Kitchen HVAC design: What's on the menu

Journal Article · Sat Oct 01 00:00:00 EDT 1994 · Heating, Piping and Air Conditioning; (United States)

OSTI ID:7002708

Gill, K E ^[1]; Sipila, O E ^[2]

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1. HDR, Inc., Dallas, TX (United States)
2. Halton Co., Glasgow, KY (United States)

This article presents an overview of the options available not only in kitchen hood selection but also in the overall design of kitchen HVAC systems. The majority of existing buildings have food services functions, and the production and delivery of these services result in the HVAC engineer's involvement in providing a healthy, comfortable, and productive indoor climate for the kitchen workers. The common denominator of a kitchen is the requirement of a kitchen hood located above the cooking appliances providing containment and exhaust of the products of cooking -- heat, grease, and vapors. The use of food service consultants to select food preparation equipment has, in many cases, resulted in the HVAC engineer no longer selecting the kitchen hood systems but being required to provide ventilation and makeup to hoods selected by others.

• OSTI ID: 7002708
• Journal Information: Heating, Piping and Air Conditioning; (United States), Journal Name: Heating, Piping and Air Conditioning; (United States) Vol. 66:10; ISSN HPAOAM; ISSN 0017-940X
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
320106* -- Energy Conservation
Consumption
& Utilization-- Building Equipment-- (1987-)
AIR POLLUTION
AIR QUALITY
ENERGY SYSTEMS
ENVIRONMENTAL QUALITY
EQUIPMENT
FUME HOODS
INDOOR AIR POLLUTION
LABORATORY EQUIPMENT
POLLUTION
RESTAURANTS
SPACE HVAC SYSTEMS
VENTILATION