Design of

Kitchen Ventilation
Systems

2013
New Ideas &
T H A N K YO U F O R AT T E N D I N G Technologies
Design Considerations
Performance
Heat
Humidity
Comfort
Energy
Cost
Fire safety and prevention
 Too often, the Kitchen is...

Too Hot
Too Noisy
Too Smelly
Too Greasy
Too Slippery
Too Expensive
Too Energy Consuming

As suggested by John A. Clark, P.E., Minneapolis

Commercial Building Energy
Consumption
Food Service

Food Sales

Health Care

Other

Lodging

Office

Education

0 50 100 150 200 250 300

Thousand BTUs

SustainableFoodservice.com
Energy Use in Restaurants
Refrigeration
Lighting Sanitation
9.8%
9 8%
% Food Prep
Other 16.4% Cooling
4.7%
4 7% Refrigeration Heating
Ventilation
5.6% Others
Ventilation
Lighting

16.6% 15.7%
Heating Sanitation

6.8%
HVAC Cooling
29% 24.4%
Food Prep
SustainableFoodservice.com
Integrated Design Approach & Future

1. Designed as systems instead of pieces and

parts, from hood to fan
2. Understanding type, load and volume of
cooking
3. Robust performance at lowest exhaust (CFM)
4. Improved kitchen/ building comfort and IAQ
5. Fire prevention and safety including grease
duct design
6. Demand control ventilation becoming
standard for many applications
INTEGRATED DESIGN
IMC
Section 507 - Commercial Kitchen Hoods
507.2.1 Type I Hoods: Type I hoods shall be installed
where cooking appliances produce grease or smoke,
such as occurs with griddles, fryers, broilers, ovens
ranges and wok ranges.
Require re suppression, listed lters and grease duct.

507.2.2 Type II Hoods: Type II hoods shall be installed

where cooking or dishwashing appliances produce heat,
steam, or products of combustion and do not produce
smoke, such as dishwashing machines.
Schlieren Technology
What the Eye Sees

Courtesy of FSTC CKV Lab

Efuent Drawn
from the Hood by
Exhaust Fan

How Hoods Work

Efuent Circulation

Courtesy FSTC
End Panel Performance

Courtesy FSTC
End Panel Design Options
Minimum 6 Overhang

Courtesy FSTC
18 Front Overhang

Courtesy FSTC
Recommended Overhang
OVERH
HANG
EQUIPMENT FRONT SIDE
Charbroiler 18 - 24 12
Fryer or Griddle 12 6 - 12
Conveyor Oven 12 12 past conveyor
Convection Oven* 24 6
Upright Broilers 18 - 24 12
Solid Fuel 24 24
Woks 24 24
24 inlet &
Dishwasher 12
discharge
** General overhang recommendations for wall canopy hoods for
improved capture and containment performance **
Size of Hood Reservoir
Hood should contain
surges of efuent:
- Door Openings
- Lid Openings
- Turning Food
- Lowering Baskets
of Food
Hood should be
Centered over Appliance
and Larger
Hoods
Appliance Positioning
- Heavy Duty Appliances in the middle of the
line (charbroiler)
- Light Duty Appliances on the end of the
line (ovens)
- Push Back Appliances
- Group Like Duty Appliances together
SUSTAINABILITY
Equipment Classication
Extra-Heavy
Light Duty Medium Duty Heavy
Duty
Equipment Equipment Duty Equipment
Equipment
(400-450 F) (400-450 F) (600 F) (700 F)

Griddles Open-Burner Appliances using

Ovens
Ranges
Fryers Solid Fuel
Cheesemelters Electric/Gas (Wood, Charcoal,
Pasta Cookers Underred
Rethermalizers Briquettes and
Tilting Skillets Broilers
Steam-Jacketed Salamander Mesquite) to
Kettles Braising Pans
(Upright) Broilers provide all or
Compartment Rotisseries
Steamers Chain Broilers part of the heat
Conveyor (Pizza)
Ovens Wok Ranges source
*Equipment Classications from IMC
IMC
Section 507.1 General:
Commercial kitchen exhaust...
Exceptions:
Factor-built commercial exhaust hoods which are tested in
accordance with UL710, Listed, Labeled, and installed in
accordance shall not be required to comply with sections:
507.4 Type I Materials
507.7 Hood joints, seams, penetrations
507.11 Grease lters
507.12 Size and location
507.13 Capacity (Exhaust Air Rate Calculations)
507.14 Non-canopy size and location
507.15 Exhaust outlets
Exhaust Rates (Listed vs. IMC)
Type of Hood IMC MINIMUM REQUIRED CFM per Linear Foot of Hood
UNLISTED Light Duty Equip Medium Duty Equip Heavy Duty Equip Extra-Heavy Duty
Equip

Unlisted
Wall-Mounted 200 300 400 550
Canopy
Unlisted
Backshelf 250 300 400 Not allowed

Type of Hood TYPICAL

L LISTED CFM per Linear Foot of Hood
LISTED
Light Duty Equip Medium Duty Equip Heavy Duty Equip Extra-Heavy Duty
ETL / UL 710 Equip

Listed
Wall-Mounted 150-200 200-300 200-400 350+
Canopy
Listed Not
Backshelf 100-200 200-300 300-400
recommended
Efuent
Includes gaseous, liquid and solid
contaminants
Products of combustion - Carbon Monoxide,
Carbon Dioxide and Nitrogen Oxide
Grease Characteristics:
- Both Vapor, Small and Large
Particles
- Grease Vapor is ~ 30-90%
- Hotter Cooking Process =
more grease vapor
Grease Emissions
Grease Emissions
Grease Problems
Greasy Exhaust Fans
Rooftop Damage
Environmental Impact
Grease Accumulation behind the lters
Signicant Buildup on Fusible Links
Fire Hazard with Grease Accumulation
in the duct and plenum
INTEGRATED DESIGN
Filter Efciency Test
ASTM F2519:
Grease Particle Capture Efciency of Commercial
Kitchen Filters and Extractors
- Pressure Drop as a function of airow through the lter
- Particulate Capture Efciency by particle size

Incorporation of lter selection and

affect on design of entire system,
including IAQ.
INTEGRATED DESIGN
Visual Performance Test
 Makeup Air Problem?

System design incorporates make-up

air tempering and delivery strategy
INTEGRATED DESIGN
IMC
Commercial Kitchen Makeup Air
508.1 Makeup Air. Makeup air shall be supplied
during the operation of commercial kitchen
exhaust systems that are provided for commercial
cooking appliances. The amount of makeup air supplied shall
be approximately equal to the amount of exhaust air. The
makeup air shall not reduce the effectiveness of the exhaust
system. Makeup air shall be provided by gravity or
mechanical means, or both. For mechanical makeup air
systems, the exhaust and makeup air systems shall be
electrically interlocked to insure that makeup air is
provided when the exhaust system is in operation.
IMC
Commercial Kitchen Makeup Air
508.1.1 Makeup Air temperature. The temperature
differential between makeup air and the air in the
conditioned space shall not exceed 10F.
Exceptions:
1. Makeup air that is part of the air-conditioning
system
2. Makeup air that does not decrease the comfort
conditions of the occupied space
Makeup Air: How & Why

Air removed from the kitchen through the

hood must be replaced.
This can be achieved by the following pathways:
Transfer Air
Displacement Diffusers, oor or wall mounted
Ceiling Diffusers (4-way, slot diffusers)
Perforated Ceiling Diffusers
Exhaust Hood with Integrated Makeup Air
Whats wrong
with this picture?
4-Way Diffuser - Causing Spillage

Courtesy FSTC
Engineered Makeup System?
Dedicated MUA

http://www.energy.ca.gov/reports/2003-04-10_500-03-007F.PDF
Designing for Dedicated MUA
Dedicated Local Makeup
Air:

Typical 70-80% of exhaust

Proper air velocity is critical
Correct design, placement
Enhanced performance
Minimal diffusion
Less heating and cooling
Temperature 55 to 85F
Improved comfort
 Temperature is
important!

Hood performance
Comfort conditions
HVAC heating / cooling
performance + comfort + efciency

INTEGRATED DESIGN
Poor capture performance in eld
Robust capture performance in eld
ELECTRICAL
controls
Electrical Codes
Light control
Fire system integration
On/Off control or demand ventilation
Interlock of exhaust fan and make-up air unit
Auto-on integration

IMC 2006, Section 507.2.1.1

Type I hood systems shall be ... installed to automatically
activate the exhaust fan whenever cooking operations shall
occur through an interlock with the cooking appliances, by
means of heat sensors or ... other approved methods.

INTEGRATED DESIGN
Variable Speed Exhaust?
Fan Energy - Savings & Penalties
 Temperature (F)
6:

70
80
90
100
110
120
130
140
00
:2
6: 0
30
:2
7: 0
00
:2
7: 0
30
:2
8: 0
00
:2
8: 0
30
:2
0
Pizza
9:
00
:2
9: 0
Grillhouse

30
:2
10 0
:0
0:
10 20
:3
0:
11 20
:0
0
11 :20
:3
0
Pagoda

12 :20
:0
Hacienda

0
12 :20
:3
0
13 :20
:0
0
13 :20
:3
0
14 :20
:0
0
14 :20
:3
0
15 :20
:0

Time
0
15 :20
:3
0
16 :20
:0
0
16 :20
:3
0
17 :20

Raleigh, NC
:0
0
17 :20
:3
0
18 :20
:0
0
18 :20
:3
0
19 :20
129.09

:0
0
Large Buet Chain Restaurant

19 :20
:3
0
20 :20
:0
0
20 :20
:3
0
21 :20
:0
0
21 :20
:3
0
100.389
129.976

22 :20
:0
0
77.307

22 :20
:3
0
23 :20
:0
0:
20
77.593



75.973
Cooking Exhaust Temperature
Demand Ventilation Systems
Automatically adjusts
exhaust and makeup air
fans
Temperature sensor and
variable frequency
drives modulate fans
speed
Satises IMC 507.2.1.1,
automatic activation
requirement
Rebates and incentives
from many utility
companies
Grease Duct Issues
Size and velocity
Static pressure drop
Integrity of the welds and joints
Number of tees and elbows
Radius not mitered elbows
Access for cleaning
Clearance requirements
Leaking Grease Duct
Duct Construction
IMC 2009, 506.3.2
Joints, seams and penetrations: continuous liquid-tight weld or
braze made on external surface
- Exceptions:
1. Penetrations shall not be required... where sealed by devices listed for
application
2. Internal welding shall not be prohibited provided that the joint is formed
or ground smooth and provided with ready access
3. Factory-built commercial kitchen grease ducts listed and labeled
Clearance to Combustibles
Hinged upblast
IMC 2009
exhaust fan 506.3.6 Grease duct...
10
serving a Type I hood shall
ft
have a clearance to
40 combustible construction
inches
Roof 18 inches of not less than 18 inches
(457 mm), and shall have a
Text clearance to
Grease Duct noncombustible
Ceilin construction and gypsum
g wallboard attached to
noncombustible structures
of not less than 3 inches
(76 mm).
Exhaust
Hood

NFPA 96-2008 Appendix

 Factory Built Grease Duct
Listed to UL 1978 (Single)
Listed to UL 2221 (Double)
Exceptions:
- Grease duct materials
- Joints, seams and
penetrations
- Duct-to-Hood joints

Improved re safety
Requires no welding
Zero clearance to combustible
INTEGRATED DESIGN
Ductwork Design
Correct size and velocity
Static pressure drop estimated accurately
Minimize number of tees and elbows
Radius not mitered elbows
Access for cleaning
Use of listed ductwork - integrity of welds
veried with dye testing
Double Wall ductwork where applicable
 UL1978 Testing
Temp & Abnormal
Temp Test

Access Door Test

UL2221 Testing
External Engulfment Test
UL2221 Testing

Internal Fire Test

Recent Fire
UL300 Testing for Hood Fire
Suppression System
Factory Built Grease Duct
Summary
System design for kitchen ventilation
systems- critical
Equipment under hood is #1 thing to
understand
Make-up air strategy
Controls- how will system work with
building
Ductwork for re safety and decreased
energy
INTEGRATED DESIGN
Questions?

INTEGRATED DESIGN