Commercial Kitchen Exhaust Duct Sizing

Sizes of ducts are then given by the continuity equation like.

Commercial kitchen exhaust duct sizing.

Ommercial kitchen design professionals were concerned that the minimum exhaust air ductwork velocity of 1 500 fpm 7 62 m s as required by the national fire protection association nfpa 96 1 was too restrictive. Ashrae tech nical committee 5 10 kitchen ventilation sponsored and provided project guidance for a recently completed research. Selecting sizing exhaust hoods is the first design guide in a series that will help you achieve optimum performance and energy efficiency in your commercial kitchen ventilation system. A i 144 q i v i 1b where.

A duct cross sectional area m 2 q air flow rate m 3 s v air speed m s alternatively in imperial units. The information presented is applicable to new construction and in many instances retrofit construction. Please fill out the following form and we will contact you soon. Flex duct 05 on most metal duct calculator round metal pipe 06 on most metal duct calculators field duct sizing chart rectangular sheet metal duct 07 on most metal duct calculators.

Essentially 10 feet of open flame wok cookers will need significantly more exhaust than the standard equipment of a range griddle fryer etc. Read on to determine how to size your exhaust and supply fans. View the kitchen exhaust duct sizing chart below to determine your ductwork diameter based on range hood cfm. Kitchen exhaust grease duct.

This design guide reviews the fundamentals of kitchen. A q v 1 where. Minimum duct size of 4 recommended duct size of 6. A duct cross sectional area sq in.

Minimum duct size of 7 recommended duct size of 8 10. The illustration above shows a typical commercial kitchen application utilizing a roof mount upblast exhaust fan or wall mount upblast exhaust fan in conjunction with a supply fan. Are you interested in representing captiveaire and selling our products. A grease duct is a duct that is connected to the kitchen exhaust hood and is specifically designed to vent grease smoke and other harmful contaminants from commercial cooking equipment to the outside of a building.