SHEET METAL AND AIR CONDITIONING CONTRACTORS' NATIONAL ASSOCIATION

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Kitchen Ventilation Systems and Food Service Equipment Guidelines

Published: 2001
Description:
FILE SIZE: 2.85 MB - A basic reference guide to industry-accepted practices for fabrication and installation of commercial kitchen ventilation systems and custom-built food preparation equipment. Assists the designer, contractor and code officials in understanding the complexities of designing, installing, construction and balancing both the exhaust and make-up air systems required in commercial kitchen ventilation. The food service equipment section offers practical guidelines for designing, fabrication, evaluating and installing a wide range of custom-built food service equipment. Includes tables, shelves and wall lining details as well as minimum dimension and metal thickness standards for constructing light, medium and heavy-duty kitchen equipment that should provide owners with years of trouble-free usage. Developed in accordance with ANSI/NSF-2-1996. Also included is an appendix that provides application details for the seismic bracing of food service equipment.

ViewRelated files (Note: these are in PDF format)
Table of Contents Executive Summary
Edition:
1st
Product Type:
Technical Manual
Size:
199 pages
List Price: Discount Price: Format:  
$108.00 $75.00 Hard Copy
$130.00 $90.00 CD-Rom
$173.00 $120.00 Combined CD-ROM/Hard copy
$108.00 $75.00 Download PDF  

  

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