When extract makes kitchens too cold...
‘If you can’t stand the heat in the kitchen...’ is rapidly being replaced by ‘if you can’t stand the cold in the kitchen...’ as the DW172 ventilation regulation requiring heat and fume extraction from commercial kitchens takes effect. The result is that many kitchens are finding their once super-heated environments are now too cold.
To tackle the problem, Nordair-Niche has worked with mechanical heating services specialist Spa Gas of Droitwich to develop a tempered-air unit specially for kitchens. It delivers warmed fresh air at about 16°C, sufficient to maintain comfort without overheating.
Such a system has been installed at Sutton Coldfield Grammar School for Girls, with a Nordair-Niche MUA20 direct gas-fired unit heater on the roof above the school kitchen.
Staff in the 150 m2 kitchen produce around 700 meals a day. A new extractor canopy had been installed to comply with DW172 and was so effective in extracting heat and providing fresh air that the existing radiators could not cope.
A 70 kW burner in the heater is controlled remotely from within the kitchen and heats incoming fresh air, which is delivered into the kitchen via ducting and two louvres at high level.
John Lerston of Spa Gas, joint developer of the heater, says, ‘There is a great need for a heater of this kind to ensure commercial kitchens remain comfortable for staff while still complying with legislation.’
