Italiano
Are you familiar with Feng Shui?
Very roughly, that principle of ancient Chinese origins (and bent to much more Western and modern marketing) which sees the correct arrangement of home furniture as the correct way to harmony and balance.
Well, there is also a “feng shui” in professional cooking. Although there is no positive energy involved here, nor “yin and yang“.
Indeed, there is much less mysticism and more practicality.
In this case, the correct set-up of the equipment in what’s called a cooking line can lead to energy savings in extraction.
Maybe it will sound strange, at least to the layman, but there have been empirical experiments and several scientific papers to support this.
I hear you wondering: isn’t it always the same amount of smoke that develops?
Well, no, at least according to a study published in 2006, funded by ASHRAE, the “American Society of Heating, Refrigerating and Air-Conditioning Engineers”. Its title is: “Effects of appliance diversity and position on commercial kitchen hood performance.”
The first step was to categorize them according to the type of fume they emit: light-duty (such as convection ovens and pasta cookers), medium-duty (for instance: fryers or fry-tops), heavy-duty (such as gas cookers open flame) and extra-heavy duty (equipment that uses solid fuels such as wood or coal).
From here we proceeded with the actual tests, with perhaps unexpected results.
Did you know that the machinery located at the end of the cooking line creates a thermal plume which “guides” the other fumes (even “heavier”) towards the centre of the hood and the filter area?
Ergo, it is strongly suggested to position a “light-duty” machine at the external limits of the cooking line.
And, if possible, position the machinery adjacent to the wall (preferably a steel bulkhead), as this will attract the “thermal plume”, ensuring that it does not disperse easily (with consequent less effort on the motor and fans).
All this as long as there is a greater frontal overhang, the authors recommend!
A sort of Feng Shui, in short. But with equipment, fumes and plumes…
Anyway, if you need a hood in your Restaurant, it’d be more appropriate to get advice from an expert installer, rather than a “Feng Shui Master“.
As it comes to the hood, it is certainly better to choose an Aluminox one!
#cateringequipment #foodserviceequipment #hvac
