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Regarding the great importance of a good working environment in this research ventilation systems installed in kitchens of restaurants were studied in order to avoid problems and to understand the key factors that can influence on the performance of the system The results obtained were taken into account to provide some recommendations to a real ventilation system of a restaurant called Pastaria in Ga vle Sweden This concrete ventilation system was not performing good and some calculations based on the kitchen design were made trying to offset the problem A large number of scientific studies related to restaurant kitchen hoods and ventilation systems were used to get the findings These articles were obtained from scholar web databases The main problem found in kitchen hoods is the inadequate exhaust airflow The minimum required airflow varies depending on the size and shape of the hood Keil et al 2004 found in their research that only 39 and 24 of the studied hoods met the minimum recommended airflow from ACGIH and ASHRAE guidelines respectively Other key factors found are related to the kitchen design The kitchen hood is recommended to have incorporated a capture hood covering all the burners Side panels can be employed to increase the capture and containment High efficiency filters and rigid ducts are also recommended The cleaning of the ventilation ducts is also an important factor they are recommended to be cleaned between 1 to 9 years depending on the activity of the kitchen Thus key factors such as disturbing airflows and the presence movement of the cooks can disturb the kitchen hood performance A very effective solution isolating the fumes below the hood that is getting developed is the installation of an inclined air curtain from the cooking surface Related to the kitchen hood and the ventilation system of the Pastaria restaurant Some measurements and information were obtained in a visit to the restaurant After calculations it was obtained based on the kitchen design that is required a minimum airflow of 4 140 m3 hour In order to do that the heat exchanger Swegon Silver C RX installed in the system requires a minimum size of 11 12 The distribution of the kitchen appliances in this restaurant seems to be correct However a future study in order to see if there are disturbing airflows affecting the kitchen hood performance must be carried out If after checking all recommendations the performance of the kitchen hood is not good enough yet an inclined air curtain may be installed due to their great effectiveness against problems of hoods In conclusion it was clearly obtained that a correct kitchen distribution design and calculations must be done for each restaurant in order to install the most adequate kitchen hood with the best characteristics This way fumes odors moisture and particles will be easily exhausted allowing a better environment out of risks to the establishment and customers health

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KEY FACTORS AND PROBLEMS IN THE PERFORMANCE OF KITCHEN VENTILATION SYSTEMS

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