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Food-service establishments are notoriously prone to kitchen fires that emanate from high-energy cooking appliances and often spread to the hood and duct system and sometimes beyond. Emphasis on fire mitigation strategies is discussed by the authors. More specifically, designing grease ducts so they are short, straight and vertical whenever possible. As well as designing them without obstructions so heat and smoke can exit the building efficiently.

Citation: ASHRAE Journal, vol. 57, no. 5, May 2015