Kitchen Design Practice Introduction It is still quite

By admin on November 22nd, 2007

Kitchen Design Practice

Introduction

It is still quite common practice to estimate exhaust
air flow rates based on rough methods. The
characteristic feature of these methods is that the
actual heat gain of the kitchen appliance is neglected.
Thus, the exhaust air flow rate is the same: even
when a heavy load like a wok or a light load like a
pressure cooker is under the hood. These kinds of
rough estimation methods do not produce optimal
solutions; the size of the whole system will be
oversized and so the investment costs and running
costs will increase.
The layout of the kitchen ventilation design was
complex due to the provision of a logical structure
combined with good air flow distribution and
performance.
Technically it was a question of designing and
providing an air conditioning installation offering
conditions and a minimal variable temperature in the
surrounding area ie: 23 C, 0/3 C whilst also keeping a
negative pressure between the kitchen and all
adjacent areas.
The most sensitive space to be handled turned out to
be the working zone, where the airflow to extract heat
and steam produced by ovens or cooking pots were
important.

The steam emitted in the opening of cooking pots or
the brat pan should also be captured immediately.
In this case of providing sufficient efficiency in
capturing polluants, the necessity of having the lowest
energy consumption for the end user had to be
considered.
In tackling these constraints, it has been decided to
select a model of hood using high technology offering,
for the same connecting power installed in the
kitchen, maximum efficiency and important energy
savings.
Kitchen Design Process
The design of the professional kitchen environment
follows the methodology of the industrial design
process.