To prevent smoking out the rooftop in a mixed-use building, the best approach is to install a dedicated, high-velocity kitchen exhaust shaft that runs vertically through the building to terminate well above the highest roofline, paired with a rooftop odor control system (like charcoal filters or electrostatic precipitators (https://www.quora.com/How-do-you-vent-a-commercial-kitchen-hood)). This system must maintain negative pressure in the kitchen while ensuring the exhaust discharge point is high enough to disperse odors away from residents. [1, 2, 3, 4, 5]
Key Strategies for High-Rise Restaurant Venting:
• Vertical Exhaust Shaft: Run a fire-rated kitchen exhaust shaft from the ground floor straight to the roof.
• Rooftop Odor Control: Install odor-reduction systems (e.g., carbon filters, ozone generators, or electrostatic precipitators) at the rooftop exhaust point to neutralize smells before they escape.
• High-Velocity Discharge: Use a high-velocity fan to shoot exhaust air upward, ensuring it disperses far above the roof deck, preventing it from settling on rooftop amenities.
• Kitchen Pressure Management: Maintain slightly negative air pressure in the kitchen relative to the dining area to ensure smoke and odors are captured, rather than escaping into the building.
• Code Compliance: Ensure the design complies with local fire and mechanical codes regarding grease duct installation and clearance from air intakes. [1, 2, 3, 4, 6, 7]
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Henry McClure
785.383.9994
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785.383.9994
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