Ventilation rates for a fish market.

[george georgiou]

Hello everyone I need help to determine Air flow rates for a butcher shop handling fish and poultry and meats.
The client wants the odour from the butcher area not to migrate into the sales area

I am providing heating and cooling from a rooftop hvac unit and returning the air through a transfer wall grille.
I’m am considering a ERV unit to provide ventilation.

 

[Tmoose]

I'm thinking the ASHRAE handbooks probably have a section or two about this.

There is a forum for HVAC engineering here on Eng-Tips. Best not to double post.
Maybe even another specifically for fans or ventilation or something.

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How many square feet for each zone?
Got a floor plan?

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My hunches are -
- Recirculating the air will also automatically recirculate the smell. Maybe high maintenance massive activated carbon HEPA filters would help
- Closing off the butcher area from the sales counter would probably be necessary. Plexiglass panels would preserve some feeling of open-ness and advertise the freshness of the product and the skills and cleanliness of the crafts-people,
- For the fish side a powerful, maybe variable speed Exhauster to the outside. It must be capable of maintaining negative pressure, and have a tall stack the exits well above the roof, awsy from any HVAC intakes for the people side.
- A separate negative pressure HVAC system for fish side if heating and cooling is necessary.

 

[DAVIDSTECKER]

May be by-pass some of the air through an air to air heat exchanger to bring in more fresh air and hopefully still be energy efficient.