Olisol

SMOKE EXTRACTION AND KITCHEN VENTILATION

FLOW DETERMINATION:

A- The air flow will never be less than the corresponding to a step speed of 0’25 mls according to the calculated area as the product of: the height difference between the lower edge of the hood and the working surface, and the free perimeter of the hood.

B- If the type of the extraction hood is "island", the free perimeter will be the sum of the sides of the hood. If it is fixed to one or more walls, the free perimeter will be the sum of the free sides of the hood.

HOOD:

A- The lower edge of the hood will be installed at a maximum height of 2 m. above the floor.

B- The type of the hood may be autocompensated, totally or partially, to reduce or cancel the external air flow to be supplied into the ambient.

C- The step speed through the filtering elements will be between 0’8 and 1’2 m/s.

KITCHENS:

A- To dilute smells produced in the working area, the kitchen needs a minimum amount of renewal air of 10 i/s/m2 (36m3/h/m).

B- Kitchen must be kept in depression with respect to adjacent places, to prevent the passage of odors.

C- Negative pressure will never be above 5 Pa.

MATERIALS:

A- Extraction hoods must be built with MO materials, not porous.

B- Filters will be built with MO materials and also will be easily accesible and removable for cleaning.

C- The ducts for air removal will be sized according to a minimum speed of 8m/s to prevent from the risk of grease sedimentation.

D- Along the installation will be placed inspection registers, provided with airtight seals every 3 meters, on every turn higher than 30 degrees, on branches and on fan connections.

E- Sealing between the fan and ducts will be airtight and made with MO materials.

F- There will be no fire resistant gates in the ducts.

G- Fans and its electric connections will be capable of working at 400ºC during a minimum time of 90 minutes.