Do I need ventilation in a restaurant? A good restaurant with a welcoming atmosphere, with a circle of regular customers and attracting new guests … what should it be? With a quality kitchen – of course! A professional chef – definitely! However, even the most refined dish and the most exciting music will seem intrusive without a cozy, comfortable microclimate. What is hidden behind expensive attractive decorations fills the space with fresh, clean air, allows you to more fully feel the taste of food and relax, enjoying the aesthetics of the process.
Ventilation in a restaurant solves the main problems with air:
At the same time, the modern capabilities of intelligent control allow you to smoothly change settings depending on the filling of the hall and climatic conditions on the street. And the absence of unpleasant odors – from cooking, from the bathroom or from a hookah at the next table, comfortable temperature and moderate humidity form an impeccable style and reputation of an institution where you can sit with friends for a relaxing conversation and try a dish from the chef or have a business dinner with partners and enjoy delicious delicacies.
What is hidden behind the concept of “comfortable microclimate”?
It is impossible to imagine a modern air mass processing system in a restaurant, both without good ventilation and without air conditioning. Today, these installations are connected by a separate single control unit with automatic change of air parameters.
According to the law, for small restaurants where the guest room and kitchen occupy less than 50 square meters, one supply air ventilation unit is enough – it will completely cope with its tasks. In other cases, it is necessary to follow the standards and install a separate ventilation system for the kitchen and utility rooms, and separately for the guest room.
The ventilation of the kitchen space, especially the hot shop, must be powerful: it must cope with the removal of kitchen odors, excessive evaporation and fat. Such a system involves the installation of cabinets and umbrellas for air exhaust, which are located above stoves, ovens, barbecue areas, deep fryers and cooks’ workstations. The stitched installation will provide normal conditions for the work of cooks, even in a hot shop.
The ventilation system of the hall for guests has the adjustment of temperature, humidity and air flow rate depending on the weather on the street and the conditions inside. In this case, the main “working” zone falls on the range of 120-175 cm from the floor, and the air speed is regulated, changing throughout the day and when filling the hall.
Basic rules ventilation in restaurant
The ventilation requirements for catering establishments are spelled out in a set of unified rules and regulations that are mandatory for all restaurateurs. In organizations designed to serve less than 50 people, it is allowed to design a unified ventilation system for the dining room and the hot shop. Larger cafes or restaurants will have to equip differentiated complexes, which are separately developed for the following categories of premises:
- Guest room (for smokers and non-smokers)
- Kitchen (hot shop, cooking and washing areas)
- Restaurant refrigerators
In fact, for each zone of the cafe from the wardrobe to the toilet, it is necessary to provide for supply and output ducts.
Options for ventilation systems
Today, two main ventilation options are popular in restaurant complexes:
- based on the supply and exhaust installation;
- based on channel air conditioner.
The choice of the optimal solution for a particular project depends on the area of the restaurant and the financial capabilities of the owner.
Supply and exhaust system
This system is based on the use of mechanical exhaust and air flow, which provide separate installations or a monoblock complex. The option with a single supply and exhaust installation is more profitable and economical to operate, since the systems are already equipped with Heat Recovery – special units that use the heat of the exhaust air to heat the cold supply.
In addition, the supply and exhaust installation is necessarily supplemented by:
- a fine air filter that removes dust particles;
- an air valve that regulates the flow of air when the fan is off;
- a heater, which provides heating of the incoming air in the cold season.
The air ventilation system supports the necessary air exchange in all rooms of the restaurant. If the institution uses separate air supply and exhaust systems, they must be selected taking into account the same performance, thus achieving the perfect balance, guaranteeing the absence of drafts and uncomfortable sensations. If a monoblock installation is used, there are no problems with the installation and adjustment of the ventilation operation – the air treatment is automatically regulated by the system.
Correctly designed ventilation systems always use plate or rotary heat recovery. Both types have high efficiency and efficiency during operation, but each of them has its own disadvantages. In the first case, this is freezing of the heat exchanger – metal plates, and in the second case – this is the complex design of the device, and, therefore, more costly maintenance. In regions with harsh winters, heat recovery are supplemented by electric or water heaters, which also provide energy savings.
Duct air conditioning ventilation
This ventilation option is an effective solution for a restaurant with high traffic. It provides excellent air exchange with an influx of fresh air, maintaining comfortable temperature and humidity parameters, including cleaning, cooling or heating, drying or humidification.
The ventilation system based on a channel air conditioner has several advantages:
- multi-stage air purification;
- economical energy consumption, especially in combination with a heat recovery;
- balanced distribution of treated air in space;
- use of forced fresh air.
The main advantage is the possibility of concealed installation of the indoor unit, usually behind a false ceiling or decoration. Such a system can provide one or more rooms with clean cool air at a time.
To achieve the required level of air mass purification, a sophisticated filter system is used:
- fine filter;
- green tea extract cachet in filter;
- charcoal based absorbent filter.
In such a system, street air enters directly into the mixing chamber of the indoor unit of the air conditioner. Here, the mass is mixed with the air from the room, passes through the filters, subjected to humidification or drainage, heating or cooling, and is fed through the duct system to the interior of the restaurant. The desired air speed creates a duct fan. An intake grille with an adjustable valve is located outdoors, usually near the rear entrance or at the back of the building.
The restaurant’s ventilation system requires investment, but a cozy and warm atmosphere, as well as exquisite cuisine and a trendy interior will attract new customers, which means they will make the establishment a successful, profitable business.