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Commercial Hood Exhaust
Commercial and Restaurant kitchen exhaust hood needs to be
designed and constructed in a very specific manner based in the
principles behind air movement Buildings are required to adhere to
indoor air quality regulations and, depending upon the jurisdiction,
sometimes exhaust air quality regulations. The food service industry
must meet higher air quality regulations than standard building exhausts
due to the type of contaminated air produced by cooking food.
Exhaust Air
Exhaust air is the starting point in restaurant kitchen ventilation
design. Exhaust air is the air that is contaminated by smoke and
grease-laden vapor (aerosols) created by the cooking source. This air
must be removed from the building in a manner that complies with local
codes and ordinances.
Replacement Air
Make-up or, supply air must be provided in approximately equal amounts
to replace the kitchen air being exhausted. Typically, outside air is
supplied through a designed make-up air system. Most health codes
require that an amount of fresh outside air be included in any
replacement air calculation to assist in indoor air quality
requirements.
