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SMACNA FoodGradeDuctwork 1ed 2020

$62.29

Food Grade Ductwork and Sheet Metal Guidelines, 1st Edition

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SMACNA 2020
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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
SMACNA FoodGradeDuctwork 1ed 2020
$62.29