Kitchen HVAC Guide

Troubleshooting Poor HVAC Performance

Overview

This guide will help you troubleshoot common HVAC and exhaust/hood issues in your facility. Follow these steps carefully to ensure everything is working as it should. If a problem persists, reach out to the facility’s Associate Operations Manager (AOM) via the chat for assistance.

Best Practices

• Keep all smoke and steam-producing equipment properly placed under the hood.
• Keep hood temperature sensors clean and free of debris for proper operation.

Exhaust/Hood Issue

Check Equipment Location

Ensure all smoke or steam-producing equipment is positioned under the hood. If any equipment is not under the hood, move it to the correct location.

Check Hood Sensors

Verify that the hood temperature sensors, which are stainless steel probes located at the top of the hood, are clean and properly mounted. They should be free from debris and oil.

• If the sensor is dirty, clean it and wait a few minutes to see if the hood turns on.
• If the sensor appears broken, contact the facility’s AOM via the chat.
• If the sensor is clean and not broken, move on to the next step.

Tip: You can test the sensor by filling a cup with hot water and holding it up to the probe. The temperature should increase, causing the fan to speed up.

Check Exhaust Hood Suction

Test the suction of the hood by placing a piece of paper on the center of the hood filter. The paper should stick to the filter, and you should hear a slight whirling sound as the air is drawn out.

• If the paper doesn’t stick, contact the facility’s AOM via the chat.
• If the paper sticks but the exhaust issue persists, reach out to the AOM via the chat for further assistance.

HVAC Issue in Kitchen

Acceptable Temperature Ranges

Kitchen temperatures at the cookline may fluctuate due to heat from cooking equipment, but the following thresholds apply to the prep area or areas not directly in front of the cookline:

• Too Hot = Over 85° F for over 2 hours
• Too Cold = Under 65° F for over 2 hours

Check Temperature

Use a portable thermometer to check the kitchen temperature. Avoid measuring near the cookline or heat-generating equipment. The best place to take the temperature is in the prep area to get an accurate, unbiased reading.

• If the temperature is between 65°F and 85°F, continue to monitor.
• If it falls outside this range, monitor the situation and recheck in 30 minutes.

Take Action

• If too hot (above 85°F):
  • Check that all kitchen doors and windows are properly closed to prevent warm outside air from affecting the temperature.
  • Ensure the HVAC system is operating, and confirm vents are not blocked or obstructed.
  • Verify that the exhaust system is venting hot air properly through the hood.
  • If the temperature continues to rise, contact the facility’s AOM via the chat for an HVAC inspection.
• If too cold (below 65°F):
  • Ensure the HVAC system is running, and check that vents are not blocked.
  • Confirm that no cold drafts are entering through doors, windows, or other openings.
  • If the temperature remains too low, reach out to the AOM via the chat for further inspection or assistance.