Calculations for CFM for Kitchen and basement in indian climate

I can't help, but those that can will want to know to what temp you wish to arrive, such as, on a 40* day, can you live with 50* in the room or do you want it to 45*? This is termed the "approach". Avoid answers such as "As low as we can go" because the numbers you give go into the formula. The next question will be how much heat is being generated inside the kitchen and basement, which I can guess by your query wording that you may not know this in scientific units. Describe the heat producing things better such as '10 kW electric stove', etc. Size of room will help also.

Here are some general guidelines to get you started.

BASEMENT: An average ventilation rate of 6 air changes per hour should adequately ventilate the basement, unless you have some heat producing equipment located in the basement such as pumps or other machinery, then you would increase the ventilation rate. If it is large equipment say 25 HP or so, you could increase the rate to 10 - 15 air changes per hour. The suplly and exhaust air should be ducted for proper distribution, with supply along one wall and exhaust air along the opposite wall. You might consider a filter on the supply air system to provide clean, dust free air. Also, you shuold supply more outside air than you exhaust, say 10%.

KITCHEN: The kitchen ventialtion sytem would be similar to the basement system, but that's only half the requirement. All heat producing equipment in the kitchen should be equipped with their own exhaust sytems. Miscellaneous equipment such as coffe makers toasters, mixers, etc could be arranged to be served by one exhaust hood. Other major pieces of equipment would have their own hoods. The exhaust ducts from these hoods could connect to a single exhaust fan. The range(s) or stove(s) including ovens would have their separate hoods which would contain grease filters and a fire suppression system. The hoods are sized to cover the areas occupied by the equipment, with the bottom of the hood at 6 ft (avg ht) above the floor. The capture velocity is calculated at 50 FPM across the face of each side from the hood to the surface of the equipment. Place the range and ovens against a wall if possible to reduce the number of faces. These large hoods should have make-up air supplied along the front of the hood, with the supply air equalling the exhaust air. All the kitchen duct work should be made using stainless steel for sanitation purposes.

These are the major items and not all requirments by any means. You should obtain the services of a kitchen designer to help you with the kitchen.

Hope this helps.

g scott

Dear G. Scott, please take a look at < http://mysite.verizon.net/restkgfn/airpolcontrol > regarding Kitchen Hood.

To lower temperature of makeup air the adiabatic humidification can help.

apcco@verizon.net

You post what appears to be a simple problem. I have found that residential ventilation is a misunderstood and therefore confusing subject. The subject should be defined to begin to understand a "healthy" solution. Health codes are established for guidelines that are legally enforcable. Building owners, equipment operators, and mechanical engineers often are confused and do not understand the basics of ventilation as related to health codes.

Definitions should include: ventilation, temperature, 100% outside air, and carbondioxide content because each is individually defined and often confused.

100% outside air, intake air, should not be contaminated by exhausting air from the building in question.

A carbondioxide measuring device should be used to identify: air samples.There are devices that do not need to be calibrated and are used to calibrate those devices that require calibration . They are in the $1200.00 range.

Health codes list numbers in cubic meters and or cubic feet that are "required" for "residential" ventilation standards. For example: Here in Edmonton, Alberta, Canada in 1996 Health Codes were upgraded to read in accordance with the 100% outside air required by a family of three residing in a residence of 1200 square feet. The Code identifies a measured amount of 100% outside air, to be delivered to the inside of the residence, that must pass through and be exhausted to the outside, in a measured amount of time. The codes that I have read state that each room of the residence must have the "required" amount of 100% outside air pass through. The floor area of each room determines the volume to be passed through in time. It is the responsibility of the ventilation system to provide the acceptable amounts of 100% outside air to pass through.