The Kitchen HVAC Load Assessment tool helps restaurant facility managers, mechanical engineers, and kitchen designers calculate the total sensible and latent heat gain for commercial kitchen spaces. By accounting for the unique heat loads from cooking equipment, staff occupancy, ventilation, and lighting, this tool provides the data needed to properly size HVAC cooling and dehumidification equipment.
How It Works
Heat Load Components:
1. Equipment Heat Gain: Approximately 20% of total gas appliance input BTU/hr becomes sensible heat gain in the space.
2. Staff Heat Gain: Each person adds 250 BTU/hr sensible + 200 BTU/hr latent heat (400-450 BTU/hr total per person).
3. Replacement Air Load:
- Sensible: CFM × 1.08 × ΔT (temperature difference between MUA and indoor)
- Latent: CFM × 0.68 × ΔGrains (moisture difference)
4. Lighting Load: 1 W/sqft × 3.41 BTU/hr/watt
Total Cooling Requirement:
Total BTU/hr = Sensible + Latent
Tons of Refrigeration (TR) = Total BTU/hr / 12,000FAQ
Q: What is the difference between sensible and latent heat?
A: Sensible heat affects air temperature (dry bulb). Latent heat involves moisture or humidity. Both must be accounted for correctly in HVAC sizing.
Q: How many tons of cooling do I need for my kitchen?
A: Commercial kitchens typically need 1 ton per 300-400 sq ft, but this varies significantly based on equipment load.
Q: What safety factor should I add?
A: Add 10-20% to the calculated cooling capacity for a proper safety margin.
References
- ASHRAE Handbook — Fundamentals (Chapter 18: Nonresidential Cooling and Heating Load)
- ASHRAE Handbook — HVAC Applications (Chapter 31: Commercial Kitchen Ventilation)
- ACCA Manual J: Residential Load Calculation (adapted methodology)
- SMACNA: Commercial Kitchen Ventilation Design