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Comparison between Commercial Kitchen and Industrial Ventilation Systems - Ventto Manufacturer
Commercial kitchen ventilation systemsand industrial ventilation systems have significant differences in many aspects, including design purpose, equipment selection, installation requirements, and maintenance management. The following is a detailed analysis of these differences, as well as suggestions for purchasing Ventilation Equipment, requirements and considerations when building a system, how to build a suitable ventilation system, and the parameters that need to be calculated.
I. The difference between commercial kitchen ventilation systems and industrial ventilation systems
1. Design purpose
(1) Commercial kitchen ventilation system
The main purpose is to remove the fumes, heat, and odors generated during the cooking process to ensure the comfort and air quality of kitchen staff. For example, in the kitchen of a medium-sized restaurant, a large amount of fumes will be generated when the chef is cooking. The ventilation system needs to exhaust these fumes in time to avoid excessive temperatures and air pollution in the kitchen.
(2) Industrial ventilation system
Aims to remove harmful gases, dust, and heat generated during the production process, protect the health of employees, and ensure the safety and efficiency of the production environment. For example, in the production workshop of a chemical plant, the ventilation system needs to remove toxic gases produced by chemical reactions to prevent these gases from causing harm to workers.
2. Equipment selection
(1) Commercial kitchens
Usually, equipment such as fume hoods, centrifugal fans, and filters are used. This equipment needs to be able to handle high-oil and high-temperature environments. For example, fume hoods need to adopt efficient capture technology, such as Capture Jet™ technology, to reduce exhaust volume and energy consumption.
(2) Industrial ventilation
It may include centrifugal fans, axial flow fans, cooling fans, high-temperature fans, etc. The specific equipment depends on the special needs of the industrial environment, such as high temperature, high humidity or high dust. For example, in a foundry, a high-temperature fan is needed to exhaust high-temperature exhaust gas.
3. Installation requirements
(1) Commercial kitchens
The ventilation system needs to work closely with the kitchen equipment to ensure that oil smoke and heat can be discharged in time. Noise control and easy cleaning should be considered during installation. For example, the installation height of the fume hood needs to be moderate, which can effectively capture oil smoke without affecting the chef's operation.
(2) Industrial ventilation
The system needs to adapt to different production processes and environmental conditions and may require higher durability and stability to cope with harsh working environments. For example, in a dusty workshop, the ventilation ducts need to be made of wear-resistant materials to prevent dust from damaging the ducts.
4. Maintenance management
(1) Commercial kitchens
Exhaust hoods and fans need to be cleaned regularly to prevent grease accumulation and fire risks. For example, exhaust hoods and fans should be cleaned at least once a week to ensure their normal operation.
(2) Industrial ventilation
Maintenance focuses on ensuring the efficient operation and safety of equipment, and more frequent inspections and maintenance may be required, especially in environments where hazardous substances are handled. For example, in the ventilation system of a chemical plant, fans and filters need to be checked regularly to ensure that they can effectively remove harmful gases.
5. Pollutants
(1) Commercial kitchens
Commercial kitchens mainly deal with complex pollutants generated by cooking:
(2) Industry
Industrial systems need to deal with more complex forms of pollution:
6. System response mechanism
(1) Commercial kitchens
The ventilation system of commercial kitchens emphasizes real-time dynamic adjustment of wind speed and air volume. The wind speed in the stove area needs to be maintained at 0.5-0.8m/s (capable of capturing more than 90% of oil smoke), and a variable frequency fan is used to adjust the air volume automatically according to the number of stoves in use.
(2) Industry
The industrial ventilation system focuses on stable protection. For example, in a dust explosion environment, the wind speed needs to be maintained at ＞20m/s (to prevent dust deposition), and a two-level interlock control is set: when the CO concentration is ＞50ppm, the emergency exhaust is started.
II. Recommendations for purchasing ventilation equipment
1. Commercial Kitchen
Choosing models that efficiently capture oil fumes, such as hoods with Capture Jet™ technology, can reduce exhaust volume and energy consumption. For example, in a medium-sized restaurant kitchen, installing such a hood can effectively reduce the spread of oil fumes.
(1) Fans
Choose low-noise, high-efficiency centrifugal fans that can handle high-fat and high-temperature environments. For example, a centrifugal fan with an air volume of 10,000 m³/h can meet the ventilation needs of a medium-sized kitchen.
(2) Filters
Install high-efficiency filters to reduce oil fume emissions and reduce environmental impact. For example, an electrostatic fume filter can effectively remove odors from oil fumes.
| Device Type | Technical Indicators | Application Cases |
|---|---|---|
| Centrifugal Exhaust Hood | Capture rate ≥95%, hood outlet wind speed 1.2m/s | Hot pot restaurant uses circular fume hood to reduce oil mist escape rate by 40% |
| Composite electrostatic + UV purifier | Electrostatic ionization + UV photolysis of odor, 98% purification rate | Mexican barbecue restaurant installs composite electrostatic + UV purifier to remove 90% of odor |
| Heat recovery fresh air system | Sensible heat recovery rate ≥ 60% | Hotel kitchen saves $10,000 per year on gas bills |
2. Industrial ventilation equipment
(1) Fan
Choose centrifugal fans, axial flow fans, or high-temperature fans according to specific needs to ensure that they can adapt to the special conditions of the industrial environment. For example, in a high-temperature workshop, choose a high-temperature-resistant fan to ensure stable operation in a high-temperature environment.
(2) Air purification equipment
Such as activated carbon filters for treating harmful gases or dust collectors for treating dust. For example, in a chemical plant, installing an activated carbon filter can effectively remove toxic gases.
(3) Control system
Consider installing an intelligent control system to achieve efficient management and energy-saving operation of the ventilation system. For example, an intelligent control system can automatically adjust the operating status of the fan according to the air quality in the workshop.
III. Requirements and considerations when building a ventilation system
1. Commercial kitchen ventilation system
(1) Ventilation volume calculation
Calculate the ventilation volume based on the nature of the kitchen and the heat generation of the equipment to ensure sufficient air changes (such as 40-60 times/h for a Chinese kitchen). For example, for a Chinese kitchen with an area of 50 m², the ventilation volume should be 50×60=3000 m³/h based on a ventilation rate of 60 times/h.
(2) Equipment layout
Rationally arrange the fume hood and fan to ensure that the fume can be effectively discharged while considering the noise and convenience of cleaning. For example, the fume hood should be installed directly above the cooking equipment, and the fan should be installed outside the kitchen to avoid the impact of noise on kitchen staff.
(3) Air supply system
Set up an appropriate air supply system to maintain negative pressure in the kitchen to prevent the spread of odor, but the negative pressure must not exceed 5 Pa to avoid affecting the use of the stove. For example, install a mechanical air supply system with an air supply volume of 80%-90% of the exhaust volume.
2. Industrial ventilation system
(1) Environmental adaptability
The equipment needs to adapt to harsh environments such as high temperature, high humidity or high dust to ensure stable operation. For example, in a foundry, ventilation equipment needs to be able to withstand high temperatures and dust erosion.
(2) Safety standards
Comply with relevant industrial safety standards, such as fire prevention and explosion prevention requirements. For example, in the ventilation system of a chemical plant, explosion-proof fans need to be installed to ensure safety in flammable and explosive environments.
(3) Energy efficiency ratio
Choose high-efficiency equipment to reduce operating costs and environmental impact. For example, choosing a centrifugal fan with a high energy efficiency ratio can reduce energy consumption.
IV. How to build a suitable ventilation system?
1. System design
(1) Demand analysis
Identify the purpose and needs of the ventilation system, such as removing oil smoke, heat or harmful gases. For example, in a restaurant kitchen, oil smoke and heat need to be removed; in a chemical plant workshop, toxic gases need to be removed.
(2) Equipment selection
Choose appropriate ventilation equipment according to needs to ensure that the equipment's performance meets the design requirements. For example, in a restaurant kitchen, choose a high-efficiency fume hood and a centrifugal fan; in a chemical plant workshop, choose an explosion-proof fan and an activated carbon filter.
(3) Layout planning
Rationally plan the layout of equipment and pipelines to ensure that the airflow is organized reasonably and avoid dead corners. For example, in a kitchen, the fume hood should be installed directly above the cooking equipment, and the ventilation duct should be as short as possible to reduce resistance.
2. Installation implementation
(1) Professional construction
A professional team will be responsible for the installation to ensure that the equipment is installed correctly and the pipelines are tightly connected. For example, when installing the range hood, it is necessary to ensure its tightness to prevent oil smoke leakage.
(2) Quality control
Perform quality checks during the installation process to ensure that the system can operate normally. For example, check whether the fan is installed firmly and whether the pipe connection is tight.
3. Commissioning and acceptance
(1) System commissioning
After installation, commission the system to ensure that the ventilation effect meets the design requirements. For example, by testing the capture efficiency of the range hood, ensure that the oil smoke can be effectively discharged.
(2) Performance testing
Tested parameters such as air volume and air pressure to ensure that the system performance met the standards. For example, use an air volume tester to measure the air volume of the fan to ensure that it meets the design requirements.
(3) User training
Trained users on system operation and maintenance to ensure the long-term stable operation of the system. For example, train kitchen staff on how to clean the range hood and fan to ensure their normal operation.
V. Parameters to be calculated
1. Commercial kitchen ventilation system
(1) Ventilation volume
Calculate based on heat balance, exhaust hood size, or ventilation frequency. For example, the ventilation volume is calculated according to the ventilation frequency method; the formula is: ventilation volume = kitchen area × ventilation frequency. For a Chinese restaurant kitchen with an area of 50 m², the ventilation volume is calculated based on a ventilation frequency of 60 times/h, and the ventilation volume is 50×60=3000 m³/h.
(2) Wind speed
Ensure that the wind speed at the exhaust hood opening is not less than 0.5 m/s to capture oil smoke effectively. For example, the size of the exhaust hood opening is 2 m×1 m, the ventilation volume is 3000 m³/h, and the wind speed calculation formula is: wind speed = ventilation volume/(3600×exhaust hood opening area)=3000/(3600×2×1)=0.417 m/s. The ventilation volume needs to be adjusted to ensure that the wind speed is not less than 0.5 m/s.
(3) Make-up air volume
To maintain negative pressure in the kitchen, the make-up air volume should be 80% to 90% of the exhaust air volume. For example, if the exhaust air volume is 3000 m³/h, the make-up air volume should be 3000×80%=2400 m³/h to 3000×90%=2700 m³/h.
(4) Professional Tips
The projection area of the exhaust hood needs to exceed the edge of the stove by 30cm
2. Industrial ventilation system
(1) Ventilation volume
Calculate according to the production process and equipment requirements to ensure sufficient ventilation times. For example, in a chemical workshop with an area of 100 m², the ventilation volume is 100×30=3000 m³/h based on the ventilation frequency of 30 times/h.
(2) Wind pressure
Calculate the system resistance and select the appropriate fan to overcome the resistance of the pipes and equipment. For example, if the total resistance of the ventilation system is 1000 Pa, the wind pressure of the fan should be greater than 1000 Pa to ensure the normal operation of the system.
(3) Temperature and humidity control
Calculate the required temperature and humidity control parameters according to the production process requirements. For example, in an electronics workshop, the temperature needs to be controlled at 20-25℃, and the humidity needs to be controlled at 40%-60%. These requirements are met by calculating the ventilation volume and the parameters of the air conditioning system.
(4) Professional Tips
Explosion-proof pressure relief design: 0.05㎡ explosion relief area is configured for every cubic meter of space
VI. Case analysis
1. Commercial kitchen ventilation system case
The kitchen area is 50 m², and the main cooking equipment includes a frying stove, a steamer, and an oven. According to the nature of the kitchen and the heat generated by the equipment, the ventilation volume is calculated to be 3000 m³/h.
High-efficiency fume hoods and centrifugal fans are installed, with a wind speed of 0.5 m/s at the exhaust hood outlet and a supplementary air volume of 2700 m³/h. System debugging ensures that the ventilation effect meets the design requirements, the air in the kitchen is fresh, the temperature is appropriate, and the fume is effectively removed
2. Industrial ventilation system case
The area of the production workshop of the chemical plant is 100 m², and it mainly produces chemical reagents. According to the production process and equipment requirements, the ventilation volume is calculated to be 3000 m³/h.
Explosion-proof fans and activated carbon filters are installed, the system resistance is 1000 Pa, and the fan pressure is 1200 Pa. System debugging ensures that the ventilation effect meets the design requirements, the harmful gases in the workshop are effectively removed, and the air quality meets the safety standards.
Summary
There are significant differences between commercial kitchen ventilation systems and industrial ventilation systems in terms of design purpose, equipment selection, installation requirements, and maintenance management. When building a ventilation system, it is necessary to select appropriate equipment and design solutions according to specific needs and environmental conditions to ensure efficient operation and long-term stability of the system.
Through reasonable system design, installation implementation, and commissioning acceptance, a ventilation system that meets the requirements can be built to provide safe and comfortable working conditions for kitchens and industrial environments.