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Design Guide Improving Commercial Kitchen Ventilation System Performance.pdf

September 8, 2009 · Filed Under Home Improvement  · Tags: , , ,

Taken from Background: If the replacement air doesn’t come in, that means it doesn’t go out the exhaust hood and problems begin. Not only will the building pressure become too “negative,” the hood may not capture and contain (C&C) cooking effluents due to reduced exhaust flow. We have all experienced the “can’t-open-the-door” syndrome because the exhaust fan is sucking too hard on the inside of the restaurant. The mechanical design may call for 8000 cubic feet per minute (cfm) of air to be exhausted through the hood. But if only 6000 cfm of outdoor air is able to squeeze in through closed dampers on rooftop units and undesirable pathways in the building envelope, then only 6000 cfm is available to be exhausted through the hood. The exhaust fan creates more suction (negative pressure) in an unsuccessful attempt to pull more air through the hood.

There is no piece of equipment that generates more controversy within the food service equipment supply and design community than the exhaust hood in all its styles and makeup air combinations. The idea that by not installing a dedicated makeup air supply, the operator is going to save money (in both first cost and operating cost) is short sighted. It may be okay if, by design, all of the makeup air can be provided through the rooftop HVAC units (this strategy has been adopted successfully by several leading quick-service restaurant chains). However, in full-service and institutional kitchens with larger exhaust requirements, it may not be practical (or energy efficient) to supply 100% of the replacement (makeup) air through the building HVAC system.

The solution is to specify an independent makeup air supply. But, once dedicated MUA has been added to the system, the challenge becomes introducing this air into the kitchen without disrupting the ability of the hood to capture and/or without causing discomfort for the kitchen staff. Kitchens are not large and dumping 7000 cfm of MUA, for example, in front of a cook line does not go as smoothly in practice as it does on the air balance schedule! Not only can makeup air velocities impact the ability of the hood to capture and contain cooking effluent, locally supplied makeup air that is too cold or too hot can create an uncomfortable working environment. This design guide presents strategies that can minimize the impact that the makeup air introduction will have on hood performance and energy consumption.

Contents:

  • Introduction
  • Background
  • Kitchen Ventilation Fundamentals
  • Influence of Makeup Air
  • MUA Recommendations
  • Influence of Other Factors
  • Energy Saving Considerations
  • Design Guide Summary
  • Case Study

This design guide is available FREE at California Energy Comission website, we merely collect the information, Online Free Ebooks neither affiliated with the author(s), the website and brand nor responsible for its content and change of content. (Read our disclaimer here or here before you download the document from the website written above by clicking the below link).

Download free Design Guide Improving Commercial Kitchen Ventilation System Performance.pdf (14 pages pdf file, 0.3 MB).

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