Commercial Kitchen Ventilation Design Guide

1 light duty steam equipment kettles.

Commercial kitchen ventilation design guide. This design guide reviews the fundamentals of kitchen. Look for the unit with the lowest noise rating that meets the ventilation requirements. Factory built commercial cooking recirculating systems 3. These problems exist in part due to a lack of comprehensive design information for ckv systems.

Some hoods are rated as low as 2 5 sones although most range from 4 to 7 sones at full power one sone roughly equals the sound of one quiet refrigerator. A commercial kitchen exhaust hood is only one component of the kitchen ventilation system ckv. Factory built commercial exhaust hoods which are tested 2. The ckv is a subsystem of the overall building heating ventilating and air conditioning system hvac.

A commercial kitchen exhaust hood is only one component of the kitchen ventilation system ckv. The air that exits the building through exhaust hoods must be replaced with outside air that enters the building either intentionally or otherwise. Commercial kitchen exhaust hoods shall comply with the requirements of this section. The air that exits the building through exhaust hoods must be replaced with outside air that enters the building either intentionally or otherwise.

This design guide is intended to augment comprehensive. Comprehensive design information published in the kitchen ventilation chapter in the ashrae handbook on hvac applications as well as design guide no. Key to the formula. Kitchen vent fan noise ratings advice.

This design guide provides information that will help achieve optimum performance and energy efficiency in ckv. Kitchen ventilation systems require the engineer to look at both the supply and exhaust requirements of the system in order to meet several design criteria. Q 300 l 3 heavy duty fryers. Codes and standards dictate the performance effectiveness of the exhaust of the kitchen as accomplished through a variety of types and styles of hoods.

The information presented is applicable to new construction and in many instances retrofit construction. This design brief provides guidance to kitchen designers mechanical engineers and food service operators on commercial kitchen exhaust systems and is. Q 200 l 2 medium duty ranges ovens griddles grilles. Design guide 2 was previously published by the california energy commission under the title improving commercial kitchen venti.

Hoods shall be type 1 or type 2 and shall be designed to capture and confine cooking vapors and residues. Impact of their commercial kitchen ventilation ckv selections on energy consumption and occupant comfort. 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. Design guide in a series that will help you achieve optimum performance and energy efficiency in your commercial kitchen ventilation system.

Q 350 l note that state and local codes may require higher exhaust air flows and would in all cases supersede these guidelines.