Professional Documents
Culture Documents
Care
forWellbeing
Indoor Air
Enabling
KDG/1309/UK
KDG/1309/UK
Design Fundamentals
Commercial Kitchen Ventilation Systems
The commercial kitchen is a unique space where
Picture 1.
Design Fundamentals
3
building characteristics
configuration (e.g, building location)
outdoor design conditions
indoor design conditions
operating schedules
date and time of day
Load
Lighting
21-54/m2
People
130/person
Hot meal
15/meal
Cooking eq.
varies
Refrigeration
varies
Thermal plumes
Radiant heat
Design Fundamentals
4
KDG/1309/UK
Thermal Comfort
One reason for the low popularity of kitchen work is
the unsatisfactory thermal conditions.
Thermal comfort is a state where a person is satisfied
with the thermal conditions.
80
Warm ceiling
Percent Dissatisfied
40
air temperature
radiation
air movement
humidity
Cool wall
20
Cool ceiling
10
Warm wall
5
2
1
0 5 10 15 20 25 30 35 C
Radiant Temperature Asymmetry
Design Fundamentals
5
KDG/1309/UK
KDG/1309/UK
20
0.15
26
0.25
Design Fundamentals
6
KDG/1309/UK
Productivity
Labour shortages are the top challenge that
restaurant.
Health
There are several studies dealing with cooking and
Design Fundamentals
7
<<
< 17 C
> 31 C
>>
Table 3. Health effects of thermal microclimates lying outside the neutral comfort zone
Ventilation Rate
The airflow and air distribution methods used in the
Design Fundamentals
8
KDG/1309/UK
KDG/1309/UK
Integrated Approach
Energy savings can be realised with various exhaust
hood applications and their associated make-up air
distribution methods. However with analysis the
potential for increased energy savings can be realised
when both extract and supply for the kitchen are
adopted as an integrated system.
The combination of high efficiency hoods (such as
Capture-Jet hoods) and displacement ventilation
reduces the required cooling capacity, while
maintaining temperatures in the occupied space. The
natural buoyancy characteristics of the displacement
air helps the C&C of the contaminated convective
plume by lifting it into the hood.
Third-party research has demonstrated that this
integrated approach for the kitchen has the potential
to provide the most efficient and lowest energy
consumption of any kitchen system available today.
Design Fundamentals
9
KDG/1309/UK
Kitchen Hoods
The purpose of kitchen hoods is to remove the heat,
smoke, effluent, and other contaminants. The thermal
plume from appliances absorbs the contaminants that
are released during the cooking process. Room air
replaces the void created by the plume. If convective
heat is not removed directly above the cooking
equipment, impurities will spread throughout the
kitchen, leaving discoloured ceiling tiles and greasy
countertops and floors. Therefore, contaminants from
stationary local sources within the space should be
controlled by collection and removal as close to the
source as is practical.
design.
Kitchen Hoods
10
KDG/1309/UK
designs.
Kitchen Hoods
11
Schlieren Thermal
Imaging
Schlieren thermal imaging
has been around since the
Kitchen Hoods
12
KDG/1309/UK
ASTM F1704
In 1990, AGA Laboratories was funded by the Gas
Research Institute to construct a state-of-the-art
kitchen ventilation laboratory and research the
interaction between cooking appliances, kitchen
ventilation hoods, and the kitchen environment.
In early 1993, the original Energy Balance Protocol
was developed to explain the interaction between the
heat loads in the kitchen. Mathematically, the energy
consumed by the cooking appliance can only go three
places:
KDG/1309/UK
Computer Modelling
Computational Fluid
Dynamics (CFD) has been
used in the aerospace and
automobile industries for a
number of years. Recently,
CFD use has become more
widespread, specifically in
the HVAC industry.
CFD works by creating a
30
Figure 4. CFD
50
70
100
Airflow (%)
three-dimensional computer
model of a space. Boundary conditions, in the case of
improvement in capture.
30
70
80
90
100
Airflow (%)
DEFINITION:
Kitchen Hoods
13
KDG/1309/UK
Grease Extraction
The convection plume from the cooking operation
underneath the hood contains grease that has to be
extracted as efficiently as possible. The amount of
grease produced by cooking is a function of many
variables including: the type of appliance used for
cooking, the temperature that food is being cooked at,
and the type of food product being cooked.
The purpose of a mechanical grease filter is twofold:
first to provide fire protection by preventing flames
from entering the exhaust hood and ductwork, and
Figure 7. Total grease emissions by appliance category
What Is Grease?
categories.
Kitchen Hoods
14
KDG/1309/UK
Appliance
Food Product
Gas Griddle
Electric Griddle
Gas Fryer
Electric Fryer
French fried potatoes, par-cooked, frozen shoestring potatoes, 60 mm thick with 2.2% fat content.
Gas Broiler
Electric Broiler
Gas Broiler
Electric Broiler
Gas Oven
Electric Oven
Sausage pizza with sausage, textured vegetable protein, mozzarella cheese, and cheese substitute. Each slice
was 100 x 150 mm, 142 g.
Gas Range
Electric range
Two pots of spaghetti noodles, 2.266 kg. dry weight, one pot boiling water, two posts of tomato based
spaghetti sauced, 3 litters each 1.360 kg of link style sausage cooked in a frying pan.
broiler.
Kitchen Hoods
15
100
90
80
70
60
50
40
30
20
10
0
5
6
7
8
particle size, microns
10
11
110 l/s 60 Pa
80 l/s 30 Pa
Figure 11. Grease extraction efficiency curves for KSA filter 500x330.
100
90
80
70
60
50
40
30
20
10
0
Filter Efficiency
VDI has set up a test procedure (September 1999) in
order to compare the results of grease filters from
different manufacturer.
5
6
7
8
particle size, microns
10
11
Kitchen Hoods
16
KDG/1309/UK
KDG/1309/UK
wave.
germicidal applications.
commercial kitchens.
Kitchen Hoods
17
KDG/1309/UK
Picture 13. CFD model to investigate the air flow within the plenum that holds the UV lamps.
Chemical Analysis
applications.
the UV lamps.
Conclusions
The results of this research indicate that the UV
technology is effective at reducing both grease
emissions and odour. Based on chemical analysis the
odour was reduced for both the French fries and the
burgers. The grease deposition testing concludes that
there appears to be a reduction in grease build-up in
Kitchen Hoods
18
applications:
plenum.
the hood.
Kitchen Hoods
19
KDG/1309/UK
Types of Hoods
KDG/1309/UK
Condensate Hoods
Construction follows National Sanitation Foundation
(NSF) guidelines.
A subcategory of Type II hoods would include
condensation removal (typically with an internal baffle
to increase the surface area for condensation.)
Heat Removal, Non-Grease Hoods
These Type II hoods are typically used over non-grease
producing ovens. The box style is the most common.
They may be equipped with lights and have an
aluminium mesh filter in the exhaust collar to prevent
large particles from getting into the ductwork.
Other Type of Hoods (Short Cycle)
These systems, no longer advocated by the industry,
were developed when the exhaust rate requirements
followed the model codes exclusively. With the advent
of U.L. 710 testing and a more complete understanding
of thermal dynamics within the kitchen, the use of
short cycle hoods has been in decline. The concept
allowed for the introduction of large volumes of
untreated make up air directly into the exhaust hood.
The ratio of make up air to exhaust air was as high as
80% and in some extreme cases, 90%. It was
assumed that the balance drawn from the space
(known as net exhaust) would be sufficient to
remove the heat and effluent generated by the
appliances. This was rarely the case since the design
did not take into account the heat gain from the
appliances. This further led to a domino effect of
balancing and rebalancing the hood that ultimately stole
air-conditioned air from the dining room. In fact, testing
by hood manufacturers has shown that the net-exhaust
quantities must be nearly equal to the exhaust through
an exhaust-only hood to achieve a similar capture and
Kitchen Hoods
20
KDG/1309/UK
user.
Kitchen Hoods
21
the CFD models for jets off and jets on, respectively.
show the results of the KVL hood with the jets turned
by Halton.
jets turned off and capturing when the jets are turned
on.
Kitchen Hoods
22
KDG/1309/UK
KDG/1309/UK
Ventilated Ceiling
General
The ventilated ceiling is an alternative kitchen exhaust
Good aesthetics.
Disadvantages
ceiling system.
Open Ceiling
Principle
Expensive in maintenance.
Condensation risk.
Ventilated Ceilings
23
KDG/1309/UK
Closed Ceiling
Halton ventilated ceiling is based on Capture JetTM
Principle
sections.
Panels
Panels
Ventilated Ceilings
24
and maintenance.
Panels
KDG/1309/UK
Figure 17. Tracer gas concentration with Capture JetTM. The right
column without capture air.
100% Jets
on (ppm)
150% Jets
off (ppm)
P1
19
P2
10
37
occupied zone.
Ventilated Ceilings
25
Comparison Studies
Temperature comparison:
Ventilated Ceilings
26
KDG/1309/UK
Computer modelling
KDG/1309/UK
Concentration comparison
As can be seen from observing figures 21 and 22, there is a significant difference
between the Capture JetTM ceiling and the ceiling without the jet.
P3
P4
P2
P1
Figure 21. Capture JetTM OFF - concentrations under the supply units increase
With Capture JetTM off the contaminant is mixed freely with the supply air and the
concentration in the working zone is increased (see table 6).
P3
P4
P2
P1
bigger. The plume will stay near the ceiling level and
Jets on
(ppm)
Jets off
(ppm)
P1
21
P2
10
47
P3
19
P4
20
Ventilated Ceilings
27
A minimum horizontal distance between the supply air unit and the edges of
cooking appliances should not be less than 700 mm to ensure that there are no
disturbances (mixing) between displacement air and the convection plume.
If the displacement unit is too close to the heat load from the appliances it can
cause induction. The air from the supply air flow is then contaminated and
reaches the floor.
Duct Installation Requirement
Ventilated Ceilings
28
KDG/1309/UK
KDG/1309/UK
Design Guidelines
Design Principles
The design of the professional kitchen follows the
methodology of the industrial design process. The
kitchen layout design and time dependent internal
loads are specified through the understanding of a
specific restaurant and its food service process.
Also, the target levels for the IAQ and ventilation
system performance and the basic concept are to be
defined at an early stage of the design.
Picture 24.
surface temperature
Hoods are Chosen
Design Guidelines
29
KDG/1309/UK
Hood Sizing
What Is the Solution
Experience has shown that such air draughts can have
a much greater effective throw distance to produce a
greater detrimental effect on the capture envelope
than one would normally expect.
Design Guidelines
30
Design Guidelines
31
KDG/1309/UK
kitchen settings.
Design Guidelines
32
KDG/1309/UK
Overhang - Right
KDG/1309/UK
Dishwashing Area
Recommended Overhang
Conveyor type
Hood type
Design Guidelines
33
environment.
The lower the exhaust air flow and the higher the
for the final air flow calculation. They will not provide
an accurate result.
floor area
Design Guidelines
34
KDG/1309/UK
Where
(1)
.
Dh = 2L+ W
L W
LxW
Figure 28. Hydraulic diameter
(2)
Where
using Equation
hood. The recommended values for Kads are listed in the table 7.
Design Guidelines
35
KDG/1309/UK
.K
hoodeff
.K
ads
+ qint
(2.1)
Kads
Mixing ventilation
(2.1)
1.25
1.2
Displacement ventilation
1.1
1.05
Ms + Mtr = MHood
(3)
Where
Ms mass flow rate of air supplied in the kitchen (outside supply air
delivered through the air handling unit and makeup air), l/s
Ms = Mosa + Mmu
Mtr mass flow rate of transfer air entering the kitchen from the
adjacent spaces, l/s
Mhood mass flow rate of exhaust air through the hoods, kg/s
Picture 7.
Design Guidelines
36
KDG/1309/UK
Ksim =
Kitchen type
Hotel
0.6 0.8
Hospital
0.7 0.5
Cafeteria
0.7 0.5
School
0.6 0.8
Restaurant
0.6 0.8
Industrial
0.6 0.8
(5)
Picture 35. CFD simulation of a kitchen with mixing (top) and displacement (bottom) air distribution system. Air temperatures are shown.
Design Guidelines
37
KDG/1309/UK
KDG/1309/UK
Mixing Ventilation
Mixed air supply diffusers supply high velocity air at
the ceiling level. This incoming air is mixed with
room air to satisfy the room temperature set point.
Theoretically there should be a uniform temperature
from floor to ceiling. However, since commercial
kitchens have a high concentration of heat,
stratification naturally occurs. Consequently, the
conditioned air does lose some of its cooling
effectiveness, gaining in temperature as it mixes with
the warmer air at the ceiling.
Picture 7. Displacement ventilation
Displacement Ventilation
Thermal displacement ventilation is based on the
natural convection of air, namely, as air warms, it will
rise. This has exciting implications for delivering fresh,
clean, conditioned air to occupants in commercial
kitchens.
Instead of working against the natural stratification in a
kitchen, displacement ventilation first conditions the
occupied zone and, as it gains heat, continues to rise
towards the upper unoccupied zone where it can be
exhausted.
Design Guidelines
38
KDG/1309/UK
Design Practice
Introduction
It is still quite common practice to estimate exhaust
air flow rates based on rough methods. The
characteristic feature of these methods is that the
actual heat gain of the kitchen appliance is neglected.
Thus, the exhaust air flow rate is the same: even
when a heavy load like a wok or a light load like a
pressure cooker is under the hood. These kinds of
rough estimation methods do not produce optimal
solutions; the size of the whole system will be
oversized and so the investment costs and running
Picture 24.
performance.
considered.
adjacent areas.
important.
Design Guidelines
39
KDG/1309/UK
performance.
Qty
Description
Dimensions
Kettle steamer
1200x800x900
Table
500x800x900
Kettle steamer
1000x800x900
Kettle steamer
900x800x900
Braising Pan
1400x900x900
Braising Pan
1000x900x900
Braising Pan
1200x900x900
Braising Pan
1300x900x900
Table
1000x800x900
10
Braising Pan
1300x900x900
18
11
Range (4 elements)
800x900x900
16
12
Table
1000x800x900
13
Fryer
400x800x900
14
Table
800x800x900
15
100x900x1700
Design Guidelines
40
Elec. kW
Gas kW
18
15
14
18
15
18
15
15
17
Q = V . 3600 . P . H
(1)
Where :
V = capture velocity, m/s
P = Perimeter of hood, m
H= distance of hood to emitting surface, m
Total exhaust :
37 917 m3/h
(2)
Where
Khoodeff kitchen hood efficiency.
Kads spillage coefficient taking into account the
effect of the air distribution system.
Q = 0.253600(4.4+1.35+1.35)1.1 =
(1)
Block I:
A kitchen extraction hood measuring 4200 mm x
2250 mm x 555 mm is mounted 2 m above the floor.
The installation height of the hood is then 1.1m above
the appliances.
Design Guidelines
41
KDG/1309/UK
KDG/1309/UK
Dh hydraulic diameter, m
Dh =
2[1.20.8]
= 0.96 m
[1.2+0.8]
Qconv= P. Qs. b . in W
Qconv= 18. 200. 0.7 . 0.7 = 1764 w
L xW
Item5: Braising Pan
= 1160 m3/h
Dh =
Qconv= P. Qs. b . in W
Qconv= 18 . 450 . 0.5 . 0.7 = 2835 w
Dh hydraulic diameter, m
Dh =
2[1.00.8]
= 0.888 m
[1.0+0.8]
1
qp = 18 . (1.1 + 1.7[0.96]) 35- . [1470] 3- . 1 = 1013 m3/h
Dh hydraulic diameter, m
Dh =
2[10.9]
[1+0.9]
= 0.947 m
Qconv= P. Qs. b . in W
Qconv= 15 . 450 . 0.5 . 0.7 = 2362 w
Dh hydraulic diameter, m
2[0.90.8]
Dh =
= 0.847 m
[0.9+0.8]
= 1263m3/h
Qconv= P. Qs. b . in W
Qconv= 14. 80. 0.5 . 0.7 = 392 w
=1557 m3/h
Qconv= P. Qs. b . in W
Qconv= 15.200 . 0.7 . 0.7 = 1470 w
2[1.40.9]
= 1.095 m
[1.4+0.9]
Dh hydraulic diameter, m
Dh =
= 623 m /h
3
2[1.20.9]
= 1.028 m
[1.2+0.9]
Qconv= P. Qs. b . in W
Qconv= 18 . 450 . 0.5 . 0.7 = 2835 w
Design Guidelines
42
= 1460 m3/h
Item
Qty
Description
Dimensions
dh (m)
Qconv (W)
Kettle steamer
1200x800x900
0,96
1764
1160
Table
500x800x900
Kettle steamer
1000x800x900
0,88
1470
1013
Kettle steamer
900x800x900
0,847
392
623
Braising Pan
1400x900x900
1,018
2835
1557
Braising Pan
1000x900x900
0,947
2362
1263
Braising Pan
1200x900x900
1,028
2835
1460
TOTAL
7076
rules.
Kads = 1.05
Kopt = 1.2 Optimisation of the equipment under
Description
Block I
15 325
9610
Block II
15 563
7613
Block III
7029
1867
Total
37 917
19 070
qp = 7076 m3/h
Block II:
appliances.
Block III:
Design Guidelines
43
KDG/1309/UK
SUMMARY BLOCK I
KDG/1309/UK
Design Guidelines
44
Design Guidelines
45
KDG/1309/UK
KVF
Exhaust-only
Fan energy
1755
3106
Heating energy
13321
20355
Cooling energy
4972
7649
Total
19958
31111
directly into the working zone from the front face and
hood.
26 905 m3/h.
The net effect is that the payback for the KVF is
instantaneous.
energy saving
Guaranteeing the comfort of the workers and
improving their productivity with better indoor air
quality.
Improving Comfort
In addition to energy savings there is a net
improvement in comfort due to the decrease in air
volumes calculated (i e : limitation of draughts). Other
features include increase in hood efficiency and high
grease filtration efficiency. The low velocity diffusion of
general supply air via the KVF also helps to improve
comfort.
Picture 37.
Design Guidelines
46
KDG/1309/UK
KDG/1309/UK
(Sale
l:
(Sale
ess:
hone
Telep
hone
Fax:
Emai
hone
Fax:
s)
ON A/S
j 41
msve
ing
62 Hrn
DK-83
28 55
86 92
+45
28 37
om
86 92
ton.c
+45
@hal
vesen
jan.o
ARK
Addr
Emai
(Sale
Emai
THE
Nyda
hone
Fax:
NETH
Addr
l:
FINLA
ND
Addr
(Sale
ERLA
ess:
Telep
hone
Fax:
s)
Emai
ON OY
4
kuja
villan
a
Vanta
1510
FIN-0
4000
9 825
0010
+358
9 8254
om
+358
lton.c
s@ha
sfsale
CCCC
l:
HALT
ess:
Telep
NDS
s)
(Sale
n B.V.
Halto
en 9a
egein
hthav
Utrec
Nieuw
33 PN
060
NL-34
30 6007
061
+31
30 6007
+31
n.nl
halto
info@
l:
HALT
ess:
Telep
Niitty
hone
Fax:
Emai
UNIT
ED KING
Addr
ess:
l:
FRAN
CE
Addr
(Sale
s)
Telep
ON S.A. r Hugo
x
rue Victo SEIN E Cde
IVRY/
851
00
FR-94
15 80
1 45
25
+33
n.com
15 80
halto
1 45
+33
uet@
ne.lem
marti
Telep
hone
Fax:
Emai
Emai
94-96
l:
Addr
ry)
(Facto
ON S.A.
a
HALT
Futur
oparc
x
Techn
Cde
UNE
BP 102
BETH
402
00
FR-62
64 55
3 21
10
+33
64 55
3 21
+33
ess:
Telep
hone
Fax:
Addr
Telep
hone
l:
ry)
s, Facto
any
n Comp Drive
Halto
trial
101 Indus , KY 42164
sville
Scott
5600
237
+1 270
5700
com
237
pany.
+1 270
ncom
halto
info@
ir
nA
ea
Cl
(Sale
USA
Addr
ess:
Telep
hone
Fax:
Emai
l:
EXPO
RT
n
lto
Ha
Addr
ry)
(Facto
t Eloi
ON S.A.
-Sain
HALT
trielle
ain
Indus
Germ
IS
Zone
de Saint
VALO
Y-EN12, Rue
CRP
800
94
FR-60
94 49
3 44
62
+33
59 18
3 44
+33
ess:
DOM
s)
cts Ltd. Park
(Sale
ess
n Produ
Halto
Busin
rside
5 Wate
m
Witha
3YQ
, CM8
000
Essex
507
1 376
060
+44
503
:
1 376
.com
+44
alton
es@h
uksal
hone
Fax:
HALT
ess:
(Sale
its
ef
en
eb
h
yt
njo
E
s)
ON OY
4
kuja
villan
a
Vanta
1510
0015
FIN-0
9 8254
0070
+358
n.com
9 8254
n.com
.halto
+358
halto
ite www
sse@
webs
juri.ru
our
ble at
is availa
ation
HALT
ess:
Telep
Niitty
hone
Fax:
Emai
l:
More
conta
ct inform
Fax:
GERM
ANY
ik GmbH
s)
techn
n Klima
4
erstr.
Essen
D2
urg
Geb
Hamb
419
DE-22
10 61
40 50
+49
22 22
.com
40 50
alton
+49
ta@h
loran
anu.e
(Sale
Halto
Addr
ess:
Telep
hone
Fax:
Emai
l:
Bhd.
YSIA
MALA
Addr
ry)
Sdn.
ring
s, Facto
factu
in 1
n Manu
mudd
Halto
Hisha
22, Jalan
Utura
Klang
Selat
276
Box
Klang
P.O.
Port
2000
MY-4
39 60
31 76
.my
+603
39 64
n.com
31 76
halto
+603
spar@
es.ga
georg
Care
(Sale
ess:
Telep
hone
Fax:
Emai
door
for In
Air
l:
Care
Captu
re Je
t
s)
n 15
n AB
lvge
Halto
68, Kana
Box
Tby
3 21
SE-18
39 00
8 446
+46
73 26
om
8 732
lton.c
+46
n@ha
wede
infos
ess:
Telep
DENM
door
for In
(Sale
6/E
EN
Addr
l:
l:
SWED
030
Emai
xx/
Fax:
I/xx
Telep
KV
Addr
Venti
lated
Ceilin
g with
s)
z o.o
n Sp.
14 A/14
Halto
lijska
ul. Brazy Wars aw
-946
PL-03
28 581
22 67
+48
28 591
n.com
22 67
halto
+48
lka@
sz.pa
toma
ND
Addr
20/
POLA
/EN
Emai
ON N.V.
62
laan
euven
n
01 Leuve
BE-30
06 10
16 40
+32
22 64
16 40
n.com
+32
halto
n.be@
halto
Interl
0306
Fax:
s)
HALT
ess:
KV
I
Cap
ture
Jet
Can
opy
KCE
xxx/
(Sale
CE/x
IUM
Ryen
hone
Guide
/EN
BELG
Halto
ess:
Telep
esign
en D
Kitch
60/CCCC/xxxx/1006
Addr
NE AND
nHalto
om AS
n - Actic
en 5
sving
0 Oslo
N-068
63 00
23 26
+47
63 01
.com
23 26
alton
+47
rd@h
nygaa
arne.
NORW
s)
HORE
NE (Sale
OFFS
ry)
ON MARI
(Facto
HALT
ON OY
ess:
HALT
2
Addr
katu
Pultti
Lahti
5700
FIN-1
ND
FINLA
411
3 583
+ 358
4200
n.com
3 583
:
halto
hone
+ 358
ine@
m
Telep
nmar
ine.co
halto
nmar
Fax:
.halto
l:
www
Emai
et:
Intern
MARI
s)
20/K
AY
The
KVI
that
is a
hi
rem
em
oves ghly ef
itted
ficie
cont
com
by
nt kit
am
cook
forta
inat
chen
ing
ed
ble
vent
equi
air
and
and
ila
pm
The
hygi
ent,
exce tion
KV
enic
cano
ss
Jet I cano
envir helpin
py
The
py
g to heat
onm
KCE
cont techno
us
prov
ent.
kitchen ventilated
ain
logy es th
Hi
ide
m
e
eq
cei
s wh
gh-e
to im
ad
a
ling is
uipm ent of
ere hea
where
a flex
prov vanced
class fficie
en
th
redu
t loads
good
ible sol
e th
Halto
ified ncy gr
ced t. Over e airflo
indoor
aesthe
are rela
ution kit
e ca
rem
ease
ws
n Ca
all
by
Halto
environ
tics of
for ch
tively
ov
ex
up
gene pture
en
ptur
The
filtra
low andTh
menta
the ins
n KS
to 30 haus
micr al of
hood
KCE
and
e
rate
l con
tion
tallatio
up
e
t
Am
ons
cei
air
Dra
%
Ca
s.
ditions
d by
In
ling sys
air uni
ught-fr
n are
flow
us
ultifrom
or bo to 95
entra ptur
divid
and
apprec
ts and
tem
ee th
cyclo ing UL
%
airosdis rates the co
ve.
com
inm e Jetceiling
of pa
ually
iated. ca the
Capture
ceiling
loca
ne
prises
ok
trib
-mo
e
en
ca
ptur
ing
rticle
of ution n be
filte - and
ad
unted
te
panels
t ef Higtech
Jet
exhaus
NS
into
e air
rs ficie h-eno
low-vetraditio
com d with justab
require
sw
units,
adapta
am
Ft and
fo
ncy fficloien
ith
le pe
locity na the work
gycy
jet.
bien
in
light
pens
ments
ble for
sup
**N
a siz r
is
l
fitti
ply
are
Th
gre
sup
of
em
t
.
The
rs
SFmin
atin the fro
a gre
base
ng uni
a fro itt
ase filtr
air
e ca
ply uni
a co
cla
Halton
e of
at var
imisi
at th rem
g fo
nt su onal su
d
O m ed by
ptur ssi
ts
fied
m
Capture
iety m ts and
8
pact
r th
integra
Haltonon thation using
e cr ova
ng
ptio
pply
pply
of spa
ain
the
leof
airup
e ef
the
,
iti
e
Jet
ted wit
na
KSA
*U
tain
hi
ce
air
ca
jetsto 95% gh
high
plen
co
L- and inte
l ge
fect
sp micronl fro
canopi
take
ing
nozz
h the
lti-cyclo
um
effic of-velo mu
nera oking
s
grat
care
out s and
nt
es can
good illKCE
les
,
city
ne filte to
equi of the
ed
of loc
Modul
l ex
ventila
of co faabo
Im
ce ve ientlyparticl
be eas
with
es
all
on
air
al
ha
The modular ceiling system
pm
ar
rs
ra
ar
wit
ventila
ted cei
ver y
con
indu
ust
ntam
ilyprov
quali
dian
the
h a size St - ow ad
with facilities for
structioea of
and
high
tion
grease
mod ent.
ce
sid
t he
tyinte
inat n, th
di
ma
Halto ed in
Modifications
heat
for coo ling
of anda
extraction, make-up-air
e pa
in th
& in ord
at
ule
e ca
ed simplif
load
door Cap
rd de tional
ernto
and lighting.
nan
king Options
dam8
ne
e
ce
(G
levels
air
Ca
no
yin
air
exha
proces
ture
chef
l of
E) th
air
gpy
liver
pers
and
ptur
.
des
Jet
, ign,
quali
ses
the
s w
ust
test
y co exhaus
e Je uni
for
air sup
install
Vertical services ca
cano at can
airflo
in
mpr
columns
t
both
t ts, ty
dire
ptur
Designed to meet the
plyork ar
be
py
ith g
sim atiogn and
w
ising from
tech wctin
requirements of most
ea.
e an
rele
the exc integra
Fire Suppression
redu
ple
balan supp
ted wit
d co rates aseno
light the kit in orde
d lo
commercial kitchens
ly an
fro
ce ess
h sup balan airflo
cin
ntain airreuni
r
chen
ing,
quire gymrekitchend en heat
d ex
Trims around obstructions
g
w ra
and imp Stply aircin
duce app
ergy
men ts
area
Incorporates the principle
d an
haus balan
te ad taps,
Sta
uritiesainle g, and
s th lian
of displacement
t ef
use.
cin
whi
.
ces
t air
Complete system including
inle
just
g
ficieste d impr
e
toward
ss
ch
effe
ventilation for make-up-air
ductwork, fansss
stee
allow and
etc.
ncel
ctive men
the exh
(AISIoves
y of
T.A
Emergency- lighting
t an
l (A
.B
co
aust
Modular components
Capt
the 304)thdes
e
d du accu
ISI
The
allow added flexibility
rate .
304) mmiss
KCE
cano
ign
ctw
Fire rated enclosures
ure
for
kitc
an
,
io
or
future changes
py
wel
hen
Je
based
ning
d
k
.
ceiling
ded
UV-C available behind t Ca
on the
.
layout
nocassettes
extract
desig
Unique clip-in feature
custom
py
of extract cassettes facilitates
is
des
n.
ers dra
igned
simpler removal for cleaning
wings
on dem
and equ
and,
All extract plenums
ipment
in the ceiling void are
list.
segregated from the building
fabric
KVI
KCE
Air
ir
rA
oo
Ind
for
re
Ca
om
.c
HIT
w
w w. h a lt o n
The hallmark of Halton design is the dedication to improve indoor air quality in
commercial kitchens, restaurants, hotels and bars. Halton provides foodservice
professionals is a complete package of tools and material for easy but
sophisticated design of working indoor environments.
Halton HIT interactive product catalogue
Halton HELP 3D design and selection software for kitchen hoods and ventilation
systems
Halton HEAT energy analysis tool for payback time calculation and evaluation of
environmental impacts
Commercial kitchen design guide
Detailed technical data for Haltons kitchen and restaurant ventilation range
Halton references
Desig
n
ign
es
Just click
Halto
n HIT
lton HIT D
Ha
Halton
Hit De
enable
sign sof
s
tware
configu you to sele
is an inte
ct
re
ractive
perform them, and any Halton
tool
produc
simula
ance
ts you that
to exa
te and
need,
ctly ma
optimi
tch you
se
r applica their
tion.
KDG/1309/UK
to exceed 9 m/s for the main branch and 7 m/s for the
same reason.
in various sources.
KDG/1309/UK
Fire Safety
The main purpose of fire protection is to protect the
occupants and the fire fighting personnel in case of
fire.
In commercial kitchens the biggest fire hazard exists
in places where a lot of grease is released: fryers, fat
cookers, charbroilers, woks...
The existence of grease and at the same time high
surface temperatures can cause flames and thus
cause the grease to ignite. Fire suppression systems
are used precisely in these cases in many countries.
Whenever fire safety issues are concerned, local
codes have to be taken into account.
Fire Safety
49
KDG/1309/UK
Glossary of terms
C & C capture and containment
CFD computational Fluid Dynamics
Hood Capture Efficiency - the ability of the kitchen
hood to provide sufficient C&C at minimum exhaust
flow rate
HVAC Heating, Ventilation, Air Conditioning
Occupied Zone lower part of the room where people
are, typically 1500 to 1800 mm from the floor.
50
KDG/1309/UK
References
1. ASHRAE Handbook, Fundamentals Volume. American Society of Heating, Refrigerating, and Air-
Conditioning Engineers, Inc., Atlanta, Ga. 1989.
2 ASHRAE Standard 62-1999, Ventilation for Acceptable Indoor Air Quality. American Society of
Heating, Refrigerating, and Air-Conditioning Engineers, Inc., Atlanta, Ga. 1999.
3. Janssen, J.E., T. Hill, J.E. Woods, and E.A.B. Maldonado. 1982. Ventilation for control of indoor
air quality: A case study. Environment International, El 8 487-496.
4. ASHRAE Standard 55-1981, Thermal Environmental Conditions for Human Occupancy. American
Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc., Atlanta, Ga. 1981.
5. Verein Deutscher Ingenieure (VDI), Standard 2052: Ventilation Equipment for Commercial Kitchens,
June 1999.
6. Gerstler, William D., Kuehn, Thomas H., Pui David Y. H., Ramsey, James, W., Rosen, Michael,
Carlson, Richard P., Petersen, Sean D., Identification and Characterization of Effluents from Various
Cooking Appliances and Processes As Related to Optimum Design of Kitchen Ventilation Systems,
ASHRAE 745-RP Phase II Final Report, University of Minnesota, revised February 9, 1999.
7. National Fire Protection Association, Standard 96: Standard for Ventilation Control and Fire
Protection of Commercial Cooking Operations, 1998 Edition.
8. National Restaurant Association, 2000 Restaurant Industry Forecast.
9. Code of Federal Regulations, Title 40, Parts 60, Appendix A, Method 5.
10. Gagge, A.P., Burton, A.C., and Bazett, H.D., A Practical System of Units for the Description of
Heat Exchange of Man With His Environment. Science 94: 428-30.
11. ACGIH. Industrial Ventilation A Manual of Recommended Practice 1986 Edition. American
Conference of Government Industrial Hygienists, Committee on Industrial Ventilation, P.O. Box
16153, Lansing, MI 48901.
12. Marn, W.L., Commercial Gas Kitchen Ventilation Studies, Research Bulletin No. 90 (March). Gas
Association Laboratories. 1962.
13. Underwriters Laboratories Inc., Standard 710: Exhaust Hoods for Commercial Cooking Equipment,
5th edition, December 28, 1995.
14. EN ISO. International Standard 7730, Moderate Thermal Environments- Determination of the PMV
and PPD Indices and specification of the Conditions for the Thermal Comfort. Geneva, Switzerland.
15. VTT, Research Scientist, VTT automation, Safety Engineering, Tampere Finland.
16. DW/171 Standard for kitchen ventilation systems. Heating and ventilation contractors association,
London 1999.
17. EDF - Electric Appliances and Building technologies - Research and Development division - HE
12/95/044.1995, France.
51
WWW
www.halton.com/foodservice
Asia Pacific
France
Halton SAS
Group Asia Sdn Bhd
Middle-East
Germany
HaltonFoodservice
Middle-EastGmbH
FZE
Halton
India
USA
HaltonCo.
India Pvt. Ltd.
Halton
China
Asia Pacific
Halton
Ventilation
Co.,Sdn
Ltd Bhd
Halton
Group Asia
Jebel Ali
No.Industrial
3580 Fremont
Tiroler
Str.Free
60 Zone
101
Drive Terraces
Office/Warehouse
Lower Ground
Floor,
83242
Reit im WinklS3B3WH08 Scottsville,
KY 42164
SubangBthune
Hi-Tech Cedex
Industrial Park Tel.
P.O.+49
Box8640
181168080
4th+1
Cross,
13th G Main,
62402
Tel.
270 2375600
47500
Dubai
Indiranagar,
2nd Stage
Tel.
+33Subang
(0)1 80Jaya,
51 64 00
Fax
+49 8640 80888
Fax
+ 1 270 2375700
PT 26064
Block
10,NoTeknologi
600 SouthSubang
Xinyuan Rd
Persiaran
Selangor
Malaysia
Fax
+33 (0)3
21 64 55 10
Tel. +60 3 5622 8800
foodservice@halton.fr
The
PeoplesMalaysia
Rebublic of China
Selangor
Tel.:
5868
4388
Tel.+86
+60(0)21
3 5622
8800
PT 26064
Zone
Technoparc Futura
Persiaran
CS
80102 Teknologi Subang
sales@halton.ae
sales@halton.com.my
www.halton.com
www.halton.com
Japan
United Kingdom
Halton Co. Ltd.
Halton Foodservice Ltd
Hatagaya ART-II 2F
11 Laker Road
1-20-11 Hatagaya
Airport Industrial Estate
Shibuya-ku
Rochester, Kent ME1 3QX
Tokyo 151-0072
Tel. +44 1634 666 111
Tel.+ 81 3 6804 7297
Fax +44 1634 666 333
Fax + 81 3 6804 7298
foodservice@halton.co.uk
salestech.jp@halton.com
www.halton.co.uk
www.halton.jp
Korea representative
Japan
Le Meilleur Jongno Town
Halton Co. Ltd.
#1829 Jongno 1 Ga,
Hatagaya ART-II 2F
Jongno-gu Seoul,
1-20-11 Hatagaya
Korea 110-888
Shibuya-ku
Tel.: +82 2 2075 7990
Tokyo 151-0072
Fax: +82 2 2075 7991
Tel.+ 81 3 6804 7297
sales@halton.com.my
Fax + 81 3 6804 7298
Lingang
City,Pudong
SubangNew
Hi-Tech
Industrial Park
Shanghai,201306
47500 Subang Jaya,
Fax:+86
(0)21
58688888
4568
Fax +60
3 5622
sales@halton.com.my
sales@halton.com.my
www.halton.com
Canada
Middle-East
Systems, Ltd.
Office/Warehouse S3B3WH08
Mississauga, Ontario
L4W 3R7
Dubai
salestech.jp@halton.com
info@haltoncanada.com
www.halton.jp
www.haltoncanada.com
sales@halton.ae
www.halton.com
Enabling Wellbeing