SMACNA 1767

Abstract

The information and drawings in this manual are presented primarily to illustrate the elements of construction and installation of commercial kitchen ventilation systems. The information is intended to encourage more standardization in installations and to call attention to the appropriate segregation of responsibilities of those concerned with installations. <br>The science of commercial kitchen ventilation includes both exhausting and replacing air within the cooking area. Managing and balancing airflow is a complex issue, whether a restaurant is a small freestanding site or a large institutional kitchen. <br>It is a challenge to properly ventilate commercial kitchens, as they require the movement of large amounts of air through ductwork and other equipment in very restricted spaces. <br>Overall design, construction and installation coordination, aswell as maintenance, is required to get the optimumfrom the system, and achieve proper energy-efficient air balance. <br>This guidewill assist the reader to understand the complexities of designing, installing, constructing and balancing both the exhaust and the make-up air systems required in commercial kitchen ventilation.