Commercial Kitchen Ventilation Equipment Air Dynamics

Commercial Kitchen Ventillation

CKV Hydrodynamic Scrubber

Designed for commercial kitchen ventilation (CKV), the Hydrodynamic Scrubber is the ideal solution for removal of grease vapors and particulate matter, smoke, and odor from the commercial cooking process. This air cleaning unit is the next generation in cost effective air cleaning technology for commercial cooking.

CKV Potato Chip Fryer Stack Scrubber

Designed to remove particulate matter from the air stream generated by the potato chip frying process. The mechanical and electrical components are industrial quality and will provide long life with minimal maintenance even under severe conditions.

CKV Dry Scrubber

The CKV dry scrubber is designed to work with light to medium duty cooking. The scrubber is connected to a commercial cooking exhaust hood via a grease duct. The grease duct transports cooking effluent to the inlet of the scrubber. Upon entering the dry scrubber the air velocity is decelerated in order to effectively capture the constituents of the cooking process. The dry scrubber is intended for light to medium duty cooking; it is not intended for heavy duty cooking or live fuels. The scrubber incorporates three filter banks. Each filter bank serves a unique purpose. The first series of filters consist of aluminized media. This media serves as a grease droplet and carbon particle trap. There are two filters for each stage positioned side by side. There may be as many as three consecutive stages of aluminized media. Three stages of the same media provide a progressive path for the larger sized pollutants. The aluminized filters are permanent, washable filters. The second stage filters are designed to capture odors in the gas phase. The gas phase filters are expendable. Replacement frequency depends on the loading placed on the filters, based on the number of cooking hours and types of food cooked. The third stage filters are designed to capture fine particulate such as smoke. These filters are also expendable; their usable duration will be limited depending on the restaurants unique cooking operations. Odors are associated with each constituent of commercial cooking effluent including oil vapor, oil droplets (solids), carbonized food particles and smoke. After the air passes through the dry scrubber, it enters a special area prior to entering the rotating fan wheel. The fan wheel generates air volume and static pressure necessary to overcome the total system resistance across the hood, grease duct, scrubber filters, fan inlet section and exhaust duct. Precautions should be taken to insure dry chemical fire suppressant is properly incorporated into the system. Consult your fire protection professional for recommendations. Air movement through the hood is managed by the system control panel. The system is designed to monitor the filter differential pressure across the entire scrubber. At initial start-up with new filters, the differential pressure is at the lowest point. The fan control scheme will generate the required flow by varying the motor speed. The flow rate is selected at time of purchase based on the hood size and total static pressure requirements. As the filters accumulate resistance over time, the pressure drop across the filters will increase. As this occurs, the fan will compensate by increasing motor speed. Depending on the options selected, some control schemes monitor differential pressure as well as temperature in order to establish a specified air flow as well as offering energy savings during low-use periods.  Read More

Kitchen Sentry

Designed for commercial kitchen ventilation (CKV), the Kitchen Sentry is the ideal solution for removal of grease vapors and particulate matter, smoke, and odor from the commercial cooking process.

CKV or Commercial Kitchen Ventilation systems are specialized ventilation systems designed for use in commercial cooking applications. The CKV system begins at a hood suspended above the cooking appliances.
The hood is designed to capture heat and cooking effluent or pollutants generated by the cooking process. Cooking appliances vary from fryers to grilles and live fuel barbecues.

The hood is ducked into a vertical or horizontal duct referred to as a grease duct. The grease duct is a sealed duct leading from the hood to the building exterior. An air mover or fan creates a negative atmosphere at the hood. Fan air volume is selected based on the face area or length of the hood.

Commercial kitchen ventilation systems are difficult to balance. One only has to walk into a restaurant to take notice of this fact. It is not normal for a restaurant patron to depart from a dining experience only to have their clothing saturated with grease and odors or the smell of smoke from the cooking process. Some may enjoy this, others may not notice.

It is a common fact that indoor air is more polluted than outdoor air. Add to this, poorly balanced CKV systems and you have a recipe for poor air quality both indoors and out! A few constituents in commercial cooking are; grease vapors, carbon particulate, carbon monoxide, water vapor and chemicals produced during cooking.

As recently as 2007, the State of California, Washington and Georgia have begun to regulate commercial cooking exhaust emissions. Some California counties issue permits to a certain “burger” chain restaurant limiting the chain to a maximum production rate in pounds per hour. Just because it smells good does not mean it is beneficial to your lungs!

There are numerous companies and numerous technologies that have been applied to CKV operations in an attempt to control indoor and outdoor air pollution from commercial kitchen operations. Air Dynamics Industrial Systems Corporation has developed a number of unique, proven, cost effective solutions to this problem.

Please call us to discuss your specific commercial kitchen ventilation system application.
Our toll free number is 1-800-743-3201. Business hours are 8 AM to 5 PM eastern time or GMT minus 5.

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(717) 854-4050