CFM Testing

OR CALL US ON
858 603 0456 (California)

CALL US FOR MORE DETAILS
303 506 4496 (Colorado)

REQUIREMENTS

Every Requirement Fulfilled

CFM Testing will help you get started in your kitchen, no matter your requirements. Almost any commercial foodservice application can accommodate a commercial kitchen exhaust hood. The following guidelines apply to grease-laden cooking vapor exhaust systems specifically approved and listed for such purposes.

Call Us

(303) 506-4496 / (858) 603-0456

Write to Us

tab@cfmtesting.com

Visit Us

Call to make an appointment

Hours

Mon—Fri: 9:00AM–5:00PM
Sat & Sun: 11:00AM–3:00PM

When specifying hoods for a kitchen, the following variables must be considered and identified:

  • The layout of the space, particularly the equipment under the commercial kitchen exhaust hood(s)
  • The overall dimensions of the commercial kitchen exhaust hoods must be determined to provide enough overhang to contain and capture emissions. 
  • Exhaust air volume calculations will also be affected by the proximity of walls around the perimeter of the hood. 
  • Minimum overhangs for UL 710 listed hoods depend on the outcome of the specific test that the hood was subjected to. 
  • Make sure the overhangs comply with the manufacturer’s minimum listed overhangs.
  • The height of partial and full-height walls is particularly important to indicate. 

As the layout drawing is created, the amount of clearance between combustible, limited combustible, and fireproof materials is also considered according to code requirements. You can find detailed information regarding these distances in NFPA 96.

Cooking equipment specifications

Depending on the type and characteristics of the appliances, the amount of exhaust air required will ensure containment and capture while optimizing operational efficiency. The recommendation to design the system based on heat loads will be important in this instance. Several factors, including the type and dimensions of the appliances and the energy inputs (gas or electric), must be determined to ensure the accuracy of calculations. There are other methods of determining CFM (X CFM per foot of hood length), but these do not consider the total volume generated and exhaust required for the removal of the load. It is possible to remove visible smoke using a rule of thumb method, but an additional load may escape into the room.

How kitchen exhaust hoods should be designed

Modern commercial kitchen exhaust hoods can be customized to meet any application and meet building mandates and codes. It is critical to determine whether options such as UV lighting, automated water washing, demand-controlled ventilation, and connection to a downstream pollutant control system are needed. CFM Testing has knowledgeable, expert support staff to provide advice and direction if guidance is needed.

Site conditions

Identifying and describing such constraints as restricted ceiling height, obstructions, or other challenging site conditions is important in selecting a hood or hood suitable for the site condition. Several alternative hoods and modifications are available to solve some of these site challenges. It would be wise to consult the factory expert for suggestions in this case.

Makeup air distribution

The best performance from your commercial kitchen exhaust hood depends on how well you balance your space. Introducing makeup air is always a crucial consideration in achieving this goal. This involves controlling the makeup of air’s direction, volume, and velocity. Many options are available, including low-velocity ceiling diffusers, plenum boxes, integrated hood plenums, and zoned makeup air distribution with demand control ventilation. To ensure that makeup air design is expertly executed, it is imperative to consider it at the specification stage of the kitchen exhaust hood project. Four-way diffusers should never be installed near an exhaust hood due to the high-velocity discharge and the negative impact on the hood’s performance.