Currently Browsing: Kitchen Ventilation System Design

Kitchen Ventilation Commercial Cooking Equipment

Is cooking equipment makes and models important for preliminary engineering?

Commercial cooking equipment makes and models are important for preliminary engineering Outdated methods of ventilation design categorized commercial cooking equipment (appliances) into different classes; light, medium, heavy-duty and extra heavy duty (solid fuel). The average exhaust rates were established for each category based on rules of thumb, cfm per foot of hood. With the advent […]

Continue Reading
SupplyAir

What temperature should the supply air be introduced to the Kitchen?

Engineers will typically design for a supply air temperature at 10 degrees above traditional occupied spaces outside of the kitchen. Supply air is usually brought into an occupied space at 57°F/14°C off the coil to mix with room air to maintain a specified space temperature at design conditions. In a kitchen, due to the air […]

Continue Reading