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511.2.2 Exhaust-Air Volumes
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Exhaust air volumes for hoods shall be of sufficient level to provide for capture and removal of grease-laden cooking vapors. Test data, performance tests approved by the Authority Having Jurisdiction, or both shall be displayed, provided on request, or both. [NFPA 96:188.8.131.52, 184.108.40.206] Lower exhaust air volumes shall be permitted during no-load and partial load cooking conditions, provided they are sufficient to capture and remove flue gases and cooking effluent from cooking equipment.
A performance test shall be conducted upon completion and before final approval of the installation of a ventilation system serving commercial cooking appliances. The test shall verify the rate of exhaust airflow in accordance with Section 508.5.1.2 through Section 508.5.1.5. The permit holder shall furnish the necessary test equipment and devices required to perform the tests. [ASHRAE 154:4.7.1]
The permit holder shall verify the capture and containment performance of Type I hoods. A field test shall be conducted with all appliances under the hood at operating temperatures, all the hoods operating at design airflows, and with all sources of replacement air operating at design airflows for the restaurant. Capture and containment shall be verified visually by observing smoke or steam produced by actual cooking operation or by simulating cooking using devices such as smoke candles or smoke puffers. Smoke bombs shall not be used. [ASHRAE 154:4.7.2]
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