Replacement Air
[Energy efficient HVAC System]
We all know that the air exhausted through the hood must be replaced with an equal amount of outdoor air in order to keep the restaurant properly balanced. For traditional restaurants the ideal solution is to first bring as much outdoor air as possible through the existing RTU’s, since they’re already there and available, and transfer some of this air from the dining room to the kitchen.
The final step is to specify the smallest possible makeup air unit to provide the remaining replacement air (at the proper temperature) in the kitchen. This method minimizes replacement air CAPEX and ensures a more comfortable kitchen.
The replacement air solution for Commercial Kitchen is made more complicated by the absence of dining rooms. While traditional restaurants transfer a significant amount of replacement air from the dining room, this air is not available for Commercial Kitchens. At best, Commercial Kitchens can utilize some transfer air from the corridors. The result is that Commercial Kitchens must bring in almost all the replacement air directly into the kitchen in a manner that doesn’t compromise comfort or hood performance.
![02 Commercial Kitchen Set-up [End-To-End] 2_edited_edited.jpg](https://static.wixstatic.com/media/d77482_c1ddef1287184409b190173dbebbb31a~mv2.jpg/v1/fill/w_399,h_312,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/02%20Commercial%20Kitchen%20Set-up%20%5BEnd-To-End%5D%202_edited_edited.jpg)