VENTILATION
Ventilation is undeniably one of the most important factors in the design, construction and operation of today’s commercial kitchens. Without adequate ventilation and an ample supply of clean make-up air, no kitchen will operate efficiently.
Commercial kitchens are generally hot, humid and greasy. Good ventilation is important for the health, safety and comfort of both kitchen staff and customers. In commercial kitchens with banks of equipment, it is essential to have adequate ventilation to deal with the effects of heat, smoke, odors, pollutants and many airborne contaminants. Without adequate ventilation, cooking in confined spaces would be nearly impossible.
The amount of ventilation required in a particular kitchen depends on various factors; i.e. the type of products being cooked, the structure which houses the cooking area, the type of equipment used and local code regulations. And, depending on where you are located, the building heat source may also play a factor.
Kitchens where fryers, charbroilers and griddles are in use generate more heat and effluent than those specializing in the preparation of lighter meals such as salads, sandwiches and soups. Ovens used for cooking pizzas and other baked foodstuffs release intense heat when the doors are opened. And, with today’s popular steamers and combination oven technologies, super-heated steam poses added problems for inadequate ventilation systems. Thus, it is essential to have a ventilation system that exhausts contaminated or hot air and replaces it with fresh, clean, make- up air.
All cooking equipment must be allowed to “breathe”. Proper air flow is required not only for combustion, but to exhaust fumes and odors and prevent heat and moisture build-up in equipment controls. Too much exhaust can suck the heat out of an oven, preventing it from cooking properly. Too little can cause controls and electronic components to overheat and fail. Knowing what your cooking equipment requires is critical to its performance and operating life.
Exhaust hoods are classified into two broad categories: Type I and Type II. A Type I hood is used to collect and remove grease and smoke, and is typically used with food cooking operations. Type II hoods are used to collect and remove steam and heat when grease is not present, and are typically used over dishwashers and steam tables.
Type I hoods used with cooking equipment fall into six sub-categories: wall-mounted canopy; single island canopy; double island canopy; backshelf; eyebrow; and pass-over. The two most common hood styles seen in commercial kitchens are the wall-mounted canopy (also called exhaust-only) and the backshelf style. Backshelf hoods are best suited for low cooking surface appliances; i.e. griddles, grills, fryers, etc. They are widely used in quick-service and short-order operations. Canopy hoods are better suited for tall appliances such as steamers and ovens, or facilities that produce large volumes of effluent steam.
If “greening” your foodservice facility is one of your new business goals, tuning up the exhaust system is a great place to start. Due to the number of factors that govern the efficiency of kitchen ventilation systems, talk to these manufacturers who will design the right system for you.
32nd Edition FO
Accurex specializes in ventilation comfort for restaurants and other types of foodservice establishments. Our many top performing kitchen ventilation products reflect the industry’s latest technological advances and will provide you with a fully integrated ventilation system that results in a positive, balanced building where customers and emloyees prefer to dine and work.
All products are tested and manufactured to national code standards as they apply. Hoods are available in wall, single island, double island and proximity configurations with a variety of configurable options including variable volume energy management systems.
Choosing the right filters for your application can reduce operating costs by decreasing duct cleaning frequency and wear on fan motors and bearings. Accurex has the most efficient mechanical grease filters in the industry. All of our filters are C-UL US 1046 listed and NSF certified. Our efficiency ratings were obtained by testing to the ASTM F2519-2005 standard.
Filtration options:
• Grease Grabber™ Highest efficiency dual • filtration system (*90% efficient)
Grease -X-Tractor™ High efficiency • centrifugal filter (*60% efficient)
• High Velocity Cartridge Filters • Baffle Filter • Waterwash
Ansul or Amerex wet chemical fire suppression systems are available. Also offered is the Ansul Piranha dual agent system.
Filter efficiencies measured at 8 microns
Centrifugal Roof Upblast, Sidewall, Inline and Utility Set exhaust fans are available and include both direct and belt driven fans with backward inclined centrifugal wheels. The motors on the fans are out of the airstream preventing grease buildup. All grease fans bear the UL-762 listing.
Tempered or non-tempered make-up air units available as part of the total kitchen ventilation system. Heating options include direct and indirect fired gas, electric, steam and hot water. Cooling options include DX, chilled water and evaporative cooling. Packaged rooftop units that handle 50 - 100% outside air are available and include a powerful direct digital control (DDC) system with internet connectivity.
ODSERVICE GAS EQUIPMENT CATALOG 113
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