Print this page Kitchen Makeup Air
Steven G. Liescheidt, P.E., CCS, CCPR
Course Outline
This five hour online course discusses the results of the study in the source document which examined a variety of conditions that effect kitchen hood performance, make-up air application strategies, exhaust and supply air quantity comparisons and additional research needed to continue evaluating kitchen ventilation effectiveness and energy use.
This course includes a multiple-choice quiz at the end, which is designed to enhance the understanding of course materials.
Learning
Objective
At the conclusion of this course, the student will:
- Kitchen hood and appliance relationships;
- Cross draft generation;
- Displacement make-up air strategy;
- Air curtains make-up air strategy;
- Face diffusers make-up air strategy;
- Ceiling 4-way diffusers make-up air strategy;
- Short circuit make-up air strategy;
- Backwall supply make-up air strategy;
- Capture and containment testing;
- Exhaust airflow to supply airflow comparison;
- Test result discussions and comparisons;
- Outcomes specific to make-up air strategies for kitchen ventilation;
- Airflow visualization;
- Kitchen appliances; and
- Energy balance protocol.
Intended Audience
This course is intended for mechanical engineers.
Benefit for Attendee
Attendee of this course will be able to better understand the relationships of the various make-up air strategies with respect to the hood effectiveness and energy efficiency considerations.
Course Introduction
Overlooking the details of the make-up air delivery system can have a negative impact on the performance of an otherwise well-designed kitchen. Cross drafts and high air velocities due to improper introduction of the make-up air can result in a failure of the hood to capture and contain effluent from the appliances.
Course Content
This course is primarily based on Makeup Air Effects On Commercial Kitchen Exhaust System Performance - California Energy Commission, P500-03-007F, December 2002:
Please click on the above underlined hypertext to view, download or print the document for your study. Because of the large file size, we recommend that you first save the file to your computer by right clicking the mouse and choosing "Save Target As ...", and then open the file in Adobe Acrobat Reader. If you still experience any difficulty in downloading or opening this file, you may need to close some applications or reboot your computer to free up some memory.
Course Summary
To address the make-up air effect issues, the research project source material for this course focuses on how the introduction of replacement (make-up) air affects the capture and containment performance of commercial food service ventilation equipment. A total of 214 distinct sets of test conditions were investigated, involving combinations of hoods, appliances, cooking conditions, make-up air strategies, and other factors. The capture and containment evaluations were performed according to ASTM Standard F1704-99, Standard Test Method for Performance of Commercial Kitchen Ventilation Systems.
Related Links
For additional technical information related to this subject, please visit the following websites:
ASHRAE – www.ashrae.com
US Department of Energy – www.doe.gov
National Renewable Energy Laboratory – www.nrel.gov
Quiz
Once you finish studying the above course content, you need to take a quiz to obtain the PDH credits.
DISCLAIMER: The materials contained in the online course are not intended as a representation or warranty on the part of PDH Center or any other person/organization named herein. The materials are for general information only. They are not a substitute for competent professional advice. Application of this information to a specific project should be reviewed by a registered architect and/or professional engineer/surveyor. Anyone making use of the information set forth herein does so at their own risk and assumes any and all resulting liability arising therefrom.
