AE Consulting’s Post

Name: AE Consulting on LinkedIn: #commercialkitchens #asnzs1668
Uploaded: 2024-03-04T21:21:01.015Z
Duration: 3 min 59 s
Channel: AE Consulting
Description: Behind every delicious meal served in a café or restaurant, there's a commercial kitchen exhaust system working tirelessly to manage smells, smoke, and grease. Achieving compliance with AS NZS 1668 standards is crucial for ensuring a safe and pleasant environment. Watch the video to learn about key considerations when designing a commercial kitchen exhaust. #CommercialKitchens #ASNZS1668

AE Consulting

438 followers

8mo

Behind every delicious meal served in a café or restaurant, there's a commercial kitchen exhaust system working tirelessly to manage smells, smoke, and grease. Achieving compliance with AS NZS 1668 standards is crucial for ensuring a safe and pleasant environment. Watch the video to learn about key considerations when designing a commercial kitchen exhaust. #CommercialKitchens #ASNZS1668

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Transcript

Hello, hello. One of the things we all have in common is that we need to eat and behind every delicious meals at the restaurant or cafe versus a kitchen exhaust system that manages smell, grace and smoke. Comply to AS&ZS 1668 and is very important to achieve safe and pleasant environment. And let's say one day you decide to open your dream cafe what sort of things you need to consider and this is something I'll cover today. So one of the first things is type of discharge and whether you decide to go vertical or horizontal for simple compliance, vertical is the way to go. If there is no such option and you'll have to install special filters and do some. Do some calculations and provide evidence that you get rid of all the smells and and don't don't cause any nuisance to public. So this is the first thing. The second thing will be looking at the separation distances between fresh air and your kitchen exhaust. Depending on the fresh air quantity, the separation distance can be can vary from 1m to 6 and. So yeah, we definitely need to ensure that there's enough of. Distance between those two systems and what we don't drag the smelly air back into the building. So first thing I would look at is fire safety related factors. If your system runs from 1 fire compartment turnover we need to fire rate the duct riser or we need to use. Fire resistant materials. For instance, with galvanized steel option, the thickness of the dark should be no no less than 1.2 mil. With stainless steel it will be 0.9 mil. They will also need access panels at each change of direction, at each dock junction, at the interval of three meters and at the bottom of a riser. And not to forget about grace and trap at the bottom of each duct and. Something to watch out for and we shouldn't be installing any fire dampers on the kitchen exhaust and our ducks velocities. She will be high enough. I will recommend 8 meters a second. There's no no standard number I think everyone uses, but there's a range. I would say that it is is. Quite a good figure to use and. And we also of course need to size kitchen exhaust to and this will depend. This calculation will depend on where, who type, on the process type and on the hood types. Those three things they need to provide mechanical engineer or if you decide to do it yourself. Yeah, you can. You can give it a shot and. Those are, I think, the key considerations while designing kitchen exhaust. If I missed anything, please let me know. And if you need help in designing kitchen exhaust for your dream cafe, I'll be more than happy to help. Thank you.

Starscream Tsang

CEng MIET, MIMechE, PMP®, WELL AP, MCIOB, MCIArb, MSc, PgD, BEng and previous secondary student in KTKLGSS

8mo

Your reel throw me back, ASHRAE Standard 169 and 154 for kitchen hood design and kitchen ventilation can be referenced as well 🤘

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