What is the minimum thickness for steel used in the construction of hoods?

The minimum thickness for steel used in the construction of hoods, as specified by NFPA 96, is essential for ensuring the structural integrity and fire resistance of the hood system. A thickness of 0.37 millimeters provides a suitable balance between strength, durability, and the ability to withstand the high temperatures and corrosive environments typical in commercial cooking operations.

Using steel of this specified thickness helps to reduce the risk of warping or failure over time, which is crucial for maintaining effective ventilation and protecting against fire hazards. This standard ensures that the hoods can adequately contain smoke, grease, and other combustion by-products, minimizing the potential for ignition and improving safety in commercial kitchens.

Thicker materials, while they may offer greater resistance, can also add unnecessary weight and cost, which is why the specification focuses on 0.37 millimeters as the minimum requirement, striking a necessary compromise for effective performance and safety.