Kitchen Ventilation

 Kitchen Ventilation – Efficiency Options. A kitchen/dining facility having a total Type I and Type II kitchen hood exhaust airflow rate greater than 5,000 cfm shall have one of the following:  a) At least 50% of all replacement air is transfer air that would otherwise be exhausted. b) Demand ventilation system(s) on at least 75% of the exhaust air. Such systems shall: 1) Include controls necessary to modulate airflow in response to appliance operation and to maintain full capture and containment of smoke, effluent and combustion products during cooking and idle 2) Include failsafe controls that result in full flow upon cooking sensor failure 3) Allow occupants the ability to temporarily override the system to full flow 4)  Be capable of reducing exhaust and replacement air system airflow rates to the larger of: i.  50% of the total design exhaust and replacement air system airflow rates  ii.  The ventilation rate required per Section 121  c) Listed energy recovery devices with a sensible heat recovery effectiveness of not less than 40% on at least 50% of the total exhaust airflow. d) A minimum of 75% of makeup air volume that is: a. Unheated or heated to no more than 60°F  b. Uncooled or cooled without the use of mechanical cooling