Kitchen ventilation
Local exhaust (hood) calculation
Hood parameters
0.9–1.2 m is recommended
Equipment
1
Calculation method
Calculated in line with the recommendations of AVOK 7.3-2007 "Ventilation of commercial catering kitchens".
- By capture velocity: The standard method. It captures the convective plume; aim for 0.3–0.5 m/s across the face of the hood.
- By heat output: A cross-check: the air volume needed to absorb the sensible heat at a 10 °C rise.
Important: A hood must overhang the appliance. For wall-mounted hoods allow at least 100–200 mm at the front and sides.
A hood only works if make-up air is supplied to the room — at least 80–90 % of the extract volume.