How should duct systems serving Type I hoods be designed to prevent grease accumulation?

Designing duct systems that serve Type I hoods requires a focus on preventing grease accumulation to ensure proper ventilation and maintain safety in commercial kitchen environments. The correct answer emphasizes that the ductwork must be designed to not allow grease to collect.

A properly designed duct system minimizes grease buildup by maintaining a smooth airflow, implementing sufficient slope for drainage, and using materials that discourage grease adhesion. This is crucial because accumulated grease can lead to hazardous fire risks and inefficiencies in ventilation performance.

Design aspects may include using a specific duct diameter to maintain the air velocity needed to keep grease particles in suspension, as well as incorporating features such as access panels for cleaning and inspection. Regular maintenance procedures and adherence to mechanical codes also play significant roles in ensuring that grease does not accumulate in these systems.

The other choices suggest approaches that could either intentionally direct or allow grease accumulation, which contradicts the fundamental goal of ensuring a safe and effective kitchen ventilation system. By focusing on preventing the collection of grease, compliance with safety standards, and health regulations is upheld.