 0'--4" (102 mm) EA. SIDE WITH
(2) #10 SCREWS TO UNIT AND
1_W" (12.7 mm) EXPANSION BOLT TO FLOOR
FIGURE A-- 19 FLOOR MOUNTED MIXER
--`,`,``,`,,``,``,`,,``,`,`,,,-`-`,,`,,`,`,,`---
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A.23
PRE--MANUFACTURED
PANELS W/ 26 ga
(0.478 mm) (MIN.) SHEET
METAL SURFACE
SEE DETAIL
BELOW
4 × 3 × 14 ga (1.98 mm) × 0'--8" (20.3 mm) WITH (8) #10
SHEET METAL SCREWS TO UNIT AND (2) 3_I" (9.5 mm)
EXPANSION ANCHORS (6" (152 mm) SPACING) TO
CONC. SLAB. PROVIDE ONE ANCHOR FOR EACH 20
SQ. ft (1.89 m) FLOOR AREA (4 MIN.).
4" (102 mm)
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FIGURE A-- 20 WALK-- IN BOXES
A.24
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22" (559 mm)
16 ga (1.59 mm) BRACKETS
AT 30" OC MAX. (762 mm)
11" MIN.
(279 mm)
5" MIN.
(127 mm)
5" MIN.
(127 mm)
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(3) #10 SHEET METAL SCREWS
TO BACKING PER DETAIL ‘A’
ON FIGURE A--24 EACH BRACKET
STEEL STUD WALL
BY OTHERS
CONNECTIONS TO STEEL
16 ga (1.59 mm) BRACKETS
AT 30" OC MAX. (762 mm)
5" MIN.
(127 mm)
5" MIN.
(127 mm)
(3) #10 WOOD SCREWS TO 4 × 12
BLOCK WITH FRAMING ANGLES
PER DETAIL ‘B’ ON FIGURE A--24
EACH BRACKET
WOOD STUD WALL
BY OTHERS
CONNECTIONS TO WOOD
16 ga (1.59 mm) BRACKETS
AT 30" OC MAX. (762 mm)
5" MIN.
(127 mm)
5" MIN.
(127 mm)
(3) 3_QY" (4.8 mm) CONCRETE ANCHORS
CONNECTIONS TO CONCRETE
FIGURE A--21 MICROWAVE SHELF
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A.25
3_I"
(9.5 mm)
PLAIN ROD
11_W" MIN.
(38.1 mm)
16 ga (1.59 mm) (MIN.)
STEEL LEG TYPICAL
1_W"
(12.7 mm) HOLE (MAX.)
TILE
FILL HOLE WITH
FILLER SLEEVE
GROUT
3_I" (9.5 mm)
EXPANSION
ANCHOR
REQUIRED EMBEDMENT SHALL NOT
INCLUDE THE GROUT (TYPICAL)
CONCRETE SLAB
DETAIL ‘A’ (BULLET LEG) SHEAR
(2) #8 SELF TAPPING
SCREW (AFTER FINAL
ADJUSTMENT MADE)
DETAIL ‘C’ MAY
BE USED AT
FLANGED FEET
3_I" (9.5 mm) EXPANSION
ANCHOR WITH WASHER
ITEMS NOT NOTED
SAME AS DETAIL ‘A’
DETAIL ‘B’ (BULLET LEG) SHEAR AND UPLIFT
31_W"
(89 mm) ×
14 ga (1.98 mm) (MIN.)
FLANGE FOOT
(9.5 mm)
ONE 3_I"
EXPANSION ANCHOR.
(DO NOT FILL ALL HOLES)
ITEMS NOT NOTED
SAME AS DETAIL ‘A’
DETAIL ‘C’ (FLANGED FLOOR) SHEAR AND UPLIFT
FIGURE A--22 FOOT DETAILS
A.26
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(2) #8 SELF TAPPING
SCREW (AFTER FINAL
ADJUSTMENT MADE)
Z--CLIP
SEE FIGURE A--26
TYPICAL
FILL OVERSIZED
HOLE WITH
FILLER SLEEVE
TILE FLOOR
(WHERE OCCURS)
3_R"
(19 mm)
31_R"
(82.6 mm)
APPLIANCE FRAME
GROUT AT TILE FLOOR
DETAIL ‘E’
ROLL--IN
MULLION
3" MAX.
(76 mm)
TYP. EA.
MULLION
DOOR
3_I"
(9.5 mm)
EXPANSION ANCHOR
3_I"
(9.5 mm)
EXPANSION ANCHOR
SECTION
1/8
5_QY" (7.9 mm) ×
3" (76 mm) CONT. PLATE
MULL.
SECTION
DETAIL ‘G’
FIGURE A-- 23 BASE ATTACHMENTS
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A.27
16 ga (1.59 mm) TRACK × FULL
DEPTH OF ATTACHMENT
EXTENDING AT LEAST
ONE STUD BEYOND LAST
CONNECTION
STEEL STUD WALL
BY OTHERS
CUT, BEND, AND LAP
FLANGES AND SCREW
WITH (4) #10 SCREWS
AT EA. STUD
CONNECTIONS TO STEEL
3 × 4 (MIN.) BLOCKING. INSTALL
AT LEAST ONE STUD BEYOND
LAST CONNECTION. FLUSH
WITH FACE OF STUDS. WHEN
UNIT IS 6' TALL OR > 500#, USE
4 × 4 BLOCKING WITH
FRAMING CUPS EACH END.
SEE ALTERNATE WOOD
CONNECTION BELOW.
OFFSET BLOCK 1" (25.4 mm)
VERTICALLY TO ALLOW NAILING.
FRAMING ANGLE 11_W" (38.1 mm) ×
11_W" (38.1 mm) × 18 ga (1.27 mm) ×
21_W" (63.5 mm) WITH (4) 8d NAILS
EA. LEG TYP TOP AND BOTTOM
AND EACH END OF BLOCKING
CONNECTIONS TO WOOD
4 × 4 (MIN.) BLOCKING.
INSTALL AT LEAST ONE
STUD BEYOND LAST
CONNECTION. FLUSH
WITH FACE OF STUDS.
FRAMING ANGLE 11_W" (38.1 mm) ×
11_W" (38.1 mm) × 18 ga (1.27 mm) ×
21_W" (63.5 mm) WITH (4) 8d NAILS
EA. LEG TYP TOP AND BOTTOM
AND EACH END OF BLOCKING
CONNECTIONS TO WOOD (ALT)
FIGURE A--24 WALL SUPPORT BACKING
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A.28
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VARIES AS
REQUIRED
11_r" MAX.
(31.8 mm)
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14 ga (1.98 mm) × 3" (76.2 mm) LONG CLIP
ANGLE WITH (1) #8 SCREW TO BACKING
AND (1) #8 SCREW TO UNIT
BACKING PER
FIGURE A--24
UNIT TO BE
ANCHORED
STEEL STUD WALL
BY OTHERS
CONNECTIONS TO STEEL
1" (25.4 mm) MIN. PENETRATION
BLOCKING PER
FIGURE A--24
#8x WOOD SCREW
WOOD STUD WALL
BY OTHERS
CONNECTIONS TO WOOD
CONCRETE OR
MASONRY WALL BY
OTHERS
1_r" (6.4 mm)
EXPANSION ANCHOR
UNIT TO BE
ANCHORED
CONNECTIONS TO CONCRETE
FIGURE A-- 25 TOP ANGLE CONNECTION
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A.29
± 21_w"
(63.5 mm)
6" MAX.
(152 mm)
1_r" (6.4 mm) M.B. (S/S) OR
(2) #8 S/S SHEET METAL
SCREWS INTO UNIT
21_w" MAX.
(63.5 mm)
5" MAX.
(127 mm)
6" (152 mm) × 14 ga (1.98 mm)
BENT S/S PLATE
1_w" (12.1 mm) EXPANSION ANCHOR
INTO CONCRETE CURB
OR
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#_i" (9.5 mm) LAG SCREW
INTO WOOD PLATFORM
FIGURE A-- 26 Z-- CLIP DETAIL
A.30
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EQ
EQ
(25.4 mm)
1"
1"
(25.4 mm)
22"
(559 mm)
3 × 3 × 14 ga (1.98 mm) × 2'--0" (610 mm)
CENTERED EA. SIDE OF UNIT WITH (2) !_w"
(12.7 mm) EXPANSION ANCHORS TO
CONCRETE FLOOR AND (4) #8 SCREWS TO
UNIT.
FIGURE A-- 27 ANGLE BRACKET DETAIL
Food Service Equipment  First Edition
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A.31
BACKSPLASH AS
REQUIRED
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16 ga (1.59 mm) OFFSET CLIP WITH (2)
#6x 11_r" (31.8 mm) (MIN.) SCREWS TO
STEEL STUDS OR BACKING.
SEE DETAIL ON FIGURE A--24.
STEEL STUD WALL
BY OTHERS
CONNECTIONS TO STEEL
BACKSPLASH AS
REQUIRED
16 ga (1.59 mm) OFFSET CLIP WITH (2) #6
WOOD SCREWS WITH #_r" (19.1 mm) MIN.
PENETRATION INTO WOOD STUDS OR
BACKING. SEE DETAIL ON FIGURE A--24.
WOOD STUD WALL
BY OTHERS
CONNECTIONS TO WOOD
BACKSPLASH AS
REQUIRED
CONCRETE WALL
BY OTHERS
16 ga (1.59 mm) OFFSET CLIP WITH
(2) #_qy" (4.8 mm) CONCRETE SCREWS
CONNECTIONS TO CONCRETE
FIGURE A-- 28 OFFSET CLIP DETAILS
A.32
Copyright SMACNA
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Food Service Equipment  First Edition
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EXPANSION ANCHOR BOLT
TO CONCRETE
ROD
COUPLING
JAMB NUT
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THREADED
ROD
FIGURE A-- 29 HANGER DETAIL
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A.33
FIGURE A-- 30 FRAMING CHANNEL / ROD STIFFENER
A.34
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HANGER ROD
HANGER ROD (7_I" (22.2 mm)
MAX.) (HANGER ROD CARRIES ALL
VERTICAL LOAD)
FRAMING CHANNEL PER DETAIL ‘D’
CLAMPING NUT WITH SERRATION
TORQUE VALUES FOR FRAMING CHANNEL BOLTS
BOLT SIZE:
1_R" (6.4 mm)
5_QY" (7.9 mm)
FOOT POUNDS:
6
11
3_I" (9.5 mm)
19
11_W" (38.1 mm) SQ. × 1_I" (3.2 mm) PL
WASHER
JAM NUT
DETAIL ‘C’
CHANNEL WITH HANGER ROD
16 ga (1.61 mm) MIN.
BENT P
L
WASHERS AT
24" (610 mm) OC
3_I" (9.5 mm) SQ. HEAD CUP
POINT SET SCREW
AT 24" (610 mm) OC MAX.
DETAIL ‘A’
STIFFENER CONNECTION
FOR 7_I" (22.2 mm) ROD AND SMALLER
15_I" (41.3 mm) FRAMING
CHANNEL (12 ga (2.75 mm))
7_I"
(22.2 mm)
15_I"
(41.3 mm)
9_EW"
(7.2 mm)
3_I"
(9.5 mm)
1_W" (12.7 mm)
50
DETAIL ‘D’
15_I" (41.3 mm) FRAMING CHANNEL SECTION
MATERIAL: 12 GAGE (2.75 mm) STEEL
15_I"
(41.3 mm)
3_I"
(9.5 mm)
DETAIL ‘B’
ALTERNATE STIFFENER
CONNECTION
1_R" × 5" × 2"
(6.4 × 127.0 × 50.8 mm)
STEEL PLATE
15_I" (41.3 mm) FRAMING
CHANNEL (12 ga (2.75 mm))
HANGER ROD
3_I" (9.5 mm) ‘U’ BOLT
!_r" (6.4 mm) ‘U’ BOLTS
AT 2'--0" (610 mm)
!_w" (12.7 mm)
TYP.
PL #_r" × 1_i" OR
(2) 14 ga
PL (19.1 mm × 3.2 mm OR
(2) 1.98 mm)
HANGER ROD
VERTICAL HANGER
FIGURE A-- 31 ALTERNATE ROD STIFFENER
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A.35
LUG PL 4" × #_i" × 0'--4"
(101.6 × 9.5 × 101.6 mm)
#_i"
(9.5 mm) MACHINE BOLT
AT END OF THE BRACE
1!_w" (38.1 mm) MIN.
TYPICAL
STEEL BEAM
BRACE ANGLE
#_qy"
(4.8 mm)
CONNECTIONS TO STEEL
2 ROWS OF 8d AT 4" (100 mm)
2'--0" MIN.
(610 mm)
!_w" (12.7 mm) MACHINE BOLT AT
WOOD
STANDARD CUT WASHER
WOOD SHEATHING
WOOD MEMBER
USE 6x MIN.
4 DIAMETER MIN.
FRAMING ANCHORS EACH
END. EACH SIDE (450 lb
CODE APPROVED VALUE)
VERTICAL, DIAGONAL, OR
LONGITUDINAL BRACES
HOLES FOR BOLTS SHALL BE
BORED 1_QY" (1.59 mm) LARGER
THAN THE NOMINAL BOLT
DIAMETER
BRACE PERPENDICULAR
TO WOOD MEMBER
BRACE PARALLEL
TO WOOD MEMBER
CONNECTIONS TO WOOD
13_I" (35 mm)
CONCRETE
(LT. WT. OR
HARDROCK
#_i" (9.5 mm)
EXPANSION ANCHOR
31_W × 21_W × 3_I × 0'--3" (78.2 mm)
BEND VERTICAL LEG AS REQ’D
FOR DIAGONAL BRACE.
21_W"
(89 mm)
#_i" (9.5 mm)
MACHINE BOLT
FLAT WASHER
11_W"
(38.1 mm)
VERTICAL OR
DIAGONAL ANGLE
CONNECTIONS TO CONCRETE
FIGURE A--32 ALTERNATE CONNECTIONS TO STRUCTURE
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A.36
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CONTINUOUS 20 ga (0.95 mm)
SCREWABLE FURRING CHANNEL
WITH (2) #10 SHEET METAL
SCREWS AT 16" (406 mm) OC TO
EA. STUD OR BACKING
STEEL STUD WALL
BY OTHERS
#10 SHEET METAL SCREWS
8" (203 mm) OC
CONNECTIONS TO STEEL
CONTINUOUS 20 ga (0.95 mm)
SCREWABLE FURRING CHANNEL
WITH (2) 10d WOOD SCREWS AT
16" (406 mm) OC TO EA. STUD OR
BLOCKING
WOOD STUD WALL
BY OTHERS
#10 SHEET METAL SCREWS
8" (203 mm) OC
CONNECTIONS TO WOOD
CONTINUOUS 20 ga (0.95 mm)
SCREWABLE FURRING CHANNEL
WITH (2) #_qy" (4.8 mm) CONCRETE
SCREWS AT 16" (406 mm) OC
CONCRETE WALL
BY OTHERS
#10 SHEET METAL SCREWS
8" (203 mm) OC
CONNECTIONS TO CONCRETE
FIGURE A-- 33 FURRING CHANNEL CONNECTIONS
Food Service Equipment  First Edition
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A.37
THIS PAGE INTENTIONALLY LEFT BLANK
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A.38
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SECTION II
INDEX
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INDEX
ANSI/NSF-2-1996, 1.1
Cabinet(s), 6.2
Counters, 6.1
Crossbracing, 2.6
table undershelf, 2.7
Details
backsplash, 2.4
edge, 2.3
Dishtable, details of, 9.3
Display unit, 7.1
A
Joint(s), 2.1
bolted, 2.2
butt, 2.2
welded, 2.1
C
D
Shelves, 4.1
Sneeze Guard, 7.1
Symbols, 1.1
F
Table
Hot food, 11.3
steam, 11.3
Terminology, 1.1
Tray, 7.3
Fabrication , and details, 2.1–2.9
Food service equipment, 1.1
Wall cabinets, 8.1
Wall paneling, 5.1
J
S
T
W
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I.1
THIS PAGE INTENTIONALLY LEFT BLANK
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I.2
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SHEET METAL AND AIR CONDITIONING CONTRACTORS’
NATIONAL ASSOCIATION, INC.
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