This course addresses the requirements in the 2016 CFC, CBC and CMC applicable to installation, testing and maintenance for commercial cooking operations. It covers determining when commercial cooking hoods are required, which type of hood is required for different cooking appliances, construction of commercial cooking hoods and ducts, air movement requirements for commercial cooking hoods, cooking oil storage and fire protection systems protecting commercial cooking hoods and appliances.
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Earlier Event: February 62016 CFC/CBC Fire Pumps
Later Event: February 20Fire Prevention & the Law: Legal Aspects of Fire Prevention