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Dubai Building Code Part H: Indoor environment H 32 04 03 02 01 07 08 14 16 15 10 09 12 13 11 06 05 H.4.12.15.2 Commercial kitchen hoods Commercial kitchen exhaust hoods shall be installed and maintained in accordance with the ASHRAE HVAC applications, Fundamentals and HVAC systems and equipment handbooks [Ref. H.17, Ref. H.18 and Ref. H.22] ; Section 2.18, Ch. 10 of UAE FLSC [Ref. H.1] ; and DW/172. Exhaust hoods shall be Type I or II and shall be designed to capture and confine cooking vapours and residues. Type I hoods shall be installed where cooking appliances produce grease or smoke. Type II hoods shall be installed above dishwashers and light-duty appliances that produce heat or moisture and do not produce grease or smoke. Type I hoods shall be equipped with listed grease filters designed for the specific purpose. H.4.12.15.3 Commercial kitchen make-up air The total replacement air flow rate for the commercial kitchen ventilation system shall be equal to the total kitchen exhaust air flow rate plus the net exfiltration.
It is permissible to supply replacement air to the kitchen space by using transfer air from areas other than the kitchen. Every kitchen shall be slightly negatively pressurized (e.g. −0.25 Pa) to adjacent rooms or immediately surrounding areas, to help contain odours in the kitchen and to prevent odour migration out of the kitchen. The dedicated mechanical make-up air system shall provide not less than 75% and not more than 95% of the total extracted air volume, with the remaining infiltrating naturally into the kitchen from surrounding areas. (+1.25 Pa to +5.0 Pa maximum) compared to the atmosphere, to prevent infiltration of outdoor air. NOTE: An example of restaurant and kitchen air balancing is shown in Figure H.5. Figure H.5 Example of restaurant and kitchen air balancing Key 01: Kitchen exhaust (3,000 l/s) 02: Dedicated outdoor air 03: Outdoor air (2,400 l/s) 04: Roof terminal unit 05: Outdoor air (1,000 l/s) 06: Toilet exhaust 07: Kitchen exhaust (3,000 l/s) 08: Supply air (2,400 l/s) 09: Supply air (3,300 l/s) 10: Return air (2,300 l/s) 11: Toilet exhaust (250 l/s) 12: Transfer air (250 l/s) 13: Exfiltration (150 l/s) 14: Kitchen (negatively pressurised) 15: Transfer air (600 l/s) 16: Dining area (positively pressurised) |