Conference Proceeding published 1989 by ASHRAE
Written By D.K. Black
This paper outlines those considerations and requirements that are pertinent to the design and operation of a properly functioning exhaust system for a commercial kitchen. It embraces such subjects as air quality, energy conservation, air pollution control, sanitation, and fire safety. Determination of necessary and appropriate exhaust air volumes for various items of cooking equipment is discussed. The potential for heat recovery is detailed, together with a description of the technology involved.
Citation: Symposium, ASHRAE Transactions, vol. 95, pt. 1, Chicago 1989
