PRESENTATION OF
COMMERCIAL KITCHEN
VENTILATION, COMFORT,
FIRE FIGHTING & ENERGY
SAVING
Lebanon Chapter
A.
PURPOSE
B.
EXHAUST
C.
MAKE UP AIR
D.
FIRE FIGHTING
ASHRAE Life Member
E.
ENERGY SAVING
Elie@embassociates.com
Prepared by: Elie M Baradhy
EMB & Associates
April 2019
COMMERCIAL KITCHEN PLACES OF APPLICATION
1. Restaurants
2. Hotels
3. Hospitals
4. Malls
5. Clubs
6. Catering Outlets
7. Sea Resorts
8. Mountain Resorts
9. Prisons
10.Canteens
• Factory
• School & University
• Army
• Construction Site
A. PURPOSE
• Create Healthy, Environmental, Hygienic and Safe working Place.
B. EXHAUST
• Catch, Contain all fumes, Odors, Grease, Heat and exhaust them to the
atmosphere, outside premises, with considering acceptable environmental
conditions in the neighborhood in terms of fume, odor, grease and noise
abatement.
C. MAKE UP AIR
• Replace exhausted air by clean, hygienic, tampered and treated fresh air.
D. FIRE FIGHTING
• Monitor and Suppress any eventual fire break out from the cooking area and
into the exhaust duct, Including combustible sources shut off and isolation.
(Gas, Fuel, Electricity, etc.)
E. ENERGY SAVING
• Energy Saving methods application is mainly to reduce the operating cost and
ease down the energy bill on the operator within the HVAC application on the
commercial kitchen. Beside that, is to reduce the global warming effect and
pull down the CO² tonnage emitted in the atmosphere, thus participating in
saving the earth. GREEN EARTH philosophy.
A. PURPOSE
HEALTHY
1. Capture and Exhaust all cooking process pollutants( Fume, Odor,
Grease, Heat) from kitchen working place.
2. Safeguard chefs and cooks from direct exposure to health risk
cooking vapors. (Grease laden vapors and fumes proved to be
carcinogen).
3. Apply Air Quality Standards such as ISO, EN, ASHRAE for makeup
air
ASHRAE Standard 55-1, Class I or Minimum Class II
Class I: Air with low contamination and inoffensive odor.
Class II: Air with moderate contamination and mildly offensive odor.
ISO and/or EN Standards: Like EN 13779 and EN 15251
INTRODUCTION.
1. ENGINEERING ISSUES
2. SYSTEMS DISCUSSION
A.EXHAUST
1. HOODS. Types and Sizing.
2. FILTERS.
3. DUCT.
4. FANS
5. POLLUTION CONTROL.
6. EXHAUST AIR CALCULATION METHODS.
COMMERCIAL KITCHEN VENTILATION ENGINEERING ISSUES:
The commercial kitchen ventilation design and application engineering is considered according to
relative international authorities a challenging engineering practice that is required to apply for the
proper design and application of an efficient, comfortable, safe and hygienic working place that
fully comply to related international standards and codes by applying the following rules and
practice:
1. Design and apply proper full and effective capture, containment, exhaust and pollution control
of all produced effluent arising from cooking process done under a hood.
2. Design and apply the necessary thermal, humidity, air quality and acoustical environment and
comfort in the kitchen working place.
3. Design and apply, where necessary all the pollution control of cooking exhaust by abatement
of all emitted fumes, odor and grease particulate.
4. Design and apply all the necessary safe environment by fire protecting, detecting, fighting and
prevention to safeguard the humans and property.
5. Design and apply where necessary the right energy saving methods in order to lower the
operating cost and reducing the global warming by reducing the CO² tonnage rate emission.
6. By considering all the above, the engineer shall fully comply to the international standards,
satisfy the requirement of the client and eliminate any objectionable complain for the kitchen
operators and the community using or adjacent to the premises.
7. Failing to do so, the engineer will entrain the non satisfaction of the client along with the lack of
comfortable, safe and healthy working and living conditions of all kitchen operators and
humans living in the neighborhood. It is rather a complex and necessary engineering issue to
consider and apply, and which needs good know how, and professional background.
INTERNATIONAL STANDARDS AND CODES REFERENCES
REFERENCES
IMC
UMC
ASHRAE HANDBOOK
ASHRAE STD. 154
EN 16282 & VDI 2052
HVCA DW172
NFPA STD 96
FR. Reglementation:
Ventilation en cuisines PRO
HOOD MANUFACTURERS
DESIGN MANUALS
ADDING TO THIS MANY RESEARCH AND STUDY PAPERS AND DOCUMENT SUCH AS:
1. ASHRAE RP 1469,
2. FISHNICK,
3. FSTC
4. ETC…
Kitchen Effluent - What Is It?
• Kitchen Effluent
– is the by-product of commercial cooking processes that
must be captured, contained, and removed from the
space by the kitchen ventilation system.
• Kitchen Effluent
– consists of heat and contaminants
– very small grease particles
– grease vapor (just like humidity in the air)
– moisture
– odor
– VOC’s (volatile organic compounds).
US DEFINITIONUS
• Fire Safety measures and fighting
methods to safeguard humans and
property
• Pollution Control through special
equipment and devices. Clean
Environment.
• Energy Saving methods application to
reduce operating and Life cycle Cost
along with safeguarding the earth.
MAIN TARGET OF HOOD EXHAUST
CAPTURE AND CONTAINMENT (C & C)
The most efficient hood operation is to capture and contain all
cooking effluent emitted from the cooking appliances under the
hood without any over spilling.
HOOD TYPES
TYPICAL CANOPY SIZING Note Overhang, Side and Frontal Total of 300 mm.
DISHWASHER OVERHANG SIZING
ASHRAE Designation of Filter Application and efficiency
Filter Efficiency @ 140 cfm/ft
100
90
80
Efficiency, %
70
60
50
40
30
20
10
0
1
2
3
4
5
6
7
8
9
10
particle size, micron
Cyclonic Filter
Baffle I
Baffle II
8
Filter efficiency as function of the airflow
(cyclonic filter)
100
90
80
Efficiency, %
70
60
50
40
30
20
10
0
1
2
3
4
5
6
7
particle size, micron
140 cfm/ft
200 cfm/ft
270 cfm/ft
8
9
10
Emissions from cooking process
grease composition
100
90
80
70
60
50
40
30
% Vapor
20
% Particulate
10
0
ASHRAE RP-745
Emissions from cooking process
Emissions lb/1000lb of product cooked
Vapor
PM < 2.5
PM > 10
PM > 10
Emissions from cooking process
grease composition
100
90
80
70
60
50
40
30
% Vapor
20
% Particulate
10
0
ASHRAE RP-745
IMC DUCT SYSTEM DESCRIPTION
506.3.1 Duct materials.
Ducts serving Type I hoods shall be constructed of materials in accordance with
Sections
506.3.1.1 and 506.3.1.2.
506.3.1.1 Grease duct materials.
Grease ducts serving Type I hoods shall be constructed of steel having a minimum
thickness of 0.0575 inch (1.463 mm) (No. 16 gage) or stainless steel not less than
0.0450 inch (1.14 mm)(No. 18 gage) in thickness.
Exception: Factory-built commercial kitchen grease ducts listed and labeled in
accordance with UL 1978 and installed in accordance with Section 304.1.
506.3.1.2 Makeup air ducts.
Makeup air ducts connecting to or within 18 inches (457 mm) of a Type I hood shall
be
constructed and installed in accordance with Sections 603.1, 603.3, 603.4, 603.9,
603.10 and 603.12. Duct insulation installed within 18 inches (457 mm) of a Type I
hood
shall be noncombustible or shall be listed for the application.
506.3.2 Joints, seams and penetrations of grease ducts.
Joints, seams and penetrations of grease ducts shall be made with a continuous
liquid-tight
weld or braze made on the external surface of the duct system.
NFPA 96, DUCT SYSTEM DESCRIPTION
7.5.1* Materials.
7.5.1.1 Ducts shall be constructed of and supported by carbon
steel not less than 1.52 mm (0.060 in.) (No. 16 MSG) in thickness
or stainless steel not less than 1.21 mm (0.048 in.) (No. 18
MSG) in thickness.
7.5.1.2 Factory-built grease ducts listed in accordance with
ANSI/UL 1978 shall be permitted to use materials in accordance
with their listing.
7.5.2 Installation.
7.5.2.1 All seams, joints, penetrations, and duct-to-hood collar
connections shall have a liquidtight continuous external weld.
7.5.2.1.1 Factory-built grease ducts listed in accordance with
ANSI/UL 1978 shall be permitted to incorporate nonwelded
joint construction in accordance with their listings.
ALSO LOOK INTO:
1.ASHRAE STANDARD 154, Chapter 6
2. NFPA 96
3. DW 172, Section 15
4.EN 16282-5
5. EN 13779, Tightness Class C
Bell duct joint
Male end
I.D. [mm (in.)]
Exhaust duct
Weld around
I.D. [mm + 6.4 mm
(in. + ¹⁄₄ in.)]
(max.)
Female end
I.D. [mm (in.)]
50.8 mm (2 in.) (max.)
16 gauge
[1.52 mm (0.060 in.)]
black iron
Notes:
1. Duct size stays the same throughout the duct system.
2. Smaller (inside) male duct end is always above or uphill (on sloped
duct), to be self-draining into larger (outside) female duct end.
FIGURE 7.5.5.1(b)
Bell-Type Duct Connection.
Telescoping duct joint
Inside section
I.D. [mm (in.)]
Exhaust duct
Weld around
50.8 mm (2 in.) (max.)
Outside section
FIGURE 7.5.5.1(c)
Flange with Edge Weld.
I.D. [mm + 6.4 mm
Flange with Filled Weld.
16 gauge
[1.52 mm (0.060 in.)]
black iron
Notes:
1. Duct size decreases (going upward) with each telescope.
2. Smaller (inside) duct section is always above or uphill (on sloped
duct), to be self-draining into larger (outside) duct.
FIGURE 7.5.5.1(a)
FIGURE 7.5.5.1(d)
(in. + ¹⁄₄ in.)]
(max.)
Telescoping-Type Duct Connection.
8.1.6 Openings for Cleaning, Servicing, and Inspection.
8.1.6.1 Openings for cleaning, servicing, and inspection shall
conform to the requirements of 7.3.7.
8.1.6.2 Clearances shall conform to the requirements of
Section 4.2 or, if installed within an enclosure, to the requirements
of 7.7.2.2.
B.6.5.1 Horizontal Ducts.
B.6.5.1.1 On horizontal ducts, at least one 508 mm × 508 mm
(20 in. × 20 in.) opening shall be provided for personnel entry.
B.6.5.1.2 Where an opening of the size specified in B.6.5.1.1 is
not possible, openings large enough to permit thorough cleaning
shall be provided at 3.7 m (12 ft) intervals.
B.6.5.2 Vertical Ducts.
B.6.5.2.1 On vertical ductwork where personnel entry is possible,
access shall be provided at the top of the vertical riser to
accommodate descent.
B.6.5.2.2 Where personnel entry is not possible, adequate
access for cleaning shall be provided on each floor.
B.6.5.2.3 On nonlisted ductwork, the edge of the opening
shall be not less than 38.1 mm (1 1∕2 in.) from all outside edges
of the duct or welded seams.
INLINE FAN
UTILITY FAN
Note: All Electric Motors shall be out of Air Stream
ROOF UBLAST FAN
MAIN ELEMENTS:
1. MULTIPLE STAGES OF FILTERS; PRE FILTER, BAG FILTER, HEPA FILTER, CARBON FILTER
2. ELECTROSTATIC PRECIPITATOR OR UV LAMP BATTERY
3. EXHAUST FAN
PCU with UV module
Fan section
Disposable panel
filters section
UV lamps
section
Disposable bag
filters section
Absolute [HEPA]
filters
section
Activated
carbon filters
section
FILTERS STANDARDS RATING COMPARISON
ASHRAE 52.2
1. MERV 6
2. MERV 7
3. MERV 8
4. MERV 9
5. MERV 10
6. MERV 11
7. MERV 12
8. MERV 13
9. MERV 14
EN 779
Dust Spot Efficiency 25-30%
“
“
“
30-35%
“
“
“
35-40%
“
“
“
40-45%
“
“
“
50-55%
“
“
“
60-65%
“
“
“
70-75%
“
“
“
80-90%
“
“
“
90_95%
G4
G4
G4
F5
F6
F7
F8
F8
F9
ULTRA VIOLET LIGHT TREATMENT UV-C
Most of the grease exhausted from the hood can be classified as fatty acids;
an example being oleic acid, which is the primary fat in ground beef. These
substances consist of long chains of molecules connected by double bonds,
which are chemically reactive. One chemical reaction that occurs is called
Photolysis and takes place when UV-light hits the long molecular chains and
breaks the double bonds resulting in smaller molecular chains of grease.
The second chemical reaction is called Ozonolysis in which the ozone
generated by the lamps continues to react with the smaller chains of grease
and grease vapors to chemically alter them. The resulting substance will not
stick to the ductwork or fans (as grease does) which helps eliminate a
serious fire risk.
UV SYSTEM EXPLAINED
■ ASTM has adopted a grease filter
efficiency standard: F2519-05.
■ New technologies, such as UV light, can provide
enhanced grease abatement.
What is ultraviolet light and how does it work?
UV stands for ultraviolet light, which is most commonly produced by the sun and delivered to the Earth's
atmosphere. UV light has three different bands: UVA, UVB, and UVC. UVA has the longest wavelength,
UVB is medium and UVC has the shortest wavelength. UVC is the type used for germicidal applications
and is commonly seen in both water and air sterilization applications. UVC producing lamps come in
two varieties: ozone producing and non-ozone producing. For the galley hood application, the added
ozone production has proven to be beneficial in destroying grease.
In ships' galleys most of the grease exhausted from the hood can be classified as fatty acids; an
example being oleic acid, which is the primary fat in ground beef. These substances consist of long
chains of molecules connected by double bonds, which are chemically reactive.
One chemical reaction that occurs is called Photolysis and takes place when UV-light hits the long
molecular chains and breaks the double bonds resulting in smaller molecular chains of grease.
The second chemical reaction is called Ozonolysis in which the ozone generated by the lamps
continues to react with the smaller chains of grease and grease vapors to chemically alter them. The
resulting substance will not stick to the ductwork or fans (as grease does) which helps eliminate a
serious fire risk.
UV Light Can…
■ Minimize the buildup of grease in
ductwork leading to:
■ Reduced frequency of cleaning
■ Increased fire protection safety
■ Eliminates grease buildup on roofs and
enhances the life of exhaust fans.
UV Light Technology
■ UVC lights placed in the exhaust plenum
of kitchen hoods.
■ The UV light breaks the longer chains of
grease molecules.
■ Ozone oxidizes the smaller particulate matter
and vapor components.
■ Most effective on smaller particulate and
vapor
■ Efficient filtration still needed prior to the UV lights.
21
ULTRA VIOLET LAMPS IN HOOD
Other Alternative; UV LAMPS IN PTU.
For most efficient system of UV both reactions is to create enough time span between ozonolysis and
photolysis, (2 seconds minimum, ± 15 to 20 meter duct run between hood and exhaust outlet).
Electro-static air filtration
Example: Charcoal Grilling
EXHAUST FLOW RATES
!. ASHRAE METHOD
ASHRAE STD 154 SUGGESTS MORE PRECISE METHOD AS FOLLOW (Derived from VDI
2052)
IMC METHOD
507.5.4 Light-duty cooking appliances.
The minimum net airflow for hoods, as determined by Section 507.1, used for light-
duty
cooking appliances and food service preparation shall be determined as follows:
Type of Hood CFM per linear foot of hood
Backshelf/pass-over 250
Double island canopy (per side) 250
Eyebrow 250
Single island canopy 400
Wall-mounted canopy 200
For SI: 1 cfm per linear foot = 1.55 L/s per linear meter.
507.5.5 Dishwashing appliances.
The minimum net airflow for Type II hoods used for dishwashing appliances shall be
100
cfm per linear foot (155 L/s per linear meter) of hood length.
507.5.3 Medium-duty cooking appliances.
The minimum net airflow for hoods, as determined by
Section 507.1, used for medium-duty
cooking appliances shall be determined as follows:
Type of Hood CFM per linear foot of hood
Backshelf/pass-over 300
Double island canopy (per side) 300
Eyebrow 250
Single island canopy 500
Wall-mounted canopy 300
For SI: 1 cfm per linear foot = 1.55 L/s per linear meter.
507.5.2 Heavy-duty cooking appliances.
The minimum net airflow for hoods, as determined by Section
507.1, used for heavy-duty
cooking appliances shall be determined as follows:
Type of Hood CFM per linear foot of hood
Backshelf/pass-over
400
Double island canopy (per side)
400
Eyebrow Not allowed
Single island canopy
600
Wall-mounted canopy
400
For SI: 1 cfm per linear foot = 1.55 L/s per linear meter.
2, INTERNATIONAL MECHANICAL CODE FLOW RATES METHOD
507.5.1 Extra-heavy-duty cooking appliances.
The minimum net airflow for hoods, as determined by Section
507.1, used for extra-heavy duty
cooking appliances shall be determined as follows:
Type of Hood CFM per linear foot of hood
Backshelf/pass-over Not allowed
Double island canopy (per side)
550
Eyebrow Not allowed
Single island canopy
700
Wall-mounted canopy
550
For SI: 1 cfm per linear foot = 1.55 L/s per linear meter.
THE BRITISH METHOD: BESA DW 172
Method 1: THERMAL CONVECTION METHOD
• Using Appliance Coefficient, (Gas or Electric),temperature and size as listed in Table 2
• Using Canopy Factor as listed in Table 3: Low Level, Passover, Overhad Wall, Overhead
Wall, Island Mounted, Island,
• Example
Method 2: FACE VELOCITY METHOD
The volume of air to be extracted may be
determined by selecting a velocity across the
face area of the canopy that is appropriate for
the type of appliances expected to be used. The
capture velocity is multiplied by the canopy
area to determine the volume of air to be
extracted.
The capture velocity should be selected to
ensure an even distribution of air across the
canopy face, this velocity will vary according
to the cooking application and whether the
canopy is either wall or island mounted.
• Light loading - 0.25 mIs. Applies to
steaming ovens, boiling pans, bains marie
and stock-pot stoves.
• Medium loading - 0.35 mIs. Applies to
deep fat fryers, bratt pans, solid and open
top ranges and griddles.
• Heavy Loading - 0.5 mIs. Applies to
chargrills, mesquite and specialist broiler
units.
Method 3: APPLIANCE POWER INPUT
(This is a provisional method when there is insufficient
information available regarding the cooking
Equipment)
When details of the cooking equipment to be
used is limited to the amount of power required
rather than the physical size of the appliance,
then the power input method may be used.
Each type of appliance is allocated a
recommended flow rate in m3/s which is then
multiplied by the power input in kW to
determine the flow rate required for each
appliance. The total air required is then
determined by adding together the
recommended extract rate for each item of
equipment.
Method 4: AIR CHANGES
Depending on the size of the kitchen, type of cooking, number of people
and not very recommended
40 Air Changes per Hour should be regarded as a minimum for comfort
Method 5: LINEAR EXTRACT
Table 5: Flow rates (m3/s per linear metre of canopy)
Type of Canopy
Wall_Mounted
Light Duty
Medium Duty
Heavy Duty
0.23-031
0.31 - 0.46
0.31 - 0.62
Single Island
0.39 - 0.46
0.46 - 0.62
0.46 - 0.93
Double Island
0.23 - 0.31
0.31 - 0.46
0.39 - 0.62
Eyebrow
0.23 - 0.39
0.23 - 0.39
—
Passover/Backshelf
0.15 - 0.31
0.31 - 0.46
0.46 - 0.62
Extra Heavy Duty
0.54+
0.85 +
0.77 +
—
not recommended
NB - Extract rates for double island canopies are for active filter length, i.e. double the rate for an
equivalent
length wall Canopy
EN 16282-1 2017 and VDI 2052
VDI OLD METHOD
VDI 2052 Calculation following Sensible Heat of
equipment unit.
A. Qs (m³/h) = Ps * K1 * K2
Φ *Cp * (Ta-Ti)
VDI 2052 Calculation following Latent Heat pf equipment
unit
B. Ql (m³/h) = Pl * K1 * K2
Φ * L * (xa * xi)
Total Flow rate is the summation of all calculated units
FINAL FLOW RATE IS THE HIGHER OF ANY OF THE ABOVE
A OR B
Note: Unit Sensible and Latent heat emission is usually
found in old VDI 2052 Relative tables.
The extraction flow to take into account will be
the highest between Qs and Ql.
QS = extraction flow (m3/h) following sensible
heat
Ql = extraction flow (m3/h) following the latent
heat
ϕ = air density: 1.2 kg/m3
Ps = sensible heat from cooker (kW)
Pl = latent heat released by the appliance (kW)
K1 = Coefficient of simultaneous taking into
account the non functioning of all devices of
cooking at full power, varies between 0.7 and 1.
K2 = Coefficient of efficiency of capture: 0.8 for a
hood - 1 for ceilings filtrants
Cp = specific heat capacity of air: 0.35kW / kg °
C L = latent heat from the air: 0.7kW / kg
Ta-Ti = difference in temperature between the
ambient air and air introduced: 8 ° C
Xa-Xi = mass of water difference between
ambient air and air introduced: 5 g/kg dry air
NEW EN 16282-1 and VDI 2052 STANDARD EXHAUST FLOW RATES
METHOD
Very Complex but most accurate calculation using mainly the cooking
equipment sensible and latent heat emission converted to air flow volume
Based on the following formulas and other derivatives found in the standards
The NEW EN STANDARD 16282-1 2017 is the latest and very similar to VDI 2052 if
not equal
Here, We mostly focus on it.
The Calculation Method uses mainly the EFFLUENT PLUME EFFECT
EN STANDARD 16282-1 and VDI 2052 NEW 2017 METHOD
Symbols: P = Power KW, Qs = Sensible Heat W.
CONCLUSION OF EN 16282-1 (VDI 2052) METHODS:
FOLOW ALL CALCULAION DETAILS AND TABLES DESCRIBED IN STANDARD.
IN SHORT:
1. Total appliances Sensible Load Calculated Air Flow, m²/hr (Formula 3)
2. Total appliances Latent Load Calculated Air Flow, m²/hr (Formula 11)
3. Choose Highest Value between Sensible and Latent and Apply
4. Add to it the Compensation Air Flow that could be ± 10 of the total
exhaust air, refer to table.
END RESULT: Final Total Extraction is the air flow that should be specified for
the exhaust fan and should equal or little above to the THERMAL PLUME
CALCULATION AIR FLOW
LIST OF DESIGN MANUALS ISSUED BY SOME MANUFACTURERS
1. HALTON
2. GREENHECK
3. BRITANNIA
4. GAYLORD
5. CAPTIVEAIRE
6. OTHERS
FR.
REGLENTATION DES CUISINES PRO
FR. REGLEMENTATION DES GRANDES CUISINES PRO
DETERMINATION DES DEBITS D’EXTRACTION
La détermination des débits d’extraction dans les cuisines professionnelles doit répondre à deux critères spécifiques afin de respecter les conditions d’hygiène
et de confort :
•L’évacuation vers l’extérieur de la chaleur sensible et la- tente dégagée par les appareils de cuisson.
•L’évacuation vers l’extérieur des polluants dégagés par la cuisson après captation et filtration.
Les cuisines étant des locaux à “pollution spécifique”, elles doivent être en dépression par rapport aux locaux adjacents (dépression de 10% minimum) et l’air
extrait doit impérati- vement être rejeté vers l’extérieur et à huit mètres de tout ouvrant ou de prise d’air neuf (voir article 63.1 de la circulaire du 09 août 1978
modifiée page 245).
Il existe trois méthodes pour la détermination des débits d’ex- traction, mais en France une seule est officielle :
Méthode suivant la réglementation RSD 64-2 révisée le 20/01/83 (méthode officielle) :
/h /Repas
L’arrêté du 20/01/1983 demandemde
déterminer un minimum de renouvellement d’air neuf dans les cuisines suivant le nombre de repas servis simultanément.
CUISINES COLLECTIVES
3
Relais
15
Moins de 150 repas servis simultanément
25
De 150 à 500 repas servis simultanément (1)
20
De 501 à 1 500 repas servis simultanément (2)
15
Plus de 1 500 repas servis simultanément (3)
10
Cette méthode de calcul, bien qu’étant la seule officielle, ne peut être utilisée qu’en avant projet
car elle ne prend pas en compte :
Le type d’appareils de cuisson.
Le mode de ventilation utilisé.
Les différentes zones de cuisson.
SIMPLE FRENCH METHOD IN CASE NO IDENTIFICATION OF APPLIANCES
Méthode suivant la vitesse de passage d’air :
Cette méthode consiste à déterminer un débit d’extraction en fonction d’une vitesse de passage d’air
dans la surface libre (frontale et latérale) entre le bas de la hotte et le haut du plan de cuisson.
Suivant le type d’appareil de cuisson, la vitesse de passage d’air doit être comprise entre 0.2 et 0.5m/s.
Plus les polluants à extraire seront lourds, plus la vitesse de passage d’air devra être élevée.
Exemple :
Piano à fort dégagement de vapeur (marmite, four va- peur...) : Vitesse de passage d’air entre 0.2 et
0.3m/s.
Piano à fort dégagement de graisse (friteuse, grill...) : Vitesse de passage d’air entre 0.4 et 0.5m/s.
Cette méthode de calcul assure un confort de
travail et d’hygiène acceptable dans les cuisines.
Elle ne peut être appli- quée qu’à un système
d’extraction par hottes traditionnelles. Elle ne
prend pas en compte la chaleur dissipée (sensible
et latente) par les appareils de cuissons.
Débit d’extraction (m3/h) = Surface libre (m2) x
Vitesse de passage (m/s) x 3600
99.2 Supply air systems
The task of supply air systems is to replace the extract air and create conditions for the remov9.2
Supply air systems
The task of supply air systems is to replace the extract air and create conditions for the removal of
heat and humidity.
Sup9.2 Supply air systems
The task of supply air systems is to replace the extract air and create conditions for the removal of
heat and humidity.
Supply air systems shall be designed in such a way that the air extraction, conditioning, delivery or
distribution does not adversely affect the hygiene situation within the kitchen area. ly air systems shall
be designed in such a way that the air extraction, conditioning, delivery or distribution does not
adversely affect the hygiene situation within the kitchen area. al of heat and humidity.
Supply air systems shall be designed in such a way that the air extraction, conditioning, delivery or
distribution does not adversely affect the hygiene situation within the kitchen area. 9.2 Supply air
systems
PLUS
The task of supply air systems is to replace the
extract air and create conditions for the removal of
heat and humidity.
PROVIDE
GOOD
QUALITY
FRESH in
AIR
ANDa COMFORT
CONDITIONS
FOR conditioning,
OPERATORS delivery or
Supply
air systems
shall
be designed
such
way that the
air extraction,
distribution does not adversely affect the hygiene situation within the kitchen area. .2 Supply air
systems
The task of supply air systems is to replace the extract air and create conditions for the removal of
heat and humidity.
Supply air systems shall be designed in such a way that the air extraction, conditioning, delivery or
distribution does not adversely affect the hygiene situation within the kitchen area.
ENVIRONMENAL & COMFORT
Required Dry Temperature Range: 20°C - 26°C with IDA 1 IAQ
Or Ashrae Class I
Required Relative Humidity Range: 60 - 70%
Ideally:
1. Cooking Area ± 25-26° C
2. Preparation Area ± 23-24°C
3. Pastry Area ± 20-22°C
Category Description Typical environment
ODA 1 Outdoor air, which may be only temporarily dust
y Applies where the World Health Organisation WHO
(2005) guidelines are fulfilled (annual mean for PM2.5 ≤ 10
μg/m3 and PM10 ≤ 20 μg/m3).
ODA 2 Outdoor air with high concentrations of
particulate matter Applies where P M concentrations
exceed the WHO guidelines by a factor of up to 1,5
(annual mean for PM2.5 ≤ 15 μg/m3 and PM10 ≤ 30
μg/m3).
ODA 3 Outdoor air with very high concentrations of
particulate matter Applies where P M concentrations
exceed the WHO guidelines by a factor of greater than 1,5
(annual mean for PM2.5 > 15 μg/m3 and PM10 > 30
μg/m3).
Efficiency
Size range, µm
ePM10
0,3 ≤ × ≤10
ePM2,5
0,3 ≤ × ≤2,5
ePM1
0,3 ≤ × ≤1
Table 1 — Optical particle diameter size ranges for the definition of the efficiencies, ePMx
Classification of indoor air quality
Category Description
CO2 –level above
level of outdoor air
(ppm) Typical
range
Rate of outdoor air
(m3/h/person)
Typical range, non-smoking
area
IDA 1
IDA 2
High IAQ
Medium IAQ
≤ 400
400 – 600
>54
36 – 54
IDA 3
Moderate
IAQ
600 –1000
22 – 36
> 1000
< 22
IDA 4
Low IAQ
3
Filter Recommendations according to EN 13779
Table referring in The European Standard EN 13779.
IAQ
Indoor Air Quality
Outdoor Air
Quality
Pollution
level
IDA 1 (High)
ODA 1
ODA 2
ODA 3
IDA 2 (Medium)
IDA 3 (Moderate)
IDA 4 (Low)
F9
F8
F7
F5
F7 + F9
F6 + F8
F5 + F7
F5 + F6
F5 + F7
F5 + F6
F7 + GF + F9
F7 + GF + F9
Thermal comfort, tolerance
For the following it is assumed that kitchen personnel wear
clothing with an average clothing insulation corresponding to
0,6 clo. This value shall be used for the relevant comfort
parameters in accordance with EN ISO 7730 (humidity, air
movement, radiant heat, temperature). The ventilation system
shall maintain the air quality within range 1 specified in Figure
1.
Air temperature and humidity are measured at a height of 1,10
m above the floor at a distance of 0,50 m from the appliances.
Key
X wet bulb temperature in °C
Y air temperature in °C
a relative humidity in %
1. comfort range at the workplace
2. tolerable range at the workplace
Temperature of room air
The temperature of the room air in kitchens and dishwashing area shall be at least 18 °C and shall
not exceed 26 °C unless unavoidable due to the processes. This does not include seasonal, excess
temperatures or areas in which higher or lower temperatures are unavoidable due to their function.
Suggested Thermal Comfort Zone for Commercial Kitchens
20°C
25°C
30°C
VARIOUS TYPES OF MAKE UP AIR DISCHARGE IN KITCHEN
To Add to it Displacement
ventilation
CAPTURE AND CONTAINMENT APPLICATION:
1. Proper exhaust flow rate calculation referring to international
standards and codes methods.
2. Hood Proper dimensions, mainly the requested sizes of side
and frontal overhangs.
3. Elimination of air flow turbulence and or draft outside and
adjacent to the hood faces: (low velocity fresh air, avoiding 4
way diffusers adjacent to the hood, etc..
HERE ARE SOME PICTURES AND VIDEOS ON HOOD BEHAVIOR IN
DIFFERENT OPERATION CONDITIONS
Figure 21. Schlieren Image Showing
Thermal Plume Being Pulled Outside
Hood by Air Curtain
Figure 22. Schlieren Image Showing
Thermal Plume Being Captured with
Back-Wall Supply
Figure 23. Schlieren Image Showing
Thermal Plume Being Pulled Outside
Hood by Front Face
Figure 26. Schlieren
Image Showing
Thermal Plume
Being Pulled
Outside Hood by Air
Discharged from
Four-Way Diffuser
Figure 24. Schlieren Image Showing
Thermal Plume Being Displaced by
Short-Circuit Supply, Causing Hood to
Spill
Figure 25. Schlieren Image Showing
Effective Plume Capture with
Replacement Air Supplied
Through 400 mm Wide Perforated
Perimeter Supply, Shown with
Additional Front Overhang
Figure 27. Schlieren
Image Showing
Plume Being
Effectively
Captured when
Replacement Air Is
Supplied at Low
Velocity from
Displacement
Diffusers
FIGURE A-2 Best practices restaurant air balance
example.
FIGURE A-2 Best practices restaurant air balance example.
OPTIMUM DESIGN: Fresh Air 85 to 90% of Exhaust Air. Negative Pressure
up to 5 PA between Kitchen and Adjacent spaces
Vk : vitesse d'air à la sortie du diffuseur
Vr : vitesse résiduelle dans la zone d'occupation
Ti : taux d'induction
Hr : hygrométrie dans l'ambiance
Tamb : température dans l'ambiance
Vmoy : vitesse d'aspiration périphérique moyenne
20/KDG/1500/0107/EN
Picture 22. Open ceiling
Ventilated Ceilings
25
CLOSED CEILING
REFER TO:
1.NFPA 96
2.IFC.
3.DW 172 SECTION 20
4.EN-16282-7
SAFETY
Mainly Fire Protection and Fighting:
1. First Apply related codes and standards, Like NFPA
101, 1, 5000, 96, IMC, IFC, EN and Local AHJ.
2. Apply Automatic Sprinklers where mandatory in
the working place. NFPA 13
3. Add portable extinguishers where required.
4. Apply Automatic Fire Alarm System
5. Apply Automatic suppression system over the
hoods and exhaust ducts
HOOD FIRE SUPPRESSION SYSTEM BASIC LAYOUT
WHERE IS ENERGY SAVING IN KITCHEN VENTILATION?
In Kitchen Ventilation the consumed energy is mainly of Electrical nature.
• Fan Motors
• Refrigeration. Cooling of Fresh Air
• Heating. Heating of Fresh Air.
To Tackle with these energy consuming sources. We need to do the following:
• Choose high efficiency motors.
• Ease down on air flow quantity with proper and only needed flow, no more no less.
• Design and select ducts, filters and terminals with low pressure drop.
And Mainly consider and apply a proper demand ventilation control system between
exhaust air and make up one. DCV.
Finally study and design proper cooling and heating system responding only to the
demand of the space and its operating condition and the related outdoor ambient
conditions based on the actual geographical location of the outlet.
IS ENERGY SAVING IN KITCHEN VENTILATION
DEMAND CONTROL VENTILATION
It is a designed and engineered system to interact operation modes
between cooking activity (Firing or non firing of cooking appliances
under the hood) and to control and manage the air flow (Exhaust and
Make Up) according to this activity and its cooking process and the
thermal plume generation and intensity.
This is achieved by implementing a field sensing system to monitor and
measure this activity and send commands to the fan motors, cooling
and heating devices to reduce their speed (Through well managed VFD
systems) and their cooling/heating flows by reducing the consumption
of KW in electrical load and cooling and heating loads
SUCH AS:
1. HALTON MARVEL System
2. INTELLI-HOOD, Melink Corp.
MAINLY DESCRIBED AND REQUIRED IN
ASHRAE 90.1 STANDARD
AND
ANY OTHER ENERGY SAVING STANDARDS IN
THE INTERNATIONAL COMMUNITY
EXHAUST ENERGY RECOVERY UNIT ONLY FOR HEAT RECOVERY FROM EXHAUST HOOD
 RULE OF THUMB ENERGY SAVING CALCULATION & AND RETURN ON
INVESTMENT
 A kitchen with 2300 l/s (5000 CFM) Fresh Air to be cooled from 30°C DB / 65%
RH TO 18°C DB/96% RH
 Requires 85.8 KW Of Cooling (25 TR) At 1200 Watt /TR Energy Consumption =
30 KWH
 8 Hours of Daily Operation = 240 KWH Daily Consumption
 Operating Summer/Winter 365 Days/Year = 240 KWH * 365 = 87600 KWH/Year
 At 15 Cents KWH = 13140 $ YEAR
 Average Saving Per YEAR 30 % of 13140 * 0.30= 3942 $ Year SAY ± 4000
$/YEAR of Saving
 DCKV Average Cost ± 4000$ , Add to it The Exhaust fan Energy Saving too =
4000$ PLUS
 THE RETURN ON INVESYMENT IS ONLY FOR ONE YEAR OR LESS.
NEXT COMING PRESENTATION IN THE NEAR FUTURE
VFD APPLICATION & NETWORK HARMONICS
Elie M. Baradhy
www.embassociates.com
elie@embassosiates.com