Print this page Kitchen Ventilation Improvement
Steven G. Liescheidt, P.E., CCS, CCPR
Course Outline
This one hour online course discusses some of the basics of kitchen ventilation fundamentals, the influence of makeup air, makeup air recommendations, influence of other factors on kitchen ventilation and energy savings considerations in commercial kitchen ventilation system designs. This course will discusses how technology and research is ongoing; therefore, it is wise to consult current design standards and codes regarding kitchen ventilation requirements and recommendations for each project.
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 Ventilation Fundamentals;
- Influence of Makeup Air and Recommendations;
- Energy savings considerations;
Intended Audience
This course is intended for mechanical engineers.
Benefit for Attendee
Course Introduction
The strategy used to introduce replacement (makeup) air can significantly impact kitchen hood performance and should be a key factor in the design of kitchen ventilation systems. Makeup air introduced close to the hood’s capture zone may create local air velocities and turbulence that result in periodic or sustained failures in thermal plume capture and containment. Additionally, the more makeup air supplied, the more dramatic the negative effect on the hood’s effectiveness.
Course Content
This course is primarily based on Design Guide – Improving Commercial Kitchen Ventilation System Performance - California Energy Commission P500-03-034F Rev. 5.5.03:
Kitchen Ventilation Improvement
(http://energy.ca.gov/reports/2003-06-13_500-03-034F.PDF)
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
This material in the design guide used in this course provides information that will help achieve optimum performance and energy efficiency in commercial kitchen ventilation systems. The information is applicable to new construction and, in many instances, retrofit construction. This guide is intended to augment comprehensive design information published in the ASHRAE Handbook on HVAC Applications.
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.
