Difference between revisions of "Restaurant Hood Systems and Fire Suppression"
m (New page: Restaurant and kitchen hood fire suppression systems are required by law to be inspected, serviced, tested and certified at semi annual intervals. Outdated equipment must be made current ...) |
m |
||
| Line 3: | Line 3: | ||
== Restaurant Grease Hood == | == Restaurant Grease Hood == | ||
terminology keywords: Stainless Steel, Kitchen Exhaust Hood, Grease Hood, Galvanized Restaurant Grease Hood | terminology keywords: Stainless Steel, Kitchen Exhaust Hood, Grease Hood, Galvanized Restaurant Grease Hood | ||
| + | |||
| + | The National Fire Code (NFC) dictates that the Hood should be 6 inches larger on all sides compared to all of the equipment that is under it. | ||
| + | |||
| + | Canopy hoods are now commonly constructed of 16 and 18 gauge steel. Joints are welded liquid tight without seams, utilizing an automatic wire feed mig welder. | ||
| + | |||
| + | == Hood to Fan Ductwork == | ||
| + | terminology keywords: | ||
== Hood Exhaust Fan == | == Hood Exhaust Fan == | ||
| − | terminology keywords: Upblast Exhaust Fan, | + | terminology keywords: Upblast Exhaust Fan, Exhaust Vent |
| + | |||
| + | == Make Up Air Supply Fan == | ||
| + | terminology keywords: Return Air, Make Up Air Vent | ||
| − | + | Make-up Air (MUA) Fans blow air into the facilities to compensate (make-up) for the air being pulled out by the Exhaust Fan. | |
| − | + | ||
== Fire Suppression == | == Fire Suppression == | ||
| − | terminology keywords: Ansul Suppression System | + | terminology keywords: Ansul Suppression System, Wet Chem, Piro-Chem, Range Guard |
| | ||
Revision as of 13:48, 3 July 2008
Restaurant and kitchen hood fire suppression systems are required by law to be inspected, serviced, tested and certified at semi annual intervals. Outdated equipment must be made current to comply with fire code laws.
Contents
Restaurant Grease Hood
terminology keywords: Stainless Steel, Kitchen Exhaust Hood, Grease Hood, Galvanized Restaurant Grease Hood
The National Fire Code (NFC) dictates that the Hood should be 6 inches larger on all sides compared to all of the equipment that is under it.
Canopy hoods are now commonly constructed of 16 and 18 gauge steel. Joints are welded liquid tight without seams, utilizing an automatic wire feed mig welder.
Hood to Fan Ductwork
terminology keywords:
Hood Exhaust Fan
terminology keywords: Upblast Exhaust Fan, Exhaust Vent
Make Up Air Supply Fan
terminology keywords: Return Air, Make Up Air Vent
Make-up Air (MUA) Fans blow air into the facilities to compensate (make-up) for the air being pulled out by the Exhaust Fan.
Fire Suppression
terminology keywords: Ansul Suppression System, Wet Chem, Piro-Chem, Range Guard
