Type 1 Hood Commercial Kitchen Duct Size

Have a bottom that is sloped to a point for drainage.

Type 1 hood commercial kitchen duct size.

Select hood type and style. Focus on hood selection sizing 1. Are you interested in representing captiveaire and selling our products. Have a depth of not less than 1 inch 25 4 mm.

Upports shall be noncombustibles and capable of supporting the hood adjacent ductwork the effluent load and. With the additional 12 inches may vary by local regulations for the overhang of the hood this comes up to 140 inches or 11 feet 8 inches. 2 of hood area for wall style hoods. Commercial kitchen ventilation hoods.

Establish position and duty classifications of appliances. Select and size makeup air system s. Commission and field test. Note some local codes require 100 cfm ft.

Type 1 hoods m shall be constructed of steel that is a minimum 043 inch think or stainless steel that is minimum 037 inch thick. Rounding up to the nearest foot you would therefore need a 12 foot hood. The system cleans grease from the plenum and portion of the duct with the daily hot water spray cycle. Specify exhaust airflow rate and select fan per system pressure drop.

Operation of the vents for these appliances. Please fill out the following form and we will contact you soon. Ac psp design adds an additional plenum to allow for convenient termination of ac ductwork to the kitchen and provide spot cooling. Type of cooking equipment cfm ft.

Have a length and width of not less than 12 inches 305 mm. You should also keep in mind what the future may dictate in terms of additional or larger items. 16 type 1 commercial kitchen hood and fan system the 16 econ air commercial kitchen wall canopy hood and fan system features a 16 long exhaust only wall canopy hood with a front perforated supply plenum a built in 3 back standoff and a 54 depth that improves the capture and containment of grease vapors at lower airflow volumes. Wall mounted canopy hoods island single or double canopy hoods and proximity backshelf pass over or eyebrow hoods all have different capture areas and are mounted at different heights and horizontal positions relative to the cooking equipment see figures 1 and 2.

Static pressure usually ranges from 625 to 1 0 for 1 story buildings.