What should be the basic HVAC Design for Commercial Kitchens

Basically, Heating, ventilating, and air conditioning (HVAC) refers to simultaneous control of temperature, humidity, radiant energy, air motion, and air quality. In addition to that, control of pressure in the conditioned space relative to adjacent areas is a requirement. HVAC load in a restaurant represents approximately 30 percent of its total energy consumption. Depending on the facility layout, the kitchen ventilation system can account for up to 50 percent of the HVAC load including fan energy. This represents one of the larger energy-consuming end uses within a commercial foodservice facility.

Additionally, an important factor is the noise level of the air conditioning equipment. For engineering purposes, the definition extends to include the lowest life-cycle cost of conditioning the air by right-sizing of equipment to meet the particular application with the lowest operating and maintenance costs.

Since a major use of our energy on this planet goes toward conditioning the air that we breathe in the built environment we must place an emphasis on more sustainable, i.e., “green,” HVAC systems, that use less energy and include environmentally friendly methods and components to reduce the system’s impact on the world’s fuel supplies while providing healthy indoor environments.

Kitchen HVAC system design is an intellectual process, commonly involving teamwork and iteration, which leads to a device, system, and/or process which satisfies a need.