SMACNA Standards Action 45 Day Public Review

This second edition of SMACNA^® Kitchen Ventilation Systems and Food Service Equipment Fabrication and Installation Guidelines (Sections I & II) continues to provide basic reference guidelines to industry accepted practices for fabrication and installation of kitchen ventilation systems and custom built food preparation, and serving equipment commonly used in non-domestic (commercial) food facilities.

Expanding on the first edition, this second edition includes updates that align with the latest Model Building Codes and industry standards governing the design, fabrication, and installation of Type I & Type II hoods, Type I kitchen grease ducts, Type Il non-grease ducts, as well as duct enclosures and associated equipment commonly found in commercial kitchen ventilation systems.

Click here to review the changes.