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Restaurant Hood Systems and Fire Suppression

556 bytes added, 19:48, 3 July 2008
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The National Fire Code (NFC) dictates that the Hood should be 6 inches larger on all sides compared to all of the equipment that is under it.Canopy hoods are now commonly constructed of 16 and 18 gauge steel. Joints are welded liquid tight without seams, utilizing an automatic wire feed mig welder.== Hood to Fan Ductwork ==terminology keywords: terminology keywords: Upblast Exhaust Fan,  terminology keywords: Upblast Exhaust Fan, Exhaust Vent == Make Up Air Supply Fan ==terminology keywords: Return Air, Make Up Air Vent== Return Air Supply Fan ==Make-up Air (MUA) Fans blow air into the facilities to compensate (make-up) for the air being pulled out by the Exhaust Fan.terminology keywords:terminology keywords: Ansul Suppression Systemterminology keywords: Ansul Suppression System, Wet Chem, Piro-Chem, Range Guard
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