Kitchen Ventilation Rates

Residential ventilation rates are calculated based on area of the residence and number of occupants.

Kitchen ventilation rates. An extract rate of no less than 216m3 h 60 l sec. Alternatively ventilate continuously at 0 3l s m2. Kitchen effluent what is it. Kitchen effluent consists of heat and contaminants very small grease particles grease vapor just like humidity in the air.

Kitchen domestic 10 l s m2. Continuous ventilation at a minimum rate of 20 cfm may be used in lieu of an intermittent 50 cfm exhaust fan. Ventilation rates in new dwellings. However they are seldom used as the actual basis of design or calculation.

With the exception of smoking lounges the ventilation rates in table 403 3 1 1 are based on the absence of smoking in occupiable spaces. Ventilation 2010 edition incorporating 2010 and 2013 amendments ref. The design should avoid draughts where the kitchen is subdivided eg wash ups vegetable preparations. Kitchen commercial 10 l s m2.

The ventilation system shall be designed to supply the required rate of ventilation air continuously during the period the building is occupied except as otherwise stated in other provisions of the code. Where canopies are not used eg where extraction is through ventilated ceilings consult a competent heating and ventilation engineer to calculate the appropriate ventilation rates. Isbn 978 1 85946 679 7 pdf 683kb. Without adequate ventilation and an ample supply of clean makeup air no kitchen will operate efficiently.

For example laboratory ventilation standards indicate recommended ranges for air change rates as a guideline for the actual design. Florida residential code 2014 15 exhaust systems m1503 range hoods m1503 3 kitchen exhaust rates jump to full code chapter where domestic kitchen cooking appliances are equipped with ducted range hoods or down draft exhaust systems the fans shall be sized in accordance with section m1507 4. Course content introduction ventilation is the single most important factor in the design construction and operation of commercial kitchens. Kitchen effluent is the by product of commercial cooking processes that must be captured contained and removed from the space by the kitchen ventilation system.

Toilets 10 l s m2 these figures based upon cibse guide section a1 can be increased to 15 l s per person to meet the current general demand for increased ventilation rates. Kitchen range hoods mounted above the range capture contaminants with their. Recommended kitchen range hood ventilation rates vary greatly depending on the type of cooking performed and the location of the range. This file may not be suitable for users of assistive technology.

See statutory regulations and local authority byelaws. Fundamentals of kitchen ventilation a. Also take account of air change rates required for kitchens.