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.

The best way to combat sweltering heat is a combination of ventilation circulation and hydration. We offer supply and installation of all kinds of commercial air conditioning units. Our efficient air conditioning engineers can provide the ideal temperature control solution for your commercial 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.

Having a proper ventilation and air conditioning is necessary for any commercial kitchen. If the hvac system is designed properly even in an airtight building some replacement air should enter the kitchen from adjacent areas such as the dining room. The air that exits the building through exhaust hoods must be replaced with outside air that enters the building either intentionally or otherwise. Another solution to this is to integrate your restaurant s kitchen ventilation with the building s hvac system.

The ckv is a subsystem of the overall building heating ventilating and air conditioning system hvac. The air quality of active kitchens can be tough to maintain when you have so much air to be exhausted. Reasonable kitchen air conditioning design is a balance of spot workstation heating cooling occupant ventilation space pressure relationships and exhaust replacement air capacity. A commercial kitchen exhaust hood is only one component of the kitchen ventilation system ckv.

An efficient heating ventilation and air conditioning system provides a foundation. Some kitchens may even have two separate exhaust systems one for steam generating appliances and one for heat and grease generating appliances. 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. Investing in a make up air unit is usually necessary to allow your hvac system to keep up.

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.