“TECHNICAL REPORT OF THE BELL

EXTRACTOR
NITOS STORE – QUINDE ICA”

AUTHOR: SANITARY ENGINEER LEONARDO SAMIR MISAICO MENDOZA

CIP: 206387
CEL: 971464616
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ICA - PERU

INDEX

INTRODUCTION…………………………………………………………………………………………..…… 3
OBJECTIVE………………………………………………………………………………………….……………… 4
HOOD OPERATION............................................................................................. 5
GENERAL TECHNICAL CHARACTERISTICS OF EXTRACTION HOODS.. 5
SITUATION…………………………………………………………………………………………….…… 6
FAT MATERIAL AND WATER PRECIPITATE UNSCHEDULED ……………….……… 7
ANALYSIS……………………………………………………………………………………………….……… 7
EXTRACTOR HOOD CALCULATIONS……………………………………………….….. 10
RECOMMENDATIONS …………………………………………………………………………………….. 12
CONCLUSIONS………………………………………………………………………………………… 13

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INTRODUCTION

The company “NITOS” is a company dedicated to the production of marine

foods (fish, shellfish, etc.) every year we increase the number of stores, sales
per location, number of customers and brand positioning. This is a clear
indicator of our good management capacity in all our areas. In addition, we have
had to define our concept very well and maintain our constant operational
efficiency to be an effective support in that aspect. In order to continue working
and growing, we need to improve the ventilation system of our branch in Ica in
the “El Quinde” store to send the constant activation of our smoke sensor.

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AIM

Avoid constantly turning on the smoke sensor located in our store

Improve the operating system of the extractor hood located in the kitchen

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THE OPERATION OF THE EXTRACTOR HOOD

Generally, the operation of the kitchen extractor hood is usually carried out in
two ways: by extraction or recirculation, in our case it is extraction.
By extraction: The hood motor sucks in the air generated when cooking and
then passes through a metal anti-grease filter (which you can clean in the
dishwasher) that expels it outside the house through a smoke outlet pipe. As a
rule, the tube has established measurements and it will be better to be short
since, the longer the tube, the more power the engine will need. It is also
necessary that it includes a non-return valve, so that smoke and odors do not
return to the kitchen.

THE GENERAL TECHNICAL CHARACTERISTICS OF THE HOODS

EXTRACTION

The size : It must have a minimum width equal to that of the cooking plate,
although it is best that it be a little larger so that it has a greater absorption
capacity. For example, if the plate is 80 cm, the hood should be at least 60 cm,
although it will always be more effective if its size is larger. If you have enough
space, you can install the 70, 80 or even 90 cm hood. Also think that the power
is calculated based on the size of your kitchen.
The motors : It is important that you make sure that the hood has shielded iron
motors and not plastic, to prevent grease from entering and adhering. It is also
especially relevant that it has several speeds and a non-return valve that, as we
explained in previous points, prevents odors and smoke from returning to the
kitchen once the hood is turned off. The most used models usually have an
absorption capacity of up to 500 m3/h at least.
The decibels : The models that are manufactured are increasingly quieter, there
are even some that include enclosures with coatings of materials that absorb
and dampen noise. Although it is also true that the sound level increases
depending on the absorption power. Extractor hoods emit on average between
70 and 80 decibels at maximum power and about

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40 decibels with minimum power. If you do not want it to cause too much noise,
we recommend a model that does not exceed 60 decibels.
Extraction capacity : To know the power that the extractor hood should have,
you must have the measurements of your kitchen and the pipes that you install
to vent the smoke outside.

CURRENT SITUATION

-The store is located on the second floor of QUINDEL.

-The hood absorbs the smoke or gases generated by the 3-burner stove
Wall or mural hood : The geometry of the wall hood does not cover the
recommended space for the conduction of air with dissolved particles, notably
this fact is observed in the location of the kettles.
The wall hood must keep a minimum distance of 20 [cm] from the outer edges of
the equipment that emanates gases and vapors.
The geometry of the bell demands an extraction of at least 37,500 [m3/h] of
fluid.
Dimensions: L=1.5[m] M=0.8[m] H=1.5[m]
Air extractor unit : The equipment used is a CRVT 20 vertical discharge
extractor hood. It works with a WEG electric motor with a nominal power of 10W.
which, in the current installation, has a 573 rpm transmission to the fan impeller,
which covers a maximum of 2058 [m3/h] each. which covers 16.64% of the
required flow with the 3 units.
Pressure losses due to accessories : The hood makes use of dense
arrangements of dynamic filters for the condensation of particles dissolved in the
air and vapor. The geometry of the deflectors produces at least a head loss of 1
inch of water, with the maximum loss admissible by the unit being 1.25” in order
to operate in optimal conditions, thus the flow rate that can be extracted
decreases.
Human factor : Kitchen operators use extractor equipment; This last
consideration being oriented to the high noise levels caused by the extraction
system (keep in mind that above 45dB the human being is in an environment
that does not guarantee occupational health).

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FAT MATERIAL AND WATER PRECIPITATES IN NON-LOCATIONS
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DEFLECTORS AND FILTERS: The design of the dynamic filters (deflectors)
does not provide a sufficient angle of inclination to discharge the condensate
towards a non-existent collection channel at the ends of the hood.
The lack of mesh filters causes condensate to settle in the ducts where clean air
must flow and on the fan blades.

CIVIL WORK: The inadequate waterproofing of the joint of the discharge ducts
with the ceiling tiles causes rainwater to leak into the kitchen by sliding through
the external surfaces of the hood.
ANALYSIS

1 .- The minimum distance that must be between the kitchen and the smoke
sensor must be at least 3 meters in our case we are at the top; Therefore, the
capacity of the extractor hood in our space must have an effective absorption
capacity to avoid accidental switching on of the sensor.

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2 .- Furthermore, in the kitchens there is humidity, which technically causes the
sensor to turn on when this humidity evaporates and this failure tends to occur
because it is also close to the refrigerators.

3 .- The smoke sensor is new, so problems with the sensor are ruled out since it
is in good condition.

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AREA LOCATION:

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EXTRACTION CAPACITY CALCULATION
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BY DATA:
Bell area dimensions: 2.5 x 1.2 meters
Distance from burners to hood: 1.5 meters
Duct length: 20 meters
Number of elbows: 5 units

According to the documentation consulted, we can avoid gas leakage by

maintaining a suction speed greater than 0.25 m/s in the 4 imaginary planes that
close the perimeter of the hood up to the height of the stoves. Taking as a
design value a suction speed along our hood of 0.30 m/s and remembering that
the kitchen is a wall (accessible from all 4 sides) we will have:

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Where A is the width of the hood, F is the bottom of the hood, and H is the
distance from the cooking block to the filters.

-SECTION (S)
S = (A + 2F) x H

Section = (2.5+1.2+1.2)*1.5=7.35 m2

Section = 7.35 m2

- EXTRACTOR HOOD CAPACITY (Q)

Q = SECTION x SPEED

Q = 3600 s/h x 7.35 m2 x 0.30 m/s = 7938 m3/h

Q = 7938 m3/h

NOW:
We need 3.2 kw per 1000 m3/h

3.2kw ---------- 1000 m3/h

Power ?-------------- 7938 m3/h

Power = (7938 m3/hx 3.2 kw) / 1000 m3/h

Power = 25.4 kw

RECOMMENDATIONS

To achieve optimal depression in the kitchen we will need to provide 70 80% of

the air extracted through the hood. This percentage is indicative since it
depends on the currents that generate the remaining 20% and also consider that
if the hood is an inductor this percentage is reduced to 40-50%. If what you are
looking for is functionality and economizing on the supply system, the supplied

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air will enter at room temperature. In this case, it is recommended that it be done
through the hood itself or as close to it as possible. With this we prevent the air
from mixing as little as possible with the rest that has already been heated.

If what you are looking for is comfort in the kitchen and you decide to air
condition the air supplied, it is advisable to have a uniform distribution
throughout the kitchen. In very cold regions, it is recommended that the supplied
air temperature not be lower than 14º and in hotter areas that this temperature
not be above 28º. We can heat this air either with hot water (we need the boiler
to supply water at 80º) or with electric resistances, while we can cool the air with
cold water circuits. In both cases, an energy study and the use of the water used
in this process is interesting.

Whether or not this air is acclimatized, it is advisable not to exceed 2m/s of air
outlet, to avoid annoying currents for staff.
It is also necessary to install retention filters before the ventilation box, to
prevent the introduction of external agents such as particles, dust, insects... into
our work area and possible contamination of our food.

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 CONCLUSIONS

It is necessary to mention the following equation that establishes the relationship

to determine the air extraction flow rate (Q) according to the main dimensions of
the hood:
Q = SECTION x SPEED

It can be concluded from the equation that at a lower height of the hood, the
required flow rate decreases, in this way the hood can be modified in order to
reduce the required extraction flow rate while maintaining the current fan regime
and noise levels. However, it is worth mentioning that a modification of these
characteristics requires the redesign of the hood and the location of its
components.
In that case, the most viable thing is to acquire a new extractor hood with higher
performance that allows large flow rates to be handled with less noise. The hood
must be 25.4 kw.