Commercial Kitchen Demand Ventilation Exhaust During Unoccupied Hours - Can it be shut off? 2

[Kyle55R]

Hi,

I work at a University and have encountered an issue with the internal Fire Safety group regarding off hours kitchen exhaust. They are referring to NFPA96 8.2.1.1 "The air velocity through any duct shall be not less than 152.4 m/min (500 ft/min)" and stating that the hoods must run 24/7 due to this. This project focus' on energy savings so turning off exhaust fans and make up air is critical. Is there a clarification to this code that better explains when the min. 500 ft/min velocity is applicable?

Thanks,
Kyle

 

[DRWeig]

Yes, the hood can be shut off whenever there's no cooking going on. The code you cited is a design figure, not an operation command.

Best to you,

Goober Dave

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[EnergyProfessional]

Keep in mind IMC requires an automatic start of the hood when cooking is detected. typically they have a heat sensor. so whenever something is cooking and triggering the sensor you have at least the minimum flow.

 

[MintJulep]

Point them to

11.1.1 Exhaust systems shall be operated whenever cooking
equipment is turned on.

 

[317069]

"They are referring to NFPA96 8.2.1.1 "The air velocity through any duct shall be not less than 152.4 m/min (500 ft/min)" and stating that the hoods must run 24/7 due to this."

if they think this way, you can answer them by the following:
"this room has an occupation load of 10 people, they must stay in this room for 24/7, otherwise, the room will collapse"