18-28-507.13 Capacity of hoods.

Canopy-type commercial cooking hoods shall exhaust a minimum quantity of air (Q) determined in accordance with this section and Sections 18-28-507.13.1 through 18-28-507.13.4.

where:

A = The horizontal surface area of the hood, in square feet (m2).

D = Distance in feet (m) between the lower lip of the hood and the cooking surface.

P = That part of the perimeter of the hood that is open, in feet (m).

Q = Quantity of air, in cubic feet per minute (m3/s).

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