Commercial Kitchen Ventilation System Design
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These design guides provide information that will help achieve optimum performance and energy efficiency in commercial kitchen systems.
Commercial kitchen ventilation system design. Fundamentals of kitchen ventilation a. Integrating kitchen exhaust systems with building hvac is the fourth design guide in a series that will help you achieve optimum performance and energy efficiency in your commercial kitchen ventilation system. Commercial kitchen ventilation ckv has been a challenge to mechanical engineers for years. Exhausted from commercial kitchens in the u s.
The engineering design hvac team re ceives the kitchen equipment informa tion from the kitchen designer equip ment supplier. The environment in commercial kitchen has to be very controlled to guarantee the health and safety of everyone. Without adequate ventilation and an ample supply of clean makeup air no kitchen will operate efficiently. Chapter 31 on kitchen ventilation cooking effluent exhaust hoods exhaust systems.
Part of the challenge comes from the fact that the mechanical engineer is normally not the kitchen consultant significant coordination is required to ensure that the kitchen ventilation is integrated with what the kitchen exhaust is doing at any given time based on the cooking activities in the. Kitchen effluent what is it. The design process for a successful kitchen ventilation system starts when. Course content introduction ventilation is the single most important factor in the design construction and operation of commercial kitchens.
All hoodmart commercial kitchen ventilation systems are. Pre piped fire suppression systems can be completely integrated for safer operation against grease and other types of food preparation fire hazards. Kitchen effluent is the by product of commercial cooking processes that must be captured contained and removed from the space by the kitchen ventilation system. Kitchen extraction or ventilation systems are a must have in commercial kitchens and are legal requirements.
Kitchen effluent consists of heat and contaminants very small grease particles grease vapor just like humidity in the air. And canada dominated by single speed systems. The heart of restaurant hvac. The large amounts of heat generated from the burners means that people in the kitchen have to work in tough conditions.
Fundamentals of kitchen ventilation system design hood selection sizing. The information presented is applicable to new construction and in many instances retrofit construction. The information presented is applicable to new construction and retrofit projects.
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