How to Design a Commercial Kitchen Ventilation System - Ventto Manufacturer

In the catering industry, the ventilation system of a commercial kitchen is a key facility to ensure the regular operation of the kitchen, improve the efficiency of chefs, ensure food safety, and meet environmental protection requirements. A well-designed ventilation system can not only effectively remove the fumes, heat, odors, and harmful gases generated during the cooking process but also create a comfortable working environment for kitchen staff, thereby improving the overall quality of catering services.

I. Key points of commercial kitchen ventilation system design

1. Clarify needs and functional zoning

Commercial kitchens have complex functions, including cooking areas, dishwashing areas, steaming areas, etc. Before designing a ventilation system, it is necessary to understand the layout and frequency of use of equipment in each region in detail. For example, there are often woks, ovens, etc., in the cooking area, which will generate a lot of fumes and heat, and it is necessary to focus on the design of exhaust and purification systems.

2. Reasonable layout of ventilation equipment

The layout of ventilation equipment should follow the principle of proximity, and the exhaust equipment should be close to the heat source and pollution source to reduce the spread of oil smoke. For example, the water transport hood should cover all cooking equipment and be reasonably spaced from the equipment to ensure that the oil smoke can be sucked in in time. At the same time, the direction of the ventilation duct should be simple, reduce elbows and resistance, and avoid air volume loss.

3. Ensure ventilation volume and air change frequency

The kitchen ventilation volume is the key to the design and needs to be calculated based on the characteristics of the functional area. The air change frequency of the cooking area is usually 80-120 times/h, and it needs to be purified before being discharged into the atmosphere. In steam-generating regions such as the dishwashing area and the cooking area, the air change frequency can be appropriately reduced, but an exhaust shaft or shutters must be reserved.

II. Equipment required for commercial kitchen ventilation system

1. Exhaust equipment

(1) Exhaust hood

Common ones include oil net hoods and water transport hoods. Oil net hoods filter part of the oil smoke through the oil net and are suitable for small and medium-sized kitchens; water transport hoods use water circulation to remove oil smoke, with a better purification effect, and are ideal for large kitchens.

(2) Fans

Centrifugal fans and axial flow fans are commonly used. Centrifugal fans have high air pressure and are suitable for long-distance transportation; axial flow fans have large air volume and are ideal for short-distance transportation.

2. Purification equipment

(1) Electrostatic fume purifier

Removes fume through the principle of electrostatic adsorption, with high purification efficiency, suitable for medium and large kitchens.

(2) Water hood

Has both exhaust and purification functions, removes fumes through water circulation, and is suitable for large kitchens.

3. Air supply equipment

(1) Air supply fan

Used to make up for the air loss caused by exhaust and maintain the air balance in the kitchen.

(2) Fresh air system

Introduces fresh air from the outside to improve the air quality in the kitchen.

III. Parameters to be measured in the design of commercial kitchen ventilation systems

1. Kitchen area and height

Measure the kitchen area and height to determine the scale and air volume of the ventilation equipment. The kitchen area affects the calculation of exhaust volume, and the height affects the design of wind speed and air pressure.

2. Equipment heat generation

Measure the heat generation of kitchen equipment, including stoves, ovens, etc. The heat generation affects the ventilation volume calculation, which needs to be determined according to the equipment power and frequency of use.

3. Fume concentration

When the kitchen is running, measure the fume concentration and evaluate the purification effect of the purification equipment. If the fume concentration is too high, it is necessary to add purification equipment or adjust the exhaust volume.

IV. Ventilation system solutions for different types of commercial kitchens

1. Chinese kitchen

The cooking temperature in Chinese kitchens is high, there are a lot of fumes, and the pollution is severe. The ventilation system needs to focus on exhaust and purification. The exhaust volume is calculated based on the ventilation frequency of 100-120 times/h, and an electrostatic fume purifier or water fume hood needs to be installed. At the same time, to improve the working environment of the chef, the cooking area should be equipped with a post-air supply, and the air outlet speed should be controlled at 1-2m/s.

2. Western kitchen

There is relatively less fume in Western kitchens, but there are still ovens, frying pans, and other equipment that produce fume. The ventilation system can be appropriately simplified, and the exhaust volume is calculated based on the ventilation frequency of 60-80 times/h. Oil net hoods and small electrostatic fume purifiers can be used to meet purification needs.

3. Staff canteen kitchen

The staff canteen kitchen has a large and concentrated amount of oil smoke, so the ventilation system must have efficient exhaust and purification capabilities. The exhaust volume is calculated based on the ventilation frequency of 80-100 times/h, and a large water fume hood and electrostatic oil fume purifier must be installed. At the same time, sufficient exhaust shafts and air supply systems should be reserved to ensure air circulation in the kitchen.

4. Food court kitchen

The food court kitchen has less oil smoke and is dispersed so that the ventilation system can adopt a decentralized design. Each stall is equipped with a small exhaust hood and fan, and the exhaust volume is calculated based on the ventilation frequency of 40-60 times/h. Centralized purification equipment may not be installed, but it is necessary to ensure that the oil smoke is discharged in compliance with the standards.

V. Ventilation frequency of different commercial kitchens

1. Ventilation system for Chinese kitchens

The design of ventilation systems for different types of kitchens has significant differences, which are mainly reflected in the following aspects:

(1) Characteristics

Chinese kitchens have high cooking temperatures, a lot of oil smoke, and severe pollution, and have the highest requirements for supply and exhaust air.

(2) Ventilation frequency

The exhaust volume is calculated based on a ventilation frequency of 80-120 times/h.

(3) Equipment selection

An electrostatic fume purifier or water-carrying hood is required to remove oil smoke efficiently.

(4) Layout requirements

The exhaust equipment must be close to heat sources and pollution sources to reduce the spread of oil smoke, and the direction of the ventilation duct should be simple.

2. Ventilation system for Western kitchens

(1) Characteristics

Western kitchens have relatively less oil smoke, but there are still ovens, frying pans, and other equipment that produce oil smoke.

(2) Ventilation frequency

The exhaust volume is calculated based on a ventilation frequency of 60-80 times/h.

(3) Equipment selection

An oil net hood and a small electrostatic fume purifier can be used.

(4) Layout requirements

The layout of exhaust equipment is relatively flexible, but it must meet the oil fume emission standards.

3. Ventilation system for staff canteen kitchen

(1) Features

The oil fume in the staff canteen kitchen is large and concentrated.

(2) Ventilation frequency

The exhaust volume is calculated based on the ventilation frequency of 80-100 times/h.

(3) Equipment selection

A large water fume hood and electrostatic oil fume purifier are required.

(4) Layout requirements

Sufficient exhaust shafts and air supply systems are reserved to ensure air circulation.

4. Ventilation system for food court kitchen

(1) Features

The oil fume in the food court kitchen is less and dispersed.

(2) Ventilation frequency

The exhaust volume is calculated based on the ventilation frequency of 40-60 times/h.

(3) Equipment selection

Each stall is equipped with a small exhaust hood and fan.

(4) Layout requirements

The exhaust equipment is set up independently to meet the oil fume emission standards.

Conclusion

The design of a commercial kitchen ventilation system needs to comprehensively consider various factors and reasonably select equipment and parameters to meet the ventilation needs of the kitchen and provide a comfortable and healthy environment for chefs and customers.