Commercial Kitchen Hood Design Guide

This guide reviews the fundamentals of kitchen exhaust describes the de sign process from the perspective of exhaust hood application and con cludes with real world design exam ples illustrating the potential for en ergy efficient design.

Commercial kitchen hood design guide. This is a design review checklist of code requirements for commercial kitchen hoods. Fundamentals of kitchen exhaust hot air rises. Standard for the design of high performance green buildings section 7 4 3 7 variable speed fan control in addition to the requirements in ashrae standa rd 90 1 commercial kitchen type i and type ii hoods shall have variable speed control for exhaust and make up air fans to reduce hood. Island canopy wall canopy corner canopy hood perimeter area between hood appliance hood length shelf type only kitchen floor area kitchen volume 150 cfm sq ft.

Glossary terms will be in bold. Old design criteria. Commercial kitchen ventilation system. This includes general information pertaining to grease ducts and their connections to hood and roof exhaust fans exhaust fan details makeup air details and suppression systems etc.

The ckv is a subsystem of the overall building heating ventilating and air conditioning system hvac. This design guide reviews the fundamentals of kitchen exhaust systems and describes the design process from the perspective of exhaust hood application. The air that exits the building through exhaust hoods must be replaced with. Design guide improving commercial kitchen hot water system performance.

Page 2 commercial kitchen ventilation design ckv design resources information in this design brief is based on the following two documents. Commercial kitchen hoods types 1 2 design guidance. Optimizing appliance position and hood. Design guide improving efficiency of rack conveyor dishwashers.

Improving commercial kitchen ventilation system performance optimizing makeup air 3. Criteria minimum design value hood face area. Please ensure the following items are fully addressed in the design documents. 2009 international building and mechanical code.

This is a design review checklist for code. Safe rules of thumb. The information presented is applicable to new construction and in many instances retrofit construction. Requirements for commercial kitchen hoods including grease ducts and their connections to hood and roof exhaust fans exhaust fan details make up air details and suppression.

More ways to save. This guide is intended to provide information on policies and regulations for those looking to open or operate in a community commercial kitchen. Design guide 4 integrating kitchen exhaust systems with building hvac. Are licensed as commercial kitchens they are not permitted to be used to produce products for sale to the public.