Measure 4:

Measure 4: Commercial Kitchen System Efficiency Options Members of CAL OSHA who attended stakeholder meetings raised some key issues which stimulated the addition of the following requirements for demand controlled systems: 1) Demand controlled systems shall include failsafe controls that result in full flow upon cooking sensor failure 2) Demand controlled systems shall allow occupants the ability to temporarily override the system to full flow 3)  Demand controlled systems shall be capable of reducing exhaust and replacement air system airflow rates to the larger of: a. 50% of the total design exhaust and replacement air system airflow rates  b. The ventilation rate required per Section 121
All of these additions addressed a concern for kitchen occupants to be provided minimum ventilation and provisions for maintaining a safe environment in the event of a hood control failur