Case Studies & Resources

  • Homegrown Sustainable Sandwich ShopsSeattle's Homegrown Sustainable Sandwich Shop chain relies on Pacific Stainless Hoods to solve compact space & complex ventilation noise problems.

  • Seattle's Homegrown Sustainable Sandwich shops not only create super delicious sandwiches out of sustainable ingredients, they also strive to make sandwich creation sustainable itself.
  • With two trendy, open space locations on Capitol Hill and Fremont Avenue, ventilation system noise and efficiency were a major concern.
  • The open, warehouse style space layout and Seattle's tough DPD codes posed potential noise problems for Homegrown's owners who turned to Pacific Stainless for a hood integrated sound silencing solution. Learn more...

Restaurant Exhaust Systems

Pacific Stainless Products can meet your Class I & Class II commercial hood exhaust and make-up air system needs from design to installation. Click the tabs below to learn more about how we can help solve your ventilation system needs.

  • Exhaust Overview
  • Design Services
  • Installation Services
  • Class I & II Systems
  • Reference Info
  • Common Problems
  • Package Features
  • Contact

Exhaust System Integration Overview

According to the National Restaurant Association up to 5% of the total cost of running a food service establishment is attributed to rising utility costs. While it may be difficult to save on labor or inventory, a food facility owner can often save money on energy use without sacrificing quality or comfort by integrating key mechanical systems. Studies show that an increase in comfort has a direct correlation to an increase in productivity of food service workers. In an average restaurant, for example, HVAC energy usage accounts for close to 50% of all utility costs and that number is increasing every day. For years, large and medium size commercial buildings have reaped the benefits from systems integration that has, for the most part, eluded food service. With energy costs continuing to rise there is an imperative to optimize energy savings through system integration.

Commercial kitchen ventilation has evolved rapidly during the last two decades and is only accelerating. Movement toward demand based systems and high efficiency ventilation is becoming the norm rather than the exception. The primary driver behind this is the impact of energy cost in addition to patron comfort while increasing worker productivity. LEED (Leadership in Energy and Environmental Design) buildings are becoming more prevalent. This overall building design criteria provides a point system to attain various levels of energy efficient design. Systems integration is a major element of the criteria. Owner/operators need to squeeze every available dollar whether assigned to capital cost and/or operating cost. Total system integration provides a vehicle for this. From a designers perspective it is important to understand how kitchen ventilation design evolved, where it is now and ultimately where the future is heading.

To learn more about Pacific Stainless exhaust system products and services, contact us today at 1-888-618-2122

Custom Design Services

Visit our Design homepage for more information on custom designed commercial exhaust and ventilation systems including silenced or noise attenuated applications.

Installation Services

Visit our Installation home page for more information.

Class I & II Exhaust Systems

Content

Exhaust System Reference

Glossary

HOOD: Acts as a funnel-style collector to pull the fumes, hot air and airborne grease created in the cooking process up into the duct system above. The Exhaust Fan (see below) creates the suction that enables this process.
GREASE FILTERS: Catch up to 80% of the grease collected by the hood.
FUSIBLE LINKS: Activate a Fire Prevention System if the duct temperature exceeds a certain safe value.
EXHAUST DUCT: Carries the hot air and any remaining grease or cooking byproducts up and to the outside of the building.
EXHAUST FAN: Creates the pulling power that enables the system to remove the cooking byproducts from the kitchen.
DRIP CUP: Collects remaining grease that makes it on up through the filters and fan.
DIVERTER: Directs the exhaust upward to minimize the amount of grease that would be blown onto the building roof.
FIRE PREVENTION/EXTINGUISHING SYSTEM: Includes the Fusible Links, piping, chemical and nozzles, Manual Pull Station, and Portable Fire Extinguisher. The automatic components trigger if duct temperatures get too high or a grease fire starts.
MAKE-UP AIR DEVICE: Source of conditioned air to replace the amount that’s heated by cooking, appliances, and people, and which is pulled out of the kitchen by the exhaust system. Could be the building Heating/Ventilating/Air Conditioning system or an integrated blower.

Energy Balance Protocol for Commercial Kitchens

In the late 90’s, the Gas Research Institute (GRI) funded the American Gas Association Laboratories (AGAL) to develop a standardized test method for evaluating the performance of kitchen ventilation hoods and measuring the heat gain to the space. The portion of this research that measures heat gain to space from appliances underneath a hood became known as the Energy Balance Protocol (EBP).  This standard was originally adopted by ASTM as F1704, but in 2005, the heat gain portion of the standard was renamed to ASTM F2474 while the C&C analysis has retained the original ASTM F1704 nomenclature.  This research was a major spring board to system integration.

For more information on ASTM F2474, click here

 

Running an unbalanced HVAC system is the most common cause of exhaust system problems. If you are experiencing any of the problems below, call us today to learn more about potential solutions. 888-618-2122

Common HVAC Problems

Exhaust System Package Features

When you partner with Pacific Stainless Products (PSP) for your Class I & II exhaust system design and installation, you can be assured of the highest quality craftsmanship and the flexibility to meet unusual or even custom needs. By working with PSP, you leverage cost savings from our integration of design, permitting, fabrication and installation resources. Your project saves time and money and our dedicated Exhaust Systems Support Team (ESST) can help you resolve even the most difficult ventilation challenges.

Features

1. Design and equipment selection based on project conditions, codes and client needs
2. PSP Ventmatic Series ETL approved hoods, ducting, fans and integrated make-up air
3. 3M Thermal Control fire duct wrapping where appropriate
4. Complete plan copies for permitting or reference purposes
5. Professional Installation and Start-Up
6. Independent Balance Testing and Adjusting
7. Standard 1-Year Manufacturers Warranty
8. Operation and Maintenance Manuals, reference materials

At Pacific Stainless, we understand the challenges you face when developing a suitable ventilation strategy for your project. Our sales staff and design engineers have over 30 years of commercial restaurant ventilation experience and stand by ready to help.

For more information, contact:

Stainless Steel Products Sales
Darrell Schuh - VP of Sales:
+1 503 366 8268Telephone:
+1 503 397 9596FAX:
E-mail: dschuh@pacificstainless.com
 
 
Exhaust Systems Engineering
Bob Ruth - Design Engineer:
+1 503 618 2122Telephone:
+1 503 397 9596FAX:
E-mail: bruth@pacificstainless.com

 

 

USA ISO NSF UL ETL