Type 1 Hood Commercial Kitchen Duct Size

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

Type 1 hood commercial kitchen duct size. Select and size makeup air system s. The system cleans grease from the plenum and portion of the duct with the daily hot water spray cycle. Are you interested in representing captiveaire and selling our products. Where the grease duct is less than 12 inches 305 mm in a dimension the reservoir shall be not more than 2 inches 51 mm smaller than the duct in that dimension.

Have a depth of not less than 1 inch 25 4 mm. Type 1 hoods are often located above deep fryers cook tops open flame stoves conveyor pizza ovens char broilers and more basically kitchen equipment that are used to cook greasy foods. Establish position and duty classifications of appliances. 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.

Type of cooking equipment cfm ft. Have a bottom that is sloped to a point for drainage. Have a length and width of not less than 12 inches 305 mm. 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 1 hoods primarily deal with the removal of grease particles from the air they are often referred to as grease hoods. Rounding up to the nearest foot you would therefore need a 12 foot hood. You should also keep in mind what the future may dictate in terms of additional or larger items.

Select hood type and style. Operation of the vents for these appliances. Note some local codes require 100 cfm ft. Specify exhaust airflow rate and select fan per system pressure drop.

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. 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. Upports shall be noncombustibles and capable of supporting the hood adjacent ductwork the effluent load and. Commission and field test.

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.