Supply of fresh air and

Removal of contaminated air

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Purposes of Ventilation

 To provide a continuous supply of oxygen necessary

for human existence.
 To remove the products of respiration and
occupation, that is; heat, moisture and carbon
dioxide from people.

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Purposes of Ventilation
 To remove contaminants such as :
 Water vapour
 Heat and smells from cooking
 Gases and vapours from industrial processes.
 Formaldehyde from; insulation foam, furnishings,
wallpaper, carpets, resin in wood products and
plasterboard.
 Outdoor aerosol pollutants such as; smoke, soot, mist,
fumes, pollen, plant fibres, mould spores, viruses and
bacteria
 Indoor aerosol pollutants such as; carpet fibres,
furniture fibres, clothing fibres, skin flakes, mites, viruses
and bacteria.
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 VENTILATION :
2 Types :

 Natural Ventilation
 Forced Ventilation

 Forced Ventilation is also called as Mechanical

Ventilation. (Using Fans / Exhaust vents.)

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 VENTILATION :

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INFILTRATION & EXFILTRATION
 Infiltration : Air leakage into building through cracks and
other unintentional openings and through the normal use
of exterior doors.

 Exfiltration : Leakage of indoor air out of the building

through the similar types of openings.

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Mechanical ventilation systems:
 3 Types :

1. Supply system
2. Extract system
3. Balanced system.

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Kitchen Extract Ventilation :

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Kitchen Extract Ventilation :
Different Types :

According to ducts :
1. Single skin hood
2. Double skin hood
According to position :
1. Wall mounted hood
2. Island hood

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Kitchen Extract Ventilation :
Designing :
L = Length of cooking area
W = Width of cooking area
L’ = Length of Hood
W’= Width of Hood

L’ = L+ 0.8 H
W’=W+ 0.8 H

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 Kitchen Extract Ventilation :
 Cooking :
 Light cooking – Limited time, office, residential.
 Medium cooking – Bulk cooking, Restaurant, Hotels
 Heavy cooking – Flame cooking, Chinese, grilled.

Cfm calculation (For exhaust air) :

Light : P * 100 cfm
Medium : P * 150 cfm For fresh air :
Heavy : P * 200 cfm Cfm = 85% of exhaust fan.

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