This design guide reviews the fundamentals of kitchen.
Commercial kitchen exhaust duct sizing.
Ashrae tech nical committee 5 10 kitchen ventilation sponsored and provided project guidance for a recently completed research.
Essentially 10 feet of open flame wok cookers will need significantly more exhaust than the standard equipment of a range griddle fryer etc.
A grease duct is a duct that is connected to the kitchen exhaust hood and is specifically designed to vent grease smoke and other harmful contaminants from commercial cooking equipment to the outside of a building.
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Minimum duct size of 6 recommended duct size of 8.
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Read on to determine how to size your exhaust and supply fans.
Note that not both exhaust fans are required for hood exhaust.
A duct cross sectional area m 2 q air flow rate m 3 s v air speed m s alternatively in imperial units.
Ommercial kitchen design professionals were concerned that the minimum exhaust air ductwork velocity of 1 500 fpm 7 62 m s as required by the national fire protection association nfpa 96 1 was too restrictive.
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.
The information presented is applicable to new construction and in many instances retrofit construction.
A duct cross sectional area sq in.
Minimum duct size of 4 recommended duct size of 6.
As an example we can use the previously mentioned set up referenced in the sizing a hood section the 12 hood with the equipment listed would need an average of 4000 cfm.
View the kitchen exhaust duct sizing chart below to determine your ductwork diameter based on range hood cfm.
Minimum duct size of 7 recommended duct size of 8 10.
Kitchen exhaust grease duct.
Flex duct 05 on most metal duct calculator round metal pipe 06 on most metal duct calculators field duct sizing chart rectangular sheet metal duct 07 on most metal duct calculators.
A q v 1 where.