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Kitchen Makeup Air

Steven G. Liescheidt, P.E., CCS, CCPR

A universal concern regarding the commercial kitchen space is having an effective ventilation system. A large portion of kitchen ventilation planning is dedicated to properly exhausting cooking effluent. Appliance layout and the energy input are evaluated, hoods are located and specified, the ductwork size and routing are determined, and exhaust fans are specified to remove the proper volume of air. Unfortunately, much less time is usually dedicated to planning how the exhausted volume of air will be replaced, although an air balance schedule is commonly used to indicate the source and quantity of the makeup air.

This course is based on the document Makeup Air Effects On Commercial Kitchen Exhaust System Performance - California Energy Commission, P500-03-007F, December 2002.

This course includes a multiple-choice quiz at the end, which is designed to enhance the understanding of the course materials.

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NY PE & PLS: You must choose courses that are technical in nature or related to matters of laws and ethics contributing to the health and welfare of the public. NY Board does not accept courses related to office management, risk management, leadership, marketing, accounting, financial planning, real estate, and basic CAD. Specific course topics that are on the borderline and are not acceptable by the NY Board have been noted under the course description on our website.