Commercial Kitchen Air Conditioning Design

Restaurant kitchens are notorious heat traps especially in cooking areas where temperatures in front of a busy grill can top 105 to 110 degrees fahrenheit.

Commercial kitchen air conditioning design.

Investing in a make up air unit is usually necessary to allow your hvac system to keep up. Having a proper ventilation and air conditioning is necessary for any commercial kitchen. Reasonable kitchen air conditioning design is a balance of spot workstation heating cooling occupant ventilation space pressure relationships and exhaust replacement air capacity. We offer supply and installation of all kinds of commercial air conditioning units.

An efficient heating ventilation and air conditioning system provides a foundation. The ckv is a subsystem of the overall building heating ventilating and air conditioning system hvac. Some kitchens may even have two separate exhaust systems one for steam generating appliances and one for heat and grease generating appliances. Our efficient air conditioning engineers can provide the ideal temperature control solution for your commercial kitchen.

A commercial kitchen exhaust hood is only one component of the kitchen ventilation system ckv. Commercial kitchens use powerful exhaust fans to draw out air from the kitchen. A type i or type ii hood shall be installed at or above all commercial food processing equipment that produces fumes steam odor or heat. The air quality of active kitchens can be tough to maintain when you have so much air to be exhausted.

Another solution to this is to integrate your restaurant s kitchen ventilation with the building s hvac system. A commercial kitchen is the nerve centre of any restaurant or food based business. According to the international mechanical code a type i hood shall be installed at or above all commercial food heat producing equipment that produces grease vapors or smoke. In a commercial kitchen it s rare for the traditional hvac system to be able to provide sufficient supply air for a commercial kitchen.

Commercial kitchen ventilation must be designed so that the amount of supply ventilation added to the space is approximately equal to the amount of air exhausted from the space by vent hoods.