Historical

ANSI/ASHRAE 154-2003

Ventilation for Commercial Cooking Operations

Incorporates several independent substantive changes resulting from comments from the prior review. It reduces the minimum velocity for grease hood ductwork from 1500 to 500 fpm, removes the limits for maximum velocity, removes the exhaust-discharge requirements relating to neighboring properties and property lines, makes an editorial clarification, and updates a revised reference.

CONTENT PROVIDER
American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc. [ashrae]

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