Commercial Kitchen Ventilation Manhattan NYC restaurants need is available from Master Fire Mechanical.
Whether you are engaged in new construction or purchasing a restaurant, a commercial kitchen ventilation system needs to be designed. New York City building codes distinguish between cooking processes that create smoke and grease such as frying, charbroiling or grilling. Other cooking processes that produce only heat and moisture include steaming, baking and dish washing). Cooking that produces smoke and grease requires a Type I Hood (often referred to as a grease hood), which includes liquid tight construction, liquid tight exhaust duct and an automatic fire suppression system such as an Ansul R-102. Cooking operations that produce only heat and moisture require Type II hoods, commonly referred to as a heat or condensate hood. All of the above need to be in order to have safe commercial kitchen ventilation in Manhattan NYC.
There are several components which make up your kitchen ventilation system including your hood, duct, fans, and so on. Let’s take a look at some of them.
cup. There are several styles of grease hoods with varying construction features. Wall mounted canopy hoods, island ( single or double ) canopy hoods and proximity ( back shelf, pass-over or eyebrow ) hoods all have different capture areas and are mounted at different heights and horizontal positions relative to the cooking equipment and listings.
Grease exhaust ducts are to be fabricated of min. 16 gauge steel or 18 gauge steel welded liquid tight, per code. Atlantic Coast Restaurant & Mechanical Services chooses to fabricate our exhaust ducts from 16 gauge galvanized steel because we have found it to be superior to regular steel and ultimately a better product. Our exhaust ducts are specifically designed to meet the needs of our clients and vary from project to project. All duct work is designed using computer aided programs, cut out of sheets using plasma cutting systems and formed using machinery.
Grease hoods and Grease exhaust ducts need to be cleaned regularly for all commercial kitchen ventilation Manhattan NYC restaurants.
Heat hoods are typically constructed of 430 or 304 polished stainless steel.
HEAT HOOD EXHAUST DUCTS
Heat hood exhaust ducts are typically fabricated of min. 26 or 24 gauge galvanized steel.
CONDENSATE HOOD EXHAUST DUCTS
Heat hood exhaust ducts are typically fabricated of min. 20 gauge stainless steel welded liquid tight, due to the nature of a condensate hood and the conveyance of water vapor. We do not want the duct work to leak or rust.
Supply ducts, for most typical hood systems, are typically fabricated of min. 26 or 24 gauge galvanized steel.
There are two typical types of exhaust fans for the removal of grease laden vapors. An upblast exhaust fan which is typically found mounted on rooftops or walls and a utility set exhaust fan which is typically used inline or on rooftops. Upblast fans are constructed of aluminum, whereas utility set fans are constructed of steel. Both are acceptable for the removal of grease laden vapors, just used in different types of installations.
Supply fans are designed to bring back approximately 80% to 90% of the air being exhausted. There are two typical types of supply fans used in bringing back or introducing air back into the kitchen. The typical box style fan is typically found mounted on rooftops or walls and an inline fan, typically used inside the building. Fans are typically constructed of steel or aluminum boxes with a blower and motor section mounted inside.
We offer complete design build consulting for commercial kitchens which you can find here: https://masterfiremechanical.com/commercial-kitchens/
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