Standard for Exhaust Hoods and Related Controls for Commercial and Institutional Cooking Equipment
Scope:
These requirements cover exhaust hoods for commercial and institutional kitchens and are intended for placement over restaurant type cooking equipment, such as ranges, broilers, deep fat fryers, grills, etc., during normal cooking operations. They may be of the shelf, canopy, island, double island or equipment mounted styles and may be known as grease extractor type hood, or filter type hoods. They may include provisions for the introduction of make-up air to the kitchen. They may include provisions to limit exhaust temperatures to 190 C.
Exhaust hoods covered by these requirements are intended for installation in accordance with ULC-S650, Standard for the Installation and Performance of Ventilation and Fire Suppression Systems for Commercial and Institutional Cooking Equipment.
Exhaust hoods covered by these requirements are intended for placement over electric, gaseous-fuel or solid-fuel burning appliances. These requirements cover equipment rated not over 600 V and intended for installation under the requirements of CAN/CSA-C22.1, Canadian Electrical Code, Part I.
These requirements do not cover fire-extinguishing systems.
Project need:
Note: The information provided above was obtained by the Standards Council of Canada (SCC) and is provided as part of a centralized, transparent notification system for new standards development. The system allows SCC-accredited Standards Development Organizations (SDOs), and members of the public, to be informed of new work in Canadian standards development, and allows SCC-accredited SDOs to identify and resolve potential duplication of standards and effort.
Individual SDOs are responsible for the content and accuracy of the information presented here. The text is presented in the language in which it was provided to SCC.