Commercial Kitchen Hvac Design Guidelines

This book is the distillation of 30 year s experience with hvac design and construction as a designer as a supervisor as an agency planner and reviewer and finally again as a free lance hvac designer of small commercial and institutional projects.

Commercial kitchen hvac design guidelines.

The air that exits the building through exhaust hoods must be replaced with. Requirements for a restaurant hvac. A traditional hvac system utilizes a two part process. 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. To put it simply the system pulls in outdoor air into the building through a make up air unit. 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. 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. Commercial kitchen ventilation design guide introduction a commercial kitchen exhaust hood is only one component of the kitchen ventilation system ckv. The information package should include the equipment layout the equipment shop drawings the dimen sions of the exhaust hoods selected and. The engineering design hvac team re ceives the kitchen equipment informa tion from the kitchen designer equip ment supplier.

Commercial kitchen ventilation design guide 1. The target audience consists of kitchen designers mechanical engineers code officials foodservice operators and property managers. This design guide is intended to augment comprehensive. Commercial kitchen ventilation ckv has been a challenge to mechanical engineers for years.