UFC 3-410-01FA
15 May 2003
facilities will be ventilated at a minimum rate of 1.5 ft3/min/ft2 (7.6 l/sec/m2), with care
taken to ensure proper air distribution to and within the battery storage area.
4-10
KITCHENS AND DISHWASHING ROOMS.
4-10.1
Ventilation will be the chief means of preventing heat, odors, and smoke from
entering dining areas and other adjacent spaces. Provide evaporative cooling where
effective. Spot air conditioning or general air conditioning may be provided to keep
temperature in the work areas from exceeding 85 degrees F (29 degrees C), if the main
portion of the facility is air conditioned and the criteria for exhaust ventilation are met.
Provide a separate ventilation system for the dishwashing area. Furnish tempered 65
degrees F db min (18 degrees C db min) makeup air for the range hood exhaust. Do
not recirculate more than 75 percent of air (excluding hood exhausts) in the kitchen at
any time. Kitchen canopy hood exhaust ventilation rates will generally be 75 fpm (0.4
m/s) for grease filter sections, and 50 fpm (0.25 m/s) for open hood section, measured
at the horizontal hood opening. As an alternative, internal baffle-type canopy hood with
peripheral slot and a slot velocity of 500 fpm (2.5 m/s) is recommended. Use electrically
interlocked supply and exhaust air fans designed for 2-speed operation.
4-10.2
When substantial quantities of hot air exhausted from kitchen areas do not
contain grease, consider using air-to-air heat exchangers in order to recover as much
energy as possible. Evaluate the use of heat recovery in kitchens where heat rejected
by refrigeration equipment is 50,000 Btu/hr (15 kW) or more.
4-10.3
Dishwasher room exhaust ducts will be as short as possible with direct runs
to outside of building. Ductwork will have watertight joints and will have a drain line from
the low point. Approximately 75 percent of the room air will be exhausted at the
dishwasher, with the remainder exhausted at the ceiling. Dishwashers normally have
duct collar connections so that exhaust ducts can be attached directly.
4-11
GYMNASIUMS, INDOOR COURTS, AND NATATORIUMS.
4-11.1
Enclosed handball and squash courts may be air conditioned. Generally,
gymnasiums will not be air conditioned unless the dry bulb temperature exceeds 93
degrees F (34 degrees C) for over 1,300 hours and the wet bulb temperature is 73
degrees F (23 degrees C) or higher for over 800 hours, or the wet bulb temperature
exceeds 73 degrees F (23 degrees C) for over 4,000 hours per year. Where feasible,
use transfer air from the gymnasium to condition the locker rooms thereby reducing
energy consumption.
4-11.2
Design natatoriums for year-round use. In order to conserve energy, the
temperature of the air surrounding the pool should be as close as possible to the
temperature of the water during the heating season. ASHRAE Handbook Applications
addresses the many unique considerations that must be addressed when designing
natatoriums.
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