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Commercial Kitchen Ventilation "Best Practice"
Design & Specification Guidelines

FCSI White Paper

The goal of this white paper is to explain the parameters that impact CKV system performance and provide a strategic plan and specification template that will help the foodservice consultant realize project success.

This white paper takes a global look at all the factors affecting the performance of commercial kitchen ventilation (CKV) systems including design air volumes, cross drafts and location and types of makeup air diffusers. In addition to addressing the design challenge with ventilating display cooking, the white paper provides guidelines for specifying air volumes for all styles of hoods that will work for real world conditions; documents why short cycle/internally compensating hoods don't work; sheds light on grease capture efficiency ratings, and provides language that the consultant can use to ensure hood performance including procedures for hood performance testing during commissioning.

Download the white paper: http://www.fcsi.org