Ventilation System

•
•
•
•
 Ventilation System


KITCHEN VENTILATION SYSTEM
 Hood or Canopy
 Types of Hood
 Dimension of Hood
 Grease Filter
 Volume of Air to Exhaust  No. of filters to be used

 Types of Hoods:
 Type I ‐ With Grease filters
[Used over cooking equipment producing heat and grease laden effluent]
 Type II – Without Grease filters
[Used over non‐grease producing cooking equipment exhausting heat and condensation]
 Ventilation System


Dimension of Hood
6” Over Hang on all open sides for standard 4’ height
 Ventilation System





Grease Filters
o Why use Grease filter?
• While cooking, oil evaporates.
• Rise within the hood and stick around the hood walls and duct.
• It will then, condenses and drops back.
• Grease Filters will collect this evaporated oil and stores within it.

Volume of Air to Extract

Case (i) :‐ For Canopy hood less than 8’ length

a) Hood open on all sides

Ex. cfm = 150 x A

a) Hood open on 3 or less sides

Ex. cfm = 100 x A

Case (ii) :‐ For Canopy hood 8’ or longer

Ex. cfm = 50 x P x D
 Ventilation System


where,

A = Area of hood [ft2]

P = Perimeter of Hood [ft]
D = Distance of Cooking surface from hood [ft]

 Grease Filters
Ventilation System