What is the maximum allowed temperature differential between makeup air in a commercial kitchen and the air in the conditioned space?

The maximum allowed temperature differential between makeup air in a commercial kitchen and the air in the conditioned space is set to ensure optimal performance and safety in kitchen operations. A temperature differential of 10°F helps to maintain a balance between the kitchen's exhaust needs and the ventilation system's ability to replace that air effectively.

This standard is essential because excessive temperature differences can lead to discomfort for workers and inefficiencies in heating or cooling systems. A differential beyond this range may cause drafts, escalated energy usage, and could affect cooking processes by influencing temperatures in food preparation areas.

In general, adherence to a 10°F limit is part of best practices in HVAC design for commercial kitchens to ensure both safety and efficiency, while still facilitating proper ventilation and thermal comfort for kitchen staff.