commercial kitchen hood

[onslowengineer]

How are pressure cookers treated under commercial kitchen hoods? Both pressure fryers and pressure smokers are closed during the cooking cycle and only opened after cooking is complete. This must make for a reduced grease vapor and heat production.

 

[trashcanman]

If it is on a range top, use the heat output of the range. ASHRAE has tables for that in the Fundamentals Handbook. If it is under a hood, there is no latent heat gain to the space.

 

[carlosgw]

There is a big difference between fryers (grease producer), smokers, and cookers that produce steam.
I would rely, at least for a starting point, on manufacturer's specific sizing.
I have never seen a pressure fryer. You must be in a fairly high altitude.

 

[friartuck]

Theer is a UK publication DW172 produced by the HVCA contractors association

This has several methods of estimating the air extract rates from commercial kitchens.

The cost is very small compared to the vast amount of useful info contained within.(£60-00)

http://www.hvca.org.uk/publications.html

Happy reading

Friar Tuck of Sherwood

 

[onslowengineer]

The pressure fryer is a stand alone commercial unit by Broaster used for frying chicken. Check out broaster.com. The pressure smoker is used for cooking BBQ pork or beef(smokearoma.com). Both units are waterless except for the moisture in the product. Altitude for my application is sea level.

 

[AbbyNormal]

http://www.greenheck.com/products/kitchen/application_guide.php

Take the "V" out of HVAC and you are left with a HAC(k) job.