The Premium Air commercial kitchen ventilation design philosophy has two basic principles:
b) Provide make-up air from efficient direct-fired make-up air units, transfer air from HVAC units, or from a combination of both.
Our design fees are very reasonably priced and if you are interested in obtaining a quote for our design services, please e-mail Ray Stewart or call him at 1-877-430-0333.
A word on compensating (short circuit) hoods
Our commercial kitchen ventilation design philosophy is based on the experience we gained performing air balances in Michigan for over 25 years. Michigan during the period of the 1970ís, 1980ís and 1990ís was noted for being one of the one the toughest states in the country for commercial kitchen design. Every hood was required to pass a performance test for smoke capture, as well as documented filter velocity readings and a building pressure test. In order to pass the smoke test, compensating hoods required sometimes double the required exhaust rates required for exhaust only hoods, and or the make-up air introduced into the hood was reduced or even shut off. As a result, the kitchens would either fill with grease laden air or the building would be very negative creating comfort problems in the dining rooms and kitchens, hot water heaters back drafting, and so on.
Our firsthand experience with
these types of systems has formed the basis for our present design methodology.
Donít take our word for it; the California Energy Commission has
published a design guide (click here to download)
that we agree with and have be saying for over 20 years. This
design guide was compiled by an independent research team and not by any hood
Click below for more information on compensating hoods:
Foodservice Consultants (1997)
Commercial Kitchen Ventilation Design (2002)
Foodservice Equipment Reports (2003)
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