Code mandated or not, yes, you need to put in makeup air if you have 3200cfm of unbalance exhaust potential.
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Difference Between Domestic & Commercial Kitchen
- Thread starter jar546
- Start date
I'd also call attention to 505.6...
2021 IMC - 505.6 Other Than Group R
In other than Group R occupancies, where domestic cooktops, ranges, and open-top broilers are used for domestic purposes, domestic cooking exhaust systems shall be provided.
Also, while the IMC does not define domestic cooking appliances, it does define commercial cooking appliances. If it doesn't fit in one pot, it fits in the other.COMMERCIAL COOKING APPLIANCES. Appliances used in a commercial food service establishment for heating or cooking food. For the purpose of this definition, a commercial food service establishment is where food is prepared for sale or is prepared on a scale that is by volume and frequency not representative of domestic household cooking.
klarenbeek
Silver Member
Don't forget 505.4 in the Domestic Cooking Exhaust section:
So if its one common exhaust system you can require makeup air, or if its individual hoods that are over 400 CFM each you can also require it. It applies to ANY domestic cooking exhaust system. Nowhere is it indicated that it applies to dwelling units only.
505.4Makeup air required.
Exhaust hood systems capable of exhausting in excess of 400 cfm (0.19 m3/s) shall be provided with makeup air at a rate approximately equal to the exhaust air rate. Such makeup air systems shall be equipped with a means of closure and shall be automatically controlled to start and operate simultaneously with the exhaust system.So if its one common exhaust system you can require makeup air, or if its individual hoods that are over 400 CFM each you can also require it. It applies to ANY domestic cooking exhaust system. Nowhere is it indicated that it applies to dwelling units only.
Sifu
SAWHORSE
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- Sep 3, 2011
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This scenario does not reach the level of commercial cooking IMHO. It is a middle school, and FWIW this exact scenario is given as an example in the IMC commentary of non-commercial cooking, and not requiring a type I or II hood.
It is a combined system, which is why I think MUA is required, I just have never applied 505.4 in this manner. I don't think I've ever reviewed a group E culinary arts classroom. But now I have, so cross that one off. I am requiring MUA. Hard to believe they aren't providing it with so much of a differential, so I'll scrutinize the plans a little closer.
It is a combined system, which is why I think MUA is required, I just have never applied 505.4 in this manner. I don't think I've ever reviewed a group E culinary arts classroom. But now I have, so cross that one off. I am requiring MUA. Hard to believe they aren't providing it with so much of a differential, so I'll scrutinize the plans a little closer.