511.2 Airflow. The air velocity through a duct shall be not

less than 500 feet per minute (ft/min) (2.54 m/s) and not exceed 2500 ft/min (12.7 m/s).

511.2.1 Exceptions. Transition duct sections that do not exceed 3 feet (914 mm) in length and do not contain grease traps shall be permitted to be connected to hoods

For SI units: 1 inch = 25.4 mm, °C = (°F-32)/1.8

FIGURE 511.1.2(1) TYPICAL SECTION OF DUCT-TO-FAN

CONNECTION-BUTT JOINT METHOD

[NFPA 96: FIGURE 8.1.3.2(a)]

For SI units: 1 inch = 25.4 mm, °C = (°F-32)/1.8

FIGURE 511.1.2(2) TYPICAL SECTION OF DUCT-TO-FAN

CONNECTION-OVERLAPPING METHOD

[NFPA 96: FIGURE 8.1.3.2(b)]

and exhaust fans that do not meet this velocity. [NFPA 96:8.2.1.2]

511.2.2 Exhaust-Air Volumes. Exhaust air volumes for hoods shall be of sufficient level to provide for capture and removal of grease-laden cooking vapors. Test data, performance tests acceptable to the Authority Having Jurisdiction, or both shall be displayed, provided on request, or both. [NFPA 96:8.2.2.1, 8.2.2.2] Lower exhaust air volumes shall be permitted during no-load and partial load cooking conditions, provided they are sufficient to capture and remove flue gases and cooking effluent from cooking equipment.

For SI units: 1 inch = 25.4 mm, °C = (°F-32)/1.8)

FIGURE 511.1.2(3) TYPICAL SECTION OF DUCT-TO-FAN

CONNECTION–SEALANT METHOD

[NFPA 96: FIGURE 8.1.3.2(c)]

FIGURE 511.1.2(4) TYPICAL SECTION OF DUCT-TO-FAN CONNECTION-DIRECT

TO FAN INLET CONE METHOD

[NFPA 96: FIGURE 8.1.3.2(d)]

EXHAUST SYSTEMS

511.2.2.1 Performance Test. A performance test shall be conducted upon completion and before final approval of the installation of a ventilation system serving commercial cooking appliances. The test shall verify the rate of exhaust airflow in accordance with Section 508.5.1.2 through Section 508.5.1.5. The permit holder shall furnish the necessary test equipment and devices required to perform the tests.

[ASHRAE 154:4.7.1]

511.2.2.2 Capture and Containment Test. The permit holder shall verify the capture and containment performance of Type I hoods. A field test shall be conducted with all appliances under the hood at operating temperatures, all the hoods operating at design airflows, and with all sources of replacement air operating at design airflows for the restaurant. Capture and containment shall be verified visually by observing smoke or steam produced by actual cooking operation or by simulating cooking using devices such as smoke candles or smoke puffers. Smoke bombs shall not be used. [ASHRAE 154:4.7.2]

perating temperatures, all the hoods operating at design airflows, and with all sources of replacement air operating at design airflows for the restaurant. Capture and containment shall be verified visually by observing smoke or steam produced by actual cooking operation or by simulating cooking using devices such as smoke candles or smoke puffers. Smoke bombs shall not be used. [ASHRAE 154:4.7.2]

511.2.3 Exhaust Fan Operation. A hood exhaust fan(s) shall continue to operate after the extinguishing system has been activated unless fan shutdown is required by a listed component of the ventilation system or by the design of the extinguishing system. The hood exhaust fan shall start upon actuation of the extinguishing system if the exhaust fan and all cooking equipment served by the fan have been shut down, unless fan shutdown is required by a listed component of the ventilation system or by the listing of the extinguishing system. The exhaust fan shall be provided with a means so that the fan is activated when any heat-producing cooking appliance under the hood is turned on. [NFPA 96:8.2.3.1 – 8.2.3.3]