
Begin with equipment, operations, loading, operator movement, and service context rather than hood dimensions or airflow values.
- Equipment below
- Identify the cooking-line equipment.
- Cooking workflow
- Describe operations and duty qualitatively.
- Loading activity
- Map work beneath the hood.
- Operator movement
- Describe reach and access.
- Line arrangement
- Record adjacent equipment.
- Heat and effluent context
- Describe the process qualitatively.
- Cleaning workflow
- Map routine cleaning access.
- Service context
- Identify maintenance access needs.










