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.