How do I calculate the required airflow for my commercial kitchen?

How do you calculate the required air flow rate for your commercial kitchen?

Forget the old methods based on room volume. Those calculations are no longer suitable for modern kitchens and today’s equipment.

It’s much simpler and more effective to base your calculations on the length of the range hood and the equipment installed beneath it.

Recommended airflow rates based on the range hood and equipment

Commercial Rang Hood 1 to 1.5 m

• No deep fryer or griddle: 1,500 to 2,000 m³/h

• With a deep fryer and/or griddle: 1,500 to 2,600 m³/h

Commercial Rang Hood 2 to 2.5 m

• Without a deep fryer or griddle: 1,500 to 2,600 m³/h

• With a deep fryer and/or griddle: 2,000 to 3,000 m³/h

Commercial Rang Hood 3 to 4 m

• Without a deep fryer or griddle: 3,000 to 4,000 m³/h

• With a deep fryer and/or griddle: 3,000 to 5,000 m³/h

Compensation air inlet

For optimal operation, provide a compensating air inlet with a diameter of 20 to 40 cm, depending on the motor’s airflow.
This air inlet prevents areas of negative pressure and ensures efficient extraction of steam and fumes.

Conclusion

Calculating airflow has never been easier: base your calculation on the hood’s length and the equipment installed, and ensure an appropriately sized compensating air inlet.