Congratulations to the Greenheck Company for developing their new Kitchen Ventilation Systems Application & Design Guide. The new September 2005 guide was released during the recent NAFEM Show in Anaheim, CA. It’s a winner!

The guide is a no nonsense introduction and “how to” reference covering all facets of commercial kitchen ventilation (CKV). Parts of it will appeal to foodservice design consultants and dealer designers. Other parts will be of particular interest to mechanical engineers faced with designing exhaust and make up air systems for foodservice operations. Finally, AHJ officials can use it as a reference guide.

For engineers the guide discusses exhaust rates, supply air, make–up air, room balance and air flow testing. Fire suppression is discussed giving information on the various types of fire extinguishing systems. Fan selections are given plus charts and formulas for calculating ductwork and pressure losses.

Designers should read the Introduction which begins by stating “A kitchen hood is not just a box”. The various styles of hoods and their applications are discussed first. It describes both Type I and Type II hoods. It then describes the determination of proper exhaust rate as being crucial. It further describes grease extraction, filters, energy management systems, variable volume controls and paybacks. Utility distribution systems (aka – UDS) are also explained.

Beginning on page 42 is a series of illustrations that cover many design issues that each designer should read. UP YOUR STACK®.com has been talking about many of these ideas since we began publishing in August of 2004.

The guide wraps up with a troubleshooting section, a glossary of terms, a quick reference guide plus a summary of fundamental design considerations.