commercial kitchen hood
commercial kitchen hood
(OP)
How are pressure cookers treated under commercial kitchen hoods? Both pressure fryers and pressure smokers are closed during the cooking cycle and only opened after cooking is complete. This must make for a reduced grease vapor and heat production.





RE: commercial kitchen hood
RE: commercial kitchen hood
I would rely, at least for a starting point, on manufacturer's specific sizing.
I have never seen a pressure fryer. You must be in a fairly high altitude.
RE: commercial kitchen hood
This has several methods of estimating the air extract rates from commercial kitchens.
The cost is very small compared to the vast amount of useful info contained within.(£60-00)
http://www.hvca.org.uk/publications.html
Happy reading
Friar Tuck of Sherwood
RE: commercial kitchen hood
RE: commercial kitchen hood
Take the "V" out of HVAC and you are left with a HAC(k) job.