How to Design a Rational Hotel Kitchen Exhaust System

A hotel kitchen exhaust system is critical to overall kitchen performance, so rational design matters. What makes a design sound? CHINENG shares the key points below.

Rational design of hotel kitchen exhaust systems

1. Exhaust air volume: size from kitchen dimensions, range count, hood size, and pollutant release. Common approaches:

(1) Air-change method: kitchens vary widely; area is not proportional to range count or heat load, and ventilation is not uniform room exhaust—so air-change sizing can err widely.

(2) Pollutant-based sizing: China’s catering fume standard GB18483-2001 indicates about 2,000 m³/h per range burner.

2. Makeup air: when exhaust runs, the kitchen goes negative; makeup comes from outdoor infiltration and air drawn from dining areas.

3. Capture hoods: usually fabricated as assemblies with filtration, oil collection, and drainage—often customized by kitchen specialists.

4. Poor duct design/install restricts exhaust and hurts fume-purifier performance.

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

(1) Axial fans were once common but have low pressure and are rarely used after purifiers are added.

(2) Fan boxes offer medium pressure, adjustable volume, and lower noise—often used for medium duct runs with makeup air.

(3) Centrifugal fans offer adjustable pressure and volume but are noisier, so use is limited.

Hood capture openings

Place openings above wok ranges. Match opening velocity to main-duct velocity; openings are often about 250×300 mm to control face velocity and exhaust effect.

That covers rational hotel kitchen exhaust design. Follow CHINENG for more commercial kitchen knowledge.