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
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 can
be captured by a hood.

Radiated heat cannot
be captured by any
hood.
1. Convective Heat
2. Radiated Heat
What happens when we dont exhaust effectively ?
EFFULENT AND
HEAT SPILLS
9
Heat Gain Model
Capturing
Radiation
Radiation
Radiation
Convection
Radiation
Spilling
Radiation
Radiation
Captured by Schlieren Thermal Imaging
= Heat + Humidity + Toxic Gases
SPILLING ADDS

SPILLING ADDS HEAT
MOISTURE
EFFLUENTS SUCH AS
Carbon dioxide, Carbon
monoxide, Sulphurdioxide,
Nitrous oxide, oil fumes.
EFFECTS OF SPILLING
Productivity
Health
There are several studies dealing
with cooking and health issues. It
is confirmed that cooking fumes
contain hazardous components
in both Western and Asian types
of Kitchen.
Kitchen workers may be exposed
to a relatively high concentration of
airborne impurities and that they
are potentially exposed to relatively
high levels of
mutagens and carcinogens.
EFFECTIVE REMOVAL
Advantages of Good
Kitchen Ventilation System
Avoids Health & Hygiene Risks
Keep kitchen staff comfortable
Prevents Fire Accidents in Kitchen
Improves the Life of Kitchen Equipment
Prevents food contamination

Kitchen Ventilation System consists of
Kitchen Hood
Kitchen Ventilation System consists of
Centrifugal Blower
Kitchen Ventilation System consists
of
Exhaust Ducting
Exhaust
Duct
Kitchen Ventilation System consists
of
Make Up Air Unit
Kitchen Ventilation System consists of
Fresh Air Ducting
Supply
air grill
Energy Consumed
Kitchen Ventilation consumes 30% of
Energy in a Restaurant.
1 HP of Current consumed in a
Commercial Kitchen costs Rs. 25,000
per annum.
An average Restaurant Ventilation
consumes 20 Hp.
How do we save energy in
Commercial Kitchen Ventilation
How do we save energy in
Commercial Kitchen Ventilation
Selection of Right Kitchen Hood
Selection of Right Blower
Right Duct Designing
Selection of Right Fresh System
Demand Ventilation
Selection of Right Kitchen Hood
Selection of Right Kitchen Hood
Maximum Hangover
Selection of Right Kitchen Hood
Maximum Capture Area
Selection of Right Kitchen Hood
Minimum Mounting Height












Selection of Right Kitchen Hood

Side Panels

Side (or end) panels or skirts permit a
reduced exhaust rate in most cases, as
more of the replacement air is drawn
across the front of the equipment,
improving capture of the effluent plume
generated by the hot equipment.
Another benefit of end panels is to
mitigate the negative effect that cross
drafts can have on hood performance.
Selection of Right Kitchen Hood
Minimum Filter Pressure Drop
Selection of Right Kitchen Hood
Avoid Dampers
Selection of Right Kitchen Hood
Insulation of Fresh Air Plenum
Selection of Right Kitchen Hood
Right collar sizing.
Selection of Right Kitchen Hood
Coanda Effect
Selection of Right Kitchen Hood
Capture Jet Concept
Selection of Right Kitchen Hood
Deflection Lip Concept
Selection of Right Kitchen Hood
Ultra Violet Filter Bank in Hood
Selection of Right Kitchen Hood
Spray mist concept
Selection of Right Blower
Backward Inclined Blades
Selection of Right Blower
Direct Drive
Selection of Right Blower
Low RPM of Motor
Selection of Right Blower
Performance Curve Efficiency
Selection of Right Blower
Discharge Orientation of Blower
Right Duct Design
Minimizing Bends
Right Duct Design
Large Radius for Bends
Changes of direction should be by
easy bends and well-rounded
corners, not by sharp elbows,
unless fitted with guide vanes.
Right Duct Design
Maintaining Right aspect Ratio
Right Duct Design
Proper Joints to avoid duct leakage
Right Duct Design
Suggest Angle Frames for Large Ducts
Right Duct Design
Proper sizing of Duct for Blower inlet
connection
Right Duct Design
Proper sizing of Duct for Blower Outlet
Connection
Right Duct Design
Proper insulation of Fresh Air Ducts
Right Duct Design
Auxiliary items, such as grilles, louvers,
filters. These items should be large
enough to keep air velocities through
them down to a reasonable level,
consistent with the velocity in the main
duct.
Selection of Right Fresh Air Unit
Low Static Pressure Units as Kitchen is
in Negative pressure
Selection of Right Fresh Air Unit
20 Microns Filtration more than
sufficient
Selection of Right Fresh Air Unit
Placement of Unit as near to the Kitchen
as possible
Selection of Right Fresh Air Unit
Consider evaporative air cooling option
to Air conditioning in dry Areas
Demand Ventilation System
Senses Temperature in Hood
Gives signal to the blower to increase or
decrease speed
Give signal to the Fresh Air Unit to
match exhaust blower
Done through VFD based Drive
Compensating
Wall Mounted
Hood
Fresh Air


Exhaust
Air
Fresh
Air
Exhaus
t Air
Flat Oval
Duct
Exhaust Duct
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