Commercial Kitchen Air Conditioning Design

We offer supply and installation of all kinds of commercial air conditioning units.

Commercial kitchen air conditioning design.

An efficient heating ventilation and air conditioning system provides a foundation. 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.

Another solution to this is to integrate your restaurant s kitchen ventilation with the building s hvac system. 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. Commercial kitchens use powerful exhaust fans to draw out air from the 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. A commercial kitchen exhaust hood is only one component of the kitchen ventilation system ckv. Some kitchens may even have two separate exhaust systems one for steam generating appliances and one for heat and grease generating appliances.

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. 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. A commercial kitchen is the nerve centre of any restaurant or food based business.

The air quality of active kitchens can be tough to maintain when you have so much air to be exhausted.