3.12 KITCHENS (MAIN) AND KITCHENS FOR LARGE CAFETERIAS
3.12.1 GENERAL
Requirements listed below do not apply to small satellite kitchenettes or
cafeterias generally used for food warm-up. Provide general and special
dedicated exhaust systems to serve kitchen environment and equipment.
Coordinate sizes, capacities, and locations of the HVAC equipment and
hoods with the kitchen equipment layouts shown on the architectural
drawings and the VA Equipment Reference Manual PG-18-6.
3.12.2 INDOOR DESIGN CONDITIONS
Summer: 27 degrees C (82 degrees F) Db, 60 percent RH.
Winter: 21 degrees C (70 degrees F) Db. Humidity control not required.
3.12.3 SUPPLY AIR
Supply a minimum of 10 air changes per hour.
3.12.4 EXHAUST AIR
The exhaust air requirements shall be coordinated with the equipment
specifications.
3.12.5 AIR PRESSURE RELATIONSHIP
Maintain negative pressure in the kitchen area. Air pressure in the
scullery and dishwashing areas shall be negative at all times in relation
to the rest of the kitchen areas. The clean dish area shall be positive
relative to the dirty or dishwashing areas.
3.12.6 NOISE CRITERIA
Noise level: NC 50
3.12.7 EXHAUST SYSTEMS, KITCHEN HOODS
The exhaust systems are classified depending upon the type of application,
that is, the hoods for the grease producing equipment or hot vapor
producing equipment. See VA Master Specifications, Section 11420. See
Design Program Guide PG-18-6 for equipment details.
3.12.7.1 GREASE PRODUCING EQUIPMENT: The hoods for grease producing
equipment, such as griddle, ovens, broilers, deep fat fryers, etc., are
generally fabricated by the kitchen equipment manufacturers. The hoods are
high velocity type with make-up air arrangement. The exhaust systems shall
have the following specific requirements:
(a) The make-up air shall not be heated or cooled but shall be filtered by
VA Grade "D" (30 percent efficient) filters before it is supplied to the
hood at the rate of 2.8 Cu M/Min (100 CFM) per slotted linear millimeter
(foot) of hood and at the discharge slot velocity of 5 m/s (1000 fpm).
Assume 37 Pa (0.15 inch water column) static pressure drop through the
hood.
(b) The exhaust air from the hood shall be removed at the rate of 7 Cu
M/Min (250 CFM) per slotted linear foot and the static pressure drop
through the hood shall be assumed as 330 Pa (1.33 inches of water column).
(c) The difference between the exhaust and make-up air quantities
amounting to 4.2 Cu M/Min (150 CFM) per linear foot of the slotted
HVAC DESIGN MANUAL
3-8
HVAC REQUIREMENTS FOR OCCUPIED AREAS
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