Commercial Kitchen Hvac Design Guidelines

The information presented is applicable to new construction and in many instances retrofit construction.

Commercial kitchen hvac design guidelines.

This design guide is intended to augment comprehensive. This book is the distillation of 30 year s experience with hvac design and construction as a designer as a supervisor as an agency planner and reviewer and finally again as a free lance hvac designer of small commercial and institutional projects. The design process for a successful kitchen ventilation system starts when. The engineering design hvac team re ceives the kitchen equipment informa tion from the kitchen designer equip ment supplier.

Commercial kitchen ventilation design guide introduction a commercial kitchen exhaust hood is only one component of the kitchen ventilation system ckv. A traditional hvac system utilizes a two part process. The air that exits the building through exhaust hoods must be replaced with. 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 requirements for a restaurant hvac far exceed those of a typical non food prep commercial building. The ckv is a subsystem of the overall building heating ventilating and air conditioning system hvac. Requirements for a restaurant hvac. Commercial kitchen ventilation ckv has been a challenge to mechanical engineers for years.

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. To put it simply the system pulls in outdoor air into the building through a make up air unit. My hvac experience followed twenty years in the aerospace industry. The target audience consists of kitchen designers mechanical engineers code officials foodservice operators and property managers.