Kitchen Ventilation
ASHRAE Technical Committee 5.10

Scope of TC 5.10

TC 5.10 is concerned with the design, construction, installation, commissioning, and sustainable operation of code-compliant kitchens.


The ASHRAE Handbook is published in a series of four volumes, one of which is revised each year, ensuring that no volume is older than four years.

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TC 5.10 is responsible for this chapter in the ASHRAE HVAC Applications Handbook volume:
Kitchen Ventilation
This chapter focuses primarily on commercial kitchen ventilation (CKV) systems in restaurants and institutional food service facilities, and incorporates the research and experience (including all steps of the design process) amassed by TC 5.10 over the past two decades. Although a brief section on residential kitchen ventilation has been retained, only minor updates have been incorporated over the history of this chapter. Given ongoing debate on residential range hood performance, TC 5.10 anticipates sponsoring research to provide a basis for enhanced design of residential kitchen ventilation (RKV) systems.

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Technical committees develop and sponsor technical sessions at the winter and annual conferences. Information about their future technical program is discussed at each TC meeting and at the TC’s Program Subcommittee meeting.

ASHRAE publishes papers and transactions from presentations at its conference events. In addition, ASHRAE records most of the seminar sessions from its conferences on DVD. These DVDs are ideal for use at chapter meetings, in university courses, or company lunch and learns. Products available from the most recent conference may be found here.

Past Programs

TC 5.10 sponsored the following sessions in Orlando:

Wednesday, January 27, 9:45 AM-10:45 AM
FORUM 4 (INTERMEDIATE): What Can We Do to Manage CKV Odor and Keep our Favorite Restaurant from Becoming an Unwelcome Neighbor?
Co-sponsors: TC 2.3 and TC 4.3
Chair: Russell Robison, Member, Gaylord Industries, Tualatin, OR
With the increasing trend of mixed-use development allowing for greater housing variety and density, the collision of residential, commercial, cultural and institutional are starting to collide. This forum focuses on presenting the challenges in managing commercial kitchen exhaust odor in mixed-use developments.

Wednesday, January 27, 11:00 AM-12:30 PM
SEMINAR 69 (INTERMEDIATE): The Future of Demand Control Kitchen Ventilation (DCKV) and the Impact of Recent Significant Changes to Relevant Codes and Standards
Chair: Michael Watz Jr., P.E., Member, Greenheck Fan Corp, Schofield, WI
This seminar describes case studies of integrating Demand Control Kitchen Ventilation (DCKV) with energy management system (EMS). In addition, the session covers changes related to DCKV in California Title 24 and ASHRAE 90.1 and updates to UL 710 Exhaust Hoods for Commercial Cooking Equipment and ANSI/ASHRAE Standard 154 Ventilation for Commercial Cooking Operations.

1. Integrating DCKV with EMS: A Field-Study Perspective!
Don Fisher, P.Eng., Life Member, PG&E Food Service Technology Center, San Ramon, CA
2. The Role DCKV Plays within the Energy Efficiency Goals of ASHRAE 90.1, California Title 24 and the Model Codes
Richard T. Swierczyna, Associate Member, Food Service Technology Center, San Ramon, CA
3. Impacts of Changes in Commercial Kitchen Ventilation Codes and Standards—with a Focus on UL710, "Exhaust Hoods for Commercial Cooking Equipment"
Dwayne Sloan, UL LLC, Research Triangle Park, NC
4. Recent Updates to ASHRAE Standard 154 "Ventilation for Commercial Cooking Operations"
Stephen Brown, Member, LC Systems Inc, Louisville, KY


Technical Committees are responsible for identifying research topics, proposing research projects, selecting bidders, and monitoring research projects funded by ASHRAE. Information about their specific research program is discussed at each TC meeting and at the TC’s Research Subcommittee meeting.

TC 5.10 is sponsoring this on-going project:

The research will ensure that ASHRAE increases the expertise it currently maintains in providing design guidance for commercial kitchen ventilation systems. This knowledge is crucial for directing future revisions of the handbooks, design guides, codes, and standards that impact kitchen ventilation when deciding if an appliance should be unhooded or hooded.


ASHRAE writes standards for the purpose of establishing consensus for: 1) methods of test for use in commerce and 2) performance criteria for use as facilitators with which to guide the industry. ASHRAE publishes the following three types of voluntary consensus standards: Method of Measurement or Test (MOT), Standard Design and Standard Practice. ASHRAE does not write rating standards unless a suitable rating standard will not otherwise be available. ASHRAE is accredited by the American National Standards Institute (ANSI) and follows ANSI's requirements for due process and standards development. Standards may be purchased at the ASHRAE Bookstore.

TC 5.10 is cognizant for the following standard:

Standard 154: Ventilation for Commercial Cooking Operations

Other Activities

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