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An effective commercial kitchen ventilation (CKV) system requires air balance.
This guideline has been prepared to assist those responsible for the design, installation, testing, and inspection of wet chemical fire extinguishing systems used to protect commercial cooking appliances.
Learn about the Type I Grease Extraction Hood and grease ducts.
The system shall be pre-tested prior to final inspection to determine that the system is properly installed and functions in accordance with the approved plans and the manufacturer's installation and maintenance manual.
The extinguishing system shall be maintained in accordance with the manufacturer's requirements.