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Comm'l Kitchen Ventilation

Comm'l Kitchen Ventilation

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Published by HESuarez
Design Brief for Commercial Kitchen Design
Design Brief for Commercial Kitchen Design

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Published by: HESuarez on May 12, 2010
Copyright:Attribution Non-commercial

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03/26/2014

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Introduction2CKVFundamentals3Hood Selection and Sizing7Makeup Air Optimization13Energy Considerations20Design Summary20CKVExample24Conclusion25For More Information28Notes29
Summary 
 At the outset of a new construction project, the building owner wants to limit design and installation costs. With budgetconstraints, the kitchen designer specifies ventilation hoodsbased on past experience that are adequate for capture andcontainment of cooking plumes without regard to energy efficiency. The mechanical engineer, in turn, strives for aneffective but low cost HVAC (heating, ventilation, and airconditioning) system. Energy efficiency and energy costs areoften of little concern to the design team. However, the energy efficiency of commercial kitchens is, in large part, directly related to the exhaust ventilation system.The interaction between HVAC, makeup air, and exhaustsystems is complex and until recently was not well documented.Recent research has demonstrated that hood type and localintroduction of makeup air have a significant impact on exhaustand makeup air ventilation rates. These design elements arefrequently not developed and specified by the sameprofessional. Kitchen designers usually select the hoods whilemechanical engineers design the HVAC and makeup air systems,often exchanging no more information than estimated exhaustrates. These design professionals may not fully understand theimpact of their commercial kitchen ventilation (CKV) selectionson energy consumption and occupant comfort.These problems exist in part due to a lack of comprehensivedesign information for CKV systems. This design brief providesguidance to kitchen designers, mechanical engineers, and foodservice operators on commercial kitchen exhaust systems, and isintended to augment comprehensive design information publishedin the Kitchen Ventilation Chapter in the ASHRAE Handbook.
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energy
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COMMERCIALKITCHEN VENTILATION DESIGN
By properly designing the exhaustventilation system for a newcommercial restaurant, significantoperational savings, energy efficiency,and environmental improvementscan be achieved.
design brief
 
This brief focuses on methods of increasing the efficiency andeffectiveness of the exhaust system while reducing the impacton the total building energy consumption and improving thekitchen environment. Key discussion areas include:
The fundamentals of kitchen ventilation systems.
The basics of hood selection and sizing.
The influence and types of makeup air.
Energy considerations for CKV systems.
 A summary of design strategies.
 A comparison of two CKV system designs.
Introduction
It has been shown that the HVAC load in a restaurant representsapproximately 30 percent of its total energy consumption.Depending on the facility layout, the kitchen ventilation systemcan account for up to 50 percent of the HVAC load including fanenergy, and may represent one of the larger energy-consumingend uses within a commercial food service facility. Unlikecooking appliances, which can be isolated for troubleshooting,the CKV system is affected by numerous components includingthe exhaust hood and the cooking appliances. To furthercomplicate matters, the CKV system is also a subsystem of theoverall building HVAC system. As the plume rises from the cooking appliances by naturalconvection, it is captured by the exhaust hood and removed by the suction of the exhaust fan. Air in the proximity of theappliances and hood moves in to replace it. This replacementair, which originates as outside air, is referred to as makeup air(MUA). Fortunately, there is no “magic” to the relationshipbetween an exhaust hood and its requirement for replacementair. The physics are simple: air that exits the building throughexhaust hoods and fans for the CKV system must be replaced with outside air that enters the building, either intentionally or
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COMMERCIAL KITCHEN VENTILATION DESIGN
CKV Design Resources
Information in this Design Brief is basedon the following two documents:
Design Guide No. 1:Commercial Kitchen Ventilation –Exhaust Hood Selection & Sizing.
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Design Guide No. 2: ImprovingCommercial Kitchen VentilationSystem Performance, OptimizingMakeup Air.
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Additional information is provided inthe Notes section for the two designguides and other CKV resources.
 
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COMMERCIAL KITCHEN VENTILATION DESIGN
otherwise. If replacement air doesn’t come in, the “used” airdoes not go out the exhaust hood, and problems begin. Notonly will the building pressure become too negative, the hoodmay not capture and contain cooking effluents due to reducedexhaust flow. An effective CKV system requires proper airbalance. The designer, engineer, installer, and operator of thekitchen ventilation system must work together to ensure “air in”equals “air out” for an effective kitchen ventilation system.
CKV Ventilation Fundamentals
Cooking Appliances
Cooking appliances are categorized as light, medium, heavy,and extra-heavy duty depending on the strength of the thermalplume and the quantity of grease and smoke produced (seesidebar). The strength of the thermal plume is a major factor indetermining the exhaust rate. By their nature, these thermalplumes are very turbulent and different cooking processes havedifferent “surge” characteristics. For example, the plume fromhamburger cooking is strongest when flipping the burgers.Ovens and pressure fryers may have very little plume until they are opened to remove food product. Open flame, non-thermostatically controlled appliances, such as underfiredbroilers and open top ranges, exhibit strong steady plumes.Thermostatically controlled appliances, such as griddles andfryers, have weaker plumes that fluctuate in sequence withthermostat cycling, particularly gas-fired equipment.Building codes distinguish between cooking processes thatcreate smoke and grease (e.g., frying, griddling, or charbroiling)and those that produce only heat and moisture (e.g.,dishwashing and some baking and steaming operations).Cooking that produces smoke and grease requires liquid-tightconstruction with a built-in fire suppression system (Type Ihood), while operations that produce only heat and moisture donot require liquid-tight construction or a fire suppression system(Type II hood).
Appliance Duty Classifications
Light Duty 
Gas and electric ovens (includingstandard, bake, roasting, revolving,retherm, convection, combinationconvection/steamer, conveyor, deckor deck-style pizza, and pastry)
Electric and gas steam-jacketedkettles
Electric and gas compartmentsteamers (both pressure andatmospheric)
Electric and gas cheesemelters
Electric and gas rethermalizers
Medium Duty 
Electric discrete element ranges(with or without oven)
Electric and gas hot-top ranges
Electric and gas griddles
Electric and gas double-sidedgriddles
Electric and gas fryers (includingopen deep-fat fryers, donut fryers,kettle fryers, and pressure fryers)
Electric and gas pasta cookers
Electric and gas conveyor (pizza) ovens
Electric and gas tiltingskillets/braising pans
Electric and gas rotisseries
Heavy Duty 
Electric and gas underfired broilers
Electric and gas chain (conveyor)broilers
Gas open-burner ranges(with or without oven)
Electric and gas wok ranges
Electric and gas overfired(upright) broilers
Salamanders
Extra Heavy Duty 
Appliances using solid fuel such aswood, charcoal, briquettes, andmesquite to provide all or part of theheat source for cooking.
Source: ASHRAE Standard 154
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