Commercial Kitchen Exhaust Duct Sizing

Essentially 10 feet of open flame wok cookers will need significantly more exhaust than the standard equipment of a range griddle fryer etc.

Commercial kitchen exhaust duct sizing.

Selecting sizing exhaust hoods is the first design guide in a series that will help you achieve optimum performance and energy efficiency in your commercial kitchen ventilation system. Ashrae tech nical committee 5 10 kitchen ventilation sponsored and provided project guidance for a recently completed research. Are you interested in representing captiveaire and selling our products. A duct cross sectional area sq in.

Flex duct 05 on most metal duct calculator round metal pipe 06 on most metal duct calculators field duct sizing chart rectangular sheet metal duct 07 on most metal duct calculators. A grease duct is a duct that is connected to the kitchen exhaust hood and is specifically designed to vent grease smoke and other harmful contaminants from commercial cooking equipment to the outside of a building. As an example we can use the previously mentioned set up referenced in the sizing a hood section the 12 hood with the equipment listed would need an average of 4000 cfm. View the kitchen exhaust duct sizing chart below to determine your ductwork diameter based on range hood cfm.

The information presented is applicable to new construction and in many instances retrofit construction. A i 144 q i v i 1b where. Read on to determine how to size your exhaust and supply fans. This design guide reviews the fundamentals of kitchen.

Note that not both exhaust fans are required for hood exhaust. Minimum duct size of 6 recommended duct size of 8. Kitchen exhaust grease duct. Minimum duct size of 4 recommended duct size of 6.

A duct cross sectional area m 2 q air flow rate m 3 s v air speed m s alternatively in imperial units. Please fill out the following form and we will contact you soon. Sizes of ducts are then given by the continuity equation like. Minimum duct size of 7 recommended duct size of 8 10.