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3/3/13

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INTRODUCTION

A kitchen hood is not just a box. Every commercial kitchen requires ventilation, and in the past, the importanceof a proper ventilating system has been overlooked. Today, designers, installers, and operators are recognizingthe value in well-designed commercial kitchen ventilation (CKV) systems. Emphasizing system because it isnot just a box, it is an engineered system of exhaust hoods, ventilators, make-up air ventilators, grease removalapparatuses and more. Taking time to properly design a CKV system will increase the health and safety of thekitchen operators and increase the efficiency and energy savings for the owner.

This guide discusses many of the factors that must be analyzed when designing an efficient kitchen ventilationsystem. It offers a background in the basic theories of CKV design, product types with their application,necessary calculations with examples, troubleshooting, and more. This guide will assist in the development of awell-balanced and functional system.

Although this guide will aid in a successful design, it is important to keep in mind the variation in standardsand codes which have been adopted. Each county may have slightly different requirements for the designer to meet. The local authority having jurisdiction (AHJ) should be consulted to ensure the final design meets therequirements set forth. See the design and code reference section on pages 52 and 53 of the guide for a listingof common codes. If you would like to discuss any of the topics to further detail please contact Greenheck.

Make-Up Air Unit Upblast Exhaust Fan

Vented Curb Extension

Filter Bank

Variable Volume Controls

Fire Suppression Controls

Commercial Kitchen Hood

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TYPES OF COMMERCIAL KITCHEN VENTILATION HOODS

Two Types of HoodsTwo different types of kitchen hoods are used in the commercial kitchen. These hoods are classified as aTYPE I or TYPE II ventilation hood. TYPE I hoods are used over cooking equipment producing heat and greaseladen effluent. These hoods require a fully-welded ducting system. TYPE II hoods are used over non-greaseproducing cooking equipment exhausting heat and condensation. Various categories of TYPE I and TYPE IIventilation hoods exist for different applications and personal preferences.

TYPE I Canopy HoodThe canopy hood uses the updraft concept to capture and contain the contaminatedair generated by the cooking process. Heated air is less dense thanthe surrounding air causing it to become buoyant. If nocross drafts are present, the contaminated air willrise up into the hood where it is captured andcontained until it can be exhausted throughthe grease filters to the outside. Wall, singleisland, and double island represent the threeconfigurations of canopy hoods. Althougheach configuration is mounted from the ceilingdirectly above the cooking equipment, each isused for a different application.

Wall Canopy Hoods

The wall canopy hood is used when the cooking equipment is placed against a wall. Hoods that are usedagainst a wall have a tendency to capture and contain the effluent using less airflow than in an island typeapplication. Make-up air from the kitchen enters the area below the hood replacing the air being exhausted.The wall located on the backside of the hood will cause the make-up air to enter at the front and sides of the

hood creating a front-to-rear airflow pattern. The plume will rise from the appliance and will be attracted toany surface parallel and near the cooking equipment, in this case, the wall. This phenomena is known as theCoanda Effect . The plume is then directed into the hood, enhancing capture and containment. Cross drafts stillthreaten spillage, but to a lesser degree than island style hoods.National Fire Protection Association (NFPA 96) and InternationalMechanical Code (IMC) should always be consulted when using awall canopy hood. Wall canopy hoods may or may not be mounteddirectly against the wall depending on the type of wall. NFPA 96defines three types of walls; non-combustible, limited combustible,

and combustible . Most commercial kitchen applications havelimited combustible walls which require a 3-inch air space betweenthe back of the hood and the wall. Most hood manufacturersprovide a 3-inch space with the hood enabling it to be placedagainst the wall.

IMC requires a minimum hood overhang of 6 inches fromthe cooking equipment on each end of the hood, and it isrecommended that there is a minimum overhang of 6-12 inchesbeyond the widest cooking appliance for the front. Greater overhangs will increase capture and containment.

Wall Canopy

Wall Canopy Hoods

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Single Island Hoods

A single island hood is used over one row of cookingequipment placed where no walls exist. Single islandhoods can be seen from all directions, therefore, havefour finished sides. With four exposed sides, this type ofhood is more susceptible to cross drafts, spillage, and isdependent only on the thermal updraft of heat from thecooking equipment and how quickly the exhaust fan canrid the hood of contaminated air. These hoods should besized larger and use more airflow than a wall canopy hoodwith the same cooking battery. The single island hood mustoverhang the cooking equipment by a minimum of 6 incheson all four sides of the hood. However, it is recommendedthat the overhang be extended to 12 inches on all sidesof the hood. Extending hood overhangs increases capturevolume which aids capture and containment. To eliminatethe front to back airflow on a single island, a V-bank offilters improves capture and containment by directing thecontaminated air to the center of the hood.

A wall canopy can be installed as an island hood witha finished back enhancing its aesthetic appearance.However, it is not recommended because the front toback airflow pattern of a wall canopy will cause captureproblems when being utilized as a single island canopy.

Double Island Hoods

A double island hood is placed over two rows of cookingequipment placed back to back. This configurationis made up of two wall canopy hoods placed back toback, thus creating four finished sides. This category ofhood performs similar to the wall canopy hood due to

two thermal plumes rising against each other, but is stillsusceptible to cross drafts. A double island hood mustoverhang the equipment by a minimum of 6 inches on allfour sides of the hood but would benefit from additionaloverhang.

Water Wash Hoods

Available in a wall canopy or double island configuration,water wash hoods are a cartridge type canopy hood,meaning the grease filtration device is built into theexhaust plenum. Water wash hoods utilize water spraynozzles in the exhaust plenum to clean the greasecollected by the filtration system (see Figure 35 on page

24 ) after a certain period of operation. These wash cyclescan be programmed to run for a specified length of timeand can be set to run automatically at the end of the day.Continuous water mist can be used to extinguish emberson a solid fuel cooking operation. The hood is controlledthrough a remote mounted control box including anadjustable flow detergent pump, a wash cycle timer ina solid state programmable controller, and a detergentreservoir. These hoods have a high up-front cost and havea higher operating cost than other types of hoods.

Double Island Canopy

Water Wash Hood - End View

Single Island Canopy

Single Island Hoods

ou e s an oo s

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Short Circuit Hoods *Warning: NOT RECOMMENDED*

Short circuit canopy hoods were once thought of as an energy saving device. The theory, by introducinguntempered make-up air inside the hood reservoir it would reduce the amount of tempered air being exhaustedfrom the kitchen, minimizing heating and cooling loads. This was done to get around old codes which set aminimum exhaust rate that was much higher than needed to achieve capture and containment. Make-up air was short-circuited by as much as 80-90% of the exhaust rate resulting in spillage of the contaminated air.*Schlieren Imaging (see Schlieren Imaging on page 8 ) confirms thatonly 15% of the minimum capture and containment airflow can be

brought through the hood without causing spillage.

Short circuit hoods are ineffective because they do not discharge themake-up air in the correct location. Think of the cooking equipmentas a generator of contaminated air. The purpose of make-up air is toreplace the air that is being generated at the cooking surface. Boththe hood and exhaust system are designed to capture and contain theairflow generated by the cooking equipment. Short circuit hoods dumpmake-up air into the capture and containment area, thus overfilling thehood and releasing a mix of make-up and contaminated air into theroom causing greasy surfaces and increased heat loads. For thesereasons, short circuit hoods are not recommended.

*Data provided by Architectural Energy Corporation,and Fisher-Nickel, Inc.

Proximity Hoods (Backshelf)Proximity hoods are TYPE I hoods that are shorter inheight and depth than a typical canopy hood. The nameProximity or Backshelf refers to the close location ofthe hood with respect to the cooking equipment. Actualdistance from the cooking equipment varies betweenmanufacturers due to their UL listing; typically mountedat 10-36 inches above the appliance. Cooking equipmentmay extend past the face of the hood creating underhang, therefore cookingequipment such as large skillets and ovens may not be used. See the

manufacturers UL listing. Even with underhang, these hoods are still ableto capture the contaminated air due to their close proximity. Large surgesof contaminated air may escape from the hood, therefore proximity hoodsare best suited for light and medium duty cooking applications such asgriddles. The major benefit is reduced airflow required to obtain capture andcontainment compared to a canopy hood with the same cooking lineup. Thesavings are realized through reduced heating and cooling loads.

Flue Bypass Proximity Hoods

Proximity hoods are mounted closer to the cooking equipment subjecting the grease filters toabnormal heating loads from appliance flues. When gas-fired cooking equipment with fluesare used, flue bypass proximity hoods offer another advantage. Instead of allowing the heatfrom the flues to pass-thru the face of the filters, the flues are ducted to discharge the hot air directly to the back of the exhaust plenum, bypassing the grease filters. Normally, this heatwould hit the filters, causing them to radiate heat onto the cooking personnel. Radiant heatloads are greatly reduced with the absence of the hot flue gases and grease is less likely tobake to the filter face which enables the filters to be cleaned more easily. Airflow requirementsare lowered because the hood does not have to capture the excess heat, only the heat andgrease from the cooking surface must be contained.

The flues on the equipment must be sized correctly to the bypass chamber to ensure greaseis not pulled into the flue. Dampers control the amount of hot flue gases that exit throughthe exhaust plenum. This airflow is critical to cooking equipment performance, therefore,the dampers must be set according to the cooking equipment beneath the particular hood.Greenheck should be consulted prior to ordering flue bypass proximity hoods to ensure aproper hood-to-equipment fit. Flue bypass is recommended for fryers and griddles.

Short-Circuit Hood - End View

Flue Bypass

COOK SURFACE

17 TO 36 INCHES

6 OR 12 INCHES

3 INCH TO EQUAL TOHOOD DEPTH

23 TO 36 INCHES

1.5 INCH OPTIONAL SHELF

3 INCHOPTIONA

CLEARAN

UL Vertical Distance Above Cooking Surface

Proximity Hood Hanging Height

Short Circuit Hoods *Warning: NOT RECOMMENDED

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TYPE II HoodsTYPE II hoods are commonly referred to as oven or condensate hoods. In essence, these are stripped downexhaust only canopy hoods. The purpose of the TYPE II hood is to remove heat, moisture, and odor-ridden air from non-grease producing appliances. The hoods do not contain grease filter banks but rather a duct collar to exhaust the contaminated air. A TYPE II hood duct does notneed to be fully-welded, instead it can be a standard galvanizedduct because there is no grease loading. Flex-duct is notallowed for TYPE II hoods.

Oven Hood

The oven hood is an exhaust only canopy hood with an exhaustduct collar for the removal of heat and vapor. These hoods arethe simplest of all hoods and are usually placed over ovens or small appliances only producing heat and odor. For completecapture and containment, overhangs should be measured withthe oven door open.

Condensate Hood

The condensate hood is an exhaust only canopy hood withU-shaped gutters to capture and direct condensate to a drain.It also has an exhaust duct collar for heat, moisture, andodor-ridden air to exit. Many manufacturers have options for condensate baffles in the hood to help condense the moistureladen air, one or two baffle configurations are typical, dependingon the moisture content of the contaminated airstream.Condensate hoods are usually found mounted over dishwashers.For complete capture and containment of large plumes of heatand steam, 18-36 inches of overhang are recommended.

Oven Hood - End View

HOOD CERTIFICATIONMost jurisdictions require TYPE I exhaust hoods to bear the Underwriters Laboratory (UL) label. UL 710 isthe test criteria in which UL listed exhaust hoods are tested. Tests include temperature, cooking, flare-up,fan failure, fire, and burnout testing. In order to complete the analysis, these hoods have to be operating at aminimum exhaust airflow rate to obtain capture and containment determined under laboratory conditions.

This is where the misconception of the UL listing becomes apparent. The minimum airflow that UL uses totest hoods is obtained by first adjusting airflow to the manufacturers recommendation, then fine tuning it toensure complete capture and containment of the effluent generated by cooking hamburgers. This airflow isthen assumed to be the minimum capture and containment value for the UL testing of a particular hood ina controlled laboratory environment. This airflow is then considered safe for the flare-up and burn tests that

follow. The temperature of the hood shall remain in a range that does not compromise the structural integrityof the hood at the listed airflow. The airflow does not guarantee capture and containment.

UL minimum airflow ratings in the hoods exist only as a safety rating. It does not guarantee capture andcontainment and therefore, should rarely be used as design criteria. It is important to realize that ULestablished airflow rates are determined and utilized under laboratory conditions. More exhaust and/or lesser supply rates may be required in real environments. There are situations where extremely light cookingapplications exist where the exhaust rate may be at or near the UL listings, but only in these light, lowvolume, and light cooking battery situations.

Condensate Hood - End View

HOOD CERTIFICATION

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3/8/13 Productdetail | Flame Gard | Flame Gard L82-1020 Recessed Lig ht Fixture, Exhaust Canopy Hood

www.flamegard.com/products/productdetail/?productID=196 1/2

Site Map Policies

ProductsSite

Drawing :DRW-L82-1020 (pdf)

Tempered, prismatic glass diffuser with one piece satin finishedstainless steel face frame to match hood interior

Low profile for limited overhead clearance applications

Satin finished stainless st eel faceplate to match hood interior

NSF and UL listed

Meets all requirements for NFPA #96 and N.E.C. 410

Specifications

"A" Dimension 1 52 mm, 6 in

Bulb Size T8

Bulb Type Fluorescent

Cut-Out Height 216 mm, 8 1/2 in

Cut-Out Width 622 mm, 24 1/2 in

Holes Required 12

Lamps Required F17T8, (2 ea.)

Trim Height 260 mm, 10 1/4 in

Trim Width 26 1/4 in, 667 mm

Voltage 120-277V Universal

Compliance Marks

Product Information for Part : #L82-1020 in Fluorescent Lights

Flame Gard Product Selector

Baffle Grease Filters

Type IType IIType IIIType IVType VMcDonald's

Fan Accessories

Hinge Kits Access Pa nels

Air Duct Access Panels

Make-Up Air Duct Access Panels

Grease Duct Access Doors

Hi-Temp Grease Du ct AccessDoorsUL Curved Grease Duct AccessDoorsUL Flat Grease Duct AccessDoors

Access Door Gas ket Repai r Kit

Canopy Hood Lights

Fluorescent LightsIncandescent LightsLED Lights

Canopy Hood Lighting Replacement

Parts Adapter PlateGasket SetGlobe, Tempered GlassLamp Housing AssemblyPorcelain SocketReplacemen t Light ScrewsWire Guard

Canopy Hood Accessories

Quick-Tite FittingsQuick-Tite Corner Pulley FittingsQuick-Tite Hole PlugsBrite Gard Cleaning ProductsGrease CupsHeavy Duty Duct TapeHigh Strength Aluminum Foil TapeInsulation HangersInsulation Weld PinsMesh Type Air FiltersMulti-Valve Dampers (Registers,Grilles & Diffusers)Nickel Plated Brass Canopy HoodDrainSilicone SealantStainless Steel Divider Bar Stainless Steel Keyhole WeldStudsStainless Steel Cap Strip

H OME PRODUCTS WHY FLAME GARD LITERATURE NEWS CONTACT US

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Fathi AL-Mohtaseb Comm. Est.Engr. Plann. Dept.Tel : 4110102 # 250Fax : 2860076

8486 ( KAP - 1 )

DATE : / 2/

Item Ref / 551 Item no

Products /

Application Part

Manufacture METALTECNICA

Origin ITALY

Model / CUSTOM Compliance

EXHAUST HOOD:,7+ /,*+76 VERTICAL AND HORIZONTAL AIR JETSUPT2 95% GREASE REMOVAL

220V, 1 PHASE, 60 HZ 60HZ, 1PHASE, 220V0.135 KW 'LP [ [ PP 0.135 KW

Project no / Project Name /

8486 rhwTX 1

Location /

EXHAUST HOOD

KITCHEN

Specification /

%

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Products /

Application Part


Origin ITALY





8486 rhwTX 2

Location /

EXHAUST HOOD

KITCHEN

Specification /

%

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8486 ( KAP - 1 )

DATE : / 2/


Products /

Application Part


Origin ITALY





8486 rhwTX

Location /

EXHAUST HOOD

KITCHEN

Specification /

%

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8486 ( KAP - 1 )

DATE : 6 /3 /2


Products /

Application Part


Origin ITALY



220V, 1 PHASE, 60 HZ 60HZ, 1PHASE, 220V0.25 KW 'LP 27 [ 8 [ PP 0.25 KW


8486 rhwTX

Location /

EXHAUST HOOD

KITCHEN

Specification /

%

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8486 ( KAP - 1 )

DATE : 3 /8 /2

Item Ref / 551 (Bldg 1061) Item no

Products /

Application Part


Origin ITALY



220V, 1 PHASE, 60 HZ 60HZ, 1PHASE, 220V0.135 KW 'LP 65 [ [ PP 0.135 KW


8486 rhwTX 7

Location /

EXHAUST HOOD

KITCHEN

Specification /

%

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8486 ( KAP - 1 )

DATE : 3 /8 /2

Item Ref / 551 (Bldg. 1062) Item no

Products /

Application Part


Origin ITALY





8486 rhwTX 7

Location /

EXHAUST HOOD

KITCHEN

Specification /

%

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8486 ( KAP - 1 )

DATE : 3 /8 /2


Products /

Application Part


Origin ITALY





8486 rhwTX 8

Location /

EXHAUST HOOD

KITCHEN

Specification /

%

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Hood MSS

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Transcript of Hood MSS