RESTAURANT & KITCHEN HVAC
Cooking Heat Stays in the Kitchen. Comfort Stays in the Dining Room.
Restaurant and kitchen HVAC must capture heat, grease and odour at the cooking line, replace extracted air without draughts and keep dining areas comfortable through busy service periods.
SYSTEM APPROACH
Canopy-Level Capture. Building-Level Balance.
Hollis & Pike supports restaurant and kitchen projects from extract and make-up air systems through dining-room cooling, ventilation and controls.
Kitchen extract rates are set by the cooking equipment beneath each canopy, and the air removed has to be replaced. The right approach supplies tempered make-up air, holds the kitchen slightly negative to the dining room and varies extract with cooking activity so fans do not run at full speed between services.
ENGINEERING CONSIDERATIONS
What Shapes the Selection.
01
Extract rates and canopy design
Extract is determined by the appliances, their layout and the canopy type, so the kitchen equipment schedule is needed before fans and ductwork are sized.
02
Make-up air
Replacement air should be tempered and introduced at low velocity so it does not disturb capture at the canopy or create draughts across the cooking line.
03
Grease and fire risk
Extract systems need grease filtration at the canopy, cleaning access along the ductwork and fire-resisting construction where ducts pass through other areas.
04
Odour control and discharge
Discharge position and odour control, such as electrostatic precipitation or carbon filtration, are often planning conditions, particularly in mixed-use buildings.
05
Demand-controlled extract
Sensors at the canopy reduce extract and make-up air between services, while maintaining a minimum rate whenever appliances are in use.
06
Dining-room loads
Dining areas combine sharp occupancy peaks with heat from service counters and open kitchens, and need cooling that responds quickly as covers change.