UP YOUR STACK LETTERHEAD
November 05, 2004
Mayor Richard J. Daley
Office of the Mayor
121 N. LaSalle St. Room 507
Chicago, IL 60602
Subj: New Chicago Mechanical Building Code
Dear Mr. Mayor:
We represent members of the commercial kitchen ventilation (CKV) community that design, build, test, install and maintain commercial kitchen exhaust equipment in restaurant and foodservice facilities of every type throughout the North American continent.
Our members include the municipal official community of plan examiners, building inspectors, fire safety inspectors and environmental health officials. We publish an industry resource newsletter and website that specifically caters to this category of the restaurant industry. The website can be accessed at www.upyourstack.com.
Many of our industry colleagues as well as the UP YOUR STACK™ staff are very involved with the development of codes, standards, research and testing for kitchen ventilation equipment and systems.
We were very pleased when it became known that you had instructed city department heads to update our city building codes and bring them up to the latest and widely accepted ICC standards.
This week we had our first look at the updated Chicago Mechanical Code. We quickly found three serious issues that are out of sync with nationwide industry standards and need to be addressed. They are omissions that increase the cost of doing business if you’re coming to Chicago to build or retrofit a restaurant.
1. The old high air duct velocity of 1500 to 2100 FPM (feet per minute) through the grease duct is retained in the new July 28, 2004Chicago Mechanical Code. The current NFPA Standard No. 96-2004 (National Fire Protection Standard) has lowered the base figure to 500 FPM. The International Code Council (ICC) followed with their approval in September of 2003.
2. The new city mechanical code contains no reference to the use of listed hoods. The old Q formulas given in the new code reflect the use of outdated and oversized methods of dealing with kitchen ventilation. That now means all hoods, listed or not, will require higher energy usage.
3. The loss of listed hoods will mean many untested hoods being installed in unsuspecting owner’s kitchen. Many of these types of hoods invite fire safety concerns by using poor construction and design.
CONCERN – The industry has moved forward significantly over the last several years with respect to energy conservation. Items 1 and 2 are the core of that energy conservation movement. Those two items reflect lower operating and construction costs to owners. Without them, all we can offer are continued high operating costs.
Another positive impact is that the lower FPM allows owners to retrofit existing buildings using their present duct systems and shafts were applicable. Each of these items alone is a major plus for the city in making itself more inviting to business. Together they form real energy conservation measures and cost economies. They form a welcome sign to the business community by the city.
Left as is, we predict the present omissions may well become a deterrent to restaurant expansion in Chicago with us being out of step with the balance of the industry. Why should that be?
An early response is of significant importance. We would appreciate an acknowledgement that our concerns are understood. We offer to meet with anyone you designate in the building department to discuss these issues.
Very truly yours,
George Zawacki, FCSI,CFSP
Publisher & Editor
UP YOUR STACK™.com
Ccpies:
Mr. Stan Kaderbeck, Building Commissioner
Mr. Fabio Grego, Department of Construction and Permits
Mr. Tom Domain, Ventialtion Department Chief
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