Commercial Kitchen Exhaust-Make up system- Controls
Commercial Kitchen Exhaust-Make up system- Controls
(OP)
Hi All,
I am designing the exhaust of a commercial kitchen and I am thinking to makeup 80% of the exhaust requirement with evaporative cooler and the rest of that air to be provided from restaurant enclosure...want to run the evap unit in fan mode only during winter which is minimum of 0°C here
2 quick questions
- I need to have negative pressure inside the kitchen all the time. Shall I write a comment in my design saying that the evap unit can't be turned on when the exhaust is off or I need to provide some sort of controls for both fans? (I am looking for the cheapest option)
- To save energy both fans will be variable speed. How to control them in a way that it's negative inside all the time? Shall I trust the operator?
Regards,
M
I am designing the exhaust of a commercial kitchen and I am thinking to makeup 80% of the exhaust requirement with evaporative cooler and the rest of that air to be provided from restaurant enclosure...want to run the evap unit in fan mode only during winter which is minimum of 0°C here
2 quick questions
- I need to have negative pressure inside the kitchen all the time. Shall I write a comment in my design saying that the evap unit can't be turned on when the exhaust is off or I need to provide some sort of controls for both fans? (I am looking for the cheapest option)
- To save energy both fans will be variable speed. How to control them in a way that it's negative inside all the time? Shall I trust the operator?
Regards,
M





RE: Commercial Kitchen Exhaust-Make up system- Controls
B.E
You are judged not by what you know, but by what you can do.
RE: Commercial Kitchen Exhaust-Make up system- Controls
I would put in a speed selector switch for the exhaust fan next to the hood so that they can turn down the speed to a preset low( to save energy when not cooking. This low would be decided by the minimum evap cooler air flow to maintain comfortable conditions within the kitchen when not cooking.The evap cooler fan would need to track this and slow down in tandem to keep the room negative and save heaps of energy in winter.The set points would need to be manually determined during the commissioning process.
RE: Commercial Kitchen Exhaust-Make up system- Controls
RE: Commercial Kitchen Exhaust-Make up system- Controls
B.E.
You are judged not by what you know, but by what you can do.
RE: Commercial Kitchen Exhaust-Make up system- Controls
The kitchen has serving areas to the bars on 3 sides and I was thinking of using those openings for my air passage
I was thinking to suck some conditioned air from restaurant to make the conditions more comfortable for the kitchen staff specially during winter
Do you think it's not a good idea?
RE: Commercial Kitchen Exhaust-Make up system- Controls
Your concept seems about right. You would need to heat the make up air in winter.
Bear in mind that a kitchen with stoves, ovens, and other sources of heat, usually has the opposite problem, trying to get rid of the heat. So you may not have to re-heat that much.
B.E.
You are judged not by what you know, but by what you can do.
RE: Commercial Kitchen Exhaust-Make up system- Controls
RE: Commercial Kitchen Exhaust-Make up system- Controls
RE: Commercial Kitchen Exhaust-Make up system- Controls
A bit expensive, but the best out there.
http://www.melinkcorp.com/
maintain 500 FPM minimum in your exhaust per NFPA 96
RE: Commercial Kitchen Exhaust-Make up system- Controls
RE: Commercial Kitchen Exhaust-Make up system- Controls
RE: Commercial Kitchen Exhaust-Make up system- Controls
RE: Commercial Kitchen Exhaust-Make up system- Controls
RE: Commercial Kitchen Exhaust-Make up system- Controls