Design of

Kitchen Ventilation
Systems

2013
T H A N K YO U F O R AT T E N D I N G

New Ideas &

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
Sanitation
Food Prep
Cooling
Heating
Ventilation
Others
Lighting

Lighting
Other

9.8%
9
8%
%

4.7%
4
7%

16.4%
Refrigeration

5.6%
Ventilation

15.7%
Sanitation

16.6%
Heating

HVAC
29%

6.8%

Cooling

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
Fryer or Griddle
Conveyor Oven
Convection Oven*
Upright Broilers
Solid Fuel
Woks

18 - 24
12
12
24
18 - 24
24
24

Dishwasher

12

12
6 - 12
12 past conveyor
6
12
24
24
24 inlet &
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
Light Duty
Equipment
(400-450 F)
Ovens
Cheesemelters
Rethermalizers
Steam-Jacketed
Kettles
Compartment
Steamers

Heavy
Medium Duty
Equipment
Duty Equipment
(400-450 F)
(600 F)
Griddles
Fryers
Pasta Cookers
Tilting Skillets
Braising Pans
Rotisseries
Conveyor (Pizza)
Ovens

*Equipment Classications from IMC

Extra-Heavy
Duty
Equipment
(700 F)

Open-Burner
Ranges

Appliances using

Electric/Gas
Underred
Broilers

(Wood, Charcoal,

Salamander
(Upright) Broilers

Mesquite) to
provide all or

Chain Broilers

part of the heat

Wok Ranges

source

Solid Fuel
Briquettes and

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
UNLISTED
Unlisted
Wall-Mounted
Canopy
Unlisted
Backshelf
Type of Hood
LISTED
ETL / UL 710

IMC MINIMUM REQUIRED CFM per Linear Foot of Hood

Light Duty Equip

Medium Duty Equip

Heavy Duty Equip

Extra-Heavy Duty
Equip

200

300

400

550

250

300

400

Not allowed

TYPICAL
L LISTED CFM per Linear Foot of Hood
Light Duty Equip

Medium Duty Equip

Heavy Duty Equip

Extra-Heavy Duty
Equip

Listed
Wall-Mounted
Canopy

150-200

200-300

200-400

350+

Listed
Backshelf

100-200

200-300

300-400

Not
recommended

Efuent
Includes gaseous, liquid and solid
contaminants
Products of combustion - Carbon Monoxide,
Carbon Dioxide and Nitrogen Oxide
Grease Characteristics:

Both Vapor, Small and

Particles
Grease Vapor is ~ 30-90%
Hotter Cooking Process =
more grease vapor

Large

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

:3

:0
0:

20

:2

:2

:2

:2

:2

:2

:2

:2

0:

30

00

30

00

30

00

30

00

11 20
:0
0
11 :20
:3
0
12 :20
:0
0
12 :20
:3
0
13 :20
:0
0
13 :20
:3
0
14 :20
:0
0
14 :20
:3
0
15 :20
:0
0
15 :20
:3
0
16 :20
:0
0
16 :20
:3
0
17 :20
:0
0
17 :20
:3
0
18 :20
:0
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18 :20
:3
0
19 :20
:0
0
19 :20
:3
0
20 :20
:0
0
20 :20
:3
0
21 :20
:0
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:3
0
22 :20
:0
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:3
0
23 :20
:0
0:
20

10

10

9:

9:

8:

8:

7:

7:

6:

6:

Temperature (F)

Cooking Exhaust Temperature

140

Grillhouse
Pagoda

Pizza
Hacienda

130
129.09

70

Large Buet Chain Restaurant

Raleigh, NC
Time

129.976

120

110

100
100.389

90

80
77.593

77.307
75.973



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
exhaust fan
10
ft

Roof

40
inches
18 inches

Text
Grease Duct
Ceilin
g

Exhaust
Hood

NFPA 96-2008 Appendix

IMC 2009
506.3.6 Grease duct...
serving a Type I hood shall
have a clearance to
combustible construction
of not less than 18 inches
(457 mm), and shall have a
clearance to
noncombustible
construction and gypsum
wallboard attached to
noncombustible structures
of not less than 3 inches
(76 mm).

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