Commercial kitchen exhaust systems serving Type I hoods shall be designed, constructed and installed in accordance with which standard?

Commercial kitchen exhaust systems serving Type I hoods shall be designed, constructed and installed in accordance with which standard?

• A. NFPA 96
• B. SMACNA DCS-1995
• C. ASTM C315-98b
• D. ASHRAE Handbook of Fundamentals

Answer: (A)

For Type I kitchen hoods, the standard that governs how the exhaust system should be designed, constructed, and installed is NFPA 96, the standard for ventilation control and fire protection for commercial cooking operations. This standard specifically addresses the entire exhaust system for cooking operations—from the hood and ductwork to the fans, grease-containment measures, and discharge details—ensuring proper removal of grease-laden air and integration with fire-suppression systems. It also sets requirements for access for cleaning, material choices, clearances, testing, and ongoing maintenance, all aimed at preventing grease fires and controlling ventilation performance. Other options do not fit because they cover different aspects: duct-cleaning standards focus on cleaning practices rather than how the system is designed or installed; ASTM C315-98b and the ASHRAE Handbook address other construction or general HVAC principles but do not provide the specific installation requirements for commercial kitchen exhaust systems.

For Type I kitchen hoods, the standard that governs how the exhaust system should be designed, constructed, and installed is NFPA 96, the standard for ventilation control and fire protection for commercial cooking operations. This standard specifically addresses the entire exhaust system for cooking operations—from the hood and ductwork to the fans, grease-containment measures, and discharge details—ensuring proper removal of grease-laden air and integration with fire-suppression systems. It also sets requirements for access for cleaning, material choices, clearances, testing, and ongoing maintenance, all aimed at preventing grease fires and controlling ventilation performance.

Other options do not fit because they cover different aspects: duct-cleaning standards focus on cleaning practices rather than how the system is designed or installed; ASTM C315-98b and the ASHRAE Handbook address other construction or general HVAC principles but do not provide the specific installation requirements for commercial kitchen exhaust systems.