How to Design Staff Canteen Kitchen Ventilation

Staff canteen kitchen design must solve ventilation and exhaust while keeping dining free of kitchen odor. How should it be designed?

Staff canteen kitchen ventilation design

1. Airflow: total exhaust = local hood exhaust + general exhaust. Hood flow follows hood size or appliances; general exhaust is calculated.

2. Zoning of exhaust

1) Separate staple and non-staple systems—different hours, different fumes, and different hoods (plain vs water-wash) that unbalance fans if mixed.

2) Keep each fan on as few hoods as possible (ideally ≤2) so volumes stay even, on/off is flexible, energy falls, and ducts/fans stay quieter and easier to install.

3) Place general exhaust inlets as far from hoods as practical, based on range layout.

4) Prefer centrifugal fans for static pressure; if inline/box fans are used, choose external-motor types.

3. Makeup air

Exhaust should exceed makeup so the kitchen is slightly negative and dining slightly positive—preventing odor transfer. Makeup about 80–90% of exhaust, with 30–40% delivered to dining; kitchen negative pressure generally ≤5 Pa. Direct supply over hood fronts for cooling and capture; other outlets in prep. Face velocity near 2 m height ideally <0.25 m/s. Keep makeup systems modest (often <4000 m³/h) with speed-controlled fans.

Design after the operator supplies process drawings. Use small dedicated exhausts, limit negative pressure, and in cold climates block first-floor door drafts—flexible and energy-saving.