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

The minimum required air velocity within grease ducts serving Type I hoods is established to ensure the effective removal of heat, smoke, and airborne grease particles generated from cooking operations. A velocity of 500 feet per minute is specified to create sufficient airflow that can effectively transport these contaminants away from the cooking area.

This velocity helps in minimizing the accumulation of grease within the ducts, which can reduce the risk of fire hazards associated with the build-up of flammable materials. Additionally, a higher air velocity contributes to maintaining better overall indoor air quality and enhances the performance of the cooking exhaust system.

The requirement for 500 feet per minute ensures that the system operates efficiently under varying cooking conditions, accommodating both the standard cooking loads as well as peak cooking periods. This regulation is particularly crucial in commercial kitchen settings where the volume of cooking can be significant, and maintaining safety becomes paramount.