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5 * Hotel Commercial Kitchen Mechanical Standarts
 

• Variable Air Volume (VAV) Systems:

Use VAV systems with variable speed drives to serve areas with similar occupancies and hours of operation but different load conditions (Ballrooms, multiple retail shops and gift shops, and administrative offices). Do not use VAV systems in laundries and kitchens.

 

Kitchen Make-up Air Units:

Provide separate make-up
air unit to supply 100% outside air into each kitchen hood or group of hoods over a single food preparation area.
• Type: Factory fabricated with gas, hot water or electric heat to ensure that air introduced into kitchen has a temperature above 18.3° C (65° F). This avoids cold drafts that are objectionable to staff and ensures that grease will not coagulate on filters. Provide cooling as required to temper supply air to 27° C (80° F) maximum in summer.
• Sizing: Makeup air shall be no more than 80% of the total hood exhaust quantity.
• Controls: Interlock via current sensors with hood exhaust fan and provide on/off control at each kitchen hood location.

 

. Kitchen Hood Exhaust: Provide dedicated hood exhaust duct system for each hood in the kitchen in a 2- hour fire-rated enclosure with cleanout and sprinkler head access doors. Provide dedicated hood exhaust duct system for the bakery.

• Cleanouts / Access Doors: Locate at base of vertical riser, at every change in direction, and at sprinkler heads. Maximum spacing of 6 m (20 ft.) in horizontal; maximum spacing of every third floor of vertical riser.
• Sizing: Based on velocity of 7.5 m/sec (1,500 fpm) to 10 m/sec (2,000 fpm) to prevent grease from accumulating in ducts and to ensure grease not trapped in hood filters is exhausted away from building.
• Exhaust Fan: High velocity discharge at 13 m/sec (2,500 fpm) with drain plug and removable stainless steel drain pan.
• Location: Roof mounted to disperse exhaust away from building and to prevent reentry of contaminated air into outside air intakes. Position fan so that entire kitchen exhaust system is under negative pressure.
• Dampers: Not acceptable in grease exhaust systems.
• Insulation: Provide 50 mm (2 inch) high temperature fiberglass insulation with all-service jacket on entire grease exhaust duct.
• Consider use of exhaust hoods with Ultraviolet grease removal system.
3. Miscellaneous:
• Dedicated kitchen dishwasher exhaust and laundry ironer exhaust is welded stainless steel duct sloped back to equipment for drainage of condensation and ducted directly to outside of building.

• Do not connect dishwasher exhaust to kitchen hood exhaust system or to other building exhaust systems.

 
Smoke control system Sequence of Operation:
• Smoke control system is initiated via a signal through fire alarm panel from an area smoke detector.
• Upon activation, the air handling unit that supplies the smoke zone shuts down, outside air and return air dampers close, exhaust / relief damper opens and the smoke exhaust fan starts.
• Supply, return and exhaust fans for HVAC systems in all other zones remain in normal operating mode.
• In hotels with variable air volume (VAV) systems, allow for air handling unit supply fan and VAV boxes at 100% open mode.
4. Kitchen Hood and Duct: <10> Sequence of operation is as follows:
• Initiated via a signal through the fire alarm system from exhaust hood water flow switch or control unit.
• Hood exhaust fan continues to operate in normal mode.
• Hood make-up air unit shuts off.
• Supply, return and exhaust fa
 

Kitchens (F&B ) Inside Conditions

Cooling °C (°F) %RH......... =26.6(80)/50%RH

Heating °C (°F).................................. =21.1(70)

Occupancy (m2/person )(ft2 / Person)=4.6(50)

Ventilation (m2/hr/person (cfm / Person)= 50(30)

Lighting Load (watts / ft2 ) (watts / m 2) =32(3)

 
 
5 * Hotel Commercial Kitchen General Standarts
 
Structure of the kitchen
Kitchen ,the products
Kitchen,Human resources
Kitchen ,Hygiene aspects
Kitchen ,Layout
Kitchen ,Ventilation
 
Back to Hvac App. Commercial Kitchen Main Page
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