HVAC Journeyman Practice Exam 2025 - Free HVAC Practice Questions and Study Guide

The minimum horizontal overhang for canopy-type commercial cooking hoods beyond the cooking surface is specified to be 3 inches. This requirement is crucial because it ensures adequate coverage of the cooking area, allowing the hood to effectively capture the smoke, steam, and grease generated during cooking processes.

A 3-inch overhang is considered the minimum necessary to prevent the escape of these emissions, which can affect air quality and safety in the kitchen environment. Properly sizing the overhang contributes to the efficiency of the hood and the overall ventilation system, reducing the risk of fire hazards and ensuring that the cooking space remains safe and comfortable for food preparation.

In commercial kitchens, compliance with this specification is necessary not only for operational effectiveness but also to meet health and safety regulations. This provides peace of mind for both operators and health inspectors. Proper installation also contributes to minimizing potential complaints about odor and smoke in adjacent areas.