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.

Our efficient air conditioning engineers can provide the ideal temperature control solution for your commercial kitchen. 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. 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 ckv is a subsystem of the overall building heating ventilating and air conditioning system hvac.

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. An efficient heating ventilation and air conditioning system provides a foundation. We offer supply and installation of all kinds of commercial air conditioning units. In a commercial kitchen it s rare for the traditional hvac system to be able to provide sufficient supply air for a commercial kitchen.

Investing in a make up air unit is usually necessary to allow your hvac system to keep up. Reasonable kitchen air conditioning design is a balance of spot workstation heating cooling occupant ventilation space pressure relationships and exhaust replacement air capacity. 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. The best way to combat sweltering heat is a combination of ventilation circulation and hydration.

The air quality of active kitchens can be tough to maintain when you have so much air to be exhausted. A commercial kitchen is the nerve centre of any restaurant or food based business. Having a proper ventilation and air conditioning is necessary for any commercial kitchen. Another solution to this is to integrate your restaurant s kitchen ventilation with the building s hvac system.

The air that exits the building through exhaust hoods must be replaced with outside air that enters the building either intentionally or otherwise.