Page 57 - Vessel Sanitation Program 2018 Construction Guidelines

VSP 2018 Construction Guidelines

14.2.2 Hot-Holding Equipment
Install a hood or canopy system or dedicated local exhaust ventilation directly
above bains marie, steam tables, or other open hot-holding equipment to
control excess heat and steam and prevent condensate from collecting on
surfaces.

14.2.3 Countertop and Portable Equipment
Install a hood or canopy system or dedicated local extraction when SOLAS
requirements do not specify an exhaust system for countertop cooking
appliances or where PORTABLE appliances are used. The exhaust system must
remove excess steam and grease-laden vapors and prevent collection of the
cooking byproducts or condensate on surfaces.

14.3 Size
Properly size all exhaust and supply vents.

14.3.1 Position and Balance
Position and balance all exhaust and supply vents to ensure proper air
conditioning and capture/exhaust of heat and steam.

14.3.2 Prevent Condensate
Limit condensate formation on either the exhaust canopy hood or air supply
vents by either
• Locating or directing conditioned air away from exhaust hoods and heat-
generating equipment OR
• Installing a shield to block air from the hood supply vents.

14.4 Filters
Where used, provide READILY REMOVABLE and cleanable filters.

14.5 Access
Provide access for cleaning vents and ductwork. Automatic clean-in-place systems
are recommended for removal of grease generated from cooking equipment.

14.6 Hood Cleaning Cabinets
Locate automatic clean-in-place hood wash control panels that have a chemical
reservoir so they are not over FOOD PREPARATION equipment or counters, FOOD
PREPARATION or warewashing sinks, or FOOD and clean equipment storage.

14.7 Construction
Construct hood systems of stainless steel with COVED corners with a radius of at
least 9.5 millimeters (3/8 inch).

14.7.1 Continuous Welds
Use continuous welds or profile strips on adjoining pieces of stainless steel.

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