Please note: All interim revisions for this edition available at time of your purchase will be included.

These requirements cover exhaust hoods intended for placement over commercial cooking equipment. Exhaust hoods with and without exhaust dampers are covered by these requirements.

Exhaust hoods with exhaust dampers are intended to have the exhaust damper automatically close to prevent exhaust duct gas temperatures from exceeding 375EF (191EC).

All exhaust hoods are intended for use with fire extinguishing system units.

Exhaust hoods covered by these requirements shall be provided with manually or automatically operated cleaning or washing systems. These requirements do not cover the fire extinguishing aspects of such systems.

Exhaust hoods covered by these requirements are intended for installation in accordance with:

--a) The Standard for the Installation of Equipment for the Removal of Smoke and Grease-Laden Vapors from Commercial Cooking Equipment, NFPA 96; and

--b) The National Electrical Code, NFPA 70; and

--c) Other codes such as the Basic National Mechanical Code (BOCA), the Standard Mechanical Code (SBCCI), and the Uniform Mechanical Code (ICBO).

These requirements do not cover products rated over 600 volts.

These requirements do not cover evaluation of the exhaust hoods with respect to their grease extraction efficiency.

A product that contains features, characteristics, components, materials, or systems new or different from those in use when the Standard was developed, and that involves a risk of fire, electric shock, or injury to persons, shall be evaluated using the appropriate additional component and end-product requirements as determined necessary to mai ntain the level of safety for the user of the product as originally anticipated by the intent of this Standard.