Tell us your kitchen airflow and requirements — our engineers will send a sized proposal within one working day.
Type 2 hood requirements in the International Mechanical Code fit in one section. Section 507.3 puts a Type II hood, as the code writes it, above dishwashers and above appliances …
Restaurant kitchen exhaust requirements in Singapore come from four agencies at once. NEA sets the siting and air cleaning rules through its Code of Practice on Environmental Health (COPEH); the …
Commercial kitchen extraction regulations in the UK are not one regulation. The duty to ventilate comes from workplace law, the gas interlock from gas safety law through BS 6173, the …
DW/172, often written DW172, is the Building Engineering Services Association’s Specification for Kitchen Ventilation Systems, the document a UK consultant means when a tender says the extract system shall comply …
Commercial kitchen smoke is the grease aerosol and particulate that cooking releases above the cookline. It escapes at the hood edge, through the filters, or out of the exhaust outlet. …
Charbroiler emissions regulations are the clearest case in U.S. commercial kitchen rules where an emission control device is mandatory rather than optional. New York City, the South Coast Air Quality …
UL 710B and UL 710 look alike on a submittal and prove different things. They are two separate standards, not two editions of one. UL 710 is the performance test …
Commercial kitchen hood fire suppression requirements start from one trigger in the International Mechanical Code: any cooking appliance that needs a Type 1 hood also needs an approved automatic fire-extinguishing …
Commercial kitchen hood clearance requirements start with one number, 18 inches from a Type 1 hood to anything combustible, and then multiply into a short list of other distances a …
Commercial kitchen exhaust fan requirements come down to one idea in the International Mechanical Code: the fan serving a Type 1 hood is part of the grease duct system, so …