Description
This chapter focuses primarily on commercial kitchen ventilation (CKV) systems in restaurants and institutional food service facilities, and incorporates the research and experience (including all steps of the design process) amassed by TC 5.10 over the past two decades. Although a brief section on residential kitchen ventilation has been retained, only minor updates have been incorporated over the history of this chapter. Given ongoing debate on residential range hood performance, TC 5.10 anticipates sponsoring research to provide a basis for enhanced design of residential kitchen ventilation (RKV) systems.
COMMERCIAL KITCHEN VENTILATION
Commissioning
Ventilation Design
System Integration and Design
Energy Considerations
Commercial Exhaust Hoods
Cooking Effluent Generation and Control
Replacement (Makeup) Air Systems
HVAC System Design
Exhaust Systems
Exhaust Fans
Fire Safety
System Commissioning and Air Balancing
Operations and Maintenance
RESIDENTIAL KITCHEN VENTILATION
Exhaust Systems
RESEARCH
ISBN: 978-1-936504-93-0 (for I-P versions of chapters)
ISSN: 1078-6074 (for I-P versions of chapters)
Citation: 2015 ASHRAE Handbook — HVAC Applications: Chapter 33, Kitchen Ventilation (I-P)
Product Details
- Published:
- 2015
- ISBN(s):
- 9781936504930
- Number of Pages:
- 39
- Units of Measure:
- I-P
- File Size:
- 1 file , 29 MB
- Product Code(s):
- D-A332015IP
