Transcription of Kitchen Ventilation Systems - AirFlowSpecialists
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Kitchen Ventilation Systems - AirFlowSpecialists
Copyright 2007 Greenheck Fan Ventilation SystemsCopyright 2007 Greenheck Fan Kitchen Ventilation .. system More than just a Kitchen Kitchen What Is It? Hood Types Type I vs. Type II Code Driven Exhaust Air Old design criteria and safe rules of thumb. Listed Hoods / UL Standard 710 Copyright 2007 Greenheck Fan Cooking process and Theory of operation Hot vs. cold Exhaust air requirements How much air should I exhaust? Size and type of cooking appliances Thermal updraft characteristics Quantity and methods of calculationCopyright 2007 Greenheck Fan Make-Up Quantity -How much? Quality -Where s it coming from? Is it tempered? Integral Supply Hoods and External Plenums Short Circuit History and application Engineering marvel or myth?Copyright 2007 Greenheck Fan 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 .
Q C = Contaminated air generated by the cooking equipment. Q F = Quantity of air to contain surges, cross drafts and turbulence. Q E = Q C + Q F
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