Restaurant and Food Court Tenants require specialized odor control methods in addition to general recommendations.
The exhaust system design is key. The right amount and location of makeup air is critical to the capture and exhaust of cooking odors. In addition, the tenant’s exhaust hood should extend a minimum of six inches past the edge of the appliances and be no more than four feet above their surface. The front edge of the hood must also extend six inches beyond the front edge of the appliances. On island hoods the hood must be 12 inches larger than the cooking battery on all sides. There also many instances where the gas train or other utilities cause the overhang requirements to be compromised.
Here are some other helpful techniques in food related odor containment:
Please contact TES for your specific tenant odor control needs.
For more information about this topic, or other MEP Design questions, please contact TES Engineering.