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With
heavy investment required for starting a hotel project,
thorough planning has assumed great importance. It not only
saves wastage but also ensures optimum utilization of space.
Right from the planning stage the role of architects,
interior designers and project consultants becomes important.
These technical experts have mastered the art of utilizing
every inch of space, designing all services in detail like
architectural, mechanical, electrical, plumbing, kitchen
equipment and exhaust system. Normally sufficient time is
available during the planning and designing stage which
facilitates economy designing and helps in chalking out
alternative course of action.
While
looking for economically viable designs, at no stage can
customer comfort be sacrificed. However, now hospitality
industry is also looking at making even its staff working
areas comfortable to work in. And, hence, providing a
comfortable working conditions for kitchen employees, an
important pay back zone of the hospitality industry, has
assumed importance.
Technology
today facilitates consultant replacement of filtered outdoor
air in the kitchen instead of earlier practice of opening
windows for air passage. The basic design is to maintain
continuous mechanical supply and mechanical exhaust in the
kitchen which was adverse affect on kitchen occupants.
Design
Considerations
As per ‘Indian standard’ all kitchen room shall have
proper ventilation/exhaust from any of the following method:
-
Natural
Supply & Natural Exhaust (20% effective + 5%)
-
Mechanical
Supply & Natural Exhaust (40% effective + 5%)
-
Natural
Supply & Mechanical Exhaust (60% effective + 5%)
-
Mechanical
Supply & Mechanical Exhaust (90% effective + 5%)
Design
Requirements
-
All
industrial, commercial and hospital kitchen must have
minimum 10’ – 0”
height below beams.
-
Natural
light and cross ventilation in kitchen area is must under
the power
failure.
-
Detail
air calculation (exhaust and make up air) is necessary due
to kitchen heat, steam, grease, odorous, smoke, etc.
-
The
range hood filters, main ducts, and fan velocity must be
properly designed for fire protection.
-
The
kitchen exhaust system should be kept in negative pressure
with reference to dining and other adjoining area.
-
The
location of outdoor intake and kitchen exhaust louvers
must be such that exhaust/foul air is not drawn back into
the system or it should not effect the public area.
-
The
kitchen must be very carefully designed to minimize health
hazards.
In
hospitality industry space comes at a premium, business is
very competitive and the given space for kitchen is always
small. It is here that the new systems must be designed to
allow trouble free operation and easy maintenance. System
shutdown often results in loss of revenue.
What is a Cool Vent?
The
‘Cool Vent’ package hood system is ideal mechanical
ventilation for commercial and industrial kitchens.
The
system is designed to maintain a continuous mechanical supply
and mechanical exhaust in the kitchen which is easily affected
to the occupants, and the constant replacement of filtered
outside air by this “Cool Vent Package Hood” ventilation
system is far more effective than natural means such as
opening windows.
Features
1.Reduces
Fired Danger: - “Cool Vent” package hoods
are equipped with 2” thick removable washable heavy duty
baffle type grease filters which keep duct work clean,
reducing fire hazards and also act as flame arresters when
properly maintained.
2.Air
Balancing System: Individual
air balancing control of each hood with heavy duty manual
dampers.
3.Construction
: Heavy gauge stainless steel or aluminum exterior for fast
cleaning.
4.Pre-Assembled
: A package for every kitchen ready for quick installation to
any length of requirement.
5.Guarantee
: A perfect ventilation system for all types of kitchen.
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