Report for the

Existing Kitchen Exhaust System at the

Blu Nite

333 Collins Street, Melbourne Project No.: 15-1250

INTRODUCTION At the request of Thanasis Raptis, SDP Consulting (Aust) Pty Ltd was consulted to inspect the kitchen exhaust system at ‘Blu Nite’ café at 333 Collins Street, Melbourne. The inspection occurred on the 23rd of November, 2015 where SDP Consulting (Aust) Pty Ltd assessed the state of the existing system and provided recommendations and possible solutions for existing issues as outlined in this report.

The aim of this report is to provide a professional evaluation of the existing kitchen exhaust system and make recommendations on how to improve it.

This report has been prepared with reference to: •

The SDP site inspection and walk through,

•

Discussions with the property occupier,

•

The existing services drawings.

BACKGROUND OF THE BUILDING The cafe consists of a commercial kitchen designed and installed approximately 18 years ago. The kitchen exhaust is served by a common duct used by two tenancies. The existing kitchen exhaust system consists of the following components: Blu Nite: •

Kitchen island canopy (4.1m x 1.2m, measured on site)

•

Pizza oven flue (max. 150l/s - according to existing design documents)

•

1350 x 350 duct

•

Kitchen canopy against a wall (3.2m x 1.2m, measured off existing plans)

•

Dish wash canopy against a wall (0.9m x 0.9m, measured off existing plans)

•

650 x 350 duct

Strozzi:

Common space: •

Kitchen exhaust fan (4000l/s total – according to facilities manager – email dated 23rd November 2015), which runs between set times.

•

2000 x 350 duct connecting to vertical riser which terminates onto a roof mounted fan above level 5.

SITE INSPECTION The site inspection of the kitchen exhaust system revealed the following: •

New access panels have been installed for cleaning of the kitchen exhaust ducts in some areas.

•

Airflow through kitchen canopy appeared to be low.

•

Kitchen canopy grease filters where well maintained.

•

Kitchen exhaust system make-up air was via an operable door.

ISSUES IDENTIFIED Occupants of the spaces have been complaining that the exhaust system is not sufficient, even though only a minor section of the kitchen is being used. The café would ideally like to use all the cooking equipment below the whole canopy. Exhaust fan hours of operation do not suit ‘Blu Nite’ operating hours.

KITCHEN EXHAUST AIR REQUIREMENTS As the kitchen exhaust canopy was designed and installed approximately 18 years ago, the kitchen exhaust airflows for the canopy should comply with AS1668.2 – 1991. Blu Nite: The calculated airflow for the kitchen canopy is 3,180l/s. The required airflow from the pizza oven is 150l/s. Therefore a total exhaust rate of 3,330l/s is required.

Strozzi: The calculated airflow for the kitchen canopy is 1,680l/s. The calculated airflow for the kitchen canopy is 245l/s. Therefore a total exhaust rate of 1925l/s is required.

Common space: The total required airflow for the entire kitchen exhaust system is 5,255l/s.

RECOMMENDATIONS The following are recommendations to ensure that the kitchen exhaust system can operate according to standard. •

Existing fan is replaced with new, to ensure the above air quantity can be achieved.

•

Measurements to be taken of existing ductwork, in order for a calculation to be conducted to determine exhaust fan required static pressure.

•

Existing drawings, documentation, calculations, etc. to also be retrieved, to determine any issues with current system.

•

Airflows to be taken below canopy to ensure that the system is balanced properly once system is up-graded.

Operating hours to be revised to suit tenancy requirements.

CONCLUSION The overall operation of the kitchen exhaust system was not adequate. This can be improved if the recommendations are heeded to as provided within this report and the necessary steps are taken to see the required changes through. Further to this, the current system does not comply with AS1668.2 and should be dealt with accordingly.

SDP Consulting (Aust) P/L

Chris Ritsikos EM-37502