A. General: Cooperate fully with the General Contractor so work may be carried out smoothly, without interfering with or delaying other work for this Contract or work by Owner.

B. Provide and install the following: 

1. Review all Exhaust Hood Engineered data spec drawings for CFM Exhaust and Make Up Air requirements for all kitchen hoods, cooking and dishwashing. 
2.  Size and engineer ductwork and fans for all kitchen hoods, cooking and dishwashing. Provide Tempered (heated) air for make-up and conditioned air as required. Ensure fans are VFD compatible for smart on demand hood controls. 
3. Provide and install Grease Ductwork: The HVAC Contractor shall make an approved type connection to hood duct collar in accordance with NFPA 96, Vapor Removal from Cooking Equipment. Ductwork required for the connection of ventilators to the exhaust blower must be of at least 16-gauge carbon steel or 18-gauge stainless steel, all welded watertight construction, and pitched for proper drainage. Long horizontal runs should be avoided if at all possible. All ductwork shall be provided and installed by the HVAC Contractor. HVAC contractor may choose to request duct collars to be shipped loose for flexibility in locating in the field – coordinate with FSEC contractor. Ensure installation complies to any clearance to combustible requirements. 
4.  Provide and install Condensate Ductwork: Non-cooking exhaust ductwork such as dishwasher exhaust system, etc. cannot be connected to the grease ductwork. Separate systems must be maintained. Warewashers will commonly be provided with stainless steel ductwork risers by the FSEC to a point 3″ above the finished ceiling. The FSEC shall provide a balancing damper for each duct riser. HVAC Contractor shall make the connection to the two straight ducts above. 
5.  Ceiling diffusers shall be at least 6'-0" from all sides of the ventilator and the velocity at the diffuser shall not exceed 150 feet per minute (fpm) or ceiling diffusers shall be 15'-0" from all sides of the ventilator and the velocity at the diffuser shall not exceed 300 feet per minute (fpm). The maximum velocity of the make-up air from transfer air, diffusers, etc. Shall not exceed 75 fpm at the ventilator lip. Kitchen pressurization shall not exceed -0.02"w.g. relative to the dining or adjacent spaces, as stated in NFPA-96 and ashrae standard 154. 
6.  Balance system to prevent any cross drafts and negative pressure. Provide balancing report to design team. 
7.  Dishmachines with Built-In Condenser Systems and Recirculating Hoods generate substantial heat, provide additional exhaust to remove heat as typically these are located in tight pantries.