kitchen hood design procedures
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1 Determine the degree of intensity of cooking
KITCHEN HOOD DESIGN PROCEDURES
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NOTE:
2 Determine the type of the Hood we will use.
INCASE WE HAVE TWO DIFFERINT EQUIPMENT, WE HAVE TO CONSIDER
THE ONE WITH HIGHER DUTY.
TYPE I
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HOOD TYPES
EXCEPTIONS:
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3 Determine the Hood dimensions.
S M A C N A
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4 Determine required Exhaust air flow.
A S H R A E 1 5 4 - 2 0 0 3
A S H R A E
3 3 . 1 2 - 2 0 1 5
A S H R A
E 1 5 4 - 2 0 0 3
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D W
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A S H R A E 3 3 . 1 2 - 2 0 1 5
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S M A C N A
FOR TYPE II HOOD, EXHAUST AIRE FLOW SHAOULD BE MINIMUM
300 CFM/FT.
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5 Determine required Replacement air flow.
Replacemnet air shall be supplied from external source from:
b: Built in hood ( Hood has provisions for exhaust and supply).
Replacement air can be treated or not.
Replacement air ratio usually between 70% to 80% from the exhaust air flow.
6 General notes:
a: The same kitchen area ( from adjacent area or through wall opening or by fan tranfere air to
inside the kitchen).
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BY: ENG M HAMZA Page 11 of 11