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Solid fuel cooking exhaust requirements start from a single rule that every other rule hangs off: wood- and charcoal-fired cooking gets its own exhaust system, separate from every other exhaust …
Grease duct requirements are the part of a commercial kitchen exhaust design the fire code is unusually specific about, because the duct is where a fire has fuel. In the …
Commercial kitchen exhaust termination requirements are a short list of distances. Under the International Mechanical Code, a Type 1 hood outlet sits at least 40 inches (1,016 mm) above the …
Commercial kitchen hood code requirements in the U.S. come down to one system, not one appliance: a Type 1 hood over any cooking that produces grease or smoke, an exhaust …
Commercial kitchen hood CFM requirements come from one table in the International Mechanical Code: a wall-mounted canopy hood needs 200 CFM per linear foot over light-duty appliances, 300 over medium-duty, …
Commercial kitchen exhaust cleaning requirements start from one question: what does the kitchen cook? NFPA 96 — the U.S. baseline, referenced well beyond it — sorts cooking operations into four …
Electrostatic precipitator price is a quote, not a list number. A commercial kitchen ESP is built to an exhaust airflow, so suppliers price each order against six factors: airflow capacity, …
Type 1 hood vs Type 2 comes down to one question: what does the appliance underneath send into the air? Grease and smoke call for a Type 1 hood. Heat, …
A kitchen ESP is a two-stage, plate-type electrostatic precipitator that takes grease aerosol and smoke out of cooking exhaust, with collector cells that slide out for washing. An industrial ESP …
Contents Quick Facts: Baffle Filter vs ESP What a Baffle Filter Actually Does What an Electrostatic Precipitator Does Differently ESP vs Baffle Filter: Side-by-Side Role Comparison Why an ESP Does …