The purpose of the forced ventilation of the restaurant’s kitchen is to remove excess heat, droplets of fat, odors emitted during cooking. The kitchen of a small cafe with a single frying surface can do with one powerful hood. But only a professional ventilation system of restaurants and cafes can handle the volumes of large restaurants.
Hoods for ventilation systems
Exhaust hoods for professional kitchens are produced with and without a grease trap. The first option is convenient in operation, easy to clean and works well. The body of the umbrella is made of stainless steel. The disadvantage of this design is that the grease filter reduces exhaust power and nullifies the blowing of hot air. In addition, such hoods are quite expensive.
Dome umbrellas are made of stainless steel specifically for ventilation of kitchens of restaurants and cafes. Hot air collects under the canopy along with droplets of fat and unpleasant odors and is blown into the general ventilation system.
Such a ventilation system for restaurants and cafes is bad because all the fat accumulates in the umbrella. The situation is aggravated by a weak exhaust fan. But installation of such equipment is cheaper. Fans are installed centrifugal type, which protects them from the accumulation of fat, however, even such devices become clogged over time. Corrugated pipes should not be laid as air ducts in the restaurant ventilation project.
The inner surfaces of the ribs are very quickly covered with a thick layer of fat, which will significantly impair the operation of the system. Therefore, pipes should be taken only of circular cross section and with smooth walls.
Air supply in the ventilation of the restaurant and cafe
The easiest and cheapest way to provide the kitchen with air is to open the window. But for large restaurants, this method is not acceptable. Therefore, a ventilation project for restaurants with forced air flow is being made here. If there are a lot of frying panels in the kitchen, then only with this method can cooks be provided with clean air.
Calculation of restaurant ventilation can do without a heating element for the supply air. After all, there is enough heat here. But in winter, the influx of icy air from the street provokes the appearance of condensation on the walls of the ducts.
When calculating the restaurant's ventilation, increased power is laid on the hood, the air flow is slightly weaker. If you do the opposite, the smells from the kitchen will spread throughout the premises, including in the hall for visitors. Which is unlikely they will like it and attract more guests.
