Why is it necessary to install an exhaust ventilation system in an industrial kitchen?
The reason is that in industrial kitchens, the cooking frequency is continuous, large, crowded, and many dishes create a lot of smoke and odors. If there is no ventilation system to supply fresh air, the kitchen space will become hot, uncomfortable, and stuffy. This will directly affect the health of staff and chefs. It affects the taste of food, the flavor of dishes, and especially can affect customers who are dining at the restaurant.
With more than 15 years of experience in the Hai Phong air duct market, Sao Viet Air Duct Realizing that many restaurants and kitchens do not install ventilation systems according to standards, leading to a great impact on the quality of business as well as the operation of the restaurant. Especially in many cases, improper installation also leads to dismantling and repairing, greatly affecting the business.
An industrial ventilation and exhaust system includes:
1. Smoke exhaust hood or smoke hood:
For family kitchens or small restaurants, this equipment is used to cover the entire area above the stove. The size depends on the actual area of the kitchen and will be measured and surveyed in advance.
For industrial kitchens of large kitchens with many stoves, it will be necessary to arrange the exhaust hood and fresh air supply alternately to create even ventilation in all areas. The air flow in and out is calculated equally. The exhaust hood is usually made of stainless steel 201 (or 304) or galvanized iron. The hood directly above the stove is designed with a grease filter and lighting inside.
The ventilation design methods are usually displacement ventilation and mixed ventilation.
An important note is that when designing, you must calculate the exact flow rate to avoid the situation where all the smoke and odor cannot be sucked out. Then the air from the kitchen will gradually spread to the surrounding environment, not ensuring the required quality. In particular, you must ensure that the exhaust and supply hoods are arranged to provide the most ventilation for the chef. At the same time, pay attention to the protruding size to be the most reasonable.
See also: Benefits of using EI fire-proof smoke exhaust duct for office
2. Duct system:
+ For small kitchens, the exhaust pipe will be mounted directly from the hood to the exhaust fan. The material is made of 201 stainless steel or galvanized iron. The size is designed according to the actual floor plan.
+ For industrial kitchens of large hotels and restaurants, the exhaust pipe uses stainless steel equipment materials, galvanized iron with a minimum thickness of 1.15 mm, covered with 50 mm thick fireproof insulating glass wool, density 32 kg/m3, the fresh air supply pipe has a minimum thickness of 0.8 mm and does not need to be covered with fireproof insulation.
3. Fresh air supply and exhaust fan:
This can be said to be the most important part to ensure the air in the kitchen circulates freely. The fan used to exhaust smoke and supply fresh air is a specialized fan, usually made of electrostatically painted iron, anti-rust and anti-dust grease. The fan motor can be placed outside, connected to the fan blade by a belt to avoid contact with hot air or placed inside the fan but has a steel shell that is anti-grease and heat-resistant up to 180oC.
There are 2 main types of fresh air supply and exhaust fans used: Centrifugal Fans and Axial Fans. Suction capacity is calculated in m3/h.
- The exhaust fan has its suction capacity (Qh) calculated as follows:
+ For the stove with its back against the wall: Qh = 0.5xA (m3/s)
+ For island kitchen: Qh = 0.75xA (m3/s)
With A – Exhaust area (m2)
- Fresh air fan has its supply capacity (Qc) calculated according to the suction capacity as follows:
+ Qc = 80%*Qh (m3/s)
See also: Square air duct - Effective air circulation solution for your project
4. Duct accessories
Depending on the design of each industrial kitchen space, there will be accompanying accessories such as: air control valve, fire valve, exhaust fan motor control box, exhaust hood grease filter, lighting in the exhaust hood...
Construction and installation process of industrial kitchen exhaust system:
- Conduct surveys, measurements, and provide optimal advice to customers.
- Prepare design drawings and cost estimates
- Finalize plan, manufacture and proceed with installation.
- Operate and check the smoke extraction capacity and noise level of the fan and fresh air supply system.
- Project handover, user manual.
- Periodic system maintenance and warranty.
Construction requirements:
When constructing an exhaust fan system for an industrial kitchen, the following standards must be noted:
- Exhaust fan wind speed: the wind speed at the fan mouth must reach 0.2 - 0.4 m/s to ensure that smoke and odors from the kitchen are completely removed.
- When constructing, anchor or fasten tightly to avoid shaking.
- Substandard motor and fan blades cause noise during operation.
- Use muffler to eliminate noise caused by air passing through the motor or blowing out of the pipe opening.
- Aesthetics: need to ensure aesthetics, consistent with the restaurant kitchen space.
- Lighting: lights are mounted in the hood to increase the brightness to compensate for the cooking stove. Lighting must ensure the ability to withstand heat, humidity, and steam.
- It is recommended to install two exhaust fans, one running and one spare. A check valve should be installed before each exhaust or fresh air fan discharge.
- The minimum hood height is 400mm with integrated grease filter function. It is placed at least 2000-2200mm above the ground and protrudes from the outside of the kitchen counter by a minimum distance of 200-300mm.
Hopefully with the above sharing, you have more knowledge to install your own ventilation system for the kitchen. If you need to find a professional and reputable duct manufacturing, construction and installation unit in Hai Phong, please contact us via Hotline: Mrs. Hang 0985239838, Mrs. Giang: 0934559168. You will definitely be satisfied.
