Kitchen Design Standards Kitchen and Bath Design Standards - Page 22

19: Cooking Surface Ventilation Recommended: Provide a correctly sized, ducted ventilation system for all cooking surface appliances. The recommended minimum is 150 cfm. Code Requirement: Ma nuf a c t ur e r ’ s s pe c i f i c a t i ons mus t be followed. (IRC G 2407.1, IRC G 2447.1) The minimum required exhaust rate for a ducted hood is 100 cfm and must be ducted to the outside. (IRC M 1507.3) Make-up air may need to be provided. Refer to local codes. (IRC G 2407.4) Access Standard Recommended: Ve nt i l a t i on c ont r ol s s houl d be pl a c e d 15” – 44” a bo ve t he f l oor , ope r a bl e wi t h mi ni ma l effort, easy to read and with minimal noise pollution. Code Reference: Operable parts should be operable with one hand and not require tight grasping, pinching or twisting of the wrist. The force required to activate operable parts should be 5 pounds maximum. (ANSI A117.1 309.4) Where a forward or side reach is unobs t r uc t e d, t he hi g h r e a c h s houl d be 48” maximum and the low reach should be 15” mi ni mum a bove t he f l oor . ( ANSI A117.1 308.2.1 and 308.3.1) Where a forward or side reach is obs t r uc t e d by a 20” – 25” de e p c ount e r , the high reach should be 44” ma xi mum. 22