Ventilation in a restaurant
No one likes the smell of cooking in a cozy restaurant hall. But they don't like kitchen smells even more and, especially,? Smoke residents of the surrounding houses.
Therefore, a correctly designed and installed ventilation system is a mandatory attribute of a high-class restaurant and any other good and popular catering enterprise.
What are the functions of ventilation in a restaurant?
- And so, first of all, ventilation does not allow the spread of kitchen aromas in the surrounding area.
- Heating and air conditioning. Maintaining a comfortable microclimate.
- Also, ventilation should perform its usual function - to ventilate the room. Remove suffocating and stuffy air so that it is replaced by fresh and cool air from outside.
- And in halls for smokers, ventilation systems carry a special load. And for filtering air with tobacco smoke, additional power and filters are needed.
Additional equipment is also required for ventilation in the restaurant, if an open fire is used in the restaurant kitchen:
- wood fired pizza ovens
- grills on wood and coal.
So that smoke, soot, soot and sparks from such fire-hazardous equipment do not escape into the room and outside, it is necessary to install water hydrofilters-spark extinguishers in the ventilation.
Plumbing facilities also need ventilation.
Ventilation systems, combined with air conditioning, maintain a comfortable temperature and humidity in restaurant halls - they create the necessary microclimate.
Where are ducts and fans usually located?
In accordance with regulatory requirements, some premises of the restaurant must be equipped with separate hoods. The list includes:
- Guest rooms.
- Kitchen (especially heating equipment).
- Bathrooms and showers for staff.
- Premises where products are stored.
If we are talking about a restaurant located in a residential building, or which is its annex, then it is necessary to install vibration and noise insulation of the ventilation, and the pipe should go to the roof. It is necessary to take into account the fact that ventilation pipes are not always allowed to be installed on the front side of the building.
Ventilation for a restaurant is a complex engineering system. And if we are talking about a large room, then the area of the restaurant is divided into zones, where separate supply and exhaust channels will be installed.
In the standard variation, ventilation for the restaurant is arranged with the help of a supply-exhaust system. Guest rooms are equipped with inlet valves with fans. Air conditioners are installed to maintain air space temperature control. The ventilation of dressing rooms, toilets, warehouses and utility rooms is arranged in the same way, but with the installation of separate channels. Separate exhaust systems are placed in halls where smoking is allowed.
The air exchange structure in the hot shop is arranged separately from the guest rooms, which is due to sanitary requirements - the increased content of steam and fat particles in the air. Ventilation umbrellas must be mounted above stoves, ovens and ovens, combi ovens, cooking boilers and tipping pans.
They can be wall-mounted and island-style, and in terms of size, they must cover the heating equipment on all sides by 20 cm, and over any ovens and ovens - extend 20 cm beyond the surface of the heating equipment when the doors are open. Umbrellas are mounted at a certain height convenient for work. According to safety techniques and common sense.
Since all ventilation equipment constantly interacts with aggressive environments and is exposed to temperature changes, it must be made of stainless steel.
Ventilation umbrellas are equipped with grease traps.
Heating equipment that works on an open flame is equipped with water filters according to fire safety rules. When installing a hydrofilter in the ventilation system, after it it is necessary to install a drip catcher, if it is not included in the basic equipment, as in the latest models of our production.
Where should the ventilation outlets be located?
Shafts of ventilation systems should rise above the ridge of a flat roof or roof by at least 1 meter.
Technical points when ordering ventilation systems
Ventilation in a restaurant should be more powerful than in business centers and office buildings. For example, even the smallest ventilation umbrella over an electric stove draws 750 m3/h of air. This is similar to the ventilation of an office space for 18 employees. In an average restaurant, there should be more than 4 such hoods. Thus, it is necessary to correctly calculate the air permeability of your ventilation system.
To correctly calculate the power of fans, you will need the help of a specialist. Because it will be necessary to take into account not only the length of the ventilation channels, but also the technical characteristics of all the equipment that will be connected to the ventilation system.
The ventilation project of the restaurant must be drawn up taking into account all building regulations, the requirements of the sanitation station, fire safety and occupational health and safety rules and.
If the restaurant is located in a residential building or attached to it, it is necessary to take into account noise loads and carry out sound insulation.
Possible errors during installation of the ventilation system:
Combining the ventilation systems of the kitchen and guest rooms. Hot, high-humidity kitchen air mixes with air-conditioned from the halls. As a result, condensation and mold. These systems must be disconnected.
Reducing the power of fans to preserve heat in winter. As a result, it becomes suffocating, and ventilation does not fulfill its function. The best solution in this situation would be additional heating. Perhaps on the supply ventilation channel.
The power of the fans is higher than the calculated one. Yes, this is also a mistake. The microclimate in the premises will be disturbed, drafts will appear.
It is wrong when the same norms are taken for the employees and guests of the restaurant during the calculation. Employees are on the premises all day, and guests - for a limited time. This also leads to overestimated power and, accordingly, the cost of ventilation equipment. The rate should be 60m3/h for an employee, and 30m3/h for a visitor.
It is a big mistake when the ventilation in a restaurant is not converted to save money with technical means that are necessary according to regulations, according to the project, for safety reasons, for reasons of comfort, and finally.
These can be:
- Heating and air conditioning devices
- Grease traps
- Hydrofilters-spark extinguishers
- Odor traps
- Smoke detectors
- Drip catchers
In each specific case, such inappropriate savings can lead to certain problems.
Competent ventilation in a restaurant is not only the most important engineering system, but also a key to the proper operation of a professional kitchen, the coziness and comfort of restaurant guests, and, as a result, the popularity and business success of your enterprise.