Commercial Kitchen Exhaust Fan Sizing

A pressure differential between the duct and the.

Commercial kitchen exhaust fan sizing.

The minimum requirements say that this air should be changed 15 times an hour. All you need to do is select the application from the dropdown enter the size of the room and we will provide you with a general capacity range m3 hr that you should be looking to achieve from the extraction fan. 2 048 cubic foot room x 15 air exchanges 30 720 cubic feet moved per hour. Exhaust fans and equipment can help provide ashrae acceptable indoor air quality in terms of ach air changes per hour.

We are open service tech support parts fast lead times from 6 local plants. This page is designed to be a general guide for selecting an exhaust fan based on the size of the room and the type of application the fan will be used for. One pound per square inch is equivalent to 27 7 sp. Roof deck to top of curb 18 min.

Fan static pressure is measured in inches of water gauge. The information presented is applicable to new construction and in many instances retrofit construction. For applications where the 10 horizontal distance cannot be met separation between exhaust and supply must be at least 3 feet. From all exhaust fans.

Whether exhausting air or bringing fresh air into a structure the calculation produced should help to figure out the size of fan s required to accomplish the air exchanges needed. The exhaust fan drawing below illustrates how static pressures are measured in ductwork with a manometer. Supply fan intake 10 min. This design guide reviews the fundamentals of kitchen.

You now need to multiply 960 x 15. Static pressure in fan systems is typically less than 2 sp or 0 072 psi. To find the fan needed for your size kitchen multiply the number of cubic feet in the room by the number of air exchanges 15 then divide by the number of minutes in an hour 60. The manufacturer derives the airflow from parameters set out by national fire code nfc.

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. This means that a fan must have the ability to move 14 400 cubic feet of air in an hour. Sizing an upblast or exhaust fan the hood manufacturer dictates the volume of airflow cubic feet per minute or cfm for their hoods depending on the equipment under the hood and whether the hood is against a wall or in the middle of the room island hood.