ASHRAE Design Guide for Commercial Kitchen Ventilation: Best Practices for Design and Operation

Complete, Up-to-Date CKV System Guidance
Proper design of a commercial kitchen ventilation (CKV) system is critical in ensuring the system operates properly throughout its lifetime. One of the primary goals of this book is to share with the HVAC and food service industry the cumulation of decades of CKV research and design experience that has transformed the design and operation of CKV systems from rules of thumb into fact-based standards and best practices that are based on scientific research and practical experience.
Guided by the information in this book, owners will be able to understand the requirements for optimal performance of their CKV systems. Design engineers will be able to apply the design considerations, equipment selection, and codes included in this book to design CKV systems that meet performance standards and relevant codes as well as understand the testing and balancing and commissioning procedures that are used to ensure the CKV systems operate as designed. Architectural designers, building developers and owners, maintenance professionals, students, and teachers may also find the content useful.
This guide was crafted to fit the reader’s busy schedule by allowing quick access to specific design insights while enabling them to dive into specialized topics with in-depth chapters that can be read independently. Readers can effortlessly navigate through the chapters that matter most to them, extracting valuable knowledge and boosting productivity.
Developed by members of ASHRAE TC 5.10, Kitchen Ventilation, and authored by industry experts, this is ASHRAE’s first guide on commercial kitchen ventilation systems.