Mastering Commercial Kitchen Heat Loads: A Step-by-Step Engineering Guideline Calculating heat loads for commercial kitchens is one of the most complex tasks in MEP design. Unlike standard office spaces, kitchens involve high-density heat sources, massive moisture peaks, and complex airflow dynamics between exhaust and makeup air. This guideline provides a structured approach based on ASHRAE Standard 154 and Chapter 18 of the ASHRAE Fundamentals Handbook. 1. Categorizing Kitchen Appliances Before calculating loads, you must categorize every piece of equipment under the hood. ASHRAE defines four duty levels: Duty Level Examples Typical Exhaust Rate (CFM/ft) Light Duty Ovens, Steamers, Kettles 150 - 200 Medium Duty Griddles, Fryers, Ranges 200 - 300 Heavy Duty Charbroilers, Woks 300 - 400 Extra Heavy Duty Solid Fuel (Wood/Charcoal) 550+ 2. Calculating Sensible and Latent Heat Gain Appliances contribute heat via two pathways: 1. Convective Heat: Heat ...
.jpeg)
.jpeg)
Comments
Post a Comment