Ask The HvacMan
Air Grilles
Air Diffusers
Air Quailty
All Air Systems
All Water Systems
Boilers
Building .Managament Systems ..BMS
Burners
CAD
Chillers
Cooling Towers
Cooling Load Calculation
Cryogenics
Energy Saving
Duct
Duct ,Smacna
Dampers ,Air
Dust Collection
Fans
Fire Dampers
Glass Selection
Heating
Heat Exchangers,water
Heat Recovery
Heat Tracing Systems
Hepa Filters
Hvac Applications
Humidifiers / Dehumidifiers
Insulation , Duct
Insulation , Pipe
Insulation , Sound
Nano Tech.,In Building
Occupancy Sensors
Pneumatic Conveying
Piping
Pool Ventilation
Process Piping
Psychrometry
Pumps
Radiant Heating
Refrigerant Systems
Solar Collectors
Sound
Steam Generation
Tables & Charts Gnr.
VAV Sytems
Valves
Ventilation
VRV Systems
STORE
Solar Collectors
Flat Plate Collectors
Evacuated Tube Collectors
Concentrating Collectors
Transpired Collectors
Solar Control Systems
Standalone Systems
Grid Connected Systems
Hybrid Systems
Back-up Systems
Solar Cells
Solar Arrays
Inverters
Change Controller
Turbines
Hybrid Systems
Grid Systems
Water Pumping
Using Wind Energy
Enviromental Aspects
Buyer's Guide
 
Save Energy
Solar Water Heating
Solar Electric Systems
Wind Turbines
Passive Solar Heating
Passive Solar Cooling
Building Material
Water Conservation
Ground Source Heat-Pumps
Green Hotels

Glass &Windows Selection

 
Commercial Kitchen Planning Kitchen Piping
 


The optimal position for supply piping is to use dorsal piping attached by brackets to the top of a specific supply conduit located beneath the kitchen (ideal for assembly, inspection and maintenance).

 

 

The piping leading to wall mounted exit points must all go into chasing (conduits) (except that for gas, which by law must always be in view). Floor piping must be in special conduits in order to avoid affecting the water-
proofing.

However, the structure of the building does not always allow for this opti mal solution to be carried out and alternative solutions have to be found.
The supply pipes in these cases can be placed in the ceiling, separated from the kitchen by a false ceiling or in the ceiling of the floor beneath the kitchen (generally in storerooms, dispensers etc.) in view or with a false ceiling. They can even be in the floor of the kitchen itself in a practical
trough which is aired and drained and from which the piping to each 24 piece of equipment will extend in chasing.
Every appliance needing to be supplied with hot or cold water, steam, or gas must be attached to the supply network by means of conical joints pre ceded by a spherical valve so that the supply can be cut off and a par ticular piece of equipment disconnected from the system (for maintenance)
without having to stop other appliances functioning.
As already stated, it is not advisable to place the supply network on view (above the plaster or the tiles) as this would readily lend itself to becoming a dirt trap that is difficult to clean. Only the gas system by law should be on view for obvious reasons, however it’s piping is painted and not insu lated.


Cold and hot water - The optimum hardness of water is between 5° and 7°F. The temperature of hot water can be between 48° and 60°C.
For the network, it is advisable to use normal galvanized steel (UNI 3824) with special threaded galvanized joints and connections. For the immedi ate use of hot water, the supply network should have a re-circulation sys tem.
Steam-condensation - Special equipment should be adequately sup plied with the specific pressure required, every appliance should have an appropriate steam condenser. For the supply network it is normally advis able to use black welded pipes, or black pipes of the type UNI 3824, with their relative threaded joints and connections.
Gas - Equipment needing to be supplied by gas has to adhere to current regulations. There are three types of gas commercially available:
The systems used for the supply of gas have to comply to the current regu lations for that type of gas.
 
The supply network for cooking appliances and dishwashers can be installed in an area below, adjacent or in communication with those des tined to the consumption of meals and/or the location of people depen dent on the following conditions:

1.The communicating door must be smoke resistant with an automatic or otherwise device to close the door properly in the event of fire and an appropriate smoke detector. 25

2. The area to contain the above system has to be provided with one or more ventilation zones with a surface of not less than 1/20th of the area of the kitchen with a minimum of 0.5 m .

3.The installation of cooking and dishwashing areas where meals are to be eaten is allowed provided that the whole area is constructed bearing in mind the previous two points.

4. Each burner must have a flame failure device with a maximum gas cut off time of 60 seconds if the flame is accidentally extinguished.

a) Fireproof and smoke proof poor automatically closed by a smoke detector.
b) Smoke detector.
c) Fire proof and smoke proof door automatically closed by a smoke detector.
d) Ventilation area.
e) Ventilation area.
f) Burners with flame failure devices.
g) Gas meter.

 
 
Back to Hvac App. Commercial Kitchen Main Page
Back to Hvac Expert Main Page

 

 

 

 
 
   
 
  http://www.iklimnet.com
 
Hotels
Enviroment
Legionnare Disease
Energy Saving
Control Software
Hotel Design Books

Hotel Design