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COMMERCIAL KITCHEN VENTILATION PowerPoint Presentation
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COMMERCIAL KITCHEN VENTILATION

COMMERCIAL KITCHEN VENTILATION

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COMMERCIAL KITCHEN VENTILATION

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  1. Energy Saving Kitchen Ventilation COMMERCIAL KITCHEN VENTILATION

  2. EARLIER KITCHENS

  3. PRESENT DAY KITCHEN

  4. Common misconceptions of kitchen ventilation. A ventilation system is usually at the bottom of priorities as it consumes revenue and does not provide direct earning. Kitchen ventilation is perceived as a “necessary evil” and is provided with the cheapest form to satisfy the plan or statutory requirements.

  5. WHY DO WE NEED A VENTILATION SYSTEM IN COMMERCIAL KITCHENS ? 1. Remove excess heat immediately 2. Remove particulates of grease , odour, Toxic gases ... 3. Remove moisture 4. Renew the air that is being exhausted while maintaining Indoor air quality in the working space.

  6. WHERE DOES THE HEAT GENERATED IN KITCHEN COME FROM ? 1. Convective Heat 2. Radiated Heat MAINLY FROM ‘COOKING PROCESS’ and COOKING EQUIPMENT. Convective heat can be captured by a hood. Radiated heat cannot be captured by any hood.

  7. What happens when we don’t exhaust effectively ? EFFULENT AND HEAT SPILLS

  8. Heat Gain Model Capturing Spilling Radiation Radiation Convection Radiation Radiation Radiation Radiation

  9. Captured by SchlierenThermal Imaging SPILLING = Heat + Humidity + Toxic Gases

  10. SPILLING ADDS SPILLING ADDS HEAT MOISTURE EFFLUENTS SUCH AS Carbon dioxide, Carbon monoxide, Sulphurdioxide, Nitrous oxide, oil fumes.

  11. EFFECTS OF SPILLING Productivity Health There are several studies dealing with cooking and health issues. It is confirmed that cooking fumes contain hazardous components in both Western and Asian types of Kitchen.

  12. Kitchen workers may be exposed to a relatively high concentration of airborne impurities and that they are potentially exposed to relatively high levels of mutagens and carcinogens.

  13. EFFECTIVE REMOVAL Capturing

  14. Advantages of GoodKitchen Ventilation System Avoids Health & Hygiene Risks Keep kitchen staff comfortable Prevents Fire Accidents in Kitchen Improves the Life of Kitchen Equipment Prevents food contamination

  15. Kitchen Ventilation System consists of Kitchen Hood

  16. KitchenVentilation System consists of • Centrifugal Blower

  17. Kitchen Ventilation System consists of • Exhaust Ducting Exhaust Duct

  18. Kitchen Ventilation System consists of • Make Up Air Unit

  19. Kitchen Ventilation System consists of • Fresh Air Ducting Supply air grill

  20. Energy Consumed • Kitchen Ventilation consumes 30% of Energy in a Restaurant. • 1 HP of Current consumed in a Commercial Kitchen costs Rs. 25,000 per annum. • An average Restaurant Ventilation consumes 20 Hp.

  21. How do we save energy in Commercial Kitchen Ventilation

  22. How do we save energy in Commercial Kitchen Ventilation • Selection of Right Kitchen Hood • Selection of Right Blower • Right Duct Designing • Selection of Right Fresh System • Demand Ventilation

  23. Selection of Right Kitchen Hood

  24. Selection of Right Kitchen Hood • Maximum Hangover

  25. Selection of Right Kitchen Hood • Maximum Capture Area

  26. Selection of Right Kitchen Hood • Minimum Mounting Height

  27. Selection of Right Kitchen Hood Side Panels Side (or end) panels or skirts permit a reduced exhaust rate in most cases, as more of the replacement air is drawn across the front of the equipment, improving capture of the effluent plume generated by the hot equipment. Another benefit of end panels is to mitigate the negative effect that cross drafts can have on hood performance.

  28. Selection of Right Kitchen Hood • Minimum Filter Pressure Drop

  29. Selection of Right Kitchen Hood • Avoid Dampers

  30. Selection of Right Kitchen Hood • Insulation of Fresh Air Plenum

  31. Selection of Right Kitchen Hood • Right collar sizing.

  32. Selection of Right Kitchen Hood • Coanda Effect

  33. Selection of Right Kitchen Hood • Capture Jet Concept

  34. Selection of Right Kitchen Hood • Deflection Lip Concept

  35. Selection of Right Kitchen Hood • Ultra Violet Filter Bank in Hood

  36. Selection of Right Kitchen Hood • Spray mist concept

  37. Selection of Right Blower • Backward Inclined Blades

  38. Selection of Right Blower • Direct Drive

  39. Selection of Right Blower • Low RPM of Motor

  40. Selection of Right Blower • Performance Curve Efficiency

  41. Selection of Right Blower • Discharge Orientation of Blower

  42. Right Duct Design • Minimizing Bends

  43. Right Duct Design • Large Radius for Bends Changes of direction should be by easy bends and well-rounded corners, not by sharp elbows, unless fitted with guide vanes.

  44. Right Duct Design • Maintaining Right aspect Ratio

  45. Right Duct Design • Proper Joints to avoid duct leakage

  46. Right Duct Design • Suggest Angle Frames for Large Ducts

  47. Right Duct Design • Proper sizing of Duct for Blower inlet connection

  48. Right Duct Design • Proper sizing of Duct for Blower Outlet Connection

  49. Right Duct Design • Proper insulation of Fresh Air Ducts

  50. Right Duct Design Auxiliary items, such as grilles, louvers, filters. These items should be large enough to keep air velocities through them down to a reasonable level, consistent with the velocity in the main duct.