Antalya Belek 5-star hotels host 2,000+ beds + 8 restaurants + 5,000+ covers/day. The kitchen hood collects grease fumes and duct temps can hit 500 C. NFPA 96 mandates 450 mm extension, UL 300 wet-chemical system and clean-out ports every 5 m.
Hood Design
- Type I: Grease, high heat
- Type II: Steam, heat
- Extension: 450 mm min beyond
- Capture velocity: 0.25-0.5 m/s
- Filter: Baffle, UL Class I
Grease Duct
- Velocity: 7.6 m/s min
- Slope: 2 percent to pit
- Material: Stainless 16 ga
- Clean-out: Every 5 m
- Clearance: 450 mm combustible
UL 300 Wet Chemical
- Agent: Potassium acetate K2CO2H3O2
- Flow: 4.5-7.5 L/min nozzle
- Coverage: 1 nozzle/wok
- Fuel shut-off: Gas valve auto
- Duct nozzle: Every 3.7 m
Inspection
- Grease cleaning: Monthly 24/7
- Semi-annual: Catering weekly
- Link fuse: 6-month check
- Tank pressure: 3 months
- UL 300: Annual certified
Fire Cases
- Antalya Belek: Two hotel hoods 2020, minor
- Marmaris 2021: Oil hood fire
- Istanbul Grand Hyatt: UL 300 system
- Old CO2: Now wet-chem mandatory
- Las Vegas MGM 1980: Kitchen incident
Hoods with SprinkCalc
SprinkCalc sizes kitchen-hood UL 300 wet-chemical nozzles, grease duct 7.6 m/s, capture 0.5 m/s and NFPA 96 clearance 450 mm.
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Sources & Further Reading
NFPA 96, UL 300, IMC Ch. 5, ASHRAE 154, NSF 2. NFPA 96 Ventilation Control and Fire Protection of Commercial Cooking.