Commercial Kitchen Exhaust Duct Sizing

Note that not both exhaust fans are required for hood exhaust.

Commercial kitchen exhaust duct sizing.

A i 144 q i v i 1b where. 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. Minimum duct size of 6 recommended duct size of 8. Read on to determine how to size your exhaust and supply fans.

Minimum duct size of 4 recommended duct size of 6. 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. Sizes of ducts are then given by the continuity equation like. A duct cross sectional area sq in.

Are you interested in representing captiveaire and selling our products. Minimum duct size of 7 recommended duct size of 8 10. Please fill out the following form and we will contact you soon. Kitchen exhaust grease duct.

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 illustration above shows a typical commercial kitchen application utilizing a roof mount upblast exhaust fan or wall mount upblast exhaust fan in conjunction with a supply fan. 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. The information presented is applicable to new construction and in many instances retrofit construction.

A q v 1 where. View the kitchen exhaust duct sizing chart below to determine your ductwork diameter based on range hood cfm. Essentially 10 feet of open flame wok cookers will need significantly more exhaust than the standard equipment of a range griddle fryer etc. This design guide reviews the fundamentals of kitchen.