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- Click ‘Get Form’ to open it in the editor.
- Begin by entering the 'Project Name' and 'Date Prepared' at the top of the form. This information is essential for identifying your specific project.
- Select the appropriate 'Ventilation Compliance Method' based on your kitchen size. For small kitchens (≤5,000 CFM), check the first option; for large kitchens (>5,000 CFM), select accordingly.
- Fill in the total installed Type I and II kitchen hood exhaust airflow in cubic feet per minute (CFM) in the designated field.
- Continue filling out fields for make-up air, transfer air, and mechanically heated or cooled make-up air as required. Ensure all values are accurate to comply with regulations.
- In the 'Documentation Author's Declaration Statement', provide your name, signature, company details, and date signed to certify accuracy.
- Lastly, complete the 'Responsible Person's Declaration Statement' with necessary details and signatures to affirm compliance with California regulations.
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Are kitchen hoods mandatory?
Though you may not be required to a hood over your stove, it is generally recommended for the best cooking experience. Without one, smoke and fumes may build up in your kitchen. Range hoods also help to reduce heat and moisture while cooking so you may not even break a sweat when cooking dinner for your family.
What commercial kitchen equipment requires a hood?
Type I hoods are required for equipment that produce smoke or grease-laden fumes. This includes equipment such as fryers, ranges, griddles, convection ovens, tilt skillets and broilers. Type II hoods are used where grease isnt present to remove steam, vapor and odors.
What ventilation is required in a commercial kitchen?
Kitchen canopies are essential to maintaining good and clean air quality in a commercial kitchen environment. A kitchen canopy is a type of extractor fan one might expect to see in a commercial or professional kitchen. They ventilate dirty air out of the kitchen and replace it with clean air.
What cooking equipment does not require a hood?
Ventless ovens, ventless fryers, and ventless cooktops are just a few examples of the cooking solutions at your disposal that no longer require traditional ventilation.
What are the requirements for commercial ventilation?
As a general rule, any occupied building should have a fresh air ventilation rate from five to 10 cfm/person. Keep in mind that these rates may vary by building size. Ventilation rate standards may also differ depending on how spaces within a building are used.
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People also ask
Does a commercial dishwasher require a hood?
Not all commercial dishwashers need ventilationbut high-temp models like door type and conveyor dishwashers do. If they run at 180F, youll need a condensate hood or direct ducted ventilation to handle the steam and keep your kitchen safe and code-compliant.
How much clearance is required for the hood system in kitchen cooking equipment?
For these appliances, a standard hood with a minimum clearance of 18 inches above the cooking surface is typically sufficient. However, in kitchens with high-output ranges or heavy usage, a taller hood may be necessary to effectively capture and exhaust cooking emissions.