2.7.8
Filter Type Hoods
Filter type hoods over cooking equipment shall be of canopy or noncanopy
construction, UL listed, NSF approved, pre-engineered, and factory
fabricated. Hoods shall be constructed of 1.3 mm (18 gauge) 18 gauge
stainless steel. Internal hood joints, seams, filter support frames, and
appendages attached inside the hood shall be sealed or otherwise made
grease tight. Internal joints, seams, filter support frames and appendages
shall be mechanically sound and sealed grease tight in accordance with the
hood manufacturer's listing procedure and NFPA 96. Hoods over 3.6 m 12 feet
in length shall be provided in multiple, equal-length sections for
mounting end to end; no section shall be less than 1.8 m 6 feet in length.
Hoods comprised of multiple sections shall be factory preassembled and
shall be provided with predrilled mounting holes and stainless steel
fasteners. Welded field joints inside the capture area and exposed to view
shall be ground and polished to match the adjacent finish. UL listed full
joints shall be provided per terms of the manufacturer's listing. Hoods
shall be factory prewired and shall have a single connection point. Hoods
built in multiple sections shall be furnished with junction boxes for field
connection.
2.7.8.1
Canopy Hoods
Canopy hoods shall completely cover the cooking equipment. The hood shall
overhang the cooking equipment a minimum of 150 mm 6 inches at each end and
300 mm 12 inches in front of the equipment. Exhaust air volumes for hoods,
wall or double island type, shall be a minimum of 0.51 cubic meter per
second per square meter 100 cfm per square foot of suction opening, to
provide for capture and removal of grease-laden cooking vapors, except when
over wood, charcoal, and grease-burning charbroilers, which shall be a
minimum of 1.02 cubic meter per second per square meter 200 cfm per square
foot of suction opening. Exhaust air volumes for single island type hoods
shall be a minimum of 0.76 cubic meter per second per square meter 150 cfm
per square foot of suction opening, to provide for capture and removal of
grease-laden cooking vapors, except when over wood, charcoal, and grease
burning charbroilers, which shall be a minimum of 1.52 cubic meter per
second per square meter 300 cfm per square foot of suction opening. Test
data or performance acceptable to the authority having jurisdiction over
both shall be provided and displayed.
2.7.8.2
Noncanopy Hoods
Noncanopy hoods shall be located a maximum of 900 mm 36 inches above the
cooking surface; the edge of the hood shall be set back a maximum of 300 mm
1 foot from the edge of the cooking equipment. Exhaust air volume for the
hood shall be a minimum of 0.5 cubic meter per second per linear meter 300
cfm per linear foot of cooking surface to provide for capture and removal
of grease-laden cooking vapors. Test data or performance acceptable to the
Contracting Officer shall be provided and displayed.
2.7.8.3
Grease Filters
Grease filters shall be in accordance with UL 1046. Filters shall remove
heat, odor, smoke, residue, and grease vapors from the exhaust of the
applicable cooking process. Filter design shall result in optimum air
velocity for the removal of residues and grease. Construction shall be
stainless steel in an overlapping staggered arrangement to restrict the
passage of flame upstream of the filter media.
SECTION 11400A
Page 28
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