Commercial Kitchen Exhaust

Question 1

What’s the purpose of kitchen exhaust

Answer 1

Remove
Grease laden heat
Smoke
Odours

Question 2

Exhaust system should operate at what level

Answer 2

Minimum

Question 3

Type 1 hood is designed to remove

Answer 3

Heat
Grease
Liquid tight
Welded

Question 4

Two categories of type 1

Answer 4

Standard
Listed

Question 5

Type 11 are constructed to remove

Answer 5

Steam
Vapour
Low heat
Odours
Like our home type

Question 6

Type 11 styles

Answer 6

Canopy
Non canopy

Question 7

Two types of non canopy

Answer 7

Backshelf
Eyebrow

Question 8

Grease removal system has built in

Answer 8

Filters
Baffles
Air washers
Uv lights

Question 9

Exhaust system is made how

Answer 9

Square or rectangle going vertical with min changes or transitions

Question 10

Exhaust fans must be approved for

Answer 10

Continuous use

Question 11

Nfpa requires min velocity at

Answer 11

500 FPM

Question 12

Negative pressure is desirable from kitchen at how much WC”

Answer 12

2 WC”

Question 13

Architect or engineer stamp is required is building is

Answer 13

3 or more stories or 3200 sq ft or more

Question 14

Duct takeoff at the hood needs to be

Answer 14

Transitioned

Question 15

If hood length exceeds 10ft what needs to be done

Answer 15

Install two discharge ducts

Question 16

Whats the min ga of metal should it be constructed at

Answer 16

16 ga mild steel for duct
18 ga stainless steel for duct

18 ga mild steel for hood
20 ga stainless for hood

Question 18

What’s the clearance of the exhaust duct from combustible

Answer 18

18 inch

Question 19

Min distance from cooking surface to grease removal

Answer 19

4 ft

Question 20

Purpose of grease filters

Answer 20

Capture combustible greases

Question 21

Optimal velocity for baffle filter is

Answer 21

150 fpm or 300 fpm