Energy efficiency and potential applications for smart technology are among additions to revised guidance that takes into account regulatory and market changes
The Building Engineering Services Association (BESA) has revised its guidance on kitchen ventilation systems to account for major changes in legislation, cooking techniques and equipment design over the last 13 years.
The association’s ‘Specification for Kitchen Ventilation Systems’ (DW/172) is designed to be a leading and authoritative piece of guidance for ventilation engineers. Following a review of current specifications, the latest specification has introduced amendments and clarifications on a number of existing and emerging issues.
BESA said in a statement, “These include a significantly expanded and modified coefficient schedule, which provides ventilation system designers with a fuel coefficient for a range of gas or electric appliances. This is then multiplied by the area of the equipment to produce the appropriate airflow for design purposes.”
The new version of the guidance has also updated advice on dealing with solid fuel equipment and lighting issues.
BESA, then under the name of the Heating & Ventilating Contractors Association (HVCA), published its first guidance on kitchen ventilation back in 1999. This was then updated in 2005.
In looking at kitchen ventilation needs and technology for 2018 and beyond, BESA said it has included a section on ‘demand-controlled’ systems based around the potential benefits of using smart technologies for ventilation.
Peter Rogers, chair of BESA’s Ventilation Group technical committee, said the association’s members that had researched the specification have also looked at pollution control and the impacts on indoor air quality and permissible toxins in breathable air.
He said, “As well as the wealth of new information contained in the revision, all the existing sections have been revised and updated in the hope and expectation that DW/172 will continue to be widely used and respected by all parts of the catering industry.”
The specification builds on BESA’s collaboration with the Catering Equipment Suppliers’ Association (CESA) to produce what it describes as the first ever independent verified standard for maintaining catering equipment and ensuring improved performance.