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Why are Ultraviolet lights or UV-C lights used for in commercial kitchens

What are UltraViolet lights in kitchen hoods used for and what outcome can I expect when using them?

Ultraviolet Lights or UV-C lights are a type of bulb that has a very high intensity that allows it to break down organic compounds. UV has been applied in a variety of sterilization and water treatment applications for decades. The wavelength varies by application. In the case kitchen exhaust systems, UV-C light is used to […]

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Halton_Balancing_Dampers.png

How can you have balancing dampers in a grease duct? I thought they were not allowed?

Here’s what NFPA 96 has to say about balancing dampers in commercial kitchen exhaust ducts. Chapter 9 Auxiliary Equipment 9.1 Dampers. 9.1.1 Dampers shall not be installed in exhaust ducts or exhaust duct systems. 9.1.2 Where specifically listed for such use or where required as part of a listed device or system, dampers in exhaust […]

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Demand Control Ventilation for Commercial Kitchens

Demand Control Ventilation Systems for Commercial Kitchens, how do they differ, how are they the same?

The number and type of Demand Control Ventilation (DCV) systems for commercial kitchens have grown significantly in recent years. This can be attributed to several factors, principally the adherence to ASHRAE 90.1 ventilation standard. This is the standard that affects design for commercial kitchens, and it states that on exhaust systems greater than 5000 cfm, […]

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Make-Up Air 101

How not to ruin a good thing, Make-up Air 101

Hey, it’s your birthday!  Go ahead and inhale those candles out!  What?  You don’t suck the flame off the candle?  Have you ever tried? Yes, it’s a silly anecdote and a very effective one (thanks, Dr. Livchak!).  As most of us know, we blow out our candles.  The physics works well and accomplishes the job […]

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Mechanical Engineers on CKV projects

Why is it important to know who the ME (Mechanical Engineer) on the project is?

As commercial kitchen ventilation systems become more technically complex to satisfy increasingly strict code requirements and environmental standards, coordinating the overall design with the mechanical engineer becomes critical. There was a time when the foodservice consultant whose scope is traditionally below the kitchen ceiling and the mechanical engineer whose interest is above the ceiling worked […]

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Schlieren Imaging

What is Schlieren Thermal Imaging in Commercial Kitchen Ventilation?

Wouldn’t it be nice to see the heat plume coming off of an appliance? Do you wish you could see if a hood is capturing all the convective heat? Isn’t there a better way to determine capture and containment than a smoke candle? Schlieren Thermal Imaging System provides a way to do all of these […]

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Pollution Control Unit

What is the difference between pollution control units?

Pollution Control Units, also referred to as Scrubbers or Ecology units are systems that remove a high percentage of grease, vapor and odors from the cooking process through a means of filtration. The devices fall into 2 major categories, media filter type and electrostatic precipitators (ESP). These systems have a form of odor abatement technology […]

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Heat Gain to Space

How heat sources differ in commercial kitchens than other commercial spaces

Mechanical engineers calculate cooling and heating loads for commercial spaces in order to size the ventilation systems. The type of space plays a key role in determining necessary ventilation requirements. Commercial kitchens are unique in they operate year round and cooling is almost always required, even during the colder winter months. This is due to […]

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Gas burning in the burner of gas oven

Why is a heat load based design important for kitchen hoods?

Establishing exhaust volumes for hoods had been an inexact science, primarily relying on U.L. values to establish exhaust rates. U.L. however clearly states that the minimum exhaust rates established during testing should not be used for design purposes since they were achieved in a laboratory environment. A greater exhaust might be required to provide proper […]

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air ceiling registers

How do replacement air ceiling registers affect the hood?

The placement and location of ceiling registers (diffusers) for the introduction of replacement air can have a direct impact on the proper operation of the exhaust hood. Diffusers that have been designed for commercial spaces, such as “four way diffusers” were developed to have a high induction capability. That means they discharge at a relatively […]

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