Korean Restaurant Hood Airflow Calculation — The Gas kW × 100 Rule in Practice

Hood airflow calculation is one of the most commonly miscalculated elements in restaurant design. Too little and you fail a health inspection; too much and you overspend on ductwork. Here's the formula and how to apply it at the floor plan stage.

The Core Formula — kW × 100

Under Korea's Food Hygiene Act Enforcement Rules and Gas Safety Corporation standards, the minimum exhaust airflow is the total cooking equipment output (kW) × 100 m³/h. (Source: MFDS Food Hygiene Act Enforcement Rules, Annex 14)

• Single gas burner: ~3.5–5 kW → 4-burner range = 14–20 kW
• 4-burner range at 18 kW × 100 = minimum 1,800 m³/h
• Add a 15 kW fryer: (18 + 15) × 100 = 3,300 m³/h required

BBQ Specialty — kW × 200 Enhanced Rule

• Table-embedded hoods: 300–500 m³/h per table
• Main ceiling hood: aggregates all table duct runs
• Duct routing must appear on the floor plan for fire department pre-review

Hood Sizing Principles

• Hood width = range width + 150mm overhang on each side
• Hood depth = range depth + 200mm front overhang
• Hood bottom height: 1,800–2,000mm above floor
• Duct diameter: minimum 250mm round duct for 2,000 m³/h