Capture Jet en

Commercial Kitchen
Ventilation
Slide 1 14.9.2004
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How can we define a Professional

Kitchen ?
ITS A UNIQUE SPACE WHERE :
Meals are prepared
(Hot and cold kitchen)
Dishes and
equipment are washed
Foodstuff is stored
Slide 2 14.9.2004
Why do we need a ventilation system

in commercial kitchens ?
TO ENSURE THE MOST PLEASANT WORKING ENVIRONNEMENT
1. Remove immediately
excess heat
2. Remove particules of
grease , odours, exhaust
gases ...
3. Remove moisture
4. Renew the air to refresh

the working place and
replace exhausted air
Slide 3 14.9.2004
Where do the heat loads generated in

a commercial kitchen come from ?
Mainly from COOKING PROCESS and
1. Convective
COOKING EQUIPMENT.
Heat
1. Convective heat => can be captured
by a hood.
(totally or partly depending on hood
efficiency)
2. Radiated heat => can not be
captured by any hood.
3. Other :
heat transfer through windows,
walls, ceiling
occupants
lights
other appliances
Slide 4 14.9.2004
2. Radiated
Heat
How are exhaust rates calculated in a

commercial kitchen ?
EXHAUST AIR FLOW (Qve) rate is DIRECTLY related to :

quantity of CONVECTIVE HEAT (Qvc) generated by the cooking equipment
EFFICIENCY (Heff) of the hood system
Qve
ITS A HEAT LOAD BASED DESIGN !!!
Qvc = Output of Cooking Equipment

Qvc = Qvc1 + Qvc2 + Qvcn
Qve = H.eff x Qvc
Qvc1
Qvc2
This means :
That design methods not based on cooking
appliances (m3/h/m, m3/h/m, m3/h/meal, face
velocity) can not provide accurate results.
Cooking equipment
Slide 5 14.9.2004
Qvc3
How convective heat loads are calculated

for each piece of cooking equipment ?
According VDI 2052* standard
Qs,k = P Qs b
Convective
Heat Flow
(W)
Appliance
Input Power
*Verein Deutscher Ingenieure

Slide 6 14.9.2004
Simultaneous
Factor
Convective
Fraction of the total
amount of heat release (0,5)
Appliance
Sensible
Factor
VDI Standard (continued)

Exhaust
Flow
Convective
Heat Flow
Hydraulic
Diameter
Reduction
Factor
1/ 3
=
Vth k Qs ,k ( z + 1.7 d hydr ) r
Height
Above
Appliance
Slide 7 14.9.2004
Supply ventilation also

affects the exhaust flow
required
What are the strengths and

weaknesses of VDI ?
C
Accounts for convective plume

from cooking appliance.
Accounts for different ventilation
strategies (e.g. mixing versus
displacement).
Neutral method not coming from
a hood manufacture.
Slide 8 14.9.2004
Does not account for differences

in hood design and hood
efficiency between different
manufacturers
How to measure hood efficiency ?

SPILLING
CAPTURING
ASTM 1704 HEAT

GAIN CURVE
GENERIC EXAMPLE
CAPTURE &
CONTAINMENT
Heat
Gain
CONVECTIVE
RADIANT
Slide 9 14.9.2004
Exhaust rates
RADIANT
How can we define hood efficiency ?

Exhaust only hoods (traditional system)
If excess heat and impurities are not captured by
the hood and are spread to the occupied zone.
The hood effciency is not good.
Not a comfortable working area.
Common Solution
Increase exhaust air flow (Qve) to
guarantee front velocity especially in
Critical Zone.
Higher dilution of room air to remove load.
Higher energy consumption.
Slide 10 14.9.2004
Qvc / Heff = Qve
Qve
Exhaust only
hood
CRITICAL
ZONE
Qvc
Short Cycle system,

50 to 70% Induction
Designed first in the USA when high exhaust
rate followed exclusively the model codes.
Large volumes of untreated air is supplied
directly in the hood (50 to 70% of exhaust air).
Qvc + Qvi = Qve
Qvi
Qve
High air flow rates to guarantee acceptable

efficiency and to exhaust short circuit air.
Thermal Plume (Qvc) is disturbed
and big problems occur during winter time.
Qvc
Inefficiency and poor working conditions.
System not advocated any more in Europe
and USA.
Slide 11 14.9.2004
HALTON Capture Jet Hoods

= High Efficiency
Capture Jet technology designed by HALTON
in 80s to prevent spillage at low exhaust rates.
Qvc + Qcj = Qve
Qcj
Qve
Use of high velocity Capture Jets to increase

face velocity of the hood with lower air flow.
Capture Jets push the thermal plume
towards the filters without interfering with the
convective flow.
Qvc
Efficiency is higher and air flow rates 35%
lower compared to exhaust only hood
system.
Supply/make up air is reduced as well.
Technological and energy efficient system.
Slide 12 14.9.2004
20 l/s/m
is about
10%
Capture
Jet Air
Capture Jet Demonstration
Slide 13 14.9.2004
Demonstration n1 :
Tracer Gas Study
Qcj
Qve
me
eff =
260C
eff
%
70 %
83 %
Exhaust only
Qcj=0
Qve=600 m3/h
mtg
Slide 14 14.9.2004
me
mt
g
84 %
90 %
Capture jet
Qcj=0
Qcj=60 m3/h
3
Qve=1000 m /h Qve=600 m3/h
Qcj=100 m3/h
Qve=1000 m3/h
Demonstration n2 :
Computer Modeling (CFD*)
KVI with Capture Jets OFF

(same as hood exhaust only)
(Surface Temperature : 315C)
*Computational Fluid Dynamics

Slide 15 14.9.2004
KVI with Capture Jets ON

(Surface Temperature : 315C)
Demonstration n3 :
Schlieren Thermal Imaging
Visualizes changes in air density

More sensitive than visualizing smoke
Quickly see impact of design changes
KVI with Capture Jets OFF

(same as hood exhaust only)
(Appliance : 315C)
KVI with Capture Jets ON

(Appliance : 315C)
Slide 16 14.9.2004
Schlieren Thermal Imaging Video :

KVL case study
Slide 17 14.9.2004
Demonstration n4 :
ASTM F1704
KVL laboratory test to measure how much heat is released into
the kitchen :
Full Load cooking conditions
SPILLING
CAPTURING
HOOD TYPE EXHAUST RATE CAPTURE AIR TOTAL EXHAUST

Capture Jet 620 m3/h (172 l/s) 37 m3/h (10,2 l/s) 657 m3/h (182 l/s)
No Capture Jet 850 m3/h (236 l/s)
0 m3/h
850 m3/h (236 l/s)
Test set up using a electric Griddle (17,1 KW)
Idle conditions (non-cooking)

HOOD TYPE EXHAUST RATE CAPTURE AIR TOTAL EXHAUST
Capture Jet 510 m3/h (142 l/s) 37 m3/h (10,2 l/s) 547 m3/h (152 l/s)
No Capture Jet 1037 m3/h (288 l/s)
0 m3/h
1037 m3/h (288 l/s)
Test set up using an electric Griddle (17,1 KW)
Heat
Gain
CAPTURE &
CONTAINMENT
CONVECTIVE
RADIANT
RADIANT
Exhaust rates
Under the full-load cooking scenario, the capture jet technology reduced the
airflow required for complete capture and containment by 27% and for the idle
(non-cooking) situation, the jet reduced C&C by 51%.
Slide 18 14.9.2004
Demonstration n4 (continued) :
ASTM F1704
KVI Laboratory test to measure how much heat is released
into the kitchen :
HOOD TYPE EXHAUST RATE
Capture Jet
1530 m3/h
Exhaust Only
2210 m3/h
CAPTURE AIR
90 m3/h
0 m3/h
TOTAL EXHAUST DUCT T RISE HEAT GAIN

1620 m3/h
24C
998 W
2210 m3/h
17,5C
980 W
Test set up using an under fired charbroiler, 600 F surface temperature
Equivalent heat gain, but capture jet hoods use 30% less
exhaust air to do the same job.
Slide 19 14.9.2004
Demonstration n5 :
EDF*
Heat gain for different hood systems
3000
Heat Gain (W)
2500
2000
50% induction
10 % capture jet
1500
Exhaust hood only

1000
500
0
3 700
4 200
4 800
5 300
Exhaust rate (m /h)
the 50% induction hood creates a lot of turbulences in the thermal flow
especially when extract rate increases. The efficiency is even worse than a
traditional exhaust only hood
Independent test made by Electricit De France
Slide 20 14.9.2004
Demonstration n5 (continued) : EDF

Capture efficiency benefit
Capture efficiency benefit (%)
60
40
20
0
-20
50% induction
-40
10% induction
-60
-80
-100
-120
-140
3 200
3 700
4 200
4 800
5 300
Exhaust rate (m 3/h)
The test shows that performances of the hood is depending very much on the % of
induction air. If its too high (50%, 70%), turbulences prevent the hood from having a
good efficiency. If its about 10%, efficiency can be improved by 20 to 50%, that
means an equivalent reduction of extract rates.
Performances are not coming from the fact we are supplying untreated
air, but from a better capture efficiency of the hood.
Slide 21 14.9.2004
KSA Multi Cyclone Grease Filter

Halton Patented Design
Uses cyclonic effect to

improve filtration efficiency
Non-clogging design
Low and constant pressure
drop
Easy to clean
All stainless steel
93% to 98% efficient
on particules between
5 and 10 microns
Slide 22 14.9.2004
KSA filter :
The Cyclonic Effect !
Slide 23 14.9.2004
What about other conventional filters ?

BAFFLE
FILTER
MESH
FILTER
Slide 24 14.9.2004
Higher pressure drop (125-150

Pa)
Lower grease extraction
efficiency
Higher noise level
Low pressure drop when clean,

but when dirty pressure drop
increases quickly
Difficult to wash
Risk of fire when grease collected
in the filter
Short life cycle
T.A.B. Test & Balance Ports
KVF-3000(E)
2001.02
qv(dpm) E
a
k
79.00 70.30 52.00
300
1
0
200
100
pm
[Pa]
50
30
20
10
EASE OF BALANCING
200
300
500
qv [l/s]
FIELD SYSTEM FOR BALANCING AIR FLOW RATES

Slide 25 14.9.2004
1000
Make-up Air with Mixing Ventilation

(CFD)
Slide 26 14.9.2004
Make-up Air with Displacement

Ventilation (CFD)
Slide 27 14.9.2004
According to new VDI 1999, mixing ventilation

system requires 15 to
20% higher exhaust
rate than displacement
system for the same
efficiency.
Make-up Air : Select the Best System !

Low velocity
Mixing
Low supply velocity (<0,7 m/s).
High discharge velocity (>8m/s).
Based on natural convection effect.
Grilles or ceiling diffusers.
Displacement unit can be included

in the hood = KVF or in cupboards.
No mixing between new air and

room air, but room air is displaced
from the occupied zone to the
hood.
Purpose is to mix new air with

room air as much
as possible.
Thermal plume is disturbed

especially when supply units are
close to the hood => SPILLAGE.
Thermal plume is not disturbed =>

SlideASSIST
28 14.9.2004 THE CAPTURE.
Thermal Comfort, Productivity and

Kitchen Ventilation
*
Results from a study conducted in Finland
100
Productivity, %
90
80
70
60
50
40
Recommendations:
T = 26 27 C
HR = 65 %
45 dB (A)
30
20
22
23
24
25
27
Room Temperature, C
With bad system :

The temperature can increase
Employees can feel more uncomfortable
This can affect both efficiency of staff and turnover
Slide 29 14.9.2004
26
28
30
32
How to measure thermal comfort in a

professional kitchen ?
Utilizes a breathing thermal
mannequin
Measures skin temperature and
power to maintain temperature.
Mean thermal vote calculated at
25 body locations.
Slide 30 14.9.2004
Satisfaction Measurement
Exhaust only hood
V = 0 m/s
Hood with low velocity local supply
20% people
satisfied
Hood with low velocity local supply

directed downwards
V = 0,1 m/s
25% people
satisfied
Hood with low velocity supply + Personal

air supply Nozzle
80% people
satisfied
V = 0,25 m/s
50% people
satisfied
Slide 31 14.9.2004
V = 0,40 m/s
IDEAS: Integrated Design, Exhaust

and Supply
Slide 32 14.9.2004
From 100 kWh energy consumption in

a kitchen, 56 kWh are for heating of
make-up air (Electricit de France)
31% of restaurants expenses are for
wages and salaries
5 to 10% of restaurants expenses are
for energy bills
A 2 C temperature increase can
decrease productivity 10%
Improved thermal comfort through
integrated design approach
Improved indoor air quality = higher
retention of valuable employees
Reduced training cost due to higher
retention
Halton HELP:
Hood Engineering & Layout program
Slide 33 14.9.2004
Heat load based design on

kitchen exhaust.
Effect of air distribution type
factored for hood performance.
Accounts for non hooded
equipment.
Energy savings and improved
I.A.Q.
Factor Effect of Air Distribution System

Mixing ventilation
Displacement ventilation
Slide 34 14.9.2004
Halton HELP : Changing your

perspective
Slide 35 14.9.2004
Halton HEAT : Halton Energy Analysis

Tool
Slide 36 14.9.2004
Evaluate first cost and

operating cost between
Capture Jet and
competing systems.
Calculate true exhaust
rate for competing
systems.
Evaluate environmental
impact.
Determine R.O.I.
Halton HEAT : Annual Costs

Comparison
Capture Jet
hoods have a
short pay-back
time
Slide 37 14.9.2004
Halton HEAT : Saving Report
Slide 38 14.9.2004
KVI : Capture Jet Canopy
UK: Tesco store in Woodford Green
Slide 39 14.9.2004
KVF : Capture Jet Canopy, Supply and

Exhaust
France: LEP Chenevard
Slide 40 14.9.2004
KVL : Capture Jet Backself Hood
Slide 41 14.9.2004
Air Conditioning Ceiling with

Capture Jet
Slide 42 14.9.2004
Air Conditioning Ceiling with

Capture Jet
Slide 43 14.9.2004
KWF : Capture Jet Water Wash Hood

with Supply Air
Slide 44 14.9.2004
KWI : Capture Jet Water Wash Hood
Slide 45 14.9.2004
KVV: Steam or Condensate Canopy
Slide 46 14.9.2004
Reference List :
Some Among the Others ...
Slide 47 14.9.2004
UK: Tesco Store in Woodford Green
Slide 48 14.9.2004
Ventilated Ceiling : KCE
Slide 49 14.9.2004
France: Centre AFPA -Douai-
Slide 50 14.9.2004
Steam Canopy : KVV
Slide 51 14.9.2004
France: School -Lyce Allende,

Bthune-
Slide 52 14.9.2004
Capture Jet + Supply : KVF
Slide 53 14.9.2004
Ventilated Ceiling : KCE
Slide 54 14.9.2004
UK: Tesco Store in Woodford Green
Slide 55 14.9.2004
USA: Tennessee Mountain in

New York
Slide 56 14.9.2004
UK: Tesco Store in Wokingham

-
Slide 57 14.9.2004
Capture Jet + Supply : KVF
Slide 58 14.9.2004
Ventilated ceiling : KCE
Slide 59 14.9.2004
Rolland-Garros Stadium - France KVF, KVI, KVV
Slide 60 14.9.2004
Lyce Armentires - France KCF, KVF
Slide 61 14.9.2004
Hotel Restaurant La Chartreuse France - KVF
Slide 62 14.9.2004
School Canteen - France KCF
Slide 63 14.9.2004
Ventilated Ceiling KCF Hong Kong -
Slide 64 14.9.2004

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Commercial Kitchen

PDF created with pdfFactory trial version www.pdffactory.com

How can we define a Professional

PDF created with pdfFactory trial version www.pdffactory.com

Why do we need a ventilation system

4. Renew the air to refresh

PDF created with pdfFactory trial version www.pdffactory.com

Where do the heat loads generated in

PDF created with pdfFactory trial version www.pdffactory.com

How are exhaust rates calculated in a

EXHAUST AIR FLOW (Qve) rate is DIRECTLY related to :

ITS A HEAT LOAD BASED DESIGN !!!

Qvc = Output of Cooking Equipment

PDF created with pdfFactory trial version www.pdffactory.com

How convective heat loads are calculated

According VDI 2052* standard

*Verein Deutscher Ingenieure

PDF created with pdfFactory trial version www.pdffactory.com

VDI Standard (continued)

Vth k Qs ,k ( z + 1.7 d hydr ) r

PDF created with pdfFactory trial version www.pdffactory.com

Supply ventilation also

What are the strengths and

Accounts for convective plume

PDF created with pdfFactory trial version www.pdffactory.com

Does not account for differences

How to measure hood efficiency ?

ASTM 1704 HEAT

PDF created with pdfFactory trial version www.pdffactory.com

How can we define hood efficiency ?

PDF created with pdfFactory trial version www.pdffactory.com

Qvc / Heff = Qve

Short Cycle system,

Qvc + Qvi = Qve

High air flow rates to guarantee acceptable

PDF created with pdfFactory trial version www.pdffactory.com

HALTON Capture Jet Hoods

Qvc + Qcj = Qve

Use of high velocity Capture Jets to increase

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Capture Jet Demonstration

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KVI with Capture Jets OFF

*Computational Fluid Dynamics

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KVI with Capture Jets ON

Visualizes changes in air density

KVI with Capture Jets OFF

KVI with Capture Jets ON

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Schlieren Thermal Imaging Video :

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HOOD TYPE EXHAUST RATE CAPTURE AIR TOTAL EXHAUST

Idle conditions (non-cooking)

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TOTAL EXHAUST DUCT T RISE HEAT GAIN

Test set up using an under fired charbroiler, 600 F surface temperature

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Heat Gain (W)

Exhaust hood only

Exhaust rate (m /h)