International Mechanical Code 2000

Commercial Kitchens All commercial kitchen food heat-processing appliances shall have an exhaust hood (M507.2) (even if domestic type appliance (M507.2.2)). General Hood size and location Canopy type shall extend 6 beyond the cooking surface on open sides and the front lip shall be 4 above the cooking surface (M507.12) Non-canopy type may be set back 1 from the front edge of the cooking surface and shall be 3 above the cooking surface (M507.14) Exhaust shall discharge to the outdoors (501.3) Makeup air (508) Makeup air shall be supplied during operation of a commercial kitchen exhaust system Makeup air shall be approximately equal to the amount of air exhausted Mechanical makeup air system shall be electrically interlocked to the exhaust air system to ensure that makeup air is provided whenever the exhaust system is in operation Capacity of cooking hoods Minimum air exhaust capacity canopy-type (cfm) (M507.13) # of exposed sides Alternate formula 4 3 Solid fuel wood grills, charbroilers, etc. 300A 200A 100PD High temp deep-fat fryers, etc. 150A 100A 100PD Med. Temp rotisseries, grills, ranges, etc. 100A 75A 50PD Low temp ranges, roasters, ovens, etc. 75A 50A 50PD
A=horizontal area of hood (ft2) D=distance between hood and cook surface (ft) P=length of hood perimeter open (ft)

Non-canopy type hoods shall exhaust 300 cfm per linear foot of cooking appliances (M507.15). Production of grease vapors or smoke requires a Type I hood (M507.2.1). A Type II hood shall be installed above commercial dishwashing machines (M507.2) Type II hoods and ducts Ducts shall be constructed of rigid metal Duct construction shall comply with Chapter 6 of the International Mechanical Code (IMC) Hood shall be constructed of steel not less than 0.030 inch (22 Gage) or stainless steel not less than 0.024-inch (24 Gage)e Joints, seams and penetration shall be constructed as set forth in Chapter 6 (IMC), shall be sealed on the interior of the hood and shall provide a smooth surface that is readily cleanable and water tight
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Listed and labeled factory built device may be installed in accordance with listing and mfg instructions. Exception provided in code.

9/3/2004

Type I hoods and ducts Construction Hood constructed of 0.043 inch (18 MSG) steel or 0.037 inch (20 MSG) stainless steel (M507.4) Duct constructed of 0.055 inch (16 Gage) steel or 0.044 inch (18 Gage) stainless steel (M506.3.2)1 Non-combustible supports (M507.6, 506.3.4) External joints, seams, and penetrations shall be continuous external liquid-tight weld or braze. Internal joints, seams, and penetrations shall be sealed to be grease tight and formed so as to not trap grease. (M507.7.1, 506.3.3) Clearance of 18 to combustibles (M507.9e, 506.3.71) Duct shall be enclosed in accordance with International Building Code for shaft construction from point of penetration of fire-rated ceiling, wall, or floor to outlet terminal. Enclosure shall be sealed around duct at point of penetration and vented to the outside. Enclosure shall be separated from duct by 6 12. (M506.3.11e) Air velocity within the duct system shall be 1,500 feet per minute (M506.3.5) Duct openings (M506.3.9) Only openings necessary for proper operation and maintenance may be installed Cleanout opening(s) shall be provided for any section that is not accessible from the duct discharge or entry in accordance with 506.3.9, 506.3.10 and 506.3.12 Cleanout openings shall be tight fitting. Fasteners shall not penetrate the duct Termination (M506.3.13) Exhaust outlets shall be located not less than 10 from adjacent property lines, air intake openings, and the adjacent grade (M506.3.13.3)e Roof exhaust discharge opening shall be 40 above roof surface (M506.3.13.1) Exhaust through exterior walls may not be installed through walls requiring protected openings; otherwise, it may not be located within 3 of exterior openings. (M506.3.13.2)e Grease Filters (M507.11) The lowest edge of a grease filter located above the cooking surface shall be: 6" from appliances without exposed flame, 2 from appliances with exposed flame and burners, and 3 above exposed charcoal and charbroil appliances. (MT507.11) Filters shall be installed at an angle of not less than 45 from the horizontal and shall be equipped with a drip tray beneath the lower edge of the filters. (M507.11.2) Fire suppression system required (M509.1)

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Listed and labeled factory built device may be installed in accordance with listing and mfg instructions. Exception provided in code.

9/3/2004