Commercial Kitchen Ventilation Systems / Underwriters Laboratories / /
Country
United States / /
Event
Man-Made Disaster / FDA Phase / /
Facility
University of Minnesota / Building Code Officials / Proximity Hood Effective Design Ineffective Design Building / /
Holiday
Passover / /
IndustryTerm
food service operators / gas-fired equipment / gas wok ranges / test protocol / energy load / gas pasta cookers / combustion products / gas griddles / ineffective applications / gas compartment steamers / energy efficient design / energy crisis / gas chain / kitchen ventilation systems / gas rotisseries / energy efficiency / food products / gas cheesemelters / energy cost burden / gas conveyor / food product / medium-duty equipment / gas fryers / kitchen equipment / /
Organization
National Fire Protection Association / Kitchen Ventilation Chapter / International Council of Building Code officials / Building Officials Council Association / IMC / International Code Council / California Energy Commission / University of Minnesota / /
Position
foodservice consultant / representative / /
Product
F-1704 / /
ProvinceOrState
Minnesota / California / /
PublishedMedium
the Interna- Design Guide / The Design Process Design Guide / /
The Design Process Design Guide 1 Improving Commercial Kitchen Ventilation System Performance