Commercial Kitchen and Kitchen Exhaust Background

Every commercial kitchen is different, and depending on the type of cuisine produced there are varying amounts of moisture, grease, smoke and odor being emitted. Food products rapidly oxidize/vaporize at cooking temperatures and form organic compounds, which are driven off in particulate and gaseous form. This is often accentuated by the food water content vaporizing and the entrainment of solid particles. The result is a combination of solid particles, liquid droplets, and vapor/gaseous phase contaminants. While there remains some debate on the characterization of the particulate size distribution and its variance with temperature and cooking style, it is established that the general range is about 0.1 to 10.0 ?m. Kitchen Chimney Supplier in Pune

When designing a kitchen exhaust treatment system it is important to not only know the type of cooking being undertaken, but to also establish the necessary end result that you are trying to achieve. Australian standard AS1668.2 (2012) 2 provides calculations for required kitchen exhaust flow rates of 7 different types of cooking with various hood configurations. This flow rate should be approached as a design minimum. The flow rate specified by AS1668.2 (2012) 2 is to provide enough dilution air t o reduce the concentration of contaminants and reduce the temperature of the kitchen exhaust air, both critical parameters for a successful treatment system. Kitchen Crusher Supplier in Pune

As part of this you need to install the appropriate equipment in the right order. The order of treatment systems to remove various contaminants has an optimum sequence to it – like a set of sieves that are correctly sized and ordered – to take out large bits first – then sequentially removing ever smaller components. This prevents any given stage fouling earlier than expected due to excessive and inappropriate load. There are a number of prevalent ways to treat kitchen exhausts all of which can be applied individually or in series with each other. The success of any given system is defined by how appropriately the particular kitchen can be paired up with a cost effective, high performing combination of treatment systems.

These systems are:

  • Hood Filters (Particle)
  • UV Lights (Particle & Odor)
  • Ozone (Particle & Odor)
  • Filter Packs (Particle)
  • Activated Car bon (Odor)
  • Electrostatic Precipitator (Particle)
  • Wet Scrubbers (Particle & Odor)
  • Dilution/Dispersion (Odor)

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Note: removing particles also reduces odor generated by particles but not the odor in the gaseous phase. A successful kitchen exhaust system must also be paired up with a cost effective fan.

The fan needs to be able to handle the dynamic static pressure that kitchen exhausts encounter whilst maintaining flow. The type of kitchen exhaust treatment system implemented will have an impact on the capital cost and the ongoing energy costs of the associated fan. This should always be taken into account when designing a kitchen exhaust treatment system.