What is the minimum air velocity required within commercial kitchen grease duct systems serving a Type I hood?

What is the minimum air velocity required within commercial kitchen grease duct systems serving a Type I hood?

• A. 400 feet per minute
• B. 500 feet per minute
• C. 1000 feet per minute
• D. 250 feet per minute

Answer: (B)

In commercial kitchen environments, proper ventilation is critical to manage heat, smoke, grease, and odors generated during cooking processes. The National Fire Protection Association (NFPA) and the International Mechanical Code (IMC) set guidelines for these systems to ensure safety and efficiency. The minimum air velocity required within grease duct systems serving a Type I hood is established to prevent grease buildup within the ductwork, which can pose a fire hazard. A minimum velocity of 500 feet per minute is necessary to ensure that grease-laden air is effectively transported out of the kitchen to the outside environment, minimizing the accumulation of flammable deposits along the duct surfaces. This velocity also helps to maintain optimal airflow, ensuring that the hood efficiently captures contaminants generated during cooking. Increasing the air velocity ensures effective smoke and vapor capture, improving the overall performance of the ventilation system while also contributing to a safer kitchen environment.

In commercial kitchen environments, proper ventilation is critical to manage heat, smoke, grease, and odors generated during cooking processes. The National Fire Protection Association (NFPA) and the International Mechanical Code (IMC) set guidelines for these systems to ensure safety and efficiency.

The minimum air velocity required within grease duct systems serving a Type I hood is established to prevent grease buildup within the ductwork, which can pose a fire hazard. A minimum velocity of 500 feet per minute is necessary to ensure that grease-laden air is effectively transported out of the kitchen to the outside environment, minimizing the accumulation of flammable deposits along the duct surfaces.

This velocity also helps to maintain optimal airflow, ensuring that the hood efficiently captures contaminants generated during cooking. Increasing the air velocity ensures effective smoke and vapor capture, improving the overall performance of the ventilation system while also contributing to a safer kitchen environment.