The Commercial Kitchen Exhaust Ventilation Sizer helps kitchen designers, HVAC contractors, and restaurant owners determine the required exhaust CFM and hood length for their commercial kitchen. By evaluating the equipment under the hood, this tool ensures proper ventilation sizing for code compliance, worker comfort, and efficient operation.

How It Works

Each equipment type has a standard CFM per linear foot requirement:

EquipmentCFM/ft
Range (Open Burners)300
Deep Fat Fryer350
Griddle/Flat Top250
Convection Oven200
Pizza Oven400
Steamer/Kettle150

Formula:

Hood Length per Item = Equipment Width (inches) ÷ 12
CFM per Item = Hood Length × Equipment CFM/ft
Total CFM = Sum of all equipment CFM

FAQ

Q: How much CFM do I need per foot of hood?
A: It depends on the equipment: 150 CFM/ft for light duty, 300 for medium, 450 for heavy duty (charbroilers).

Q: What happens if my ventilation is undersized?
A: Poor smoke and grease capture, heat buildup, fire risk, and code violations.

Q: Can I put different equipment types under one hood?
A: Yes, but the hood must be sized for the highest duty equipment under it.

References

  • NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
  • ASHRAE Standard 154: Ventilation for Commercial Cooking Operations
  • International Mechanical Code (IMC)