// CODE SNIPPET
508.5.1 Canopy Size and Location
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For canopy
type commercial cooking hoods, the inside edge thereof
shall overhang or extend a horizontal distance of not less
than 6 inches (152 mm) beyond the edge of the cooking
surface on open sides, and the vertical distance between
the lip of the hood and the cooking surface shall not
exceed 4 feet (1219 mm).
Exception: Listed exhaust hoods are to be installed in
accordance with the terms of their listings and the manufacturer's
installation instructions.
Canopy-type commercial
cooking hoods shall exhaust through the
hood with a quantity of air not less than determined by the application in accordance with Section
508.5.1.2 through Section 508.5.1.5. The exhaust
quantity shall be the net exhaust from the hood
determined in accordance with Equation 508.5.1.1.
The duty level for the hood shall be the duty level of
the appliance that has the highest (heaviest) duty
level of appliances installed underneath the hood.
Exception: Listed exhaust hoods installed in accordance
with the manufacturer's installation instructions.
ENET = EHOOD - MAID
(Equation 508.5.1.1)
Where: | ||
ENET | = | net hood exhaust |
EHOOD | = | total hood exhaust |
MAID | = | makeup air, internal discharge |
The minimum net airflow for hoods used for
solid fuel cooking appliances such as charcoal, briquette,
and mesquite to provide the heat source for
cooking shall be in accordance with Table 508.5.1.2.
For SI units: 1 cubic foot per minute = 0.00047 m3/s, 1 foot = 304.8 mm
TYPE OF HOOD | AIRFLOW (cubic foot per minute per linear foot of hood) |
Backshelf/pass-over | Not permitted |
Double island canopy (per side) | 550 |
Eyebrow | Not permitted |
Single island canopy | 700 |
Wall-mounted canopy | 550 |
The minimum net airflow for hoods used for cooking
appliances such as gas under-fired broilers, gas
chain (conveyor) broilers, electric and gas wok
ranges, and electric and gas over-fired (upright)
broilers shall be in accordance with Table 508.5.1.3.
For SI units: 1 cubic foot per minute = 0.00047 m3/s, 1 foot = 304.8 mm
TYPE OF HOOD | AIRFLOW (cubic foot per minute per linear foot of hood) |
Backshelf/pass-over | 400 |
Double island canopy (per side) | 400 |
Eyebrow | Not permitted |
Single island canopy | 600 |
Wall-mounted canopy | 400 |
The minimum net airflow for hoods used for cooking
appliances such as electric and gas hot-top
ranges, gas open-burner ranges (with or without
oven), electric and gas flat griddles, electric and gas
double-sided griddles, electric and gas fryers
(including open deep fat fryers, donut fryers, kettle
fryers, and pressure fryers), and electric and gas conveyor
pizza ovens shall be in accordance with Table
508.5.1.4.
For SI units: 1 cubic foot per minute = 0.00047 m3/s, 1 foot = 304.8 mm
TYPE OF HOOD | AIRFLOW (cubic foot per minute per linear foot of hood) |
Backshelf/pass-over | 300 |
Double island canopy (per side) | 300 |
Eyebrow | 250 |
Single island canopy | 500 |
Wall-mounted canopy | 300 |
The
minimum net airflow for hoods used for cooking
appliances such as gas and electric ovens (including
standard, bake, roasting, revolving, retherm, convection,
combination convection/steamer, rotisserie,
countertop conveyorized baking/finishing, deck, and
pastry), discrete element ranges (with or without
oven), electric and gas steam-jacketed kettles less
than 20 gallons (76 L), electric and gas pasta cookers,
electric and gas compartment steamers (both
pressure and atmospheric), electric and gas cheese
melters, electric and gas tilting skillets (braising
pans) electric and gas rotisseries, and electric and gas
salamanders shall be in accordance with Table
508.5.1.5.
For SI units: 1 cubic foot per minute = 0.00047 m3/s, 1 foot = 304.8 mm
TYPE OF HOOD | AIRFLOW (cubic foot per minute per linear foot of hood) |
Backshelf/pass-over | 250 |
Double island canopy (per side) | 250 |
Eyebrow | 250 |
Single island canopy | 400 |
Wall-mounted canopy | 200 |
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