Below are a series of up to date documents for download. More importantly, it has become widely acknowledged as the standard for kitchen ventilation design throughout in the UK. The full version is available to purchase here. Contact us for assistance if you have any enquiries or require advice regarding this document and its specifications. The guidance will assist caterers in assessing whether existing ventilation is adequate.
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Purpose of Ventilation in both the kitchen and the adjoining areas is : Considerable convective and radiant heat is given off by the cooking equipment. The air becomes laden with odours, grease fumes and products of combustion. During meal preparation and washing up, humidity is increased over a wide area. Air replacement and consistency of temperature are required in adjoining areas.
Air is required to dilute and replace products of combustion from gas fired appliances. Supply air is required to ensure complete combustion of the fuel and provide safe operation of the gas equipment The four main emissions that require removal are: Smoke Expanded air from the heat load surrounding the cooking device.
Precipitation of moistures existing in the food into a vaporous state, primarily consisting of steam, grease and cooking odours. Exhaust fumes from combustion appliances such as gas, charcoal or mesquite. Average lighting levels of lux at the work surface. Minimum air change rate of 40 per hour - not to be used as a basis of design of the canopy or ventilated ceiling.
Fresh air ventilation rates must be sufficient to ensure that the CO exposure levels to which the kitchen staff are subjected do not exceed the COSHH limits of parts per million ppm for 10 minutes, or the World Health Organization WHO guide-lines of 10 ppm as an average over 8 hours. Determine the mode type, plan size and power source for each item of cooking equipment located under the canopy. Calculate the plan area of the cooking equipment from Fig 3 and from Table 2; allocate a thermal coefficient for each item of equipment.
Multiply the area by the coefficient to obtain a theoretical extract flow rate for each item. Add the individual rates to arrive at a total extract flow rate for the canopy.
Select the appropriate canopy factor to suit the type and location of canopy. Multiply the total by the canopy factor to arrive at the total extract flow rate. Method 2 - Face Velocity Method: This is a provisional method when there is insufficient information available regarding the cooking equipment The volume of air to be extracted may be determined by selecting a velocity across the face area of the canopy that is appropriate for the type of appliances expected to be used.
The capture velocity is multiplied by the canopy area to determine the volume of air to be extracted. The capture velocity should be selected to ensure an even distribution of air across the canopy face, this velocity will vary according to the cooking application and whether the canopy is either wall or island mounted. Light loading - 0. Applies to steaming ovens, boiling pans, bains marie and stock-pot stoves.
Medium loading - 0. Applies to deep fat fryers, bratt pans, solid and open top ranges and griddles. Heavy Loading - 0. Applies to chargrills, mesquite and specialist broiler units Method 3 - Appliance Power Input: This is a provisional method when there is insufficient information available regarding the cooking equipment When details of the cooking equipment to be used is limited to the amount of power required rather than the physical size of the appliance, then the power input method may be used.
The total air required is then determined by adding together the recommended extract rate for each item of equipment. Method 4 -Air Changes: This is a provisional method when there is insufficient information available regarding the cooking equipment These can vary widely depending on the size of kitchen, type of cooking, number of people present, and therefore not recommended as a method of calculating air volumes.
Whilst 40 air changes per hour should be regarded as a minimum for comfort in the absence of any other information, it is not unusual for rates as high as 60 - to be created when high- output equipment is densely located in a relatively small space. Method 5 - Linear Extract: This is a provisional method when there is insufficient information available regarding the cooking equipment.
Favoured in the United States, this method depends upon selecting a flow rate to suit a particular type of canopy. Related Interests.
DW 172: Specification for Kitchen Ventilation Systems
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DW/172 B&ES Specification for Kitchen Ventilation Systems
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Hvca Dw 172
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HVDW172 Standard for Kitchen Ventilation Systems 2018
Finance your Project Bespoke systems built to DW standards Effective kitchen extract ventilation systems should be almost unnoticed, but poor design, manufacture, installation or maintenance can turn a commercial kitchen into a difficult and dangerous place to work and prepare great food. The Francis Ventilation department can provide a full turnkey service including site survey, system design, in house manufacturing, installation and all ongoing maintenance of the system including insurance approved duct system cleaning. Designed and manufactured to comply with DW Designed to suite the exact equipment being installed beneath the canopy to ensure the correct fans duty is specified. Gas interlock systems Tempered air input system design Service spines and wall cladding Kitchen and front of house canopy design. All our systems are designed to comply with the DW guideline specification and ensure the smooth running of your commercial kitchen, providing a safe and pleasant working environment, improving productivity and reducing energy costs.
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