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SMACNA 1767-2001

Kitchen Ventilation Systems And Food Service Equipment Fabrication Installation Guidelines

A basic reference guide to industry-accepted practices for fabrication and installation of commercial kitchen ventilation systems and custom-built food preparation equipment. Assists the designer, contractor and code officials in understanding the complexities of designing, installing, constructing and balancing both the exhaust and make-up air systems required in commercial kitchen ventilation. The food service equipment section offers practical guidelines for designing, fabricating, evaluating and installing a wide range of custom-built food service equipment. Includes tables, shelves and wall lining details as well as minimum dimension and metal thickness standards for constructing light, medium and heavy-duty kitchen equipment that should provide owners with years of trouble-free usage. Developed in accordance with ANSI/NSF-2-1996. Also included is an appendix that provides application details for the seismic bracing of food service equipment.


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American National Standards Institute [ANSI]


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As the voice of the U.S. standards and conformity assessment system, the American National Standards Institute (ANSI) empowers its members and constituents to strengthen the U.S. marketplace position in the global economy while helping to assure the safety and health of consumers and the protection of the environment.

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