Restaurant Remodel Title 24 Requirements
A restaurant remodel is driven by the kitchen hood. Section 140.9(b) caps make-up air and limits replacement air into the hood cavity to 10 percent of exhaust, and above 5,000 cfm of combined hood exhaust it requires one of four options. Existing hoods and make-up units left in place are excepted from the make-up air and 5,000 cfm rules.
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What a hood job puts in scope
Covered processes in alterations follow Section 141.1, which points to Sections 120.6 and 140.9. Replacement air introduced directly into a hood cavity may not exceed 10 percent of the exhaust rate. Heated or cooled make-up air may not exceed the greater of the supply needed for the space load or the hood exhaust minus available transfer air. The make-up air rule and the 5,000 cfm requirements below carry an exception for existing hoods or make-up units not replaced in the alteration, so keeping them leaves them outside.
Above 5,000 cfm for the kitchen and dining facility
The total of all Type I and Type II hoods is what counts. Past 5,000 cfm, with each Type I hood also held to Table 140.9-C, you meet one of these:
- At least 50 percent of replacement air is transfer air.
- Demand ventilation on at least 75 percent of the exhaust air.
- Listed energy recovery with 40 percent sensible effectiveness on at least half the exhaust.
- At least 75 percent of make-up air unheated or heated to no more than 60 degrees, and uncooled or cooled without mechanical cooling.
Electric readiness and the dining room
Section 120.6(k) is written for newly constructed commercial kitchens: quick-service and institutional kitchens need a dedicated 50 amp branch circuit and a panel of at least 800 connected amps, and all-electric kitchens are excepted. Full-service kitchens are a separate defined type that the circuit item does not name (the panel item is not type-limited), and the building department decides whether a first fit-out of an unused space counts as new construction. The dining room is listed at 33 people per 1,000 square feet, so 15 cfm per person gives 0.495 cfm per square foot, and 33 is above the 25 that makes demand control ventilation mandatory for qualifying units.
Kitchen exhaust is tested on NRCA-PRC-02-F, which a field technician may complete. See restaurants, commercial kitchens, the shorter restaurant remodel answer and change of use. Our commercial service quotes the set.
Common Title 24 Questions
- When does a commercial project need Title 24?
- Does an office tenant improvement need Title 24?
- Does a restaurant remodel need Title 24?
- Does a retail tenant improvement need Title 24?
- What plans are needed for a commercial Title 24 report?
- What is an NRCC certificate of compliance?
Frequently Asked Questions
No. It is the total Type I and Type II exhaust airflow for the kitchen and dining facility, so several small hoods can cross it together.
NRCA-PRC-02-F, tested under the Appendix NA7.11 procedure before the occupancy permit.
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