KITCHEN VENTILATION & FIRE PROTECTION

FROM ASHRAE APPLICATIONS

 Building to be slightly positively pressurized at 1.25 Pa – 33.3

 Kitchen to be slightly negatively pressurized to adjacent rooms at -0.25 Pa – 33.3;
maximum of -5 pa difference; 33.20
 Velocities at or near exhaust hoods – max of 0.4 m/s – 33.3
 Velocities at main kitchen exhaust ducts min. of 2.5m/s, use bleed ducts to
maintain flowrate 33.3
 Recommended is 7.62 m/s;33.6
 For systems with exhaust rate greater than 2.4 m3/s:; 33.4
o At least 50% of all replacement air is transfer air
o Demand ventilation system on at least 75% exhaust air including controls
necessary to modulate airflow
o Listed energy recovery devices with SHR effectiveness of not less than
40% on at least 50% of total exhaust airflow

 Wall mounted canopy hoods function effectively at lower exhaust flow rates than single
island hoods; 33.4
 Transfer air and transfer ducts/ fans are allowed from adjoining spaces as per ASHRAE
62.1 but only in the conditions stated; 33.5
 Demand controlled kitchen ventilation (DCKV) not recommended when gas underfired
broilers are present; 33.5
 Kitchen exhaust air temperatures are over 35C; 33.5
 Replacement air must be within 5.6K of kitchen space temp; 33.5
 Kitchen temp is considered comfortable at 29C and humidity up to 60%; 33.6
 Commercial food service appliances should bear the ENERGY STAR label; 33.6
 Mesh type grease filters not allowed by NFPA 96; 33.7
 Front overhang of 230 – 460 mm for canopy style and 250mm setback for back
shelf/proximity style; 33.8
 Electrical interlock needed between exhaust and replacement air fans; 33.20
 Wall mounted canopy hoods function effectively with a lower exhaust flow rate than
single island hoods; 33.25
 Clearance between hood/grease duct to combustible material – 460mm; 75mm to
noncombustibles; 33.31
 Grease ducts that penetrate a fire rated wall or floor ceiling assembly must be enclosed in
a fire rating enclosure – 33.31
 Clearance between grease duct and fire rated enclosure- min. of 150 mm; 33.32
  Type 1 exhaust hoods must operate when cooking operations occur; fans must be
activated thru an interlock via heat sensor or approved equal; 33.32
 Hood material constructed of either ga.18 galvanized steel, stainless steel, or copper;
bahtia pp.9
 Exhaust air – 85% mech ventilation,, 15% makeup air; bahtia pp 9
 Passive makeup air system applicable only:; pp.11 Bathia
o Adequately filtered and screened opening and can deliver the reqd volume of air
with an indraft velocity of not more than 400 fpm
o Untempered makeup air will not create unsanitary condition or food
contamination
 Distance between intake and exhaust- 3m horizontal and 900 mm vertical; bahtia 15

Placement of kitchen appliances

 For optimum hood performance, place heaviest duty appliance in the middle of the
appliance line; 33.11
 Position light duty appliance on the end of the line, push back appliances, seal area
between rear of appliance and wall, use side panels, end panels, and end walls, use larger
hoods both deeper and taller; 33.13
 33.13
 From bahtia pp. 9
 Depth of hood 600 – 900mm; bahtia pp. 9
 Distance between lower lip of hood to cooking surface – 1220 mm; pp.9

DEMAND CONTROLLED KITCHEN VENTILATION (DCKV)

 Should have outdoor air flow measuring device

o At least 50% of all replacement air is transfer air
o Demand ventilation system on at least 75% exhaust air including controls
necessary to modulate airflow
o Listed energy recovery devices with SHR effectiveness of not less than 40% on at
least 50% of total exhaust airflow
 Should have energy measurement devices

REPLACEMENT AIR

 Introduce replacement air at low velocity; 33.13

 Do not locate 4 way diffusers near hood, minimize air curtains; 33.13

 Ceiling diffusers may be used

 In using transfer air openings where food is passed, limit velocities to 0.25 m/s;
33.22
 In large building spaces such as malls, 100% transfer air are available; 33.22
 Limit air curtain transfer air to 20% of exhaust hood flow; 33.22
 Air curtain make up air is not recommended; 33.23
 For back wall supply of make up air, it should be at least 300mm below cooking
surfaces of appliances; 33.23
 Quantity of air introduced thru backwall supply should be not more than 60% of hood
exhaust flow; 33.23
 Front face supply is recommended; 33.23; face discharge velocities not to exceed
0.75m/s; 33.24
  if replacement air exceed 940 lps, replacement air must be shut down during fire; if
exhaust system is designed for smoke extraction, replacement air must operate as
well; 33.32
 For perforated perimeter supply, max discharge velocity is 0.75 m/s; 33.24
 4 way ceiling diffuser should be at least 4.5m from hood; 33.25
 Displacement diffusers are the best type of replacement air strategy; 33.25
 Distributed make up air locations preferred; 33.26

DUCTING

 Ducts to have no traps that can hold grease; 33.27

 Should be pitched toward hood; 33.27

FIRE SUPPRESSION

 Fire extinguishing system activation should not depend on building electricity; if by

electricity, must be from standby power 33.30
 Fire suppression system must automatically shutoff all supplies of fuel and energy to all
equipment protected by the system and also the electrical sources under the ventilating
equipment is subjected to discharge; 33.30
 Dry and wet chemical system preferred; 33.30
 Fire detection required at entrance to each duct; 33.30
 Manual pull stations generally required to be at least 3m from cooking appliance and in
path of egress; 33.30

RESIDENTIAL KITCHEN EXHAUST

 60lps/linear meter for residential kitchen exhaust; 33.36

