A fresh air system is compulsory for a kitchen along with the extraction system. Hence a fresh air duct line was installed around the canopy with grills so that chef’s would get fresh air.
A 19’x7’ canopy had to be proposed to cover all kitchen equipment. Canopy was done with 304 grade stainless steel.
Correct amount of Baffle filters were installed (i.e. after calculations) in order to drain oil which reduces the risk of an explosion. Once oil drains through baffle filters oil traps are installed along the canopy to collect this oil so that the kitchen staff can clean this from time to time.
Even the extraction duct is installed at a slight angle to drain the oil (i.e. if some oil escapes the baffle filter and moves through the duct line). A fire damper was installed inside the duct so that in case of an explosion this valve will shut not allowing the flames to spread to the fans.
FEPL proposed to interlock the fresh air and exhaust system which is the European standard. Ideally the extraction system should not be switched on until the fresh air system is on. The reason being that if this is not done it creates a negative pressure inside the kitchen brining foreign particles such as dust into the kitchen. This was not carried out at that time due to budgetary constraints.
Fan required for the extraction was selected considering all aspects such as the size of the canopy, no. of baffle filters and the size of each filter, velocity through the filters, entrance loss of the canopy, pressure to be endured for the duct line etc.
As the above description states it was a comprehensive and a state of the art system installed considering all aspects taking required safety precautions. The system was a great success.