Air exchange rate tables

Air exchange rate in retail premises (shops)

№	Room	Estimated air temperature for the cold period of the year, °C	Air exchange rate or the amount of air removed from the premises
№	Room		influx	hood
1	Sales areas of stores with an area of 400 m2 or less:
	food	16	—	1
	non-food	16	—	1
2	Sales areas of stores with an area of more than 400 m2:
	food	16	By calculation	By calculation
	non-food	16	By calculation	By calculation
3	Razrubochnaya	10	3	4
4	Unloading premises	10	By calculation	By calculation
5	Premises for preparing goods for sale (if placed in a separate room), picking, receiving	16	2	1
6	Storerooms (unrefrigerated):
	bread, confectionery;	16	—	0,5
	gastronomy, fish, milk, fruits, vegetables, pickles, wine, beer, drinks;	8	—	1
	shoes, perfumes, household chemicals, chemicals;	16	—	2
	other goods	16	—	0,5
6.1	Room for preparing goods for sale (if placed in a separate room), picking, acceptance, expeditions	16	2	1
7	Premises for displaying new products (if placed in a separate room)	16	2	2
8	Ironing	16	By calculation	By calculation
9	Garbage chambers (unheated)	—	—	—
10	Room for mechanized pressing of paper waste	16	—	1,5
Storage facilities:
11	packaging materials and equipment	16(8)	—	1
12	exchange fund containers	—	—	1
13	containers	8	—	1
14	cleaning equipment, detergents	16	—	1,5
15	Linen room	18	—	0,5
16	Workshops, laboratories	18	2	3(2)
17	Refrigerated containment chambers:
	meat, semi-finished products, gastronomy	0	—	—
	fish	-2	—	—
	vegetables, fruits, confectionery, drinks	4	4	4
	ice cream, dumplings, etc.	-12	Periodically
	food waste	2	—	10
18	Air cooled machine rooms	5	By calculation
19	Water-cooled refrigerated machine rooms	5	2	3
20	Office premises, staff room, main cash register, security room, automated control center	18	—	1
21	Dressing rooms, utility room for catering establishment staff, meal room	16	—	1
22	Public toilets for customers and staff toilets	16	—	50 m3/h per toilet
23	Showers	25	—	5
24	Dispensary room (if the store is located in the underground floors)	20	—	60 m3/h per person
25	Premises for receiving and issuing orders	12	—	1
26	Glass container reception premises	16	—	1
27	Health center	20	1	1

Cleaning ventilation in a restaurant

Maintenance of ventilation and disinfection of air conditioner air filters are mandatory and must be carried out regularly. Cleaning ventilation in a restaurant involves not only servicing the air ducts that directly exhaust and supply air inside the dining room, bar, lounge, etc. They need to be cleaned of dust, and the fan mechanism must be inspected, which must work properly in order to remove specific food odors (for example, a cheese factory restaurant).

In addition, it is necessary to constantly clean the ventilation from grease in a restaurant (Mytishchi), in particular the kitchen. Along with the removed hot flow, fat particles get there and settle on the inner surface of the air ducts and fan blades, thereby complicating their functioning. Therefore, it is important to carry out timely maintenance of the ventilation system of the hot shop of a restaurant kitchen.

Air exchange rate in the premises of public catering establishments

№	Names of premises	Design air temperature, °C	Air change rate per hour
№	Names of premises	Design air temperature, °C	influx	hood
1	Hall, distribution room	16	According to calculations, but not less than 30 m3/h per person.
2	Lobby, antechamber	16	2	—
3	Cookery store	16	3	2
4	Hot shop, confectionery baking room	5	According to calculations, but not less than 100 m3/h per person.
5	Shops: pre-cooking, cold, meat, poultry, fish, herbs and vegetables processing	18	3	4
6	Production Manager's Office	18	2	—
7	Room for flour products and finishing of confectionery products, linen	18	1	2
8	Room for cutting bread, for preparing ice cream, serving room, utility room	18	1	1
9	Washing: tableware, kitchen utensils, vessels, containers	18	4	6
10	Director's office, office, main cash register, rooms for waiters, staff, storekeeper	18	4	6
11	Dry food pantry, equipment pantry, wine and vodka pantry, beer storage room	12	—	1
12	Pantries of vegetables, pickles, containers	5	—	2
13	Reception	16	3	—
14	Engine room of refrigerated chambers with air-cooled units	By calculation	By calculation	By calculation
15	The same, with water-cooled units	—	3	4
16	Repair shops	16	2	3
17	Premises of public organizations	16	1	1
18	Refrigerated storage chambers:
meat	0	—	—
fish	-2	—	—
dairy and fat products, gastronomy	2	—	—
semi-finished products, including highly prepared	0	—	—
vegetables, fruits, berries, drinks	4	4	4
confectionery	4	—	—
wines and drinks	6	—	—
ice cream and frozen fruit	-15	—	—
food waste	5	—	10
19	Smoking room	16	—	10
20	Unloading premises	10	By calculation	By calculation

Notes: 1. The air temperatures in the rooms (except for refrigerated chambers) indicated in the table are calculated when designing heating systems.

2. In buffets, bars, cocktail lounges, banquet halls located in separate rooms, the air ratio is minus 3.

3. The air temperatures in the refrigerated chambers indicated in the table are maintained around the clock throughout the year. In chambers for the simultaneous storage of meat and fish or meat and fish semi-finished products, accept temperatures of ±0 ° C; for semi-finished vegetable products +2 °C; for storing all products (1 chamber in the enterprise) ±2 °C.

Ventilation in the kitchen of catering establishments

This part of restaurants, canteens and cafes should be given special attention for several reasons:

concentration of more heat sources here;
formation of odors and combustion products during cooking.

It was mentioned above that in most rooms, when planning ventilation, a supply and exhaust system is implied. In this case, in the kitchen (to be more precise, in the hot shop) the use of another type of device is required - special umbrellas. They provide only targeted air removal and are placed directly above the places where foreign odors and heat are generated.

Depending on their location, these types of exhaust hoods come in two types: wall-mounted and island-mounted. When installing them, a separate air duct is required; they cannot be connected to a common supply and exhaust system. Also, when choosing a device model, it is important to correctly determine its dimensions and air vent cross-section.

The material used to make exhaust hoods is stainless steel or galvanized steel. Additionally, they must be equipped with grease traps, allowing them to effectively remove oil particles along with air. When installing an umbrella over a grill, to ensure fire safety, you must check whether it contains a spark arrestor.

Air flow rates for modulated equipment

№	Equipment	Brand	kW	Air quantity, m3/h
№	Equipment	Brand	kW	Exhaust	Supply air
1	Electric stove	PE-0.17	4	250	200
2	PE-0.17-01	4	250	200
3	Electric stove	PE-0.51	12	750	400
4	PE-0.51-01	12	750	400
5	Frying cabinet	ShZhE-0.51	8	400	—
6	ShZhE-0.51-01	8	400	—
7	ShZhE-0.85	12	500	—
8	ShZhE-0.85-1	12	500	—
9	Electric device, cooking	UEV-60	9,45	650	400
10	Mobile boiler	KP-60	—	—	—
11	deep fryer	FE-20	7,5	350	200
12	Cooking kettle with capacity, l:
100	KE-100	18,9	550	400
160	KE-160	24	650	400
250	KE-250	30	750	400
13	Steamer	APE-0.23A	7,5	650	400
APE-0.23A-01	7,5	650	400
14	Electric frying pan	SE-0.22	5	450	400
SE-0.22-01	5	450	400
SE-0.45	11,5	700	400
SE-0.45-01	11,5	700	400
15	Steam table	ITU-0.84	2,5	300	200
ITU-0.84-01	2,5	300	200
16	Mobile food warmer	MP-28	0,63	—	—

Source: “Design of public catering establishments” Reference manual for SNiP 2.08.02-89

What to consider when designing

The preliminary stage is the most important. Design is carried out in accordance with the size and features of the premises. Split systems and supply ventilation are recommended. Industrial ventilation with the right approach is cheaper not only during installation, but also during operation.

A number of requirements are taken into account during design and installation:

installation of suitable air filters;
equipment of devices that collect soot and fat deposits;
When installing air ducts, a slope towards the sink is required.

When selecting the optimal system, preliminary consultation with specialists is recommended. This allows you to choose the best equipment that is suitable taking into account the size, operating characteristics and shape of the premises.

Air exchange rate in the premises of sports and recreational institutions

№	Names of premises	Design air temperature, °C	Air change rate per hour
№	Names of premises	Design air temperature, °C	influx	hood
1	Gymnasiums without seats for spectators (except for rhythmic gymnastics halls)	15	According to calculations, but not less than 80 m3/h per student
2	Rhythmic gymnastics halls and choreographic classes	18	According to calculations, but not less than 80 m3/h per student
3	Rooms for individual strength and acrobatic training, individual warm-up before competitions	16	2	3
4	Workshops	16	2	3
5	Classrooms, teaching rooms, rooms for instructors and coaching staff, judges, press, administrative and engineering staff	18	3	2
6	Household premises for workers and public order officers	18	2	3
7	Fire station room	18	—	2
8	Wardrobe for outerwear for exercising	16	—	2
9	Locker room (including for massages)	25	Balanced including showers	2 (via showers)
10	Showers	25	5	10
11	Massage	22	4	4
12	Sanitary facilities:
common use	16	—	100 m3/h per toilet or urinal
for those working out (at the changing rooms)	20	—	50 m3/h per toilet or urinal
personal use	16	—	25 m3/h per toilet or urinal
13	Washrooms in public sanitary facilities	16	—	Due to sanitary facilities
14	Inventory in the halls	15	—	1
15	Storerooms and warehouses:	—
with permanent presence of service personnel;	16	—	2
with short-term stay of service personnel	10	—	1
16	Warehouses for reagents, household chemicals and paints	10	—	2
17	Rooms for drying sportswear	22	2	2

Determining the required flow

Ventilation in the dining room

For dining rooms, two zones are distinguished - for smoking guests and non-smoking guests; ventilation calculations for each zone are different. Air flow is determined based on the removal of excess heat from each visitor (according to the norm of 100 kcal/h per guest [TSN 31-320-2000]) or from the minimum required air flow:

for smokers – 100 m3/h*person [STO NP ABOK 2.1-2008]
for non-smokers 30 m3/h*person

Ventilation of hot shop (kitchen)

There are no standard standards for calculating workshop ventilation. The consumption is calculated for each specific case separately, based on the condition of removing the heat generated from kitchen equipment (stoves, stoves, heating cabinets, etc.), and at least 100 m3/h per person is assumed. The calculation methodology is quite complex, so we will not present it in this article; we will provide data for two specific cases from our example (the methodology can be found in the manual NP ABOK 7.3.-2007).

— hood for umbrella 1000x600 – 900 m3/h

— hood for an umbrella 2000x800 – 2500 m3/h (it is recommended to connect two air ducts to the umbrella to reduce air speed)

Ventilation of sanitary units

Air flow is determined based on the number of appliances in the bathrooms:

— toilet – 50 m3/h

— urinal – 25 m3/h

This is interesting: Ventilation in a hookah bar

Air exchange rate in the premises of a financial institution

№	Names of premises	Design air temperature, °C	Air change rate per hour
№	Names of premises	Design air temperature, °C	influx	hood
1.	Operating and cash rooms	18	Based on the assimilation of excess heat and moisture, but not less than twofold air exchange
2.	Common work rooms, coin counting desks	18	2	2
3.	Room for meetings and negotiations	18	3	3
4.	Banknote counter	18	3	3
5.	Computer equipment premises, computer center	18	Based on the assimilation of heat and moisture excess
6.	Communications (teletypewriter) and photocopying room	18	2,5	2,5
7.	Offices and reception areas	18	1,5	1,5
8.	Archive, storage room for forms, storage room for equipment and inventory, storage room for banking materials, room for storing personal belongings of cashiers	18	—	1,5
9.	Repair shops	18	2	2
10.	Meal room, buffet	16	3	4
11.	Room for storing weapons, loading and cleaning weapons	16	—	1
12.	Boxes for cash-in-transit vehicles	18	According to the design standards for parking garages
13.	Security premises with fire station	18	1	1,5
14.	Women's personal hygiene rooms	23	—	5
15.	Sanitary facilities	16	—	50 m3/h per toilet or urinal
16.	Lobby	16	2	—
17.	Dressing rooms	16	—	2
18.	Premises for placing sources of uninterruptible power supply	16	Based on the assimilation of heat and moisture excess

Ventilation equipment

Most often, a standard set of equipment is used

Supply duct fan is used most often not only because it is cheaper than its analogues (radial, rectangular, etc.), but also because it is easier to install and convenient to place (compact, installed directly on the air duct). Also, these fans have low electrical power consumption and do not require maintenance.
The exhaust fan is a duct type, similar (or exactly the same) to the supply fan.
Filter – a coarse filter is used. Placed on the supply system to clean the air from dust and coarse particles. Filter
Heater (electric/water). An electric heater is cheaper and easier to install, but more expensive to operate, since even a small flow rate of 1000 m3/h requires, according to calculations in accordance with SP 60.13330.2012, at least 15 kW of electrical power. The cost of operating an electric heater during the heating period (214 days for Moscow) will average 45 thousand rubles. A water heater is much more expensive at the procurement stage, since it requires an automatic control system (maintains a constant temperature of the supply air and protects the heater from defrosting), but at the same time it is noticeably cheaper to operate, since heating is carried out by circulating water from the central heating system. Heater (heater)

Air exchange rate in administrative and domestic buildings

SNiP 2.09.04—87*

№	Premises	Temperature during the cold season	Frequency or volume of air exchange, m3/h
№	Premises	Temperature during the cold season	Inflow	Hood
1.	Lobbies	+16°	2	—
2.	Heated passages	Not lower than 6°C of the design temperature of the rooms connected by heated passages	—	—
3.	Streetwear wardrobes	+16°	—	1
4.	Dressing rooms for joint storage of all types of clothing with incomplete dressing of workers	+18°	Based on compensation for exhaust from showers (but not less than one air exchange per hour)	According to clause 4.8
5.	Dressing rooms for showers (pre-showers), as well as with a complete change of clothes for workers a) dressing rooms for work clothes	+23°	5	5
5.	b) dressing rooms for home (street and home) clothes	+23°	Based on compensation for exhaust from showers (but not less than one air exchange per hour)	According to clause 4.8
6.	Showers	+25°	—	75 m3/h for 1 shower screen
7.	Restrooms	+16°	—	50 m3/h for 1 toilet and 25 m3/h for 1 urinal
8.	Washrooms at restrooms	+16°	—	1
9.	Smoking rooms	+16°	—	10
10.	Rooms for rest, heating or cooling	+22°	2 (but not less than 30 m3/h per 1 person.	3
11.	Premises for women's personal hygiene	+23°	2	2
12.	Rooms for repair of workwear	+16°	2	3
13.	Shoe repair facilities	+16°	2	3
14.	Premises of departments, design bureaus, public organizations, area: a) no more than 36 m2	+18°	1,5	—
14.	b) more than 36 m2	+18°	By calculation
15.	Rooms for drying work clothes	According to technological requirements within 16-33°C	Same
16.	Rooms for dust removal of work clothes	+16°	«

Source: Administrative and domestic buildings SNiP 2.09.04—87*

Typical cafe ventilation scheme

All public catering establishments must have a supply and exhaust ventilation system with a balance of supply and exhaust air flow (pressure imbalance must be avoided). Supply ventilation serves to supply fresh air to the premises. Exhaust - to remove polluted air. An air conditioning system is a system that allows you to maintain a given temperature in a room.

Below we will consider in detail an example of ventilation for a cafe with an area of 120 m2. The ventilation of this cafe consists of the following systems:

1. Supply ventilation (system P1) – provides fresh air to the dining room and kitchen. For rooms with less than 50 seats, it is allowed to combine supply ventilation into a single system for the dining room and kitchen.

2. Exhaust ventilation (system B1) – this system is a general mechanical ventilation. Its function is to remove polluted air from the working area of the dining room.

3. Exhaust ventilation (system B2) – kitchen hood. Removes hot air contaminated with fats and odors. Air collection is carried out by kitchen metal umbrellas (with grease filters) located directly above the stoves and stoves.

4. Exhaust ventilation (system B3) – bathroom exhaust. nodes In this example, a mechanical hood is provided with a fan located outside. But if next to the san. Since the ventilation riser is located in the unit, it is allowed to make a natural exhaust system.

Exhaust ventilation diagram

This organization of air exchange ensures a comfortable stay for guests in the cafe, since fresh air is supplied to the dining room, and the main exhaust is carried out from the “dirty areas”. Reduced pressure in the kitchen and bathrooms prevents odors from entering “dirty” areas into “clean” ones.

Air exchange rate in healthcare institutions

№	Name of premises	T, °C	Air exchange rate		Category by frequency of premises	Exhaust ratio with natural air exchange
№	Name of premises	T, °C	influx	hood	Category by frequency of premises	Exhaust ratio with natural air exchange
1	2	3	4	5	6	7
I.	Hospitals, clinics, emergency and ambulance stations
1.	Manipulation-toilet rooms for newborns	25	2	H	2
2.	Manipulation with the use of chlorpromazine	22	8	10	G	not allowed
3.	Doctors' offices, staff rooms, rest rooms for patients using hydrotherapy and mud therapy procedures, acupuncture rooms, discharge rooms, audiometry rooms, anthropometry rooms, dispatch rooms for receiving calls and sending teams, room for filling out documents, rest room for dispatchers, doctors, paramedics, orderlies, drivers , mobile teams, medical statistics	20	influx from the corridor	11	H	1
4.	Angiography rooms, X-ray diagnostic rooms, treatment rooms and dressing rooms, fluorography rooms, electrolight therapy rooms, massage room	20	3	4	G	not allowed
5.	Undressing rooms in X-ray rooms	20	3	—	H	»
6.	Procedural for X-ray. dental images, washing laboratory glassware, pathology departments, control room of X-ray rooms and radiology departments, photo laboratory	18	3	4	G	»
7.	Sterilization in operating rooms	18	—	3 septic departments	G	2
3	aseptic departments	H	2
8.	Laboratories and rooms for analysis, rooms (rooms) for radiotelemetry, endocrinology and other studies, rooms for receiving, sorting and taking samples for laboratory tests, installation and washing rooms for an artificial kidney and rooms for a heart-lung machine, solution-demineralization, preparation laboratories, rooms for staining smears, weighing, colorimetric, media preparation, material and hardware laboratories, fixation, prescription, rooms for the preparation of dressings and surgical materials and linen, control, acquisition and packaging of instruments, reception, disassembly, washing and drying of surgical instruments, syringes, needles , catheter, treatment rooms for antipsychotic treatment, radio post, voice recording center, current sterilization rooms, hardware room	18	—	3	see table 3	2
9.	Halls of therapeutic physical culture	18	50 m3/hour per student in the gym 80%	100 %	G
10.	Functional diagnostic rooms, sigmoidoscopy rooms	22	—	3	G	2
11.	Rooms for physical therapy, mechanotherapy, dental rooms, probing rooms, rooms for deworming	20	2	3	G	2
12.	Premises (rooms) for sanitary treatment of patients, showers, personal hygiene cabins, premises for subaqueous, hydrogen sulfide and other baths (except radon), premises for heating paraffin and ozokerite, therapeutic swimming pools	25	3	5	G	2
13.	Premises for storing plaster bandages, plaster, museums and preparatory rooms in pathology departments, compressor inhalation rooms, central linen rooms, storerooms for infected linen and bedding, storerooms for household equipment, storerooms for patients' things and ironing, instrumental materials, storerooms for reagents and equipment in pathology departments departments, rooms for routine repairs of physiotherapy equipment, storage of boxes for visiting teams, a current supply of medicines, a pharmacy room, a pantry for a month's supply of medicines, a pantry for non-sterile materials and linen	18	—	1	G	1
14.	Sterilization-autoclave central sterilization rooms:	18	by calculation	is allowed
a) clean compartment	100 %	—	H
b) dirty compartment	—	100 %	G
15.	Rooms for washing, sterilization and storage of vessels, pots, washing and drying oilcloths, sorting and temporary storage of dirty linen, storage of cleaning items, rooms for temporary storage of linen and solid waste contaminated with radioactive substances, storage rooms for acids and disinfectants, stretcher washing rooms and oilcloths, a room for drying clothes and shoes of visiting teams	18	—	5	G	3
16.	Registration offices, information lobbies, dressing rooms, rooms for receiving packages for patients, a waiting room, storerooms for warm clothes on the verandas, pantries, dining rooms for patients, distribution rooms with utility rooms in milk distribution points, storerooms for patients’ clothes and clothes, medical archives	18	—	1	G	1
17.	Rooms for processing rubber gloves, for washing and sterilizing tableware and kitchen utensils in the buffet and dining rooms, hairdressing salons for serving patients, dummy rooms	18	2	3	G	2
18.	Storage facilities for radioactive substances, packaging and washing in radiological departments, washing in laboratories	18	5	6	G	not allowed
19.	Treatment rooms in rooms for static and mobile tele-gamma therapy, rooms for centralization in rooms for mobile tele-gamma therapy, treatment rooms for X-ray therapy, microwave therapy rooms, ultra-high frequency therapy rooms, thermotherapy rooms, wrap rooms, rooms for preparing solutions for radon vayans, ultrasound treatment rooms	20	4	5	G	»
20.	Changing rooms and undressing rooms in hydrotherapy departments	23	influx according to the balance of exhaust from the halls with baths, mud procedures		H	2
21.	Corpse storage rooms	2	—	3	G	3
22.	Premises for radon baths, mud therapy rooms. shower room with a lectern, mud therapy rooms for gynecological procedures	25	4	5	G	doesn't go down
23.	Premises for storing and regenerating dirt	12	2	10	G	»
24.	Rooms for dressing corpses, issuing corpses, storage rooms for funeral supplies, for processing and preparing for burial of infected corpses, rooms for storing bleach	14	—	3	G	»
25.	Disinfection chamber premises:
a) reception rooms;	16	from a clean compartment	3	G	»
b) dirty compartments:	from a clean compartment	5	G	»
c) unloading (clean) compartments	5	Through dirty compartments
26.	Sluices for hydrogen sulfide baths	25	3	4	H	not allowed
27.	Undressing rooms for hydrogen sulfide baths	25	3	3	H	»
28.	Room for preparing a solution of hydrogen sulfide baths and storing reagents	20	5	6	G	»
29.	Room for washing and drying sheets, canvases, tarpaulins, mud kitchens	16	6	10	G	»
30.	Inhalations (procedural)	20	8	10	G
31.	Sectional	16	—	4	G	4
32.	Airlocks in front of neonatal wards	22	by calculation, but not less than 5 times the exchange	H	not allowed
33.	Rooms for the discharge of postpartum women and irradiation of children with a quartz lamp	22	—	1	H	1
34.	Bathrooms	20	—	50 m3 for 1 toilet and 20 m3 for 1 urinal	G	3
35.	Washrooms	20	—	3	G	3
36.	Enema	20	—	5	G	2
37.	Airlocks in boxes and semi-boxes of infectious diseases departments	22	by calculation, but not less than 5 times the exchange		H	not allowed
38.	Small operating rooms	22	10	5	H	1
39.	Premises of hospital pharmacies (see section General self-supporting pharmacies)
Vivariums5)
40.	Quarantine section for entry of vehicles with animals. Reception room with a warm vestibule	16	1	1	G	1
41.	Sink for dogs, cats, miniature pigs with bathtub and circular shower	22	3	5	G	2
42.	Hot air drying for dogs and miniature pigs	25	3	5	G	2
43.	Room for keeping laboratory animals:6)
a) mice	20:22	10	12	G	2
b) hamsters	20	10	12	G	2
c) guinea pigs	14:16	8	10	G	2
d) rabbits7)	5	8	10	G	2
e) dogs (with access to walking)	14	8	10	G	2
e) cats	18	10	12	G	2
g) sheep (with access to walking)	5	10	12	G	2
h) dwarf pigs	18	10	12	G	2
i) roosters	18	10	12	G	2
44.	Staff quarters	18	1	1	H	1
45.	Warehouse of cages and equipment	10	—	1	G	1
46.	Inspection of sick animals and disinfection	20	8	10	G	2
47.	Isolator for large animals	15	8	10	G	2
48.	Premises for storing and preparing disinfectants (with a fume hood)	18	according to technologists		G	3
49.	Storage of feed and bedding	10	—	1	G	1
Disinfection and washing department
50.	Cleaning and washing equipment:
a) during manual washing;	16	3	5	G	2
b) when washing by machine:
rough cleaning room	16	3	5	G	2
washing	16	5	6	G	2
51.	Sterilization and drying of equipment	18	by calculation	H	not allowed
52.	Storage of clean cages, racks, containers, feeders, stretchers, bedding	10	—	1	G	1
53.	Loading food, water, and bedding into cages	18	—	3	G	1
54.	Temporary storage of animal carcasses	2:4	—	3	G	3
Department for keeping experimental animals
Block for keeping small laboratory rodents (mice, rats, guinea pigs) in conditions that exclude the penetration of pathogenic flora8) Premises of the barrier zone.
55.	Forced sanitary inspection	25	3	5	G	not allowed
56.	Dressing in sterile clothing:	1
- clean zone	25	by calculation	H	»
- dirty area	25	»	G	»
57.	Sterilization room with steam autoclave	18	»	G	»
58.	Bactericidal hydrolock:	18	3	H	»
- clean zone	18	3	H	»
- dirty area	18	3	G	»
59.	Germicidal airlock	18	by calculation	H	»
Premises of the barrier zone3)
60.	Room for keeping SV&B animals and conducting experiments:
a) for mice	20:22	15	10	VERY	»
b) for rats	18	15	10	VERY	not allowed
c) for guinea pigs	14:16	15	10	VERY	»
61.	Experiment room	20	VERY	»
62.	Staff	18	1	1	VERY	»
63.	Warehouse for sterile equipment, feed, bedding	18	1	1	VERY	»
64.	Distribution and distribution of feed	18	1	1	VERY	»
65.	Water sterilization	18	1	1	VERY	»
Block for keeping laboratory animals under normal conditions
66.	Premises for keeping laboratory animals (except rams)	according to points 50a: 50i
67.	Experimentation rooms	18	1	3	G	2
68.	Surgical section premises:
a) preoperative with sterilization	18	1	2,5	H	not allowed
b) operating room, postoperative room, room for intensive care of convalescent animals	20:22	by calculation	VERY	—
69.	Premises for infecting animals and working with them:
a) premises for toxicological studies	18
b) premises for infecting animals (handling room, boxes for control animals)	18	5	6	G	not allowed
c) personnel and specialists	18	—	1,.5	H	»
d) storage of clean: equipment, feed, bedding	18	—	1	G	»
e) waste collection	10	—	10	G	»
Veterinary Services Department
70.	Doctor's office	18	1	1	H	»
71.	Sectional	16	3	3	G	»
72.	Laboratory diagnostics with animal autopsy box	18	1	3	G	»
78.	Storage of medicines	18	1	3	G	not allowed
74.	Isolation unit for sick animals:
a) patient room with airlock	according to points 50a-50i
b) storage of feeders, cages, equipment, storage of bedding and feed	10	—	1	G	»
c) staff	18	1	1	H	»
d) cleaning items with tap, drain and drying	10	—	10	G	»
Feed preparation department
75.	Preparation of vegetables from the washing machine, preparation of grain mixtures	16	3	4	G	»
76.	Digestion hall	16	by calculation	»
77.	Washing - kitchen utensils	18	4	6	G	»
78.	Feed sterilization	18	1	3	G	»
79.	Refrigerated chamber for food products	2-4	—	—	G	»
II. General self-supporting pharmacies
80.	Public service halls	16	3	4	G	3
81.	Work rooms or isolated work areas in the service hall, forwarding rooms for receiving and processing orders of an attached institution, prescription	18	2	1	H	1
82.	Assistant, aseptic, defector, walk-through gateway; blanking and filling with a sluice, sealing and control-marking sterilization-autoclave, sterilization distillation	18	4	2	H	1
83.	Packaging room, control and analytical room, washing room, sterilization solution room, distillation and sterilization room, coctorium, unpacking room	18	2	3	G	1
84.	Premises for the preparation of dosage forms under aseptic conditions	18	4	2	VERY	not allowed
85.	Main stock storage premises:
a) medicinal substances, finished medicinal products, including thermolabile and medical supplies; dressings	18	2	3	G	1
b) medicinal plant materials	18	3	4	G	3
c) mineral waters, medical glass and returnable transport containers, glasses and other optical items, auxiliary materials, clean dishes	18	—	1	G	1
d) poisonous drugs and drugs	18	—	3	G	3
86.	Flammable and combustible liquids	18	—	10	G	5
87.	Disinfectants and acids, disinfection with airlock	18	—	5	G	3
88.	Administrative premises	according to paragraphs 13, 19, 20, 25, 26, 44 of this table
89.	Refrigeration machine room	4	—	3	G	3
90.	Electrical control room	15	—	1
SANITARY-EPIDEMIOLOGICAL STATIONS (SES)
Radiology group
91.	Laboratory room	18	3	5	G	not allowed
92.	Bacteriological group Accommodation for doctors and laboratory technicians, study rooms	18	—	1,5	H	»
93.	Room for serological studies, culture, rooms for express diagnostics	18	5	6	G	»
94.	Boxes	18	6	5	H	»
95.	Preboxes	18	—	10	G	»
96.	Entomology premises for helminthological research, environmental	18	5	6	G	»
97.	Washing
a) without washing machine	18	5	6	G	»
b) with a washing machine	18	3	5	G	»
98.	Sterilization autoclaves	18	—	3	G	not allowed
99.	Thermal rooms	As required by technology Internal air temperature is provided by technological equipment
100.	Rooms for registration, sorting and delivery of test results	18	—	3	G	»
Virology Department and Laboratory of the Department of Particularly Dangerous Infections
101.	Facilities for identification of respiratory and enteric viruses, for tissue culture preparation
a) working rooms of doctors and laboratory assistants	18	5	6	G	»
b) boxes	18	5	6	G	»
c) preboxes	18	6	5	H	»
d) boxes	18	6	5	H	»
e) preboxes for preparing tissue culture	18	—	10	G	»
102.	Arbovirus identification room:
a) working rooms of doctors and laboratory assistants	18	5	6	G	not allowed
b) boxes	18	5	6	G	»
c) preboxes	18	—	10	G	»
103.	Rooms for conducting bacteriological research, rooms for processing traps and preparing baits, dissection rooms	18	3	6	G	»
104.	Rooms for rodent infestation (bioassay)	18	8	10	G	»
105.	Corridors	18	According to the department's balance		H	»
Dairy kitchens
106.	Brewhouse	5	By calculation		G	»
107.	Puree making shop	16	3	H	»
108.	Packing milk and juices	16	2	3	G	»
109.	Sterilization of finished products
a) “clean zone”	16	6	—	H	not allowed
b) “dirty zone”	16	—	4	G	»
110.	Washing flask	20	4	6	G	»
111.	Taking milk	16	—	1	G	»
112.	Preparation of biolact	16	12	12	H	»
113.	Milk filtration and bottling room	16	19	19	H	»
114.	Room for heat treatment of milk and preparation of milk mixtures	16	3	4	G	»
115.	Cooling room	16	3	4	G	»
116.	Premises for the preparation of lactic acid products and lactic acid mixtures:
a) room for preparing sourdough starters	16	3	4	H	»
b) kefir workshop	16	20	20	H	»
c) acidophilus milk workshop	16	20	20	H	»
d) thermostatic	16	12	12	H	»
117.	Premises for preparing and packaging cottage cheese	16	3	4	G	»
118.	Premises for the preparation of fruits, fruits, vegetables	16	3	4	G	»
119.	Premises for preparing fruit and vegetable mixtures	16	12	12	H	»
120.	Room for preparing fish, meat, preparing fish and meat dishes	16	3	4	G	»
121.	Laboratory	18	2	3	G	»
122.	Reception room for containers for finished products	16	4	6	G	»
123.	Raw materials reception room	16	3	—	G	»
124.	Washing and sterilization room	20	4 inflow into the “clean” zone	6 hood - through the “dirty” zone	G	»
125.	Kitchenware washing station	20	4	6	G	»
126.	Washing room:
a) milk pipelines	20	4	6	G	»
b) inventory	20	4	6
127.	Expedition, loading	16	3	—	H	»
128.	Refrigeration machine room	16	—	3	G	»
129.	Temporary storage room	12	—	1	G	»
milk	periodic ventilation
130.	Dry food pantry	12	—	2	H	»
131.	Pantry of vegetables and fruits	4	4 (per day)	4 (per day)	G	»
132.	Storage and reception room for containers	12	4	6	G	1
133.	Storage room for household equipment	12	2	2	G	»
134.	Linen room	16	2	1	G	»
135.	Material Pantry	12	—	1	G	»
136.	Refrigerated food waste chamber with vestibule	2	—	10	G	not allowed
137.	Service and household premises	according to section I of this table
Donor point
138.	Breast milk expressing room	22	—	2	H	»
139.	Sterilization room	18	—	3	H	»
140.	Filtration and bottling of milk	16	19	19	H	»
141.	Heat treatment	16	3	4	G	»
142.	Cooling room	16	3	4	H	»
Milk distribution points
143.	Handout	16	2	2	H	1
144.	Refrigeration chamber (for finished products)	2	Periodic ventilation
145.	Room for receiving and storing dishes from the public	12	—	1	G	1
146.	Cash register	18	—	1	H	»
147.	Storage room for disinfectant solutions and cleaning equipment	16	—	5	G	3
Sauna
148.	Expected	18	—	3	H
149.	Corridor	18	—	2	H
150.	Locker room	22	—	3	H
151.	Shower room	22	—	8	G
152.	Steam room10)	100/80 (85/80)	—	5	G
153.	Cooling room inside the sauna	1	—	4	G
154.	Restroom	26	—	3	H
155.	Massage room	25	—	4	G
156.	Solarium	23	—	3	H
157.	Restroom	22	—	50 m3 for 1 toilet	G

Source: Manual on the design of healthcare facilities (to SNiP 2.08.02-89)

Features of ventilation arrangement when zoning premises

Cafe (kitchen) ventilation systems must contain localizing devices for inflow and outlet. The recovery capacity exceeds the inflow, limiting the spread of odors.

Another scheme for organizing ventilation is mixing air flows. Here the exhaust and supply are designed in different corners of the ceiling. A colder (5 degrees) forced flow displaces the room air.

An option is used when the mechanical supply of colder air at a speed of 0.3 m/h occurs at the bottom of the room with the exhaust exiting into ventilation holes under the ceiling.

Air exchange rate in preschool premises

Premises	t° (C) - not lower	Air exchange rate per hour
		In IA, B, D climatic regions		In other climatic regions
		influx	hood	influx	hood
Reception rooms, play nursery group cells	22-24	2,5	1,5	—	1,5
Reception, gaming junior, middle, senior group cells	21-23	2,5	1,5	—	1,5
Bedrooms of all group cells	19-20	2,5	1,5	—	1,5
Nursery toilets	22-24	—	1,5	—	1,5
Toilet facilities for preschool groups	19-20	2,5	1,5	—	1,5
Medical premises	22-24	2,5	1,5	—	1,5
Halls for music. and gymnastics classes	19-20	2,5	1,5	—	1,5
Walking verandas	at least 12	according to calculation, but not less than 20 m3 per 1 child
Hall with swimming pool bath	at least 29
Changing room with shower pool	25-26
Heated passages	at least 15

Source: Sanitary and epidemiological rules and regulations SanPiN 2.4.1.3049-13. Appendix 3

Ventilation design: Exhaust hoods

The operating principle of local exhaust hoods is based on taking into account the natural pressure that forces hot, polluted air to rise upward, and on creating additional vacuum for this air to enter the air duct. The polluted air collected in the umbrella passes through filters, varying depending on the degree of contamination and oil content, and is fed into a network of air ducts. Exhaust hoods vary in shape and purpose. The USA has quite a lot of experience in designing ventilation systems for industrial kitchens. The American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE) standard classifies hoods into two classes. The first class includes umbrellas installed to localize hot air flows with oil particles. Therefore, these umbrellas have oil filters and are installed directly above the cooking surface. Second class exhaust hoods are installed above the stoves to remove relatively clean heated air that does not contain oil particles. An important point in the classification is that when using umbrellas of the first class, the presence of a fire protection system is required, and the second class does not provide for the installation of this system. According to their location and structural characteristics, umbrellas are divided into two types: shelf and hinged. Shelf-type umbrellas are attached to the wall at a close distance from the surface on which food is prepared. Umbrellas of this type are not advisable to use in places with a high content of oil particles in hot air; they are recommended to be installed in low areas of kitchens. Canopy-type umbrellas are installed above food preparation surfaces in the form of shelters that collect polluted air. Umbrellas of this type are preferably used for extracting air with a high content of oil vapors and polluting particles. Hinged umbrellas are divided into three subgroups: wall-mounted, single island and paired island. Wall-mounted hoods generally have lower exhaust air flow rates in areas where there is a wall next to the cooking surface. Island-type umbrellas are best used in rooms with a small area and installed above a cooking surface located in the middle of the room. Ventilation design: Dimensions of exhaust hoods To increase the efficiency of removing contaminated hot air from food preparation surfaces when designing kitchen ventilation, it is necessary to correctly select the dimensions of the hoods and their correct installation. As a rule, the dimensions of the umbrella should be larger than the size of the cooking surface, by about 15 cm, due to the fact that the air flow rising from the cooking surface expands. In some cases, shelf-type umbrellas may be smaller than the cooking surface, and the difference to the true side should not exceed 25 cm. An important factor when designing ventilation is the installation height of exhaust hoods. Shelf-type umbrellas are mainly placed at a height of 45-60 cm. At a lower height of the umbrella, there is a possibility of oil particles with a temperature of more than 100 °C sticking to the filter. At higher altitudes, the efficiency of suction of exhaust air is lost. The average installation height of canopy-type umbrellas is approximately 100-120 cm. To increase the efficiency of umbrellas of this type, edge curtains are sometimes used, due to which the “suction” of air from the sides is reduced and the speed of air flow is increased. Ventilation design: Oil filters for exhaust hoods Oil filters installed in exhaust hoods that remove air containing oil particles are used to prevent the penetration of these particles into the air duct network and to clean the exhaust air. The operation of oil filters is based on the principle of sifting out oil particles by centrifugal force, which is created by special plates. The effectiveness of cleaning depends on the design of the cooking equipment over which the hood is installed, as well as on the air flow rate, air temperature and filter design. In each of the umbrellas, depending on the design, there are two or more sets of plates made of steel, stainless steel or aluminum. The plates can be permanently attached or removable. The removable plates are easy to clean - in the dishwasher or under running tap water. To wash the permanently attached plates, the washing system tips installed in the umbrellas, which contain detergent, are used. As a rule, in filters with permanently attached plates, an automatic cleaning system is activated at the end of each working day: the filters are washed at a temperature of 60-80 ° C and a pressure of 2-5 bar. The automatic cleaning system can be combined with the fire protection system. To ensure effective retention of oil particles by oil filters in the ventilation design, the speed of air passage through the filter should be in the range of 0.8-1.5 m/s. Oil filters are located at an angle of 45-60° - in this position, the possibility of collected particles falling back onto the cooking surface is eliminated. The surface temperature of oil filters should not exceed 100 °C. At higher temperatures, the oil particles deposited on the filter partially evaporate and penetrate into the air duct, while the rest settle on the plates and form a crust on them.