Commercial Kitchen Air Conditioning Design

Our efficient air conditioning engineers can provide the ideal temperature control solution for your commercial kitchen.

Commercial kitchen air conditioning design.

In a commercial kitchen it s rare for the traditional hvac system to be able to provide sufficient supply air for a commercial kitchen. Some kitchens may even have two separate exhaust systems one for steam generating appliances and one for heat and grease generating appliances. The ckv is a subsystem of the overall building heating ventilating and air conditioning system hvac. If the hvac system is designed properly even in an airtight building some replacement air should enter the kitchen from adjacent areas such as the dining room.

A commercial kitchen is the nerve centre of any restaurant or food based business. Investing in a make up air unit is usually necessary to allow your hvac system to keep up. Having a proper ventilation and air conditioning is necessary for any commercial kitchen. Restaurant kitchens are notorious heat traps especially in cooking areas where temperatures in front of a busy grill can top 105 to 110 degrees fahrenheit.

The air that exits the building through exhaust hoods must be replaced with outside air that enters the building either intentionally or otherwise. A type i or type ii hood shall be installed at or above all commercial food processing equipment that produces fumes steam odor or heat. The air quality of active kitchens can be tough to maintain when you have so much air to be exhausted. A commercial kitchen exhaust hood is only one component of the kitchen ventilation system ckv.

Reasonable kitchen air conditioning design is a balance of spot workstation heating cooling occupant ventilation space pressure relationships and exhaust replacement air capacity. Commercial kitchens use powerful exhaust fans to draw out air from the kitchen. According to the international mechanical code a type i hood shall be installed at or above all commercial food heat producing equipment that produces grease vapors or smoke. Another solution to this is to integrate your restaurant s kitchen ventilation with the building s hvac system.

The best way to combat sweltering heat is a combination of ventilation circulation and hydration.