Commercial Kitchen Hvac Design Guidelines

The information package should include the equipment layout the equipment shop drawings the dimen sions of the exhaust hoods selected and.

Commercial kitchen hvac design guidelines.

The target audience consists of kitchen designers mechanical engineers code officials foodservice operators and property managers. 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. The air that exits the building through exhaust hoods must be replaced with.

Building hvac is the fourth design guide in a series that will help you achieve optimum performance and energy efficiency in your commercial kitchen ventilation system. Commercial kitchen ventilation design guide 1. The requirements for a restaurant hvac far exceed those of a typical non food prep commercial building. The information presented is applicable to new construction and in many instances retrofit construction.

Requirements for a restaurant hvac. 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. A traditional hvac system utilizes a two part process.

The design process for a successful kitchen ventilation system starts when. The ckv is a subsystem of the overall building heating ventilating and air conditioning system hvac. This design guide is intended to augment comprehensive. My hvac experience followed twenty years in the aerospace industry.