Air Ventilation Systems

Industrial Kitchen Ventilation System comprises an exhaust canopy, ductwork, fan system, and a means of providing sufficient make-up air that may be lost through the ventilation. The entire system must comprise of the fire-safe assembly within the workspace. Kitchen fumes are pulled into the canopy or hood, pass through the vents, and are thrown out of the building by the fan system itself. Same amount of replacement air from the outside is drawn into the kitchen through make-up air vents.

Importance Of Industrial Kitchen Ventilation Systems:

• Better working Conditions:Kitchens can prove to be very uncomfortable for the people working in them. Normally kitchen areas are exceptionally hot, as the preparation of food items produces smoke, steam, airborne particles and odours that can irate eyes, skin and also cause breathing problems. An Industrial or commercial Kitchen Ventilation Systems can help you solve this problem by removing the irritants in the air and reducing the temperature and in turn, increase the production and profits for your business.
• Control Spreading of odours:The odours that are connected with preparing food cannot be avoided in a commercial kitchen, but a suitable ventilation system can keep these smell or odours from escaping into the dining area, bar or other places where they could be unpleasant for the customers. So installing properly designed kitchen ventilation is very crucial for your business.
• Removal of Grease: While frying food, grease can evaporate, become airborne, and deposit itself on walls and ceiling. This can be awfully unhealthy and can cause major issues when it comes to food safety. Kitchen ventilation systems help to eliminate grease particles from the air for a safe and hygienic kitchen environment.

• We provide specialized design, supply and install custom made commercial kitchen ventilation systems for food manufacturers, restaurants, pubs, clubs, schools and office buildings.
• Assist the client with a complete solution with proper drawings and appropriate technology suggestion.

This general introduction to the current approach to controlling ambient RH and temperature in museums is intended for all museum professionals. It is based on the "Museums, Galleries, Archives and Libraries" chapter in the American Society of Heating, Refrigeration, and Air Conditioning Engineers Inc. (ASHRAE) Handbook, a rather technical document intended primarily for engineers designing, maintaining, or operating HVAC systems in buildings that house heritage collections. The approach taken in the chapter represents a departure from earlier more traditional thinking about museum environments, which called for stringent control of RH and temperature. In the current approach, RH fluctuation is linked to measurable damage in artifacts. Certain types of artifacts are much more sensitive to RH fluctuation than others, and it is neither economical nor environmentally acceptable to have very tightly controlled conditions if they are not necessary.

The Role of Temperature and RH

Temperature and RH are directly related:

• when a volume of warm air is cooled, its RH goes up

• when a volume of cool air is warmed, its RH goes down

Because of this interdependence, temperature and RH are usually considered together. The damage caused by incorrect temperature and incorrect RH falls into three broad categories:

• biological

• chemical

• mechanical

General Set Points

The target value of temperature or RH that a mechanical system is designed to maintain over time is known as the "set point". However, even the best mechanical systems will produce values that fluctuate above and below the given set point.

The term "set point" can be used in two ways:

• to refer to the setting of the thermostat or humidistat over a short period of time (hours, days)

• to refer to the average annual setting of the thermostat and humidistat (because the set points may be adjusted over the year for various reasons, such as energy saving)

Note that the "set point" is often defined by museums as 50% RH with the temperature between 15 and 25°C, although it can also be based on the historic averages. In practice, it may be defined by factors such as the needs of the collection, the performance of the building plus the HVAC system, and the climatic variation in temperature. On the other hand, class of control is defined by the degree of fluctuation in temperature and RH. And it is fluctuation rather than set point that we now strive to control because fluctuation provides the main threat to most artifacts and Class of Control defines the allowable degree of fluctuation.