Restaurants · Approximately 300 m²Team experience4 min read
Georgian restaurant with a wood-fired grill
Design a safe ventilation system for a restaurant with an open wood fire: separate the grill extract from the general ventilation, provide spark suppression and dining area cooling, and ensure access to equipment for regular servicing.
SiteA Georgian restaurant serving food cooked on a wood-fired grill.
AreaApproximately 300 m²
BriefDesign a safe ventilation system for a restaurant with an open wood fire: separate the grill extract from the general ventilation, provide spark suppression and dining area cooling, and ensure access to equipment for regular servicing.
SolutionHeat recovery ventilation and central cooling were installed in the restaurant.
ImplementationThe grill extract was routed through a separate steel duct system with a water scrubber.
OutcomeThe restaurant received separate systems for general ventilation, central cooling and dedicated grill extraction.
The brief
Design a safe ventilation system for a restaurant with an open wood fire: separate the grill extract from the general ventilation, provide spark suppression and dining area cooling, and ensure access to equipment for regular servicing.
Solutions
Heat recovery ventilation and central cooling were installed in the restaurant. Separate local extraction was provided for the kitchen canopies, and a water scrubber was incorporated into the wood-fired grill extract system to suppress sparks.
Design detail of this restaurant’s kitchen extract system, showing canopy positions and duct connections above the cooking equipment. The model was used for spatial coordination of the kitchen extraction; air cleaning components are addressed in the overall system layout.
How and why we implemented it
The grill extract was routed through a separate steel duct system with a water scrubber. Its position and the duct route were coordinated to maintain access for cleaning, rinsing and pump inspection. General ventilation with heat recovery and central cooling were designed as separate systems for the kitchen and dining areas.
Result
The restaurant received separate systems for general ventilation, central cooling and dedicated grill extraction. The water scrubber provided spark suppression in the extract duct system, while heat recovery reduced the load required to condition the supply air.
