1. Which approach addresses both cooking-emission capture and replacement air in a commercial kitchen ventilation design?
- AUse a general room fan without capture at the cooking equipment.
- BInstall a high-capacity exhaust hood without considering replacement air.
- CRely only on opening windows when smoke is visible.
- Coordinate the cooking hood and exhaust system with adequate makeup air.
Where to look it up
https://www.iccsafe.org/building-safety-journal/bsj-technical/exhaust-systems-and-makeup-air-achieving-balance-under-the-2024-international-mechanical-code/
Why D is correct
The hood, exhaust and makeup air must work together. A hood captures cooking emissions, while replacement air supports exhaust performance and limits excessive negative pressure. A hood is part of the solution, not inherently insufficient; its performance depends on the overall design.
