Exhaust systems for restaurant equipment require careful design, because grease condenses in the interior of the ducts. Grease accumulations may be ignited by sparks from the cooking appliance or by a small fire on the cooking appliance caused by overheated cooking oil or fat in a deep-fat fryer or on a grill.
If the duct did not have a grease accumulation, cooking appliance fires could often be extinguished before causing appreciable damage.
- The system should be designed to minimize grease accumulations, with a minimum air velocity of 1500 ft/min (458 m/min) through any duct.
- Ducts should be arranged with ample clearance from combustible materials to minimize the danger of ignition, incase of fire in the duct.
- Ducts of substantial construction (not lighter than No. 16
Manufacturers Standard Gauge steel or No. 18 Manufacturers Standard Gauge stainless steel) should be used with all seams and joints having a liquid-tight, continuous weld. - Systems should be separated to ensure there is no connection with any other ventilating or exhaust system.
- Ducts should be led directly outside the building, without dips or traps, unless automatic grease removers are employed at the dips and traps.
- Openings should be provided for inspection and cleaning. Dampers should not be installed in any duct system, unless required as part of a grease extractor or extinguishing system.