Category: Kitchen Ventilation System Design

  • What are the fire suppression requirements for a shared or manifold duct system?

    What are the fire suppression requirements for a shared or manifold duct system?

    A recent article in kitchenventilatio.com explored Food Hall and Mixed-Use Retail property kitchen ventilation design. These designs can be challenging in the best of circumstances and require detailed scope definition to ensure all elements are identified. Another aspect of Food Hall and Mixed-Use systems is that they lend themselves to shared or manifold grease exhaust…

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  • Understanding Fan Laws

    Understanding Fan Laws

    This article will provide the fundamentals of fan behavior, commonly known as “fan laws” in a system, and how a mechanical engineer selects the proper fan. Most manufacturers of fans have selection software that automates the selection process. The best advice to a Ventilation Engineer is to ensure that they are fully conversant with the…

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  • How to Manage Kitchen Ventilation in Heritage Buildings or Buildings with Limited Infrastructure space.

    How to Manage Kitchen Ventilation in Heritage Buildings or Buildings with Limited Infrastructure space.

    What is “Hybrid Recirculation” Kitchen Ventilation? It is a commercial kitchen ventilation system that incorporates recirculated air from an all-electric cooking process plus a conventional system serving gas/solid fuel-fired catering appliances carrying the need to discharge to the atmosphere.  This dual approach enables the catering operator to still have the option to include certain items…

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  • System Neurology of a Kitchen Ventilation System

    System Neurology of a Kitchen Ventilation System

    Ok, I’ll admit, I made up the fancy title to pique the interest of the engineering crowd.  It has a nice bio-medical ring to it.  However, I thought it was somewhat appropriate, given that this article will be discussing the connections and control sequences for commercial kitchen ventilation (CKV) systems. Several components make up a…

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  • How to design kitchen ventilation flexibility into Food Halls and Mixed-Use Retail properties.

    How to design kitchen ventilation flexibility into Food Halls and Mixed-Use Retail properties.

    Vendor spaces in Food Halls or Mixed-Use Retail properties have significant logistical and infrastructure challenges. Creating spaces for foodservice operations before the vendor(s) have been identified while maintaining a high degree of infrastructure flexibility would be the goal, but often can fall short. Depending on the Food Halls or Mixed-Use property location, a secondary concern…

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  • Kitchen Ventilation Base Building Requirements for Food Halls and Mixed-Use Retail Properties

    Kitchen Ventilation Base Building Requirements for Food Halls and Mixed-Use Retail Properties

    The popularity of Food Halls and Mixed-Use Retail properties has created a significant challenge for property developers and designers. The nature of the foodservice operations is to design for the unknown in many instances. Although the overall concept may be known, the needs of individual tenants may not be. Planning the base building infrastructure for…

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  • What are Best Practice Recommendation and Requirements for Solid Fuel Cooking in Kitchen Ventilation

    What are Best Practice Recommendation and Requirements for Solid Fuel Cooking in Kitchen Ventilation

    Solid fuel cooking is defined by the International Mechanical Code as “any bulk material such as hardwood, mesquite, charcoal or briquettes that is combusted to produce heat for cooking operations.” This type of cooking is typically used to cook proteins (such as steaks, hamburgers, and chicken). The types of effluent emitted from solid fuel applications…

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  • Using your HVAC system to build your restaurant’s brand

    Using your HVAC system to build your restaurant’s brand

    Four Steps to Success To succeed in today’s ultra-competitive quick-serve restaurant landscape, it’s vitally important that brands provide an inviting atmosphere for their customers. The primary focus is of course on the food, but customers also expect an exceptional experience from the moment they walk in the door. Restaurant designers have responded with updated lighting…

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  • It’s not the heat, it’s the humidity!

    It’s not the heat, it’s the humidity!

    Addressing comfort, space conditioning and make up air in commercial kitchens. I’m sure you’ve heard this before, somewhere.  It implies the heat isn’t that big a deal for comfort, it’s more about the humidity that accompanies it.  Well, that’s sort of true.  Don’t try to tell anyone during summer in Las Vegas on a 106-degree…

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  • Utility Distribution Systems (UDS), Built to Adapt

    Utility Distribution Systems (UDS), Built to Adapt

    Utility Distribution Systems (UDS) or also known as kitchen distribution systems are custom-built enclosures that can include any combination of gas, electrical, water, compressed air, steam, fire, and safety controls in a stainless steel structure. Utility distribution systems can be configured to be installed against a wall or for use with an island suite of…

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