Commercial Kitchen Hvac Design Guidelines

The engineering design hvac team re ceives the kitchen equipment informa tion from the kitchen designer equip ment supplier.

Commercial kitchen hvac design guidelines.

Part of the challenge comes from the fact that the mechanical engineer is normally not the kitchen consultant significant coordination is required to ensure that the kitchen ventilation is integrated with what the kitchen exhaust is doing at any given time based on the cooking activities in the. Requirements for a restaurant hvac. Building hvac is the fourth design guide in a series that will help you achieve optimum performance and energy efficiency in your commercial kitchen ventilation system. The information presented is applicable to new construction and in many instances retrofit construction.

To put it simply the system pulls in outdoor air into the building through a make up air unit. The design process for a successful kitchen ventilation system starts when. My hvac experience followed twenty years in the aerospace industry. Commercial kitchen ventilation design guide introduction a commercial kitchen exhaust hood is only one component of the kitchen ventilation system ckv.

Commercial kitchen ventilation design guide 1. The air that exits the building through exhaust hoods must be replaced with. The ckv is a subsystem of the overall building heating ventilating and air conditioning system hvac. Design objectives comply with local and industry codes imc section 507 commercial kitchen hoods nfpa 96 standard for ventilation control and fire protection of commercial cooking operations ashrae 90 1 energy standard for buildings minimize cost 3.

The information package should include the equipment layout the equipment shop drawings the dimen sions of the exhaust hoods selected and. Commercial kitchen ventilation ckv has been a challenge to mechanical engineers for years. A traditional hvac system utilizes a two part process. This design guide is intended to augment comprehensive.