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Ventilation of Food Technology Rooms in schools
W Pitt 11 May 12 at 12:13	When designing ventilation systems for Food Technology classrooms in schools, BB101 and the relevant British Standards direct the reader towards HSE catering information sheet No.10 which in turn directs one to HVCA DW172. If following this guidance to the letter of the law, it would mean that ventilation rates in Food Tech rooms should be calculated using the 'thermal convection method' which leads to high extraction (and hence make-up air) volumes via dedicated canopies above what are usually ‘domestic’ type cookers. I would be interested in finding out of members are in general agreement with this approach as it seems excessive. The industry guidance on this subject is ambiguous to say the least.
AA 29 May 12 at 20:10	I suspect DW172 was originally developed on emperical data rather than CFD analysis and was broadly aimed at available cooker hob/burner capacities typical to an industrial kitchen. Whilst this data for exhaust ventilation is good enough for industrial kitchens, this may deem to be an overkill [hence inefficient] for 'semi-industrial' or 'residential' cooker hood design.Many CFD studies have been undertaken over the period and masses of data have been gathered as a result, it well may be the time to review the sizing methodology based upon DW172 in schools.I personally believe that BB101 needs to develop and incorporate their own sizing regime rather than cross referencing to DW172.
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Ventilation of Food Technology Rooms in schools

W Pitt
11 May 12 at 12:13

When designing ventilation systems for Food Technology classrooms in schools, BB101 and the relevant British Standards direct the reader towards HSE catering information sheet No.10 which in turn directs one to HVCA DW172. If following this guidance to the letter of the law, it would mean that ventilation rates in Food Tech rooms should be calculated using the 'thermal convection method' which leads to high extraction (and hence make-up air) volumes via dedicated canopies above what are usually ‘domestic’ type cookers.

I would be interested in finding out of members are in general agreement with this approach as it seems excessive. The industry guidance on this subject is ambiguous to say the least.

AA
29 May 12 at 20:10

I suspect DW172 was originally developed on emperical data rather than CFD analysis and was broadly aimed at available cooker hob/burner capacities typical to an industrial kitchen. Whilst this data for exhaust ventilation is good enough for industrial kitchens, this may deem to be an overkill [hence inefficient] for 'semi-industrial' or 'residential' cooker hood design.Many CFD studies have been undertaken over the period and masses of data have been gathered as a result, it well may be the time to review the sizing methodology based upon DW172 in schools.I personally believe that BB101 needs to develop and incorporate their own sizing regime rather than cross referencing to DW172.

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