A33 -- Kitchen Ventilation (I-P)

Kitchen ventilation is a complex web of interconnected HVAC systems. The main components typically include (1) cooling to address heat from cooking appliances, (2) makeup air to provide proper pressurization during cooking operations, and (3) exhaust to remove heat and effluent generated by cooking appliances. System design includes aspects of air conditioning, fire safety, ventilation, building pressurization, refrigeration, air distribution, and food service equipment. Kitchens are in many buildings, including restaurants, hotels, hospitals, retail malls, single- and multifamily dwellings, and correctional facilities. Each building type has special requirements for its kitchens, but many basic needs are common to all. This chapter provides an understanding of the different components of kitchen ventilation systems and where they can be applied. Additionally, background information is included to provide an understanding of the history and rationale behind these design decisions.

Chapter Table of Contents

Commercial Kitchen Ventilation

Energy Considerations

System Integration and Design

Cooking Effluent Generation and Control

Heat Gain Calculations

Exhaust Systems

Commercial Exhaust Hoods

Duct Systems

Exhaust Fans

Fire Safety

Replacement (Makeup) Air Systems

Air Balancing

Operations and Maintenance

Residential Kitchen Ventilation

Exhaust Systems

Research

Citation: 2011 ASHRAE Handbook -- HVAC Applications:Chapter 33, Kitchen Ventilation



Product Code(s): D-A332011IP