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Ventilation in professional kitchens.

La ventilation des cuisines professionnelles.

Type of article: Article

Summary

Kitchens mean the release of a lot of heat and pollutants that must be controlled with a properly designed and maintained ventilation plant. There is one overriding rule: the kitchen must be at a lower pressure than the dining room or the hallways (with incoming air equal to 0.8 times the outgoing air). Preference should therefore be given to the following types of ventilation: natural introduction of new air with mechanical extraction of air from the kitchen; mechanical introduction of air into the dining room and extraction from the kitchen; mechanical extraction and introduction room by room. The article also discusses the calculation of air flows, sensoring systems, air introduction, flow measurement and monitoring, and fire protection.

Details

  • Original title: La ventilation des cuisines professionnelles.
  • Record ID : 1997-2377
  • Languages: French
  • Source: Chaud Froid Plomb. - n. 585
  • Publication date: 1996/11
  • Document available for consultation in the library of the IIR headquarters only.

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