Designing Kitchen Ventilation Oct 2013
Designing Kitchen Ventilation Oct 2013
Designing Kitchen Ventilation Oct 2013
Kitchen Ventilation
Systems
2013
T H A N K YO U F O R AT T E N D I N G
Design Considerations
Performance
Heat
Humidity
Comfort
Energy
Cost
Fire safety and prevention
50
100
150
200
250
300
Thousand BTUs
SustainableFoodservice.com
Lighting
Other
9.8%
9
8%
%
4.7%
4
7%
16.4%
Refrigeration
5.6%
Ventilation
15.7%
Sanitation
16.6%
Heating
HVAC
29%
6.8%
Cooling
24.4%
Food Prep
SustainableFoodservice.com
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INTEGRATED DESIGN
IMC
Section 507 - Commercial Kitchen Hoods
507.2.1 Type I Hoods: Type I hoods shall be installed
where cooking appliances produce grease or smoke,
such as occurs with griddles, fryers, broilers, ovens
ranges and wok ranges.
Schlieren Technology
Efuent Drawn
from the Hood by
Exhaust Fan
Efuent Circulation
Courtesy FSTC
Courtesy FSTC
Minimum 6 Overhang
Courtesy FSTC
18 Front Overhang
Courtesy FSTC
Recommended Overhang
OVERH
HANG
EQUIPMENT
FRONT
SIDE
Charbroiler
Fryer or Griddle
Conveyor Oven
Convection Oven*
Upright Broilers
Solid Fuel
Woks
18 - 24
12
12
24
18 - 24
24
24
Dishwasher
12
12
6 - 12
12 past conveyor
6
12
24
24
24 inlet &
discharge
Hood should be
Centered over Appliance
and Larger
Hoods
Appliance Positioning
- Heavy Duty Appliances in the middle of the
line (charbroiler)
- Light Duty Appliances on the end of the
line (ovens)
- Push Back Appliances
- Group Like Duty Appliances together
SUSTAINABILITY
Equipment Classication
Light Duty
Equipment
(400-450 F)
Ovens
Cheesemelters
Rethermalizers
Steam-Jacketed
Kettles
Compartment
Steamers
Heavy
Medium Duty
Equipment
Duty Equipment
(400-450 F)
(600 F)
Griddles
Fryers
Pasta Cookers
Tilting Skillets
Braising Pans
Rotisseries
Conveyor (Pizza)
Ovens
Extra-Heavy
Duty
Equipment
(700 F)
Open-Burner
Ranges
Appliances using
Electric/Gas
Underred
Broilers
(Wood, Charcoal,
Salamander
(Upright) Broilers
Mesquite) to
provide all or
Chain Broilers
Wok Ranges
source
Solid Fuel
Briquettes and
IMC
Section 507.1 General:
Commercial kitchen exhaust...
Exceptions:
Factor-built commercial exhaust hoods which are tested in
accordance with UL710, Listed, Labeled, and installed in
accordance shall not be required to comply with sections:
Extra-Heavy Duty
Equip
200
300
400
550
250
300
400
Not allowed
TYPICAL
L LISTED CFM per Linear Foot of Hood
Light Duty Equip
Extra-Heavy Duty
Equip
Listed
Wall-Mounted
Canopy
150-200
200-300
200-400
350+
Listed
Backshelf
100-200
200-300
300-400
Not
recommended
Efuent
Includes gaseous, liquid and solid
contaminants
Products of combustion - Carbon Monoxide,
Carbon Dioxide and Nitrogen Oxide
Grease Characteristics:
Large
Grease Emissions
Grease Emissions
Grease Problems
Greasy Exhaust Fans
Rooftop Damage
Environmental Impact
Grease Accumulation behind the lters
Signicant Buildup on Fusible Links
Fire Hazard with Grease Accumulation
in the duct and plenum
INTEGRATED DESIGN
IMC
Commercial Kitchen Makeup Air
508.1 Makeup Air. Makeup air shall be supplied
during the operation of commercial kitchen
exhaust systems that are provided for commercial
cooking appliances. The amount of makeup air supplied shall
be approximately equal to the amount of exhaust air. The
makeup air shall not reduce the effectiveness of the exhaust
system. Makeup air shall be provided by gravity or
mechanical means, or both. For mechanical makeup air
systems, the exhaust and makeup air systems shall be
electrically interlocked to insure that makeup air is
provided when the exhaust system is in operation.
IMC
Commercial Kitchen Makeup Air
508.1.1 Makeup Air temperature. The temperature
differential between makeup air and the air in the
conditioned space shall not exceed 10F.
Exceptions:
Whats wrong
with this picture?
Courtesy FSTC
Dedicated MUA
http://www.energy.ca.gov/reports/2003-04-10_500-03-007F.PDF
Temperature is
important!
Hood performance
Comfort conditions
HVAC heating / cooling
INTEGRATED DESIGN
ELECTRICAL
controls
Electrical Codes
Light control
Fire system integration
On/Off control or demand ventilation
Interlock of exhaust fan and make-up air unit
Auto-on integration
IMC 2006, Section 507.2.1.1
Type I hood systems shall be ... installed to automatically
activate the exhaust fan whenever cooking operations shall
occur through an interlock with the cooking appliances, by
means of heat sensors or ... other approved methods.
INTEGRATED DESIGN
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30
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11 20
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10
10
9:
9:
8:
8:
7:
7:
6:
6:
Temperature (F)
Grillhouse
Pagoda
Pizza
Hacienda
130
129.09
70
129.976
120
110
100
100.389
90
80
77.593
77.307
75.973
Duct Construction
IMC 2009, 506.3.2
Joints, seams and penetrations: continuous liquid-tight weld or
braze made on external surface
- Exceptions:
1. Penetrations shall not be required... where sealed by devices listed for
application
2. Internal welding shall not be prohibited provided that the joint is formed
or ground smooth and provided with ready access
3. Factory-built commercial kitchen grease ducts listed and labeled
Clearance to Combustibles
Hinged upblast
exhaust fan
10
ft
Roof
40
inches
18 inches
Text
Grease Duct
Ceilin
g
Exhaust
Hood
IMC 2009
506.3.6 Grease duct...
serving a Type I hood shall
have a clearance to
combustible construction
of not less than 18 inches
(457 mm), and shall have a
clearance to
noncombustible
construction and gypsum
wallboard attached to
noncombustible structures
of not less than 3 inches
(76 mm).
Improved re safety
Requires no welding
Zero clearance to combustible
INTEGRATED DESIGN
Ductwork Design
UL1978 Testing
Temp & Abnormal
Temp Test
UL2221 Testing
External Engulfment Test
UL2221 Testing
Recent Fire
Summary
System design for kitchen ventilation
systems- critical
Equipment under hood is #1 thing to
understand
Make-up air strategy
Controls- how will system work with
building
Ductwork for re safety and decreased
energy
INTEGRATED DESIGN
Questions?
INTEGRATED DESIGN