Commercial Kitchen Ventilation System Design

The specifications for an electric stove is 300 450 cfms where a gas range depends on 600 1 200.

Commercial kitchen ventilation system design. For instance an extensive six burner gas range needs more cfms then a 30 inch wide electric cooktop. Introduction 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. Exhaust hood exhaust fan replacement air and controls.

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. Without adequate ventilation and an ample supply of clean makeup air no kitchen will operate efficiently. The goal of course is to develop a design that effectively captures contains and exhausts the heat. This design guide provides information that will help achieve optimum performance and energy efficiency in ckv.

There are particular objectives which the ventilation has to achieve. The commercial kitchen ventilation ckv industry has done a great job of defining the step by step approach for optimizing ckv design by focusing on the four key areas of. Your cfm depends on the size and kind of range top or range as well as how often your cook in the kitchen. Codes and standards dictate the performance effectiveness of the exhaust of the kitchen as accomplished through a variety of types and styles of hoods.