Kitchen Ventilation

SEED can offer a full design service for every project requiring kitchen ventilation. We specialise in problematic projects where either building or environmental constraints mean a conventional design isn’t possible or allowed by the applicable building codes. Such a situation would require a performance solution and SEED is an expert in this category.

One scenario we often see in new developments is the placement of tenancies on the ground floor of mid / high rise buildings – a popular place to put restaurants, eateries and the like. Due to the spaces above, this forces the tenancy to discharge dirty kitchen air horizontally at street level, triggering a range of restrictions / issues with certification and typically effects project feasibility.

SEED has designed many kitchen ventilation systems with this problem around Australia. Through a combination of engineering techniques, SEED will find the client the right performance-to-price solution to ensure both the project goals are realised and future issues are avoided.

We have completed kitchen ventilation design for a huge range of cooking applications, including high heat and odour generation types (e.g., Indian and solid-fuel cooking). SEED also has experience in highly custom solutions implementing ventilated ceilings. Please view our case study on the Chu The Phat restaurant for more information.

Although many of our kitchen projects require a performance solution, SEED is also comfortable following deemed-to-satisfy design guidelines on simpler jobs. Additionally, we are capable of turning around design and documentation on tight time frames if necessary.

Typical design components for kitchen ventilation projects include:

An assessment of the cooking type, cooking equipment, physical constraints on the kitchen, and service space and inspection of the discharge location.
Identification of the relevant codes and standards governing the design application.
Computational fluid dynamics (CFD) modelling of the discharge and surrounding area to identify potential problem spots and extent of filtration required. This step is generally exclusive for projects with street level discharge (high risk).
Design and selection of ventilation equipment including the kitchen hood/s, exhaust and make-up air fans, filters, and discharge louvres. Acoustic performance, maintenance frequency, and cost are modelled and taken into account.
For low level discharge jobs, premium filtration equipment may be needed. SEED will advise on the most cost-effective way to achieve the required results. An engineered discharge may also be necessary.
Documentation of the design including workshop drawings, a specification, and a Form15.
Certification of some kitchen equipment, such as range hoods.

We can also offer all other services on a new kitchen fit-out (AC, electrical, and hydraulic). Please Contact Us for more details.