Executive Summary & Regulatory Standard
Formula guide for sizing commercial kitchen exhaust hood airflow (CFM) according to cooking equipment duty level (light, medium, heavy, extra-heavy).
Engineering Fact Sheet
Authored by Guangzhou Glead Kitchen Equipment Co., Ltd. Technical Research Center. Anchored in public facts from content/public-facts.json.
In-Depth Technical Analysis
Kitchen exhaust systems must achieve capture and containment without pulling conditioned air excessively. Per ASHRAE 154 standards, solid fuel or high-BTU open fryers require 350 to 500 CFM per linear foot of hood perimeter. Make-up air (MUA) must supply 80%-90% of exhaust volume to maintain neutral or slightly negative room pressure.
Sourcing & Engineering Advisory
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