Ductwork in Restaurants (Non-Grease)

For this restaurant dining area, what comfort, odor control, and kitchen coordination requirements apply?

I'm checking ductwork in restaurants (non-grease) at [location]. I found ductwork in restaurant dining areas (not kitchen or grease exhaust). For this restaurant dining area, what comfort, odor control, and kitchen coordination requirements apply?

Stop if

• Hold point on ductwork in restaurants (non-grease): I have the location, photo, drawing/detail, and what was checked. Who should verify before this gets cut, covered, lifted, sealed, energized, or signed off?

Watch out

• Don't ignore dining area comfort in restaurants. Don't assume standard commercial details apply.

Check

• room/grid/area
• photo of condition
• drawing/detail
• manufacturer/model if visible
• what I already checked

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