Understanding Commercial Cooking Systems: Hoods and Ducts

[IBC-BFCA]

Type: Instructor Led Classroom Training

Location: On-Site at BFCA/ Online 

Time: 8:45 a.m. - 4 p.m. CST

Description:

This one-day class is structured to provide inspection skills and insight for plan review, inspection, and code application during the design and inspection process of kitchen hoods and ducts. Discussions include the anatomy of a hood and duct system, required fire suppression, and the use of the various codes relating to this type of system. Problem-solving exercises will help reiterate appropriate code usage for both inspections and plan review.

6 Contact Hours

0.6 CEUs

Required text: International Building Code (2024)