Kitchen HVAC design: what's on the menu?

Le résumé fourni par la source

This article presents an overview of the options available not only in kitchen hood selection but also in the overall design of kitchen HVAC systems. The majority of existing buildings have food services functions, and the production and delivery of these services result in the HVAC engineer's involvement in providing a healthy, comfortable, and productive indoor climate for the kitchen workers. The common denominator of a kitchen is the requirement of a kitchen hood located above the cooking appliances providing containment and exhaust of the products of cooking -- heat, grease, and vapors. The use of food service consultants to select food preparation equipment has, in many cases, resulted in the HVAC engineer no longer selecting the kitchen hood systems but being required to provide ventilation and makeup to hoods selected by others.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.