How to Design a Rational Hotel Kitchen Exhaust System

Hotel kitchen exhaust decides whether the whole kitchen works. What makes design rational? CHINENG shares key points.

Rational exhaust design

1. Exhaust volume: base on kitchen size, appliance count, hood size, and pollutant release.

(1) Air-change method: kitchens vary widely—area is not proportional to appliance load, so ACH alone can err.

(2) Pollutant method: China GB18483-2001 suggests about 2000 m³/h per stove burner.

2. Makeup air: when exhaust runs, the kitchen goes negative; outdoor infiltration and dining-room transfer air make up the balance.

3. Capture hoods: usually fabricated as assemblies with filters, grease cups, and drains—often custom from kitchen specialists.

4. Poor duct layout: hurts airflow and grease-filter performance.

5. Common fans: axial, cabinet, and centrifugal.

(1) Axial: once common, low static—rarely used after adding grease filters.

(2) Cabinet fans: mid static, adjustable flow, quieter—good for mid-length runs.

(3) Centrifugal: adjustable pressure/flow but noisier—used less often.

Hood inlet position and size

Place inlets above the wok range. Match inlet velocity to main duct velocity; a common opening is about 250×300 mm to keep capture effective.

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