HVAC Handbook Commercial Kitchen Ventilation Guidelines

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Text of HVAC Handbook Commercial Kitchen Ventilation Guidelines

  • 1Vent i lat ion Commit tee of the Inter-Agency Review Counci l Third EdiTion

    MinnEsoTa CoMMErCial KiTChEn

    Ventilation Guidelines

    Vent i lat ion Commit tee

    of the

    Inter-Agency Review Counci l

    Third EdiTion

  • 3Table of ConTenTs

    Mn CKV GuidelinesThird EdiTion

    Updated November 2009

    INTRODUCTION ......................................................................................................................................................... 5PREFACE .................................................................................................................................................................... 6 Mission Statement of the IARC Ventilation Committee ............................................................................................... 6VENTIlATION COMMITTEE MEMbERS ................................................................................................................... 7VENTIlATION TERMS & DEFINITIONS .................................................................................................................... 8GENERAl PRINCIPlES OF VENTIlATION FOR FOOD ESTAblISHMENTS .......................................................... 11 Design Criteria .............................................................................................................................................. 12 Hoods ............................................................................................................................................................ 13 Side Curtains................................................................................................................................................. 16 Grease Filters and Grease Extractors........................................................................................................... 16 Ductwork ....................................................................................................................................................... 17 Capture Velocity ............................................................................................................................................ 17 Exhaust Fans ................................................................................................................................................ 18 Make-Up Air .................................................................................................................................................. 18 16 Signs that an Area is Starving for Make-Up Air ........................................................................................ 20 Determining Exhaust Quantities.................................................................................................................... 21 AirflowResistance......................................................................................................................................... 22 MethodsofAirflowMeasurements ................................................................................................................ 22 Testing and balancing ................................................................................................................................... 22TyPE I VS. TyPE II HOOD SySTEMS ....................................................................................................................... 23MINNESOTA STATE MECHANICAl CODE SUMMARy ............................................................................................ 24 Ducts ............................................................................................................................................................. 24 Hoods ............................................................................................................................................................ 25 Filters ............................................................................................................................................................ 25 Make-Up Air .................................................................................................................................................. 26 Testing ........................................................................................................................................................... 26 Fire Protection Equipment............................................................................................................................. 26ANSI/NSF INTERNATIONAl STANDARD NO. 2 ........................................................................................................ 27COMMERCIAl KITCHEN VENTIlATION CHECKlIST .............................................................................................. 28VENTIlATION-RElATED IllNESSES AND CONDITIONS ....................................................................................... 29EVAlUATION RECIRCUlATING HOOD SySTEMS .................................................................................................. 30 background ................................................................................................................................................... 30 Code References .......................................................................................................................................... 32 Criteria for Evaluation.................................................................................................................................... 32 Use and Maintenance ................................................................................................................................... 33GUIDANCE FOR VENTlESS DISHMACHINE ........................................................................................................... 34 background ................................................................................................................................................... 34 Criteria for Evaluation.................................................................................................................................... 35 Code References .......................................................................................................................................... 35 Use and Maintenance ................................................................................................................................... 35UNIQUE CONSIDERATIONS FOR SOlID FUEl EQUIPMENT ................................................................................. 36MINNESOTA UNIFORM FIRE CODE ......................................................................................................................... 37 background ................................................................................................................................................... 37 Minnesota Uniform Fire Code and Commercial Kitchen Ventilation ............................................................. 37 Suppression Systems ................................................................................................................................... 37 A Temporary Cooking Operation ................................................................................................................... 40 Tableside Cooking Inside a Restaurant......................................................................................................... 40MN STATE bUIlDING CODE ADMINISTRATIVE AUTHORITy FOR CKV ................................................................ 42VENTIlATED CEIlINGS ............................................................................................................................................. 43VARIAblE EXHAUST SySTEM ................................................................................................................................. 44FREQUENTly ASKED QUESTIONS AND ANSWERS .............................................................................................. 45INSTRUCTIONS FOR USE OF FlOWCHART ........................................................................................................... 50COMMERCIAl KITCHEN VENTIlATION FlOWCHART ........................................................................................... 53EQUIPMENT CATEGORIES ....................................................................................................................................... 54

  • 5introduction

    The purpose of these guidelines is to provide some general information about commercial kitchen ventilation (CKV) systems to food inspectors, environmental health specialists (sanitarians), food service equipment retailers and designers, architects, contractors and others in the food service industry.

    This document is not a regulation, rule, or ordinance. It is intended to serve as a guide for the design, review, sizing, testing, and inspection of CKV systems. It is also intended to provide more uniformity in the application of CKV requirements by assisting in the decision process for the proper type of exhaust ventilation systems in food establishments. The reader is encouraged to consult with design, installation, and inspection specialists to ensure compliance with applicable building, mechanical, fire, and health codes.

    The General Ventilation Criteria flow chart on page 53 was developed by the Ventilation Committee of the Min-nesota Inter-Agency Review Council (IARC) which oversees various Food Code and related interpretation and enforcement issues for the Minnesota Department of Health and the Minnesota Department of Agriculture. It is intended to be used by both design professionals and regulatory authorities as a guide for determining the type of exhaust system required for various cooking or heating applications. Instructio