Currently Browsing: kitchen ventilation

What is ASTM 1704 Standard Test Method

What is ASTM F1704 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems? How does it differ from U.L. 710 rating?

Simply put, the UL 710 Standard for Safety Exhaust Hoods for Commercial Cooking Equipment criteria is a fire safety test and the ASTM F1704 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems is a performance based test to determine the capture and containment threshold for any given hood under […]

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Building_Balance

What impact does a balanced building have on our lives?

We love balance in our lives.  Work-life balance, a balanced diet, a balanced budget, even a balanced building.  Wait a minute?  A balanced building?  What impact does a balanced building have on our lives?  A building that is not balanced contributes to uncomfortable spaces, elevated energy costs, odor issues, insect infestations and finally moldy buildings.  […]

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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 commercial kitchen pollution control units?

Commercial Kitchen 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 […]

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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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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 […]

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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 […]

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AHJ_766x511

Who is the “AHJ” and what authority do they have on a project?

AHJ refers to “The Authority Having Jurisdiction”. The AHJ has final authority for the interpretation of fire and building codes (NFPA, IMC). Although model codes are interepted fairly consistently, a number of municipalities may have variations or interpret certain elements of the codes differently. In some cases there are additions not covered in the model […]

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