Commercial Kitchen ventilation

[Dave D]

Hi,
I'm designing a kitchen ventilation system for a restaurant. We have one stove, a gas fired pizza oven and a gas fired proofer. I'm putting an exhaust hood for stove. The owner doesn't want many roof penetrations and is asking to discharge flue vent from oven and proofer to exhaust hood.
From the manufacturer, I know that we should have a type B flue vent system for each gas fire system. Is it allowed to combine flue vent with exhaust hood.
Thanks,

 

[bimr]

"Type B gas vents are not suitable for use with wood-burning or coal applications, industrial ovens, exhaust ranges and hoods, grease or pollution ducting, or as free-standing exhausts vents for high-temperature applications."

http://www.duravent.com/docs/product/typebgasvent_l820_2012-sept_w.pdf

 

[Dave D]

Thanks Bimr,
I have fairly small size commercial kitchen oven and type B flue vent is good enough. I wonder if I could get away from separate vents and terminate flue vent in stove exhaust hood and discharge to roof thru kitchen hood?

 

[EdStainless]

I doubt it, you need to look into the fire code.
Part of this also has to do with the fire suppression systems in place.

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P.E. Metallurgy, Plymouth Tube

 

[bimr]

The stove hood should be pressurized by the exhaust. The flue vent from the oven should not be pressurize. Don't think it will work.

Discharging a flue vent into the building envelope (at the stove hood) will not be allowable for several reasons. What if the stove hood is not operating?

 

[Dave D]

Yes,
I guess it's too risky, I should talk to owner to have separate vents for gas fired appliances terminated on the roof.

 

[EmmanuelTop]

You probably need to look at NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. The 2001 version is available online:

http://www.gako-ks.co.il/nfpa96-01.pdf

Dejan IVANOVIC
Process Engineer, MSChE