A relatively easy and inexpensive method to improve capture and containment (C&C) of cooking contaminants including heat and grease laden air is gaining attention. The idea for stainless steel side panels has been around a long time, but few are actually used by designers thinking they will impair operations in the cooking area. One drawback is that few designers are familiar with how they should size or design these panels.

Recent testing by the Architectural Energy Lab in Wood Dale, IL in cooperation with ASHRAE’s Technical Committee TC-5.10, Kitchen Ventilation is shedding new light on the subject. The study examined various shapes and sizes in relation to how these flat pieces of stainless steel work and function.

Testing was staged with panels of varying sizes and shapes. They were placed at the open end of a kitchen exhaust hood in a controlled test lab environment. The results indicated that most sizes lessened the amount of disruption caused by air currents coming in from the open ends.

With normal back and forth movement in front of the cooking equipment disrupting the thermal plume, it was found that side panels tended to reduce the overall amount of exhaust air disruption. When the end of a hood adjoins a traffic aisle, significantly more disruption occurs especially when employees are passing by pushing large storage or banquet carts. Results were even better in these configurations.

Results of the lab testing proved conclusively that a flat stainless steel panel fastened to the end of the hood and wall was quite effective. The most positive nominal panel size proved to be one 24” at the top and rear angled at 45 degrees. The value of the angle means less likelihood that a cook or chef will remove the panel anticipating it will interfere with his/her normal movements.

Don Fisher of Fisher-Nickel, Inc., in San Ramon, CA is a leading proponent in the use of side panels and “strongly recommends their inclusion into hood locations with one or both open ends”. Don also heads up the PG&E Food Service Technology Center in San Ramon and has been a long time leader of improving commercial kitchen ventilation. Don has also been a driving force behind the ASHRAE TC-5.10 Technical Committee. UP YOUR STACK™.com salutes Don for his efforts at improving CKV in general and energy conservation measures.

Next time you are designing a new hood system and cooking lineup, consider the use of side panels. It is one more way of designing an effective hood system that will operate as it is intended. Use of the angled side panels may also help reduce overall CFM requirements. Add that to the use of a listed hood with an extended overhang and variable speed technology and the designer can affect considerable energy savings for the life of the kitchen operation. Contact your listed manufacturer for assistance and ideas. They are connected with the latest in codes and technology.