ASHRAE KITCHEN HOOD DESIGN PROCEDURE

Note:1
2
3
4
5
6
7

Capture and containment (C & C) is the hood's ability to catch the contaminated airflow
the filters to outside.
Capture velocity is the air velocity at the point of contaminant generation upstream of h
Minimum capture velocity is the air velocity in feet per minute (fpm) required to contain
or heat)
Minimum transport velocity is the velocity required to transport particles without settlin
A well designed kitchen should have approximately equal amounts of air entering the s
suffer and there may be a noticeable amount of contaminated air spilling out of the hoo
film on the walls and ceiling of the kitchen.
It is not recommended to use diffusers near the hood, and 3-way and 4-way diffusers s

Non-directional perforated diffusers with low throw are recommended for use with ceili

(maximum air velocity at the hood edge capture area should not exceed 50 fpm) in orde
8 Char-Broiler: An open grill with gas heated briquettes or electric strip heaters. Tempera

Clearance to Combustible: The air space required between any hood surface and adjac
and local codes for air space requirements.
Fryer: Kettles mounted in a floor or bench mounted unit heated by gas or electricity. Fo
10
heated oil. Temperature rating 4000F.
11 Griddle: A unit with a thick, flat steel plate heated by gas or electricity for cooking by dr
9

12 Oven: A chamber used for baking, heating or drying foods. Temperature rating 400 0F.
13
14
15
16
17

Overhang: The areas of the hood that project beyond the cooking equipment, measured

Payback period: The time for the annual savings to equal the initial cost of an investme
Spilling: The act of the contaminated air escaping from kitchen hood.
Surges: Large quantities of contaminated air generated by abnormal conditions.
Thermal Updraft: The upward movement of air due to a change in density (Temperature

Table # 1: Cooking Appliance Types by Duty Category

Cooking
Appliance Appliance
Category Duty Type
Heating Source
Electric or gas
Light duty
(204.450C)

(400F)

S/N
1
2

)
Electric
)

3
3
4

1
1
2
3

Medium duty (400F) (204.450C)

Electric or gas

Medium duty (400F) (204.450C)

Electric or gas

Gas
Heavy duty
(315.560C)

(600F)

Electric or gas

Extra Heavy duty (700F)

- (371.110C)

Solid fuel

4
5
6
7
8
1
1
2
3
4
1

Note: The above table had been taken from ASHRAE 2007 Application chapter 31 (Kitchen Ventilation)

Table 2: Minimum Exhaust Flow Rates by Cooking Equipment Category fo

Minimum Exhaust Fl
UL or non UL Light
Duty
Listed
HOOD TYPE
cooking
appliance
Wall-mounted
hood

canopy

Single
hood

canopy

island

Unlisted

200

Listed
Unlisted

150 : 200

Listed

250 : 300

Double island canopy Unlisted

hood per side only
Listed
Unlisted
Eyebrow hood
Listed
Backshelf
(proximity) Unlisted
hood or Pass over hood
Listed

400

250
150 : 200
250
150 : 250
300
100 : 200

Note: The above table had been taken from ASHRAE 2007 Application chapter 31 (Kitchen Ventilation)

Table # 3 MINIMUM CONTAMINANT TR

Nature of Contaminant
Vapour, gases, smoke
Fumes
Very fine light dust

EXAMPLES
All vapours, gases, smoke (Cooking)
Welding
Cotton lint, wood flour, litho powder

Dry dusts and powders

Fine rubber dust, molding powder dust, jute lint, cotton dust,
dust, leather shavings

Average industrial dust

Grinding dust, buffing lint (dry), wool jute dust (shaker waste
granite dust, silica flour, general material handling, brick cutt
(general), limestone dust, asbestos dust in textile industries

Sawdust (heavy and wet), metal turnings, foundry tumbling b

Heavy dust
Heavy and moist dust

dust, wood blocks, hog waste, brass turnings, cast-iron borin

Lead dust with small chips, moist cement dust, asbestos chu
cutting machines, buffing lint (sticky), quicklime dust

Note: The above table had been taken from ASHRAE 2007 Application chapter 30 (Industrial Local Exhaust System

Procedure:1

From table # 1 classify the cooking equipment(s). Consider the most classified equipment in hood calcu

2 Define your hood either UL listed or not.

From table # 2 define the required exhausted volume flow rate per linear foot of the longest side of the h
3 equipment if many equipments will be served by the same hood.
4 Consider overhang as per the following:for wall mounted canopy hood: 6" minimum overhang on each side ex
6" : 12" minimum overhang

for single island canopy hood: 6" minimum overhang on all 4 sides ho
on all 4 sides of the hood

for double island canopy hood: 6" minimum overhang on all 4 sides h
overhanging

For Dishwasher: 12" minimum on sides with doors and recommended 1

Summary Of The Recommended Ove

Cooking Appliance

Overhang at the
front of the Cooking
Equipment, inch
(cm)

5
6

Combi Oven

18" (45.72 cm)

Dishwasher

18" - 24"
(45.72 - 60.96 cm)

Equipment Under
Wall Canopy Hood

12" (30.48 cm)

Equipment Under
Single Island
Canopy Hood

12" (30.48 cm)

Equipment Under
Double Island
Canopy Hood

12" (30.48 cm)

7 Calculate the hood length and depth (ft)

8 The required exhausted cfm thru the hood = the longest side of the hood either length or depth (ft) cfm
9

10 Correct the calculated cfm as per the following table:-

Condition
Wall canopy
Wall canopy - Finished Back
Single Island - V-Bank
Double Island
Mini Skirt - 2 2
End Skirt - Full / Wall
Exhaust Only
Supply Plenums
Char-Broiler at end of Canopy or
under a sigle island hood
Hanging height 6.5 ft
Hanging height 7 ft

Note:-

Since the hood hanging height affects capture and containment it is recommended to keep it o
198 cm) only.

Example:

Three cooking appliances, Fryer 36" long 30" deep , griddle 24" long 30" deep & oven 36" long 36"
Calculate the required hood air volume flow rate using ASHRAE method.

ASHRAE Method:As per the recommendations we have to use wall mounted canopy hood

Hood length = 36" + 24" + 36" + 2 6" = 108" (9 ft)

Hood width = 30" + 30" + 36" + 3" + 6" = 45" (3.75 ft)
From the above mentioned table #1, we find out: fryer & griddle has medium duty type cooking appliance while the
As per the recommendations we have to take the highest cooking category type, since the cooking equipments are
So the required cfm per lineaar feet in our example = 300 (from table # 2)
So the required cfm as per ASHRAE method = 300 9 =

2700 cfm (considering unlisted hood)

OD DESIGN PROCEDURE & ILLUSTRATIVE EXAMPLE

y to catch the contaminated airflow and hold it inside the hood until it can be pulled through

ntaminant generation upstream of hood.

er minute (fpm) required to contain & capture contaminants (smoke, grease vapours, steam

o transport particles without settling.

equal amounts of air entering the system as leaving it. If this rule is not followed, C & C will
aminated air spilling out of the hood, which will cause odour, excessive heat, and a greasy

d, and 3-way and 4-way diffusers should not be used in the kitchen.

are recommended for use with ceiling diffusers to keep air flow even and at a low velocity

should not exceed 50 fpm) in order to get proper hood performance.

s or electric strip heaters. Temperature rating 600 0F.

etween any hood surface and adjacent surface (walls, ceilings, etc) See NFPA 96, IMC,
equirements.
unit heated by gas or electricity. Food is cooked by being immersed in a kettle full of

gas or electricity for cooking by dry heat. Temperature rating 400 0F.

foods. Temperature rating 400 0F.

d the cooking equipment, measured from the internal perimeter of the hood.

equal the initial cost of an investment.

om kitchen hood.
ted by abnormal conditions.
o a change in density (Temperature drives density changes)
Appliance Types by Duty Category (ASHRAE Classification)
Appliances Examples Under The Appliance Category Duty Type
Ovens (including standard, bake, roasting, revolving, retherm, convection,
combination convection/steamer, conveyor, deck or deck-style pizza, pastry)
Steam-jacketed kettles
Compartment steamers (both pressure and atmospheric)
Cheesemelters
Rethermalizers
Discrete element ranges (with or without oven)
Hot-top ranges
Griddles
Double-sided griddles

Fryers (including open deep-fat fryers, donut fryers, kettle fryers, pressure fryers)
Pasta cookers
Conveyor (pizza) ovens
Tilting skillets/braising pans
Rotisseries
Open-burner ranges (with or without oven)
Underfired broilers
Chain (conveyor) broilers
Wok ranges
Overfired (upright) salamander broilers
Appliances using solid fuel such as wood, charcoal, briquettes, and mesquite to
provide all or part of the heat source for cooking.

ication chapter 31 (Kitchen Ventilation)

by Cooking Equipment Category for Unlisted and Listed Type (ASHRAE Method)
Minimum Exhaust Flow Rate, cfm per linear foot of hood
Medium Duty cooking appliance

Heavy Duty cooking Extra

Heavy
appliance
cooking appliance

Duty

300

400

550

200 : 300

200 : 400

350

500

600

700

300 : 400

300 : 600

550

300

400

550

200 : 300

250 : 400

550

250
150 : 250

Not allowed
xxxxx

Not allowed
xxxxxxxx

300

400

Not allowed

200 : 300

300 : 400

Not recommended

ication chapter 31 (Kitchen Ventilation)

CONTAMINANT TRANPORT VELOCITIES

EXAMPLES
(Cooking)

ho powder

Minimum Transport
Velocity, fpm
Usually 1000 to 2000
2000 to 2500
2500 to 3000

powder dust, jute lint, cotton dust, shavings (light), soap

(dry), wool jute dust (shaker waste), coffee beans, shoe dust,
eneral material handling, brick cutting, clay dust, foundry
asbestos dust in textile industries

3000 to 4000
3500 to 4000

metal turnings, foundry tumbling barrels and shakeout, sandblast

4000 to 4500

aste, brass turnings, cast-iron boring dust, lead dust

s, moist cement dust, asbestos chunks from transited pipe
lint (sticky), quicklime dust

4500 and up

apter 30 (Industrial Local Exhaust System)

most classified equipment in hood calculation if many cooking equipments will be served by the same hood.

per linear foot of the longest side of the hood (either length or depth). Consider the most classified cooking
d.

od: 6" minimum overhang on each side except wall side keep 3" and it is recommended to keep

nimum overhang

d: 6" minimum overhang on all 4 sides however it is recommended to keep 12" minimum overhang

des of the hood

od: 6" minimum overhang on all 4 sides however of the hood but would benefit from additional

ng

m on sides with doors and recommended 18" to minimize spilling

Summary Of The Recommended Overhang

Overhang at the Sides of the Cooking

Overhang at the Back of

the Cooking Equipment,

Equipment, inch (cm)

inch (cm)

6" (15.24 cm)

xxxxxx

6" (15.24 cm)

18" (45.72 cm)

6" (15.24 cm)

xxxxxx

12" (30.48 cm)

12" (30.48 cm)

12" (30.48 cm)

xxxxxx

f the hood either length or depth (ft) cfm per linear ft (from table # 2)

Multiplying Factor
1
1.3
1.2
1
0.92
0.9
1
1.1
1.2
1
1.1

inment it is recommended to keep it on 6.5 ft (~

24" long 30" deep & oven 36" long 36" deep, are located 3" away from the wall and beside each others

Solution

um duty type cooking appliance while the oven has a light duty type cooking appliance.
ry type, since the cooking equipments are served by the same single hood.

onsidering unlisted hood)

GREENHECK KITCHEN HOOD DESIGN PROCED

Note:1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17

Capture and containment (C & C) is the hood's ability to catch the contaminated airflow
outside.
Capture velocity is the air velocity at the point of conta
Minimum capture velocity is the air velocity in feet per minute (fpm) required to conta

Minimum transport velocity is the velocity required to

A well designed kitchen should have approximately equal amounts of air entering the
there may be a noticeable amount of contaminated air spilling out of the hood, which
ceiling of the kitche
It is not recommended to use diffusers near the hood, and 3-way and
Non-directional perforated diffusers with low throw are recommended for use with ceil
velocity at the hood edge capture area should not exceed 50 fp
Char-Broiler: An open grill with gas heated briquettes or elec

Clearance to Combustible: The air space required between any hood surface and adjace
air space requiremen
Fryer: Kettles mounted in a floor or bench mounted unit heated by gas or electricit
Temperature
rating 40
Griddle: A unit with a thick, flat steel plate heated
by gas or electricity

Oven: A chamber used for baking, heating or drying foods. Temperature

Overhang: The areas of the hood that project beyond the cooking equipm
Payback period: The time for the annual savings to eq
Spilling: The act of the contaminated air esc
Surges: Large quantities of contaminated air gen
Thermal Updraft: The upward movement of air due to a change in

Table # 1: GREENHECK METHOD # 1 (Up

Light Duty cooking appliance
Gas & electric ovens
()
Gas & electric steamers
()
Gas & electric ranges
()
Food warmers ()
GREENHECK cooking appliances classification
Pasta cookers ()
Pizza ovens ()
Non-cooking appliance
()
Smoker ()

Rotisseries ()
GREENHECK METHOD (Updraft velocity method, fpm)
50
had been taken from GREENHECK kitchen ventilation systems application & design guide

Table # 2: GREENHECK METHOD # 2 (cf

HOOD TYPE

Light Duty cooking appliance

Wall mounted canopy hood

200

Backshelf (proximity) hood

150

Note:Double island hoods

are considered two wall mounted canopy hoods.
1
hoods need to be
2 multiplied by the hood factor after using the wall mounted canopy value.
ar foot of hood)3is cooking appliance specific and has the following limits and assumptions:Used for hoods 54" or less in width
a
Cannot be used for pizza ovens.
b
Cannot be used for cook hill.
c
6.5 ft (198 cm) hanging height
d
Vertical updraft
e
Proper room ventilation
f
Proper overhangs
g

Table # 3: GREENHECK METHOD # 1 & 2 Correction Factors (Updraft

CONDITION
Wall canopy hood
Wall canopy hood - Finished back
Single island - V-Bank
Double island
Mini skirts - 2 2
End skirts - Full / Wall
Exhaust only
Supply plenums
Char-Broiler at end of canopy or under a single island hood
Hanging height 6.5 ft
Hanging height 7 ft

RECOMMENDED SUPPLY RATES FOR EACH TYPE OF MAKE-UP

External Make-Up

MAKE-UP AIR TYPE

DIMENSIONS, inches

Back Supply

6" wide

RECOMMENDED SUPPLY RATE

cfm / linear
ft
145

External Make-Up

Internal Make-Up

Air supply plenum

Air supply plenum
Variable supply
plenum
Face supply plenum
Perforated
combination
Register combination
Perforated face
Register face
Perforated air curtain
Register air curtain
Short circuit

12" wide
24" wide

110
180

11" high & 9" wide

160

18" wide

150

16" high & 8" wide

150

12" high & 8" wide

130

16" high
12" high
8" wide
8" wide

150
250
75
65
UL limits (not recommended)

Note:

These values should be used when designing the system to achieve maximum hood performanc

Example # 1:

Three cookiking appliances, Fryer 36" long 30" deep , griddle 24" long 30" deep & oven 36" long 36
Calculate the required hood air volume flow rate using GREENHECK method # 1 & 2.

Solution
GREENHECH Method # 1:As per the recommendations we have to use wall mounted canopy hood
Hood length = 36" + 24" + 36" + 2 6" = 108" (9 ft)
Hood widthth = 30" + 30" + 36" + 3" + 6" = 45" (3.75 ft)
Hood area = 9 3.75 = 33.75 ft2.
Fryer area = 36" 30" = 1080 in2 (7.5 ft2).
Griddle area = 24" 30" = 720 in2 (5 ft2).
Oven area = 36" 36" = 1080 in2 (9 ft2).
Total cooking equipments face area under the hood = 7.5 + 5 + 9 = 21.5 ft 2.

Any cooking equipment required air volume flow rate = Cooking face area (ft 2) Updraft velocity for that equipmen
So fryer required air volume flow rate = 7.5 85 = 637.5 cfm
Griddle required air volume flow rate = 5 85 = 425 cfm
Oven required air volume flow rate = 9 50 = 450 cfm
Overhang & other spaces required air volume flow rate = (33.75 - 21.5) 50 = 612.5 cfm
Total required air volume flow rate = 637.5 + 425 + 450 + 612.5 =

2125 cfm (It is less than ASHRAE method)

GREENHECH Method # 2 (appliance specified method):As per the recommendations we have to use wall mounted canopy hood
Hood length = 36" + 24" + 36" + 2 6" = 108" (9 ft)
Hood widthth = 30" + 30" + 36" + 3" + 6" = 45" (3.75 ft)
So left overhang required air volume flow rate = 0.5 ft 200 cfm / ft = 100 cfm
Fryer required air volume flow rate = 3 ft 250 cfm / ft = 750 cfm
Griddle required air volume flow rate = 2 ft 250 cfm / ft = 500 cfm
Oven required air volume flow rate = 3 ft 250 cfm / ft = 600 cfm

Right overhang required air volume flow rate = 0.5 ft 200 cfm / ft = 100 cfm
Total = 2050 cfm
NOTE:

You can notice the difference between ASHRAE method (2700 cfm) and GREENHECK method # 1 (2125 cf

N HOOD DESIGN PROCEDURE & ILLUSTRATIVE EXAMPLE

to catch the contaminated airflow and hold it inside the hood until it can be pulled through the filters to
outside.
e air velocity at the point of contaminant generation upstream of hood.
per minute (fpm) required to contain & capture contaminants (smoke, grease vapours, steam or heat)

velocity is the velocity required to transport particles without settling.

equal amounts of air entering the system as leaving it. If this rule is not followed, C & C will suffer and
air spilling out of the hood, which will cause odour, excessive heat, and a greasy film on the walls and
ceiling of the kitchen.
sers near the hood, and 3-way and 4-way diffusers should not be used in the kitchen.
re recommended for use with ceiling diffusers to keep air flow even and at a low velocity (maximum air
pture area should not exceed 50 fpm) in order to get proper hood performance.
with gas heated briquettes or electric strip heaters. Temperature rating 600 0F.

ween any hood surface and adjacent surface (walls, ceilings, etc) See NFPA 96, IMC, and local codes for
air space requirements.
ed unit heated by gas or electricity. Food is cooked by being immersed in a kettle full of heated oil.
0
Temperature
rating 400for
F. cooking by dry heat. Temperature rating 400 0F.
el plate heated
by gas or electricity

ting or drying foods. Temperature rating 400 0F. ()

roject beyond the cooking equipment, measured from the internal perimeter of the hood.
e time for the annual savings to equal the initial cost of an investment.
The act of the contaminated air escaping from kitchen hood.
quantities of contaminated air generated by abnormal conditions.
movement of air due to a change in density (Temperature drives density changes)

# 1: GREENHECK METHOD # 1 (Updraft velocity method)

Medium Duty cooking applianceHeavy Duty cooking appliance
Combi-Ovens ()
Upright Broiler
()
Gas & electric fryers
Electric Char-Broiler (
()
Griddles
()
Tilting Skillets ()
Tilting Braising Pans
()
Grill ()
Hibachi Grill ()
Salamander ()

85

150

# 2: GREENHECK METHOD # 2 (cfm / linear foot of hood)

Medium Duty cooking applianceHeavy Duty cooking appliance
250

350

200

300

1 & 2 Correction Factors (Updraft velocity method & cfm / linear foot of hood method)
MULTIPLYING FACTOR

1
1.3
1.2
1
0.92
0.9
1
1.1
1.2
1
1.1

ACH TYPE OF MAKE-UP AIR

RECOMMENDED SUPPLY RATE
fpm
290

150
150
150
150
150
xxxxxx
150
xxxxxx
xxxxxx
xxxxxx

not recommended)

o achieve maximum hood performance.

4" long 30" deep & oven 36" long 36" deep, are located 3" away from the wall and beside each others
ECK method # 1 & 2.

(ft 2) Updraft velocity for that equipment to get good containment and proper capture from table # 3 (fpm)

0 = 612.5 cfm

fm (It is less than ASHRAE method)

m) and GREENHECK method # 1 (2125 cfm) & GREENHECK method # 2 (2050 cfm, for the same example).

VE EXAMPLE
until it can be pulled through the filters to

m of hood.
(smoke, grease vapours, steam or heat)

settling.
rule is not followed, C & C will suffer and
heat, and a greasy film on the walls and

be used in the kitchen.

w even and at a low velocity (maximum air
ood performance.
ure rating 600 0F.

etc) See NFPA 96, IMC, and local codes for

immersed in a kettle full of heated oil.

emperature rating 400 0F.

ernal perimeter of the hood.

estment.

ons.
es density changes)

Extra Heavy Duty cooking appliance

Gas Char-Broiler
()
Mesquite ()
Infrared Broiler
()
Lava Rock Char Broiler ()
Wok ()
Chain Broiler
(
)

185

Extra Heavy Duty cooking appliance

ear foot of hood method)

ACTOR

450
N/A

the wall and beside each others

oper capture from table # 3 (fpm)

050 cfm, for the same example).

Thickness, mm Weight, kg / m2
Gauge

(Inch)

(Lb / ft2)

26

0.5588 (0.022)

4.4235 (0.906)

24

0.7112 (0.028)

5.6441 (1.156)

22

0.8636 (0.034)

6.8647 (1.406)

20

1.016 (0.040)

8.0853 (1.656)

18

1.3208 (0.052)

10.5265 (2.156)

16

1.6256 (0.064)

12.9677 (2.656)

14

2.0320 (0.080)

16.0192 (3.281)

Weight per sheet, kg (Lb)

90 X 240 120 X 240 120 X
300Cm
Cm (36" Cm (48"
(48" X
X 96")
X 96")
120")

Number of sheets per tone

90 X 240 120 X 240 120 X
300Cm
Cm (36" Cm (48"
(48" X
X 96")
X 96")
120")

9.5547
(21.8)
12.1913
(27.7)
14.8278
(33.8)
17.4642
(39.7)
22.7372
(51.6)
28.0103
(63.6)
34.6015
(78.8)

104 : 105

78 : 79

82 : 83

61 : 62

67 : 68

50 : 51

57 : 58

42 : 43

43 : 44

32 : 33

35 : 36

26 : 27

28 : 29

21 : 22

Note:1 Kg = 2.204623 Lb
1 Lb = 0.4535924 Kg

12.7397
(29)
16.255
(37)
19.7704
(45)
23.2857
(53)
30.3163
(70)
37.347
(85)
46.1353
(105)

15.9246
(36.2)
20.3188
(46.2)
24.7129
(56.2)
29.1071
(66.2)
37.8954
(86.2)
46.6837
(102.2)
57.6691
(131.2)

62 : 63
49 : 50
40 : 41
34 : 35
26 : 27
21 : 22
17 : 18

DUCT SURFACE AREA & WEIGHT CALCULATIONS

DATE: August 22, 2008
PREPARED BY: Mustafa Yehia
DUCT

SHEET...OF
PROJEC: ASFAN
BLDG: Laboratory Bldg # 1

FLOOR: Ground

MACHINE REF: Unit # 11

DIMENSIONS

Fan - 1
1-2
2-3
3-4
4-5
5-6
1-7
7-8
8-9
9 - 10
10 - 11
11 - 12
12 - 13
8 - 14
14 - 15

Longest
Side
Length,
mm
1450
500
500
500
300
250
1075
1075
950
850
850
650
500
500
500

Shortes
Side
Length,
mm
500
350
350
350
350
350
500
500
500
500
500
500
500
500
500

2-O
3-O
4-O
5-O
6 - O1
6 - O2
7-O
9-O
10 - O
11 - O
12 - O
13 - O1
13 - O2
14 - O5
15 - O1
15 - O2

200
200
500
200
200
200
200
350
350
350
350
350
350
350
350
350

350
350
350
350
350
350
350
450
450
450
450
450
450
450
450
450

Section

SECTION
PERIMETER
mm

Meter

3900
1700
1700
1700
1300
1200
3150
3150
2900
2700
2700
2300
2000
2000
2000
0
0
1100
1100
1700
1100
1100
1100
1100
1600
1600
1600
1600
1600
1600
1600
1600
1600
0
0
0
0
0
0
0
0

3.9
1.7
1.7
1.7
1.3
1.2
3.15
3.15
2.9
2.7
2.7
2.3
2
2
2
0
0
1.1
1.1
1.7
1.1
1.1
1.1
1.1
1.6
1.6
1.6
1.6
1.6
1.6
1.6
1.6
1.6
0
0
0
0
0
0
0
0

DUCT SURFACE AREA, m2

SECTION

LENGTH, meter
2.5
2
2.5
2.5
3.5
4
2
1
2.5
1
1
2.5
1
4.5
1
3
3
3
3
3
3
3
6
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3

THICKNESS, m.m (Duct Gauge)

0.6 (26g)

0.8 (24g)

0.9 (22g)

1 (20g)

1.5 (18g)

0
0
0
0
4.55
4.8
0
0
0
0
0
0
0
0
0
0
0
3.3
3.3
0
3.3
3.3
6.6
3.3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

0
3.4
4.25
4.25
0
0
0
0
0
0
0
5.75
2
9
2
0
0
0
0
5.1
0
0
0
0
4.8
4.8
4.8
4.8
4.8
4.8
4.8
4.8
4.8
0
0
0
0
0
0
0
0

0
0
0
0
0
0
6.3
3.15
7.25
2.7
2.7
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

9.75
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

Fan - 1
R1- 1
R2 - 1

1450
1450
200

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3900
3900
800

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3.9
3.9
0.8

500
500
200
TOTAL SURFACE AREA, m2

3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
5
1
3

WEIGHT PER UNIT AREA ( Kg/m ), without junctions

2

and elbows
TOTAL WEIGHT ( Kgs ), without junctions and elbows
Junctions (Kgs)
LARGEST SIDE U.S. GAGE m.m.
26
0.6
Elbows (Kgs)
cm/inch
UP TO 30/12
24
0.8
Support
(Kgs)
31 TO 75/30
WEIGHT (Kgs)
22
0.9
76 TO 135/54

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
2.4

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
19.5
3.9
0

0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

34.85

78.95

22.1

33.15

4.68

6.24

7.02

8.09

11.7

163.098 492.648 155.142 268.1835

3.26196
0.163098

9.85296
0.492648

166.5231 502.9936

3.10284
0.155142

5.36367
0.2681835

0
0

158.4

273.8154

136 TO 210/84

20

211/85 AND UP

18

1.5

Total Duct Area

Total Weight

170.7405 m2
1112.749 Kg

INSULATION170.7405