MEP Engineering · Engineering Glossary
Grease exhaust systems capture cooking effluent — grease-laden air, heat, steam, and combustion products — from commercial cooking equipment and exhaust it to the outside. Proper design is required by the mechanical code and fire code to prevent grease accumulation, reduce fire risk, and provide adequate ventilation for kitchen workers.
Grease exhaust hoods must be sized to capture the airflow from the cooking equipment below, with capture velocities determined by the type of cooking and hood geometry per NFPA 96 and the mechanical code. The exhaust duct must be constructed from 16-gauge steel with continuous liquid-tight welded seams (not just sealed joints), must be accessible for cleaning, and must be pitched to drain grease back to the hood. Make-up air must be supplied to replace the exhausted air without causing negative pressure in the kitchen. Fire suppression systems are required within the hood and duct. Apex Grid engineers kitchen exhaust systems for restaurants, institutional kitchens, and commercial food service tenant improvements.
Apex Grid Engineering maintains this glossary as a resource for architects, contractors, developers, and property owners who encounter unfamiliar engineering terminology on their projects.
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