The new kitchen manual is a basic reference guide to industry-accepted practices for fabrication and installation of commercial kitchen ventilation systems and custom-built food preparation equipment. Also, the principles and components of kitchen ventilation systems are explained so that owners and facility managers can understand the interdependence of each piece of the system.
The organization also says that the book will offer a review of hood types and styles, hood components and controls, and much more. For more information or to order a copy, call 703-803-2989 or go to www. smacna.org (website).