If exhaust fans are not used over cooking equipment, what percentage of heat gain is considered in calculations?

In scenarios where exhaust fans are not utilized over cooking equipment, it is established that approximately 50% of the heat generated by cooking processes must be accounted for in energy calculations. This percentage is based on the understanding that a significant portion of heat produced during cooking escapes into the environment, impacting indoor temperature and air quality. The absence of exhaust ventilation means that heat has nowhere to dissipate effectively, leading to higher indoor temperatures that need to be managed through additional cooling.

In contrast, other percentages like 25%, 75%, or 100% do not accurately reflect the typical heat gain from cooking equipment under these circumstances. Calculating with 50% provides a reasonable estimate that balances the heat produced with the expected efficiency of thermal management in an environment lacking exhaust systems. This understanding assists in designing HVAC systems and ensuring adequate comfort and safety standards in cooking and dining areas.