More Views

Commercial Kitchen Hood Application Guide, 2009 Edition (PDF Download)

Item #: 8950P023

Price: $38.00
Member Price: $29.95
Member Savings: $8.05
Overview

Commercial Kitchen Hoods Application Guide was developed to assist code officials, design professional, and food service providers with a comprehensive analysis of the applicable ICC code for these systems. The application guide introduces the reader to the fire and health hazards of commercial cooking operations and reviews the applicable provisions in the International Mechanical, Fire, Building, Fuel Gas and Energy Conservation codes.

Features of this publication include:

  • Reviews the various design requirements for ventilation and makeup air, including air balancing, required calculations for determining ventilation and makeup air, and requirements for environmental air.
  • Focuses on kitchen exhaust hoods and grease duct systems and include examples for calculating exhaust hood air capacity
  • Detailed review of the various IFC requirements for automatic fire-extinguishing systems, portable fire extinguishers, and kitchen inspection and maintenance requirements.
  • Each chapter contains questions and answers, key concepts and important definitions.
  • Includes links to helpful internet sites to learn more about commercial kitchen hood systems.

 

PURCHASE THE PDF DOWNLOAD VERSION AND GET IMMEDIATE ACCESS!!! This convenient option is a searchable PDF download that requires a PDF Reader. This option is mobile friendly and compatible with all devices, including mobile tablets and smart phones. Use on a local area network or other network is not permitted.

ALL PDF DOWNLOAD SALES ARE FINAL.

For ICC certification examination rules related to exam reference materials review Test Site Regulations

Details

Commercial Kitchen Hoods Application Guide was developed to assist code officials, design professional, and food service providers with a comprehensive analysis of the applicable ICC code for these systems. The application guide introduces the reader to the fire and health hazards of commercial cooking operations and reviews the applicable provisions in the International Mechanical, Fire, Building, Fuel Gas and Energy Conservation codes.

Features of this publication include:

  • Reviews the various design requirements for ventilation and makeup air, including air balancing, required calculations for determining ventilation and makeup air, and requirements for environmental air.
  • Focuses on kitchen exhaust hoods and grease duct systems and include examples for calculating exhaust hood air capacity
  • Detailed review of the various IFC requirements for automatic fire-extinguishing systems, portable fire extinguishers, and kitchen inspection and maintenance requirements.
  • Each chapter contains questions and answers, key concepts and important definitions.
  • Includes links to helpful internet sites to learn more about commercial kitchen hood systems.