General Rules to Follow for Commercial Kitchen/Restaurant HVAC

When designing or renovating a commercial kitchen or restaurant, it is important to plan out the HVAC system. The HVAC system should be designed to provide adequate cooling and heating for you customers and staff, while also giving proper ventilation for the various equipment in the kitchen. You should consider all factors, from air requirements to the kitchen exhaust duct.

If the HVAC system is not properly installed, it can cause health problems and potential safety hazards. Here are some general rules when installing HVACs.

Make Sure the Exhaust Hood Is Designed/Installed Correctly

The exhaust hood removes airborne smoke, heat, fumes, and combustible materials by filtering and ventilation. It is one of the most important parts of the HVAC and should be designed properly.

There are primarily two types of exhaust hoods:

• Type I exhaust hoods are for handling grease and smoke. Also known as grease hoods, their design allows better cleaning and easy removal of grease and other cooking by-products. Usually, cleaning these types of hoods needs kitchen exhaust duct cleaning services.
• Type II exhaust hoods are for general cooking appliances that don't handle grease or smoke. These can include pizza ovens, toasters, and dishwashers.

Proper Ventilation

Commercial kitchens require a different approach to ventilation than typical commercial spaces. After all, these areas are constantly exposed to smoke, flammable materials, and high temperatures. If there is not enough exhaust airflow, smoke and odors, and airborne bacteria could work their way back into the restaurant’s dining areas.

Consider not only the kitchen exhaust duct material used but also the installation. Make sure you practice proper installation procedures and follow general safety and building codes.

Minimum Outdoor Air Requirements Should Be Followed

Another thing to consider is the minimum outdoor air requirements. Public spaces like restaurants and bars have the minimum air requirement of ASHRAE 62.1. This requires establishments to provide 7.5 cubic feet per minute of air for every person. For example, a 5,500 square-foot restaurant with 100 people should have 1740 cubic feet per minute (CFM) of ventilation.

You can measure existing air conditions via CO2 sensors, timers, and occupancy sensors. These will allow you to determine if people inside get adequate outdoor air and if adjustments should be made.

Choosing an Exhaust System That Best Fit Your Needs

Whether you're building a new kitchen or renovating a restaurant, installing your HVAC properly is of utmost priority. Make sure you have expert knowledge, professional advice, and high-quality materials. Contact DuraSystems today and get the help you need right away.