Air Conditioning In Commercial Kitchens

The low maintenance easy to clean qualities of kitchen ventilation makes it ideally suited in commercial kitchens where speed is of the essence.

Air conditioning in commercial kitchens.

The air quality of active kitchens can be tough to maintain when you have so much air to be exhausted. We offer a full range of commercial kitchen services for our clients in and around london. This year due to the risk of covid 19 proper ventilation and air quality are more important than ever. This study investigated the carbon dioxide carbon monoxide and particulate matter emissions in indoor air of three different types of commercial kitchens viz restaurants catering centre and fast food centre the selected parameters were monitored usingan air quality monitor during the cookingactivities in the commercial kitchens.

But if too much air is moving from outside areas into the kitchen it can cause a variety of problems. Some kitchens may even have two separate exhaust systems one for steam generating appliances and one for heat and grease generating appliances. When all that air is extracted from your kitchen it needs to be replenished by an equal volume of fresh air to maintain good air quality. If the hvac system is designed properly even in an airtight building some replacement air should enter the kitchen from adjacent areas such as the dining room.

For mechanical make up air systems direct the cooler air towards hot work positions. Investing in a make up air unit is usually necessary to allow your hvac system to keep up. It prevents any accumulation of fat and grease in the system which can affect its efficiency and increase the risk of fire. These fans can remove 100 cubic feet of air per minute.

The average commercial a c size ranges from 2 tons for small buildings to as much as 30 tons for very large buildings. Direct air conditioning can provide varied fixed installations to suit your office or place of work. Another solution to this is to integrate your restaurant s kitchen ventilation with the building s hvac system. Balancing incoming cool air and extracted hot air effectively should help prevent the kitchen becoming too hot.

A 1 ton air conditioner can remove around 12 000 btu or british thermal units of heat per hour.