MIL-HDBK-1003/3
f) Calculate the total kitchen exhaust airflow for
each item or equipment by multiplying each assigned standard air
volume rate times the width of its respective item of equipment.
g) Add the total exhaust airflow for each item of
equipment located beneath an individual kitchen hood, to
determine the hood required airflow quantity.
Provide a table of calculations for the kitchen equipment exhaust
hoods in the design calculations; include the data and
calculations from the above subparagraphs a) through g).
Table 4
Thermal Currents Charts
Equipment
Approximate
Thermal Current Velocity
Surface
(Feet Per Minute)
Temperature
(Degrees F)
GAS
Dishwashers, Ovens,
Steamers, and Kettles
210
20
25
Braising and Pans
150
30
50
Chicken Broaster
350
35
55
Fryers
375
35
60
Griddles and Ranges
375
35
40
Hot Top Ranges
800
85
100
Salamanders, High
350
60
70
Broilers
Grooved Griddles
500-600
65
75
Charbroilers
600-750
75
175
Broilers (Live Charcoal) 1500
--
200
Work Tops, Spreaders,
--
5
5
etc.
34
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