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Where commercial kitchen hood is required for a restaurant?

Updated: Sep 25



Per California Fire Code 607.2

A Type I hood shall be installed at or above all commercial cooking appliances and domestic cooking appliances used for commercial purposes that produce grease vapors.


Exceptions:

  1. Factory-built commercial exhaust hoods that are listed and labeled in accordance with UL 710.

  2. Factory-built commercial cooking recirculating systems that are listed and labeled in accordance with UL 710B, and installed in accordance with Section 304.1 of the California Mechanical Code.

  3. Where cooking appliances are equipped with integral down-draft exhaust systems and such appliances and exhaust systems are listed and labeled for the application in accordance with NFPA 96, a hood shall not be required at or above them.

  4. A Type I hood shall not be required for an electric cooking appliance where an approved testing agency provides documentation that the appliance effluent contains 5 mg/m3 or less of grease when tested at an exhaust flow rate of 500 cfm in accordance with UL 710B.




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