What is the minimum air velocity required in grease ducts serving Type I hoods?

The minimum air velocity required in grease ducts serving Type I hoods is essential to ensure effective removal of smoke, heat, and grease-laden vapors from cooking operations. The correct choice of 500 feet per minute is specified in the North Carolina Mechanical Code, which aligns with national standards indicating that this velocity helps to prevent the accumulation of grease in the ducts and reduces the risk of fire hazards.

By maintaining this minimum air velocity, the exhaust system is more efficient in capturing and transporting smoke and grease particles away from the cooking area, thereby minimizing the potential for hazardous conditions. It also contributes to the overall performance of the ventilation system, ensuring that it operates effectively under various cooking scenarios. This parameter is critical in commercial kitchen setups where frying, grilling, and other high-heat cooking methods are common, making compliance with this standard vital for safety and operational efficiency.