MIL-HDBK-1003/3
3.16
Bachelor Officer Quarters. Refer to MIL-HDBK-1036 for
procedures to calculate heating and cooling loads, equipment
sizing, and design recommendations; except that ventilation
requirements shall be in accordance with ASHRAE Standard 62.
3.17
Industrial Ventilation. The scope of this handbook is
limited to HVAC systems. Refer to MIL-HDBK 1003/17 and ACGIH
Industrial Ventilation - Manual of Recommended Practice. Design
for sufficient makeup air for buildings with industrial
ventilation exhaust systems to limit building negative pressure
to 0.05-inch water gage. Introduce air into spaces with exhaust
hoods at low velocities to prevent interference with hood
performance. Treat air exhausted outdoors to conform with local
and Federal emission standards.
3.18
Kitchen Ventilation. Outdoor air supplied to the
dining area shall be used as kitchen makeup air. If kitchen
exhaust air volume exceeds dining area outdoor air requirements,
additional air shall be supplied directly into the kitchen.
Outdoor air supplied directly to the kitchen shall be filtered
and heated, and introduced horizontally at or near the ceiling to
provide mixing without directly causing drafts at cooking levels
or on kitchen personnel. The minimum ventilation rate for
non-air conditioned kitchens is 30 air changes per hour in
temperate zones. The minimum in the tropics or semi-tropics is
60 air changes per hour. Air exhausted through range and kettle
hoods is considered part of the kitchen ventilation system.
Refer to MIL-HDBK-1190 for guidance in the application
of air conditioning. Air volume supplied during the heating
season to air conditioned kitchens shall be limited to volume
required by various hoods. In air conditioned kitchens, design
the supply system so that hoods exhaust primarily unconditioned
air and recirculation of kitchen odors is minimized. Also,
evaluate the feasibility of evaporative cooling in lieu of air
conditioning. In non-air conditioned kitchens, design the supply
system for cross ventilation.
3.18.1
Kitchen Equipment Exhaust Hoods. Provide grilles,
ovens, ranges, kettles, and dishwashers with exhaust hoods, and a
means for precipitating and disposing of grease where applicable.
Hoods shall be capable of extracting grease using centrifugal
force. Exhaust systems shall conform to NFPA 96, Ventilation
Control and Fire Protection of Commercial Cooking Operations.
3.18.2
Exhaust Systems. Fan motors for exhaust systems in
kitchen, dining, and related areas shall be located out of the
air stream. Do not locate volume dampers or splitters between
the hood and fan. Duct velocity shall range between 1500 and
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