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People also ask
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What is the maximum amount of exhaust air in CFM permitted for a kitchen hood before outside air is required?
Kitchen range hood fans that exhaust more than 400 cfm at their minimum speed are exempt from this requirement. Kitchen range hoods are required to discharge the exhaust airflow to outside.
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What cooking equipment needs to be under a hood?
Type I hoods are required for equipment that produce smoke or grease-laden fumes. This includes equipment such as fryers, ranges, griddles, convection ovens, tilt skillets and broilers. Type II hoods are used where grease isn't present to remove steam, vapor and odors.
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What are the code requirements for kitchen ventilation?
405.5 Kitchen Exhaust Rate: Intermittent = 100 cfm for range hoods. OR 300 cfm for mechanical exhaust fans including downdraft appliances. For continuous exhaust ventilation: minimum 5 air changes per hour based on kitchen volume for enclosed kitchens.
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Can you work in a kitchen without ventilation?
Operating a commercial kitchen without a properly functioning ventilation system can lead to serious legal and safety repercussions. Commercial kitchen health and safety regulations, fire codes, and building codes often dictate the installation and maintenance of ventilation systems.
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What is the ventilation rate for a commercial kitchen?
Kitchen areas: an extract rate of no less than 216m3/h 60 l/sec. For calculation purposes we recommend a minimum air change rate of 15 per hour. Utility rooms: an extract rate of no less than 108m3/h 30 l/sec. For calculation purposes we recommend a minimum air change rate of 15 per hour.
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Do commercial kitchens need ventilation?
Each commercial kitchen requires ventilation appropriate to the volume and type of food preparation that occurs there. Exhaust hoods are one of the most important pieces of HVAC equipment within a commercial kitchen. Hoods remove smoke, grease-laden vapors, fumes, and odors.
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What are the requirements for kitchen exhaust vents?
All kitchen range hood vents should terminate outside through the roof or a side wall, not into an attic or other enclosed area. Vents should never be terminated into spaces within walls, ceilings, crawl spaces or garages. Vents should be made of metal or aluminum only, with a rigid metal vent recommended.
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