CSF Mechanical Installation

CSF DESIGN & BUILD handles everything from A-Z including:

  • Securing a lease or assist with loan authorities
  • Acquire a conditional use permit whether you own or lease a property
  • Determine a budget (link to worksheet)
  • Acquire permits:
    • Municipal permits and licenses
    • Health Department permits
    • Fire permits
  • Draft a business plan
  • Design and Layout w/ professional
  • Drawings of mechanical installations
  • Floor plans

A Dozen Things You Need to Know About Building and Opening a New Restaurant

 

Let CSF Mechanical Installation design and install your commercial kitchen ventilation system! We have broad capabilities and can provide expert installation of range hood systems.

Our services include:

  • Install kitchen hood & complete systems

  • Fans-installation & sealing

  • Install and build duct

  • Build fire chase

  • Stainless steel back wall

  • Gas line installation

  • Fire systems

  • Appliance installation & testing

  • Electrical installation & testing

 

"We Can Offer You a Complete and Affordable Solution to Kitchen Grease, Smoke and Odors Generated From Residential or Restaurant Cooking..."

Without an effective kitchen exhaust hood cleaning system, cooking grease and smoke causes grit and grime build-up on almost every structure these emissions come into contact with... that can cost you a lot of money in cleaning, maintenance and damage.


General Information

Introduction

The science of commercial kitchen ventilation includes both exhausting air as well as providing replacement air within the cooking area. Whether a restaurant is a small free-standing site or a large institutional kitchen, managing and balancing airflow is a complex issue. It is a challenge to properly ventilate commercial kitchens, as they require moving large volumes of air through duct work and equipment placement in very restricted spaces.

Overall design, construction, installation coordination, and maintenance are required to get optimum performance and an energy-efficient air balance from the system.

A Typical System

A typical kitchen ventilation system includes an exhaust hood or canopy, ductwork, fan system, and a means of providing adequate make-up air. The entire system must constitute a fire-safe assembly within the building.

Exhaust hoods and canopies capture heat and contaminates in the air by means of filters, extraction baffles (cartridges), and water mist systems. There are many style variations of hoods with canopy styles—a large box with and open bottom—being the most common. Styles selection is based on the type of oven and the expected contaminates to be removed. While there are several styles of hoods, all fall within two major categories:

  • Type I hoods carry a listing label and are manufactured and installed according to the manufacturer's and listing agencies' requirements. They are designed to handle grease and include a number of integrated components within the hood.


  • Type II hoods are used in the collection of steam, vapor, heat, and odors—but not grease. The two sub-classifications of Type II hoods are condensate and heat/fume.


Exhaust duct work provides the means to transfer contaminated air, cooking heat and grease vapors from the hood to the fan.

  • Ducts accumulate combustible grease and should be constructed from 16- steel or 18-gauge stainless steel as per code requirements.
  • The ducts must me securely supported by non-combustible duct bracing and supports designed to carry the gravity and seismic loads as per code requirements, no fasteners should penetrate the duct.
  • The duct is often run inside a shaft enclosure and that enclosure is typically constructed of gypsum board, plaster, concrete, or ceramic tiles and must be an approved continuous fire-rated enclosure.

Exhaust fans move the heat and contaminated air out of the building. All exhaust fan components must be accessible or have removable access panels for cleaning and inspection and must be designed to contain and drain any excess grease. There are three major types of exhaust fans:

  • Up-blast fans are typically aluminum centrifugals that are designed for roof mounting directly on top of the exhaust stack.
  • Utility fans are normally roof-mounted with the inlet and outlet 90 degrees from each other and are typically used where high-static pressure losses exist.
  • Inline fans are typically located in the interior duct and are used where exterior fan mounting is impractical.

In order for the exhaust system to work properly, make-up air is required to replace air equal to the amount removed. Make-up air can be provided via an independent system or in combination with the building's HVAC system.

Kitchen Ventilation Concepts

To better understand why a restaurant kitchen exhaust hood needs to be designed and constructed in a very specific manner, the principles behind air movement must be understood. Buildings are required to adhere to indoor air quality regulations and, depending upon the jurisdiction, sometimes exhaust air quality regulations. The food service industry must meet higher air quality regulations than standard building exhausts due to the type of contaminated air produced by cooking food.


Exhaust Air

Exhaust air is the starting point in restaurant kitchen ventilation design. Exhaust air is the air that is contaminated by smoke and grease-laden vapor (aerosols) created by the cooking source. This air must be removed from the building in a manner that complies with local codes and ordinances.

Replacement Air

Make-up or, supply air must be provided in approximately equal amounts to replace the kitchen air being exhausted. Typically, outside air is supplied through a designed make-up air system. Most health codes require that an amount of fresh outside air be included in any replacement air calculation to assist in indoor air quality requirements.