The primary goal of a ventilation designer in a food service establishment is to create a comfortable environment for guests and staff. While ensuring an optimal climate in the guest area is not difficult, creating the right climate in the kitchen, where there’s a hot food preparation zone, requires a specialized approach. Since there are several methods for calculating the required air exchange in a kitchen, the comfort of restaurant employees directly depends on which method the engineer chooses. It’s important to seek assistance from experienced specialists who understand the specifics of this matter.
Standards and requirements
When designing a ventilation system in a food service establishment, you need to follow clear rules and requirements. For example, in a small restaurant designed for only 50 guests, an excellent option is to install a supply system that can be combined with the cooking area. However, for other spaces, a separate exhaust unit must be designed. What are these spaces? For instance, dishwashing areas and kitchens, guest halls, receptions, showers and restrooms, cold storage rooms, and areas where food waste is stored.
Air exchange requirements in a food service establishment
| Type of room | Volume of air exchange per person |
| Vestibule | 20 m3/h |
| Dining hall | 40 m3/h |
| Cafe | 30 m3/h |
| Children’s playroom | 30 m3/h |
| Dining room | 20 m3/h |
Airflow calculation
- For guest halls is sufficient 60 m3/h na jednego klienta lokalu.
- To calculate the kitchen’s capacity, you need to determine the electrical energy consumption of the equipment in the room and multiply it by 80-100 m3/h. You could, of course, do the calculations for each device separately, but the method described above allows for a slightly higher value.
Seating areas in a restaurant
The proper design of a ventilation system determines the client’s flexibility in arranging seating and tables. Of course, every restaurant owner aims to organize their space in a way that accommodates as many customers as possible. However, this significantly complicates the work for designers. The engineers at Kliwenta follow these principles:
- It is not advisable to blow cold air into the part of the hall where customers are resting.
- It is better to install recessed (under-plaster) devices.
- It should be noted that ducted air conditioning grilles are sometimes used for ventilation.
Kitchen area
One of the main issues that arise in the cooking area is excessive heat load. In some cases, it can exceed 800-2000 W/m². At the same time, according to the standard, this value should not exceed 210 W/m².
To address this problem, a decentralized, or local, supply and exhaust ventilation system is installed.
In the cooking area, air is usually distributed through mixing, delivering supply air at 6°C lower than the temperature in the occupied zone.
Displacement ventilation.
Displacement ventilation systems are increasingly being used. Air is supplied at a low velocity from the bottom of the room, and its temperature is only a few degrees cooler than the temperature within the room. Air removal occurs at the top. The installation of these systems prevents air from mixing.
When designing a ventilation system in the cooking and dishwashing areas, the following principles should be observed:
- A filter should be installed;
- The slope of the ventilation ducts must be directed towards the sink;
- The seam of the air ducts must be located at the top;
- Grease traps should be installed;
- It’s equally important to ensure a drain connection through which the degreaser can be discharged from the hood located in the cooking area;
- Ventilation ducts must be thermally insulated if it’s necessary to exhaust air at temperatures exceeding 150°C.
When selecting equipment for a ventilation system, it is important to consider standards and regulations. Therefore, it is better to turn to professionals who understand all the nuances of designing and installing ventilation equipment. Kliwenta offers these services. Our extensive experience, knowledge, and 10 years of practice allow us to complete projects with the highest possible quality and on time.
