ADCD GUIDELINES

KITCHEN HOOD VENTILATION SYSTEM

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ADCD GUIDELINES – KITCHEN HOOD VENTILATION

GENERAL NOTES:

1. Add INDEX Sheet in this drawing presentation

2. All legends, symbols, color schemes and format
shall be in accordance with UAE Fire Code 2018
Annexures (standard submission format)

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 ADCD GUIDELINES – KITCHEN HOOD VENTILATION

SECTION A:

1. All TYPES OF APPROVAL CERTIFICATES

- The Consultant’s undertaking letter

- The main contractor’s undertaking letter
- The kitchen hood installer certificate (ADCD installation certificate
shall be Class E) & undertaking letter
- FAN approval certificate (FAN shall be fire rated and capable to
operate at 400⁰C for 2 hours)
- FAN supplier certificate (ADCD approval) and undertaking letter
- Duct: Duct supplier undertaking letter with model number
- Duct: The Kitchen extract duct shall be 120min fire-rated.
- ADCD material approval certificate (Mention this is 1.2mm
thickness stainless steel or carbon steel, shall be in align BS EN
1366/1: 2014). Either ADCD approval certificate or lab certificate
shall be provided.
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 ADCD GUIDELINES – KITCHEN HOOD VENTILATION
SECTION B:

1. KITCHEN EXTRACT VENTILATION LAYOUT

- Show the extract ducting and show if it is raising to the roof through
slab opening or shaft.
- Number of Hoods (Hood-01, 02, etc.) and the corresponding extract
air and make-up air (85%)
- Numbering of the cooking equipment provided in the extraction
table to be reflected here.
- Use standard legends in extract layout
- Indicate the duct type – The duct shall be of 120min fire rated,
either Stainless steel or Carbon steel shall be permitted. (Mention
the test standard as BS EN 1366/1: 2014):
- Use the mentioned legends for KEAD and MAD.
- Furniture layer must be light colored and legible.

- Add a note – Access panels are provided at every 5 m spacing

- GI ducts shall not be permitted
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ADCD GUIDELINES – KITCHEN HOOD VENTILATION

2. EXTRACTION AIR REQUIREMENT OF COOKING

EQUIPMENT

- All flow rates to be reflected only in L/S unit.

- Tabular format to indicate the extraction rate
of each cooking equipment
- The capacity of the design and selected
Extract Fan must be reflected in the table
(hatch to highlight)
- Add a note in the drawing under this table as

NOTE:
Hood make-up and extract are calculated as per
the manufacturer data.

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ADCD GUIDELINES – KITCHEN HOOD VENTILATION

2. EXTERNAL STATIC PRESSURE CALCULATIONS

- Tabular format to indicate the static

pressure, pressure drops due to duct
features, ESP, other filters etc.

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ADCD GUIDELINES – KITCHEN HOOD VENTILATION

SECTION C:
MAKE-UP AIR VENTILATION LAYOUT

- Show the make-up ducting and show if it is

raising to the roof through slab opening or
shaft.
- Number of Hoods (Hood-01, 02, etc.) and the
corresponding extract air and make-up air
(85%)
- Use standard legends in make-up air layout

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ADCD GUIDELINES – KITCHEN HOOD VENTILATION

MAKE-UP AIR VENTILATION LAYOUT

- Add below sections (UFC 2018 Chapter 10,

section 2.18) in the same drawing.
ADCD GUIDELINES – KITCHEN HOOD VENTILATION

SECTION D 1:
ROOF LAYOUT – KITCHEN EXTRACT & MAKE-UP AIR
VENTILATION

Add below items in the drawing.

1. The extraction fan shall be separated from
the ecology unit and shall be located at the
roof.
2. Make-up air fan and louvers (if applicable)
3. All slab openings or shafts
4. Duct Slop (bell mount) to be provided at the
end of the KED.

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 ADCD GUIDELINES – KITCHEN HOOD VENTILATION
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SECTION D2:
KITCHEN VENTILATION SCHEMATIC & INTERFACE UNIT

Add below items in the drawing.

2. Sequence of operation
3. Interfacing schematic drawing
with Cause-and-Effect schedule

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ADCD GUIDELINES – KITCHEN HOOD VENTILATION

SECTION E 1:
SECTION LAYOUTS OR RISER DRAWING

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Add below items in the drawing.
1. Riser or sectional layout of extract
2. Sectional layout for make-up
3. Typical installation sec for hoods

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 ADCD GUIDELINES – KITCHEN HOOD VENTILATION

SECTION E 2:
KITCHEN VENTILATION SCHEMATIC & INTERFACE UNIT

Add below items in the drawing. 1

1. Schematic layout of all components
 ADCD GUIDELINES – KITCHEN HOOD VENTILATION

SECTION F:
SPECIAL CASES – ONLY IF APPLICABLE

For any type of below cooking equipment, a dedicated water-

mist hood within the inline duct shall be provided

1. Solid fuel cooking equipment (Arabic/ traditional oven)

2. Pizza oven with high operational temperature
3. BBQ, Robata grill etc.