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commercial kitchen cooling

commercial kitchen cooling

commercial kitchen cooling

(OP)
I am stumped about a restaurant kitchen that has 3 stoves and a exhausted fan that is removing the heat from stoves when in use but is also removing the air being supplied to the room by a.c.Any suggestions.  

RE: commercial kitchen cooling

You need makeup air.
The most common method is to add a swamp cooler with a dedicated duct right into the kitchen.
 Most often you are just trying to get the sensible heat down.
 Set it up so that the workers can turn the waterpump off when it gets cool outside.

You also want to make sure kitchen doors are kept closed so that you do not pull the conditioned de-humidified air from the resturaunt.
B.E.

The good engineer does not need to memorize every formula; he just needs to know where he can find them when he needs them.  Old professor

RE: commercial kitchen cooling

You need a push pull system over the cooking appliances.  It is a way to remove heat and a negigble amount of air conditioned air with the rest of the building.

RE: commercial kitchen cooling

NFPA 96 has the best information.

IMC 506, 507, 508  

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