Click here to purchase
This chapter focuses primarily on commercial kitchenventilation (CKV) systems in restaurants and institutional food service facilities,and incorporates the research and experience (including all steps of the designprocess) amassed by TC 5.10 over the past two decades. Although a brief sectionon residential kitchen ventilation has been retained, only minor updates havebeen incorporated over the history of this chapter. Given ongoing debate onresidential range hood performance, TC 5.10 anticipates sponsoring research to providea basis for enhanced design of residential kitchen ventilation (RKV) systems.COMMERCIAL KITCHEN VENTILATIONCommissioningVentilation DesignSystem Integration and DesignEnergy ConsiderationsThermal ComfortCommercial Exhaust HoodsCooking Effluent Generation and ControlReplacement (Makeup) Air SystemsHVAC System DesignExhaust SystemsExhaust FansFire SafetySystem Commissioning and Air BalancingOperations and MaintenanceRESIDENTIAL KITCHEN VENTILATIONExhaust SystemsRESEARCHNo. of Pages: 46
Citation: 2019 ASHRAE Handbook¿¿¿HVAC Applications
Product Details
- Published:
- 2019
- Number of Pages:
- 46
- Units of Measure:
- Dual
- File Size:
- 1 file , 28 MB
- Product Code(s):
- D-A342019SI
