SMACNA FoodGradeDuctwork 1ed 2020
$62.29
Food Grade Ductwork and Sheet Metal Guidelines, 1st Edition
Published By | Publication Date | Number of Pages |
SMACNA | 2020 |
This First Edition of the SMACNA Food Grade Ductwork and Sheet Metal Guidelines is intended to provide basic food grade ductwork and sheet metal fabrication/installation guidelines to the industry. Covered subjects and topics in this publication include: HVAC ductwork serving food and beverage production process/sanitary areas Product conveying sanitary tubing/pneumatic conveying (spouting and blow line) utilized in food and beverage processing Process exhaust utilized in food and beverage processing.
PDF Catalog
PDF Pages | PDF Title |
---|---|
3 | Title page |
4 | Copyright page |
5 | FOREWORD |
6 | FOOD GRADE DUCTWORK AND SHEET METAL GUIDELINES TASK FORCE |
7 | NOTICE TO USERS OF THIS PUBLICATION 1. DISCLAIMER OF WARRANTIES 2. ACCEPTANCE 3. AMENDMENTS 4. PROPRIETARY PRODUCTS 5. FORMAL INTERPRETATION |
8 | 6. APPLICATION 7. REPRINT PERMISSION 8. THE SMACNA LOGO |
9 | TABLE OF CONTENTS |
15 | CHAPTER 1 INTRODUCTION |
17 | 1.1 SCOPE |
18 | 1.2 PURPOSE 1.3 DEVELOPMENT OF THE FIRST EDITION |
19 | CHAPTER 2 DEFINITIONS |
21 | 2.1 GENERAL DEFINITIONS |
23 | CHAPTER 3 REGULATIONS, STANDARDS AND GUIDELINES |
25 | 3.1 FEDERAL GOVERNMENT REGULATORY AGENCIES FOR FOOD SAFETY |
26 | 3.2 FOOD INDUSTRY REGULATIONS, STANDARDS AND GUIDELINES |
29 | CHAPTER 4 FOOD GRADE DUCTWORK AND SHEET METAL APPLICATIONS |
31 | 4.1 INTRODUCTION 4.2 FOOD AND BEVERAGE PROCESSING AND SANITATION 4.3 DEFINITION OF FOOD GRADE DUCTWORK AND SHEET METAL |
32 | 4.4 COMMENTARY |
33 | 4.5 INDUSTRIAL SYSTEM CLASSIFICATION – PRODUCT CONVEYING SANITARY TUBING/PNEUMATIC CONVEYING AND PROCESS EXHAUST 4.6 MATERIAL (PARTICULATE) CHARACTERISTICS AND INDUSTRIAL DUCT SYSTEM CLASSES FOR PRODUCT CONVEYING SANITARY TUBING/PNEUMATIC CONVEYING AND PROCESS EXHAUST |
35 | CHAPTER 5 DUCT AND SHEET METAL MATERIALS |
37 | 5.1 INTRODUCTION 5.2 MATERIAL TYPES |
38 | 5.3 STAINLESS STEEL DATA 5.4 STAINLESS STEEL PROPERTIES SUMMARY 5.5 STAINLESS STEEL FINISHES |
47 | CHAPTER 6 ENGINEERING AND DESIGN – HVAC DUCTWORK SERVING FOOD AND BEVERAGE PRODUCTION PROCESS/SANITARY AREAS |
49 | 6.1 INTRODUCTION 6.2 INFORMATION REQUIRED FOR DUCT CONSTRUCTION 6.3 MODEL SPECIFICATIONS |
55 | 6.4 COMMENTARY 6.5 INTRODUCTION TO BASIC DUCT CONSTRUCTION |
57 | 6.6 DEPENDENT VARIABLES |
59 | CHAPTER 7 ENGINEERING AND DESIGN – PRODUCT CONVEYING SANITARY TUBING/PNEUMATIC CONVEYING (SPOUTING AND BLOW LINE) EXCLUDING PROCESS EXHAUST |
61 | 7.1 INTRODUCTION 7.2 INFORMATION REQUIRED FOR SPOUTING AND BLOW LINE CONSTRUCTION 7.3 MODEL SPECIFICATIONS |
66 | 7.4 COMMENTARY |
67 | CHAPTER 8 ENGINEERING AND DESIGN – PROCESS EXHAUST |
69 | 8.1 INTRODUCTION 8.2 INFORMATION REQUIRED FOR PROCESS EXHAUST CONSTRUCTION 8.3 MODEL SPECIFICATIONS |
74 | 8.4 COMMENTARY |
75 | CHAPTER 9 HANGERS AND SUPPORTS |
77 | 9.1 INTRODUCTION AND SCOPE 9.2 HANGER AND SUPPORT COMMENTARY 9.3 HANGER AND SUPPORT COMMENTARY – INDUSTRIAL 9.4 HVAC REQUIREMENTS 9.5 INDUSTRIAL GENERAL GUIDELINES |
78 | 9.6 METHODS FOR HANGING AND SUPPORTING DUCT 9.7 DUCT HANGERS AND SUPPORTS |
87 | CHAPTER 10 WELDING |
89 | 10.1 INTRODUCTION 10.2 WELDED JOINT ACCEPTED INDUSTRY PRACTICE 10.3 WELDED JOINT CONSIDERATIONS |
90 | 10.4 TYPES OF JOINTS AND EDGE PREPARATION 10.5 WELDING PROCEDURES |
95 | 10.6 WELDING SYMBOLS |
103 | CHAPTER 11 GREASE DUCT, FLUE VENTING AND COOKING EQUIPMENT VENTING |
105 | 11.1 INTRODUCTION 11.2 GENERAL REQUIREMENTS FOR GREASE DUCTWORK |
107 | 11.3 FLUE VENTING 11.4 COOKING EQUIPEMENT VENTING |
109 | APPENDICES |
111 | APPENDIX A MITIGATING COMBUSTIBLE DUST |
115 | APPENDIX B REFERENCED DOCUMENTS |