Heat Load from commercial kitchen 4

I do not quite understand your question.
The convective heat loads should be taken out by the hood, there may be some radiant heat load which will not be.
The exhaust load of the hood should be replaced by makeup air.
Whether this air is conditioned or not depends where you are in the world, and the ambient air temp.
B.E.

The good engineer does not need to memorize every formula; he just needs to know where he can find them when he needs them. Old professor

Thank you. My question is how would you calculate the radiant heat from the kitchen equipments to add it up to cooling load?

Take the surface area of the hood, the specific heat of the material, the hottest temp it will be, and use your heat transfer equations.

ASHRAE has a table provide the heat loads of the both hooded and unhooded kitchen equipments.

Specific to Minnesota guidelines, but there is quite a bit of information here:
As others have said, makeup air is required. AC almost becomes a moot point. Very difficult to effectively cool except well outside of the cookline.

It is better to have enough ideas for some of them to be wrong, than to be always right by having no ideas at all.

As stated, I use ASHRAE guidelines to determine the heat generated by each specific piece of cooking equipment located not only under the hood, but ancillary equipment (such as refrigerators, ice machines, etc.) located in the kitchen. One I have tabulated the heat rejection numbers, I usually apply a diversity factor of 70% to 80% to the number as all equipment will not be operating simultaneously.

Andy W.