A34 -- Kitchen Ventilation (I-P)

This chapter focuses primarily on commercial kitchen ventilation (CKV) systems in restaurants and institutional food service facilities, and incorporates the research and experience (including all steps of the design process) amassed by TC 5.10 over the past two decades. Although a brief section on residential kitchen ventilation has been retained, only minor updates have been incorporated over the history of this chapter. Given ongoing debate on residential range hood performance, TC 5.10 anticipates sponsoring research to provide a basis for enhanced design of residential kitchen ventilation (RKV) systems. COMMERCIAL KITCHEN VENTILATION Commissioning Ventilation Design System Integration and Design Energy Considerations Thermal Comfort Commercial Exhaust Hoods Cooking Effluent Generation and Control Replacement (Makeup) Air Systems HVAC System Design Exhaust Systems Exhaust Fans Fire Safety System Commissioning and Air Balancing Operations and Maintenance RESIDENTIAL KITCHEN VENTILATION Exhaust Systems RESEARCH