commercial kitchen exhaust hood design

If you follow these basic guidelines you should have no trouble getting your commercial.This includes general information pertaining to grease ducts and their connections to hood and roof exhaust fans, exhaust fan details, makeup air details and suppression systems, etc.Long runs and more bends will need a high exhaust rate.Type of commercial kitchen hoods in general, there are 2 types of commercial kitchen exhaust hoods depending on the substances they filter out of the kitchen air.Determine (or negotiate with a foodservice consultant) the preferred appliance layout for optimum exhaust ventilation.

If you are baking or steaming, which produce only heat and moisture, a type 2 hood will typically be sufficient.Additionally, the amount of heat, smoke, vapor and grease fumes produced in your commercial kitchen should dictate the exhaust system you buy.The design exhaust rate also depends on hood style and construction.Have you shown/called for duct cleanouts per code?Type 1 hoods, commonly known as the grease exhaust hood, designed to remove smoke, heat, condensation, and other types of grease elements.

We will work with your contractor and architects for the hood layout in your commercial kitchen.Establish position and duty classifications of appliances.Finally, fundamental steps to an effective kitchen hvac design are as follows:This design brief provides guidance to kitchen designers, mechanical engineers, and food service operators on commercial kitchen exhaust systems, and is intended to augment comprehensive design information published in the kitchen ventilation chapter in the ashrae handbook.1 energydesignresources commercial kitchen ventilation design