Design of Kitchen Ventilation System

Design of Kitchen Ventilation System

A kitchen hood is more than a box. Every commercial kitchen requires ventilation, and the importance of a proper ventilation system has been overlooked in the past. Designers, installers, and operators are beginning to recognize the value of well-designed commercial kitchen ventilation (CKV) systems.

It is significant to emphasize the word “system” because it is more than just a box; it is an engineered system of exhaust hoods, ventilators, make-up air ventilators, grease removal apparatuses, and other components. Taking the time to properly design a CKV system will improve the health and safety of the kitchen operators as well as the owner’s efficiency and energy savings.

Many of the factors that must be considered when designing an efficient kitchen ventilation system are covered in this guide. It provides a foundation in the fundamental theories of CKV design, product types and applications, necessary calculations with examples, troubleshooting, and more. This guide will help you create a well-balanced and functional system.

Contents in Design of  Kitchen Ventilation System

Introduction

1. Types of Commercial Kitchen Ventilation Hoods
2. Determining Exhaust Rate
3. Supply and Make-Up Air
4. Room Balance and Airflow Testing
5. Grease Extraction
6. Fire Suppression Systems
7. Energy Management Systems (Variable Volume Driven)
8. Unit Selection

• Exhaust Fan Selection
• Make-Up Air Selection

9. Ductwork and Pressure Losses
10. Utility Distribution Systems
11. Design Considerations
12. Troubleshooting

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