Ads
related to: recommended kitchen exhaust duct velocity
Search results
Results From The WOW.Com Content Network
Kitchen ventilation is the branch of ventilation specialising in the treatment of air from kitchens. [1] It addresses the problems of grease, smoke and odours not found in most other ventilation systems. Restaurant kitchens often use large extractor hoods. Kitchen ventilation equipment includes an extractor hood or canopy, and a filtering ...
A duct with less than 0.75 mg/100m 2 is considered to be clean, per the NADCA standard. [7] A Hong Kong standard lists surface deposit limits of 1g/m 2 for supply and return ducts and 6g/m 2 for exhaust ducts, or a maximum deposit thickness of 60 μm in supply and return ducts, and 180 μm for exhaust ducts. [8]
Cement and lime plant duct velocity at normal operations is 3000 to 3200 foot per minute, lead plant velocities are 4000 to 4500 foot per minute, as the dust is heavier. Other industries, such as grain have lower gas velocities. Higher duct gas velocity may require more powerful fans than lower duct velocities.
Displacement ventilation systems supply air directly to the occupied zone.The air is supplied at low velocities to cause minimal induction and mixing. This system is used for ventilation and cooling of large high spaces, such as auditorium and atria, where energy may be saved if only the occupied zone is treated rather than trying to control the conditions in the entire space.
Chapter 4 - Ventilation Air; Chapter 5 - Exhaust Systems (Part 1: Environmental Air Ducts and Product Conveying Systems; Part 2: Commercial Hoods and Kitchen Ventilation) Chapter 6 - Duct Systems; Chapter 7 - Combustion Air; Chapter 8 - Chimney and Vents; Chapter 9 - Installation of Specific Appliances; Chapter 10 - Boilers and Pressure Vessels
Feb. 27—LAWRENCE — Fire Chief Brian Moriarty said a kitchen fire in a restaurant at 1 Mill St. on Friday erupted in ventilation ducts where cooking grease tends to accumulate. The two or three ...