Commercial Kitchen Ventilation Design

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.

Commercial kitchen ventilation design. There are particular objectives which the ventilation has to achieve. This design guide provides information that will help achieve optimum performance and energy efficiency in ckv. The ckv is a subsystem of the overall building heating ventilating and air conditioning system hvac. Types of commercial kitchen ventilation january 2016.

Codes and standards dictate the performance effectiveness of the exhaust of the kitchen as accomplished through a variety of types and styles of hoods. Ventilation is the single most important factor in the design construction and operation of commercial kitchens. The air that exits the building through exhaust hoods must be replaced with outside air that enters the building either intentionally or otherwise. A commercial kitchen exhaust hood is only one component of the kitchen ventilation system ckv.

Captrate and standard baffle filters. Without adequate ventilation and an ample supply of clean makeup air no kitchen will operate efficiently. Commercial kitchen ventilation that takes into consideration hood capture effectiveness supply air distribution air currents comfort energy used to condition make up air space differential pressure and all of the associated controls needed to ensure the kitchen is indeed ventilated properly at all times. A type i hood is not required in a r 2 type occupancy with not more than 16 residents.

Page 2 of 4 extra heavy duty cooking appliances using solid fuel barbecue pits and grease burning char broilers require a separate hood and grease duct.