Air flow rates in the kitchen depend on the type of kitchen equipment. For each type of equipment, manufacturer recommends supply air quantity to help burning process and keep heat away from occupants. For a cooking line, required quantities of this equipment are added. Air flow requirement for each one of these is calculated. Kitchen hood length and width is planned accordingly. Air flow velocity is kept low. This increases area required for supply air diffusers. Reducing supply air quantity saves energy to move this air. Fan power is reduced.
Excess ventilation air from other areas in the building is brought to kitchen area. Different zones in the building have fresh air equal to the ventilation requirement of that zone. This air is mixed in the air handling unit of the particular zone and treated to bring it to indoor conditions. Then it is supplied to that zone. This excess air is taken to the kitchen. This is done either through transfer grilles or ducted from each zone and supplied to kitchen area. This scheme saves energy for dedicated make up fan.
Actual make up air worked out for kitchen exhaust can be reduced. Fan is selected for lower supply air, saving energy. Exhaust air is collected partially from kitchen areas and partially from other areas’ air conditioning systems. Kitchen hood exhaust system moves air from adjoining areas towards suction point. It does not allow food odors to move outwards away from hood area. Cooking smells are contained with this system.
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Lakendra Krokus
February 17th, 2011 – 10:17How do you get the Page rank on your website so high? Feels like I have been trying to increase mine for a long time. I feel like I have just as much information and quality as your blog, however I’m still so much lower. So baffling!
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