If You Can't Stand the Heat, It's Time to Fix the Kitchen PDF

Recent research has resulted in reasonable capture/containment design rates relative to cooking surface temperatures and duty classifi cation of the cooking equipment. These cooking temperaturesdetermine the force of the rising thermal plume from the cooking surface to the hood canopy. ANSI/ASHRAE Standard 154-2003, Ventilation for Commercial Cooking Operations, addresses the cookingsurface temperature relationship to cooking process and type of duty.