SS Ducting for Kitchen Fume Extraction

Material: Stainless Steel (typically grade 304) or galvanized/CRCA sheet; welded construction with smooth interior and watertight seams.
Gauge: For stainless, often 18 swg (1.2 mm) or thicker; for MS/GI maybe 16 g/18 g depending on fire/structural requirements.
Seams: Longitudinal seams located at corners only; no seams along broad faces; joints slip & drive type in conditioned spaces.
Access doors provided at every ~3 m or as per code to permit cleaning/inspection.
Duct slope: Typically sloped toward hood (inlet end) so grease/drip can drain toward collection tray.
Insulation/lining: Where required, acoustic lining or fire-insulation may be provided; painting/priming for fire retardant if MS sheet.
Duct size: Determined by exhaust airflow (CFM or m³/h) and velocity; maintain recommended max velocity to limit grease carry-over and noise.
Fire protection: Provisions for fire-sprinklers or water-mist inside duct run, especially if serving hoods with grease laden exhaust.
Finish: Clean, smooth finish (stainless) for hygienic areas; corrosion resistant for steam/grease environment.
Connectives: Flanges, boots, transitions, supports sized per load; ensure duct vibration isolation and accessibility for cleaning.

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