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Towards Green Building

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Towards Green Building

Kitchen Exhaust Supression


Posted on: July 23rd, 2013 by mok

Kitchen Exhaust Duct

Without Suppression system after 6 mths


With Suppression system after 6 mths


How Does it Work


Part 1 -  High Efficiency Grease Filter for Hood to remove Bulk Oil  Download  Brouchure



Part 2 – Electronic Air Cleaners to remove Smoke Download Brochure




Part 3 – UV (Ultra High Output type) to provide self cleaning  Download brouchure





KES-img9Model E8D  Download Brochure


Uses very thick gauge metal

Slightly higher efficiency


Bulky dimension can only be installed at duct.

Untreated duct nearest source of fire.

Very Heavy filters is hard to bring down for servicing


aircleaners-image6Model F50   Download Brochure


Slim dimension can install at collar

No untreated Duct

Optimum metal thickness for easy weight handling during service

Used in most Commercial Kitchen Installations.


Slightly lower efficiency (upgradeable)

Hood collar must comply to Air Cleaner measurements.


Specification Guide

The exhaust system within the unit must be designed and commissioned to ensure the restaurant as a whole is under a negative pressure, and allow for make-up air rate of 85% of the exhaust quantity to prevent migration of odours and/or heat to other premises or to public areas. Any filters used in the exhaust system shall be of non-combustible construction, and the system shall be provided with access panels for easy inspection and maintenance.

All general, kitchen ductwork and hoods within the unit shall be a Tenant fit-out installation; the Unit shall be provided with Landlord’s kitchen extract ductwork systems, which the Tenant shall extend to serve the restaurant’s requirements.

The kitchen extract/hood(s) size shall exceed stove border line by at least 6“ with a suction face velocity of not less than 125 feet per minute. Hood material shall be 20 Ga Stainless steel and the design must be Air Cleaner ready - it’s collar dimension shall be customized to fit the dimension of an air cleaner to be advised.

The kitchen exhaust suppression system shall consist of 3 parts namely :

  1. Primary filtration shall be provided to arrest the bulk oil condensation in order to prevent typical oil drips along the ducting system. It shall be Grease filters of Honeycomb high efficiency type of not less than 96% and to ensure the users will not by pass this filter to get sufficient hood suction, it’s pressure loss shall not be more than 0.09″wg. The filter shall be designed for automatic servicing via dish washer, reducing fire risk of dirty filters due to insufficient and problematic manual wash out of the combustible oil sludge accumulations.
  2. Secondary filtration shall be provided to arrest visible smoke penetration. It shall use Air Cleaners which shall be slim enough to fit at the collar of the hood to eliminate the need for bulky transition, installation, service access space requirement and ensure there is no untreated duct portions prior the air cleaner. Weight of the air cleaner filter cells shall not exceed 9 lbs to ensure it’s transportation and handling during service is not hazardous but user friendly.
  3. Final stage shall automatic duct cleaning, besides just odor neutralization. It comprise of  Ultra-Violet lamps of extreme high output type with an intensity output of up to 2,200µW/cm2 c/w photo-catalytic coating. Besides neutralizing the smell, sufficient quantities shall be provided automatic cleaning for the exhaust ducts. On and check status shall be provided via console lights and dry contacts to the BMS.

Full drawings of the duct work, kitchen hood, grease filters, air cleaner and UV specification and configuration must be submitted to the Landlord for approval.

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