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.
| Edition : | 1st |
| File Size : | 1
file
, 5.4 MB |
| Note : | This product is unavailable in Ukraine, Belarus, Russia |
| Number of Pages : | 232 |
| Published : | 04/01/2001 |
