Featured Project Assamm QVB
Shop 17, Level LG2, Queen Victoria Building, Sydney NSW 2000
The project consisted of;
4- Commercial range hoods (low back type 3026x1200x800H) with flame-guard stainless steel filters and heat proof lights.
1-Dishwasher kitchen exhaust hood (1000x1000x400H)
1-Make up air system
1-Air conditioning system which included oval ducting and 2 temperzone systems to service the dining area.
What was required by building management and the local council was a detailed mechanical design of the works and once approved the works had begun.
Due to ceiling constraints on the restaurant the kitchen exhaust hoods were designed for a low back type and manufactured in four separate commercial range hoods. The mechanical ductwork for the commercial range hoods was connected to the buildings mechanical main system with volume control dampers. In the design and mechanical works and a make-up air system was implemented to service the kitchen area as well as an air conditioning system.
Featured Project Jarern Chai Boon Cafe
425 Pitt street Haymarket NSW 2000
The project consisted of
1- Stainless steel commercial range hood ( 3900 x 1100 x 800h) with range hood filters and heatproof lights.
1 – Kitchen exhaust fan backward curve centrifugal type ( JCV – 630 – 6 – 3P).
4- Cassette air-conditioning units to supply the dining area.
The project included a kitchen exhaust ductwork to be connected to the top of commercial range hood and then bend out through a window and up vertically 90 degrees and offsetting pass a window and up to the roof level.
Featured Project Samosorn Thai Local Food Hall
Shop LP27 Level 2 Sydney Central Plaza Sydney NSW 2000
The project consisted of
1- Stainless Steel kitchen exhaust hood (5400 x 1100 x 750 h ) to be manufactured in two hoods and also installed with heat proof lights.
1- Stainless steel kitchen exhaust hood (2720 x 1100 x 750 h ) with heat resistant lights
1- Stainless steel dishwasher hood ( 1000 x 1000 x 450 h)
The mechanical ventilation design and installation consisted of kitchen exhaust fan and ventilation ducting.
The project began with the design of the mechanical ventilation system after it was passed the installation began. The kitchen exhaust hoods were made in two (5400 x 1100 x 750 h) these were installed followed by a stainless steel island exhaust hood the size was (2720 x 1110 x 750 h) and then the dishwasher hood was lasted to be installed which was located at the back of the commercial kitchen area. On the mechanical ventilation design the kitchen exhaust system include kitchen ducting and a kitchen exhaust fan the mechanical engineer designed the system to have low dba which meant the ducting and kitchen exhaust fan had little noise through the ventilation system. The amount of airflow was achieved through a 3 phase booster fan and the ducting being insulated which meant little noise at kitchen level and in the end was a very pleasing outcome for this project.
Featured Project San Ma Restaurant
The job consisted of
1- Stainless Steel Kitchen Exhaust Hood (3500 x 1100 x 750 h)
1- Kitchen Exhaust Dishwasher Hood (1000 x 1000 x 750 h)
2- Kitchen exhaust fans
1- RY5000 Electrostatic air cleaner from Air & Odour Solutions Australia
1- RY2500 Electrostatic air cleaner from Air & Odour Solutions Australia
The mechanical ventilation system has been designed and and will be installed accordance to the Australia system AS 1668 parts 1 & 2 complies with J5 of the BCA standards
The project also consisted of toilet exhaust system and make up air system and a air-conditioning system.
At the first stage of the project JC Ventilation was responsible for the design of the mechanical services of the project and later were required for installation of the project.
At the commencement of the project involved the installation of the stainless steel kitchen exhaust hood (3500 x 1100 x 750 h) and make up air was implemented in the face of the hood and dishwasher exhaust hood (1000 x 1000 x 750 h) was also installed in the kitchen area on the ground level of the restaurant. The restaurant consisted of two levels and the mechanical services was designed and installed on the second level. This also meant 2 electrostatic air cleaners were also used to implement clean exhaust air and another reason the restaurant was using charcoal cooking application and also a major factor the roof level was at low level.A Temperzone unit 44.5 kw air-conditioning unit was used to control the dining area.
The end result was the client was very happy and satisfied with the project.