Deli or Bakery Exhaust Is Being Treated Like Ordinary Exhaust
Stop and identify what equipment the exhaust serves before installing ordinary duct, joints, sealant, supports, insulation, or access. A deli or bakery hood may serve grease-producing, heat, moisture, or other loads, and the approved system type controls the construction.
This deli exhaust is being staged as ordinary galvanized duct, but I checked the hood tag and equipment lineup and cannot confirm the approved exhaust classification. Can we verify the hood submittal and duct construction before this run is installed?
Watch out
Do not assume every bakery hood is grease duct or every deli exhaust is ordinary galvanized duct.
Check
Match the hood and exhaust-fan tags to the current mechanical drawings.
Review the approved hood and fan submittals and the exhaust-system designation.
Check the specified duct material, joint method, access, support, enclosure, and test requirements.
Verify whether the equipment lineup changed after the drawings or fabrication release.
Steps
Match the hood and exhaust-fan tags to the current mechanical drawings.
Review the approved hood and fan submittals and the exhaust-system designation.
Check the specified duct material, joint method, access, support, enclosure, and test requirements.
Verify whether the equipment lineup changed after the drawings or fabrication release.
Say this to your foreman
This deli exhaust is being staged as ordinary galvanized duct, but I checked the hood tag and equipment lineup and cannot confirm the approved exhaust classification. Can we verify the hood submittal and duct construction before this run is installed?