Forced Air Ventilation Calculation Guide
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ScribdTranslationsForced Air Ventilation Calculation Guide
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ScribdTranslationsCALCULATION OF FORCED AIR VENTILATION (EXTRACTION HOODS)
1. Calculation of the total flow of extraction of extraction hoods.
The total extraction flow of a hood is capable of dragging and diluting the contaminants.
detached from the cooking foods, from the heat sources and combustion gases. This total flow
It must be the minimum for energy reasons. We must consider that the kitchen must work at
negative pressure of up to 5 to ensure that contaminants and combustion gases do not
invade other establishments. The outdoor air temperatures to be introduced into the kitchens must not be
inferiors to 14oC in winter and above 28oC in the summer.
Compact Bells
They contain the air extractor, filter, light, and controls inside. They have the drawback of
having a very small air extractor and that's why they are inefficient in extraction.
Empty Bells
They can hold a mass of contaminated air inside and allow for the installation of a
air extractor free choice. The intake speed (v) will be between 0.15 and 0.20 m/s.
Air Curtain Bells
In them, a layer of air coming from the outside is driven by the same bell.
separates the kitchen environment from the contaminated area below the hood and also, thanks to
that its direction is the appropriate one, it mixes and dilutes with the polluted air directing it towards the
extraction mouth.
Hoods for industrial kitchens
For this, it must be defined when a kitchen is considered industrial:
I. The nominal power for simultaneous use for cooking and/or preparation of
food and beverages are greater than 30kW (25000 kcal/h).
II. The nominal power for simultaneous use for any other use not indicated in the
the previous paragraph is greater than 70kW (60000 kcal/h).
III. The smoke evacuation system will be independent of all ventilation or extraction and
exclusive to each area of the kitchen.
IV. The bell, the ducts, and the filters will be made of materials of type M0.
(non-flammable).
V. The edge of the bell will be 2m above the finished floor level and will protrude 0.20m.
on its accessible sides of the cooking plant.
VI. The metal filters for the retention of fats and oils will have a minimum efficiency of 90% in
weight, will be inclined at 45oa 60oabout the horizontal.
VII. The air flow rate through the filters will be 0.8 ÷ 1.2 m/s with drops of
10Pa pressure for clean filter and 40Pa for dirty filter.
VIII. The filters will be 1.2m high above open fires and more than 0.5m from other sources.
heat.
IX. The general ventilation of the kitchen must be 36m3/h per m2of the kitchen surface.
X. The negative pressure of the kitchen in relation to adjacent areas should not exceed 5Pa.
XI. The temperature of the outside air to be introduced into the kitchen should not be less than [Link] in
winter and above 28oC in the summer.
Industrial bells in places with cold winter seasons must always be designed with
contribution of exterior primary air to avoid large heating air expenses.
Calculation of total extraction flow
The flow or total extraction rate in the hoods is calculated as follows:
. For bells attached to the wall with three open sides
Where:
Extraction flow of the hood, m3/h.
L = Length of the bell, m.
M= Width or depth of the bell, m.
. For wall-mounted bells with one side open
( )
Where:
Extraction flow of the hood, m3/h.
L = Length of the bell, m.
M= Width or depth of the bell, m.
H= Height from the surface of the stove to the edge of the bell, m.
. For island type hoods
Where:
Extraction flow of the hood, m3/h.
L = Length of the bell, m.
M = Width or depth of the bell, m.
Note: For the three cases, the air speed in the extraction duct must be between 5 and 20 m/s.
generally 8m/s
The dynamic losses generated by the hood as an accident of the extraction duct are calculated.
how it continues:
Where:
v= Air speed in the extraction duct subsequently coupled to the
bell, m/s. (generally 8m/s)
n= Coefficient of proportionality that takes into account the greater angle α of the
sides of the bell if it is rectangular.
To calculate the outlet diameter of the duct from the extraction hood, it is necessary to have
count the drag speed at the contaminated point to be extracted, for the bells that speed of
The drag or capture is between 0.15 and 0.20 m/s. Taking the value of 0.20 m/s as the most acceptable value.
then we can set up the drag speed formula and from it solve for the distance to the point
contaminated, remains that:
( )
Where:
VaDrag speed at the contaminated point, m/s.
Extraction flow of the hood, m3/h
d = distance from the contaminated point to the edge of the bell, m.
Clearing the fall;
Ahora si D>d>D/2entonces el valor del diametro del conducto de extraccion conectado a la campana
It must be D<2d at most we set a diameter of the duct relatively smaller than 2d. On the other hand
Way, and in fact more convenient, we can find the diameter if we have the extraction flow and the
speed in the duct entering the unit drop table of pressure and we obtain ΔP/L and D.
The other calculations are done in the same way as for the extraction ducts.