commercial kitchen ventilation
DESCRIPTION
Energy Saving Kitchen Ventilation. COMMERCIAL KITCHEN VENTILATION. EARLIER KITCHENS. PRESENT DAY KITCHEN. Common misconceptions of kitchen ventilation. A ventilation system is usually at the bottom of priorities as it consumes revenue and does not provide direct earning. - PowerPoint PPT PresentationTRANSCRIPT
EARLIER KITCHENS
PRESENT DAY KITCHEN
A ventilation system is usually at the bottom of priorities as it consumes revenue and does not provide direct earning. Kitchen ventilation is perceived as a “necessary evil” and is provided with the cheapest form to satisfy the plan or statutory requirements.
Common misconceptions Common misconceptions of kitchen ventilation.of kitchen ventilation.
WHY DO WE NEED A VENTILATION SYSTEM IN COMMERCIAL KITCHENS ?
1. Remove excess heat immediately 2. Remove particulates of grease , odour, Toxic gases ...
3. Remove moisture 4. Renew the air that is being exhausted while maintaining Indoor air quality in the working space.
WHERE DOES THE HEAT GENERATED IN KITCHEN COME FROM ?
MAINLY FROM ‘COOKING PROCESS’ and
COOKING EQUIPMENT.
Convective heat canbe captured by a hood.
Radiated heat cannot be captured by any hood.
1. Convective Heat
2. Radiated Heat
What happens when we don’t exhaust effectively ?
EFFULENT AND EFFULENT AND HEAT SPILLSHEAT SPILLS
9
Heat Gain ModelCapturing
Radiation
Radiation
Radiation
Convection
Radiation
Spilling
Radiation
Radiation
Captured by Schlieren Thermal Imaging
= Heat + Humidity + Toxic Gases
SPILLING ADDS
SPILLING ADDS HEATMOISTUREEFFLUENTS SUCH AS
Carbon dioxide, Carbon Carbon dioxide, Carbon monoxide, Sulphurdioxide, monoxide, Sulphurdioxide, Nitrous oxide, oil fumes.Nitrous oxide, oil fumes.
EFFECTS OF SPILLINGProductivityHealthHealthThere are several studies dealing There are several studies dealing
with cooking and health issues. It with cooking and health issues. It is confirmed that cooking fumes is confirmed that cooking fumes contain hazardous components contain hazardous components in both Western and Asian types in both Western and Asian types of Kitchen.of Kitchen.
Kitchen workers may be exposed Kitchen workers may be exposed to a relatively high concentration of to a relatively high concentration of airborne impurities and that they airborne impurities and that they
are potentially exposed to relatively are potentially exposed to relatively high levels of high levels of
mutagens and carcinogens.mutagens and carcinogens.
EFFECTIVE REMOVAL
Advantages of GoodAdvantages of GoodKitchen Ventilation SystemKitchen Ventilation System
Avoids Health & Hygiene RisksAvoids Health & Hygiene RisksKeep kitchen staff comfortableKeep kitchen staff comfortablePrevents Fire Accidents in KitchenPrevents Fire Accidents in Kitchen Improves the Life of Kitchen EquipmentImproves the Life of Kitchen EquipmentPrevents food contaminationPrevents food contamination
Kitchen Ventilation System consists ofKitchen Ventilation System consists of
Kitchen HoodKitchen Hood
KitchenKitchen Ventilation System consists ofVentilation System consists of
Centrifugal BlowerCentrifugal Blower
Kitchen Ventilation System consists Kitchen Ventilation System consists ofof
Exhaust DuctingExhaust DuctingExhaust
Duct
Kitchen Ventilation System consists Kitchen Ventilation System consists ofof
Make Up Air UnitMake Up Air Unit
Kitchen Ventilation System consists ofKitchen Ventilation System consists of
Fresh Air DuctingFresh Air Ducting
Supply air grill
Energy ConsumedEnergy Consumed
Kitchen Ventilation consumes 30% of Kitchen Ventilation consumes 30% of Energy in a Restaurant.Energy in a Restaurant.
1 HP of Current consumed in a 1 HP of Current consumed in a Commercial Kitchen costs Rs. 25,000 Commercial Kitchen costs Rs. 25,000 per annum.per annum.
An average Restaurant Ventilation An average Restaurant Ventilation consumes 20 Hp.consumes 20 Hp.
How do we save energy in How do we save energy in Commercial Kitchen VentilationCommercial Kitchen Ventilation
How do we save energy in How do we save energy in Commercial Kitchen VentilationCommercial Kitchen Ventilation
Selection of Right Kitchen HoodSelection of Right Kitchen HoodSelection of Right BlowerSelection of Right BlowerRight Duct DesigningRight Duct DesigningSelection of Right Fresh SystemSelection of Right Fresh SystemDemand VentilationDemand Ventilation
Selection of Right Kitchen HoodSelection of Right Kitchen Hood
Selection of Right Kitchen HoodSelection of Right Kitchen Hood
Maximum HangoverMaximum Hangover
Selection of Right Kitchen HoodSelection of Right Kitchen Hood
Maximum Capture AreaMaximum Capture Area
Selection of Right Kitchen HoodSelection of Right Kitchen Hood
Minimum Mounting HeightMinimum Mounting Height
Selection of Right Kitchen HoodSelection of Right Kitchen Hood
Side PanelsSide Panels Side (or end) panels or skirts permit a Side (or end) panels or skirts permit a
reduced exhaust rate in most cases, as reduced exhaust rate in most cases, as more of the replacement air is drawn more of the replacement air is drawn across the front of the equipment, across the front of the equipment, improving capture of the effluent plume improving capture of the effluent plume generated by the hot equipment. generated by the hot equipment. Another benefit of end panels is to Another benefit of end panels is to mitigate the negative effect that cross mitigate the negative effect that cross drafts can have on hood performance. drafts can have on hood performance.
Selection of Right Kitchen HoodSelection of Right Kitchen Hood
Minimum Filter Pressure DropMinimum Filter Pressure Drop
Selection of Right Kitchen HoodSelection of Right Kitchen Hood
Avoid DampersAvoid Dampers
Selection of Right Kitchen HoodSelection of Right Kitchen Hood
Insulation of Fresh Air PlenumInsulation of Fresh Air Plenum
Selection of Right Kitchen HoodSelection of Right Kitchen Hood
Right collar sizing.Right collar sizing.
Selection of Right Kitchen HoodSelection of Right Kitchen Hood
Coanda EffectCoanda Effect
Selection of Right Kitchen HoodSelection of Right Kitchen Hood
Capture Jet ConceptCapture Jet Concept
Selection of Right Kitchen HoodSelection of Right Kitchen Hood
Deflection Lip ConceptDeflection Lip Concept
Selection of Right Kitchen HoodSelection of Right Kitchen Hood
Ultra Violet Filter Bank in HoodUltra Violet Filter Bank in Hood
Selection of Right Kitchen HoodSelection of Right Kitchen Hood
Spray mist conceptSpray mist concept
Selection of Right BlowerSelection of Right Blower
Backward Inclined BladesBackward Inclined Blades
Selection of Right BlowerSelection of Right Blower
Direct DriveDirect Drive
Selection of Right BlowerSelection of Right Blower
Low RPM of MotorLow RPM of Motor
Selection of Right BlowerSelection of Right Blower
Performance Curve EfficiencyPerformance Curve Efficiency
Selection of Right BlowerSelection of Right Blower
Discharge Orientation of BlowerDischarge Orientation of Blower
Right Duct DesignRight Duct Design
Minimizing BendsMinimizing Bends
Right Duct DesignRight Duct Design
Large Radius for BendsLarge Radius for Bends
Changes of direction should be by Changes of direction should be by easy bends and well-rounded easy bends and well-rounded corners, not by sharp elbows, corners, not by sharp elbows, unless fitted with guide vanes. unless fitted with guide vanes.
Right Duct DesignRight Duct Design
Maintaining Right aspect RatioMaintaining Right aspect Ratio
Right Duct DesignRight Duct Design
Proper Joints to avoid duct leakageProper Joints to avoid duct leakage
Right Duct DesignRight Duct Design
Suggest Angle Frames for Large DuctsSuggest Angle Frames for Large Ducts
Right Duct DesignRight Duct Design
Proper sizing of Duct for Blower inlet Proper sizing of Duct for Blower inlet connectionconnection
Right Duct DesignRight Duct Design
Proper sizing of Duct for Blower Outlet Proper sizing of Duct for Blower Outlet ConnectionConnection
Right Duct DesignRight Duct Design
Proper insulation of Fresh Air DuctsProper insulation of Fresh Air Ducts
Right Duct DesignRight Duct Design
Auxiliary items, such as grilles, louvers, Auxiliary items, such as grilles, louvers, filters. These items should be large filters. These items should be large enough to keep air velocities through enough to keep air velocities through them down to a reasonable level, them down to a reasonable level, consistent with the velocity in the main consistent with the velocity in the main duct. duct.
Selection of Right Fresh Air UnitSelection of Right Fresh Air Unit
Low Static Pressure Units as Kitchen is Low Static Pressure Units as Kitchen is in Negative pressurein Negative pressure
Selection of Right Fresh Air UnitSelection of Right Fresh Air Unit
20 Microns Filtration more than 20 Microns Filtration more than sufficientsufficient
Selection of Right Fresh Air UnitSelection of Right Fresh Air Unit
Placement of Unit as near to the Kitchen Placement of Unit as near to the Kitchen as possibleas possible
Selection of Right Fresh Air UnitSelection of Right Fresh Air Unit
Consider evaporative air cooling option Consider evaporative air cooling option to Air conditioning in dry Areasto Air conditioning in dry Areas
Demand Ventilation SystemDemand Ventilation System
Senses Temperature in Hood Senses Temperature in Hood Gives signal to the blower to increase or Gives signal to the blower to increase or
decrease speed decrease speed Give signal to the Fresh Air Unit to Give signal to the Fresh Air Unit to
match exhaust blowermatch exhaust blowerDone through VFD based DriveDone through VFD based Drive
Compensating Wall Mounted
HoodFresh Air
Exhaust Air
Fresh Air
Exhaust Air
Flat Oval Duct
ExhaustExhaust DuctDuctFresh air collar
Island Compensating Hood
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