VENTILATION SYSTEM - Part 1

All Commercial Kitchens regardless the size must have a Ventilation System which is required by Law, that means is not optional and is subject to comply with Local, State and National Construction Codes including the National Fire Protection Association.

The installation of this System requires Architectural & Engineering Plans to be submitted for review and approval by the Local Building Department who will Inspect the whole installation process, conducting Electric, Plumbing, Building and Fire Inspections. You cannot install, alter, change, extend or add anything without plans and applying for permits. You cannot operate a Commercial Kitchen without passing all required inspections.

The Ventilation System includes the design of the Hoods determining the dimensions, type of hood, CFM capacity, maximum cooking temperature, number of filters and lights.

It also determines the size of grease and make up air ducts and the type, capacity, horse power and amperage of fans (Motors for Exhaust and Make Up Air) plus the Gas Valve and the Fire Suppression System.

We provide Complete Sealed Plans to apply and file with Building Departments including Expediting Services. We install the hoods and conduct all related inspections in New Jersey and New York.


VENTILATION SYSTEM - Part 2

The Ventilation System includes:

  • The Hood: Grease Type “I” approved and certified ETL, UL, NSF. Hoods comes in different models depending the use.
  • The ducts: one for Grease one for Make Up Air (return)
  • The fans: one for Grease (Exhaust) one for Make Up Air (retur)
  • The Fire rated insulation to wrap the Grease Duct
  • The Fire Suppression System and Gas valve
  • The Heat Sensor and the Electric Control Panel which controls all the Ventilation System.

Dishwashing Machines requires Condensate Hoods.


VENTILATION SYSTEM - Part 3

The Duct: can be black iron starting at 16, 14 or 12 gauge; must be completely welded.

Ducts can also be made out of Stainless Steel. In both cases grease ducts have to be wrapped with a double layer of Fire Rated Insulation specifically designed for this purpose unless the Stainless Steel has is double wall

The length of the duct, that normally runs to the roof, will directly affect the installation work and the price.


VENTILATION SYSTEM - Part 4

The Fans: which are two, are usually installed at the roof. One for Exhaust called “mushroom” takes out the grease, fumes, odors, vapors and heat produced by the cooking equipment; the more pieces of equipment under the hood, the more heat will be produced. The second motor is called MUA Fan, its function is to bring air from the outside to the inside through a duct that is also attached to the Hood. The system cannot function with the exhaust motor only; the 2 fans have to work at all times.

The fans specifications (amperage, horse power, electric phase, CFM capacity are determined by the dimensions of the hoods, the size of the ducts, the type of equipment under the hood and the distance where the fans will be installed. You cannot just install any Exhaust or MUA motor just by guessing.


VENTILATION SYSTEM - Part 5

The Fire Suppression System: is a wet chemical compressed inside a big red extinguisher that is installed with pipes and nozzles located on top of each gas or electric commercial appliance.

If fire is detected the system will disperse the chemical, activating the fire alarms and sending the alarm to the Local Fire Department.

The system includes a Gas Valve called Solenoid.

It’s attached to the Gas Line and to the Fire Suppression System. This valve stops the flow of the gas when fire is detected.

Besides this system, there must be a Regular Extinguisher and a Class K Extinguisher attached to the walls to be used independently.


VENTILATION SYSTEM - Part 6

The Electric Panel: is where all electric connections coming from the fans-motors, fire suppression system, gas valve, heat sensors and the building fire panel are connected.

This panel controls the whole system automatically. Once in operation it will activate the system in case of fire, shutting down the MUA fan when keeping the Exhaust motor working.


VENTILATION SYSTEM - Part 7

The Building Fire System: is where the restaurant’s fire, smoke, carbon monoxide and heat alarms are connected with the Kitchen Fire Suppression System.

In case of fire the whole system will trigger the alarm letting know the Fire Department and 911 that there’s a fire at that location.

This system has to be connected with the building main fire system which includes apartments located on top of the restaurant.

This system is provided by a third part contractor and is not included with the Ventilation System because it requires a different License to install.


VENTILATION SYSTEM - Part 8

3 BASIC SETS OF QUESITONS

1. Space - Building Details

- If its a new project, it’s the space approved by Zoning to become a the restaurant?
- How many apartments / offices are on top of the restaurant?
- The ducts have to be installed from inside the building or from outside the building?

2. Desired Hood Dimensions

- What Type and Size of the Hood do you need measured in Feet & Inches?
- What type of food will you cook?
- What’s the existing interior dimension from Floor to Ceiling?

3. Equipment

- What Equipment are you planing to install under the hood?
- The equipment will be Electric or Gas or combined?
- What’s the Phase of the Electric Panel? 1 Phase or 3 Phase?
- If the intended equipment will be Natural Gas what’s the size of the Gas Pipe coming out of the Gas Meter?