Scope Boundary
A kitchen-adjacent doorway, a storage room with odor, and a support exhaust path are separate conversations. If a mechanical designer has already set a CFM target, that target should be carried into the equipment selection instead of replaced by a rough page estimate.
Restaurants, hotel kitchens, food processing rooms, and commercial cooking areas should not be collapsed into one fan request. Each context has a different mix of heat, smoke, grease, odor, hygiene concern, duct access, and authority review.
Makeup-air notes and authority requirements should be kept visible, but final code interpretation belongs to the project authority and design team.