This article is about Commercial Kitchen Hood Installation, Selection, Technical Specification as per International Codes and standards.
Commercial Kitchen Hood Installation | Selection | Technical Specification
General
Hoods shall be installed at the location indicated on the drawings.
Laboratory Hood
- Fire detection and alarm systems shall not be interlocked to automatically shut down laboratory hood exhaust fans.
- Automatic fire dampers shall not be used in laboratory hood exhaust systems
- Airflow indicators shall be installed on all new laboratory hoods. If existing laboratory hoods are modified then airflow indicators shall also be installed.
- Metal hoods used with class 5* duct system shall be protected with suitable corrosion-resistant material approved by Saudi Aramco. (UMC Para 505.7)
- Duct Classification are as per UMC Section 506.
- Edges of hood shall be rounded UMC (UMC Para 505.7)
Commercial Kitchen Hood
- Hoods shall be secured in place by noncombustible supports. (UMC 508.2.3)
- Type I hood shall be installed with clearance of at least 18 inches from combustible construction. (UMC 508.4)
Exception: Clearance may be reduced to 3 inches provided that combustible material is protected with materials as specified for one-hour fire-resistive construction on the hood side” - Type I hoods or portions thereof penetrating ceiling, wall or furred spaces shall be enclosed in a duct enclosure from the point of penetration. (UMC Para 508.4.1)
- Joints and seams shall be substantially tight. Solder shall not be used except for sealing a joint or seam. (UMC Paragraph 508.2.4)
- Type 1 hoods shall be equipped with approved grease filters designed for the specific purpose. Grease collecting equipment shall be accessible for cleaning. The lowest edge of a grease filter located above the cooking surface shall be at least the height set forth in the table below (UNC Paragraph 508.5)
CONDITION “DUCT SYSTEM AND HOOD WITH FIRE EXTINGUISHING SYSTEM (feet)
No exposed flame grills, french fryers, etc. 2 (610 mm)
Exposed-flame burners 3 (610 mm)
Exposed charcoal and charbroil-type fires 3.5 (1072 mm)
Hoods less than 12 inches from the ceiling or wall shall be flashed solidly with materials of the thickness specified in table below or materials conforming to one hour fire resistive construction. (UMC Para 508.4)
| Duct Class* | Base Metal Thickness | |||||||||||||||||||||||
| 1 | 0.027 inch (0.68 mm) (22 gauge) | |||||||||||||||||||||||
| 2 | 0.033 inch (0.84 mm) (20 gauge) | |||||||||||||||||||||||
| 3 | 0.044 inch (1.12 mm) (18 gauge) | |||||||||||||||||||||||
| 4 | 0.068 inch (1.73 mm) (14 gauge) | |||||||||||||||||||||||
| 5 | 0.027 inch (0.68 mm) (22 gauge) | |||||||||||||||||||||||
Duct Classifications are based on UMC Section 506.
Standards Codes and References For Commercial Kitchen Hood Installation
- SAES-K-001 — Heating, Ventilating and Air Conditioning (HVAC).
- 2-SAES-K-100 — Saudi Aramco Mechanical (HVAC) Code
- Uniform Mechanical Code (UMC)
- Uniform Fire Code (UFC), 1997.
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