The purpose of forced ventilation of the restaurant 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 for 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 easy to use, easy to clean and works well. The umbrella body is made of stainless steel. The disadvantage of this design is that the grease filter reduces the exhaust power and negates the blowing of hot air. Moreover, such hoods are quite expensive.
Dome umbrellas are made of stainless steel specifically for ventilation of the kitchens of restaurants and cafes. Hot air is collected under the dome, together with droplets of fat and unpleasant odors, and is blown out 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 the installation of such equipment is cheaper. The fans are installed of a centrifugal type, which protects them from the accumulation of fat, but even such devices become clogged over time. Do not use corrugated pipes as air ducts in the restaurant ventilation project.
The inner surfaces of the ribs will very quickly become covered with a thick layer of fat, which will significantly impair the performance of the system. Therefore, pipes should be taken only with round cross-section and with smooth walls.
Air inflow in the ventilation of restaurants and cafes
The easiest and cheapest way to provide the kitchen with air is to open the window. But this method is not acceptable for large restaurants. Therefore, a project for ventilation of restaurants with forced air flow is being done here. If there are a lot of frying panels in the kitchen, then only this method can provide the cooks with clean air.
The calculation of restaurant ventilation can do without a heating element for supply air. After all, there is enough warmth and its own. But in winter, the influx of icy air from the street provokes the appearance of condensation on the walls of the air ducts.
When calculating the ventilation of the restaurant, the increased power is put on the hood, the air flow is somewhat weaker. If you do the opposite, smells from the kitchen will be carried throughout all rooms, including the visitors' hall. Which is unlikely to please them and will attract more guests.
