DW172 is a comprehensive specification established by the Building Engineering Services Association (BESA) for kitchen ventilation systems. This document is crucial for the design, installation, and maintenance of ventilation systems in commercial kitchens. In the UK, building regulations reference DW172 as the default standard for commercial kitchen ventilation.
Although DW172 is a guidance document, it is typically referenced by Building Control and local council planning departments. When applying for planning permission, it is essential to review local council guidance notes. This ensures that additional requirements, such as noise impact assessments or odour control assessments, are addressed and submitted appropriately.
General Design and Fabrication:
DW172 emphasizes the use of non-combustible materials and stainless steel with specific thicknesses and finishes for constructing ventilation systems. It also details requirements for thermal insulation to prevent condensation within canopies and supply plenums
Lighting and Maintenance:
The document provides guidelines on the integration of general and task lighting within kitchen ventilation systems, including the need for specific luminaire ratings and the importance of regular cleaning and maintenance of ventilated ceilings to minimize fire risks and ensure efficiency
Ventilation Rates and Equipment:
The updated coefficient schedule helps in determining the extract duty of canopies, applicable to various electric and gas appliances. It also includes new guidelines for the use of solid fuel equipment, such as wood-burning ovens and charcoal grills, highlighting the importance of proper ventilation for these appliances
Demand-Controlled Ventilation:
Reflecting advancements in smart technology, DW172 introduces a section on demand-controlled kitchen ventilation. This helps in optimizing energy efficiency by adjusting ventilation rates based on the actual cooking activity and air quality requirements
Pollution and Air Quality Control:
The revised document includes new pollution control measures to improve indoor air quality. This includes guidelines for recirculation ventilation and requirements for the cleaning and maintenance of ventilation systems to ensure they remain effective and hygienic
These updates and guidelines make DW172 an essential reference for ensuring safe, efficient, and modern kitchen ventilation systems in commercial settings.
Thermal Convection Method
What is it?
This method is used to calculate the amount of air that needs to be extracted from a kitchen to remove heat and fumes.
Why is it important?
It ensures that the kitchen stays comfortable and safe for staff by removing heat and harmful fumes.
How to calculate it?
Step 1: Measure the size of each cooking appliance (like stoves and fryers).
Step 2: Multiply the size by a specific number (called a coefficient) that varies based on the type of appliance.
Step 3: Add up the numbers for all appliances to get the total air needed.
Step 4: Adjust this total based on the type and position of the hood (the device that captures the fumes).
Common Coefficients:
Different appliances have different coefficients. For example:
A gas stove might have a coefficient of 0.40.
An electric fryer might have a coefficient of 0.45.
Solid Fuel Cooking
What is it?
Cooking using wood, charcoal, or other solid fuels instead of gas or electricity.
Key Aspects:
Safety Measures: Proper ventilation to handle smoke and fumes.
Common Fuels: Wood and charcoal.
Ventilation Requirements: More robust systems to manage the additional smoke and heat.
Grease Separation
What is it?
The process of removing grease from the air in a kitchen to prevent buildup in the ventilation system.
How it works:
Baffle Filters: These capture grease particles as air flows through them.
Grease Traps: Collect and store the grease for easy cleaning.
Ductwork:
Channels the cleaned air out of the kitchen.
This should give you a simple understanding of the concepts in DW 172. If you have more questions or need further details, feel free to ask!
Here are some other relevant guidance documents if you want to do your own research on these topics.
City Of Westminster Prevention of Odour & Fume Nuisance from Commercial Kitchens
EMAQ+ Updated & Truncated Control of Odour & Noise for Commercial Kitchens
Health & Safety Executive Guidance
Drawings
Wall Taper Canopy Hood 800mm to 2400mm