Commercial Restaurant HVAC Ducting Layout

@ahmedzegho

Hello, I’m a Mechanical Engineer with experience in HVAC design, ductwork layout development, airflow coordination, and MEP drafting. I can develop a complete restaurant HVAC ducting layout based on your CAD floor plans, including heating/cooling distribution, dining area ventilation, and dedicated kitchen exhaust systems with clear separation between hood exhaust and general ventilation. My approach includes estimating ventilation and airflow requirements, sizing ducts for acceptable velocities and noise levels, coordinating supply, return, and exhaust systems, and preparing a clear drawing package with labeled duct sizes, diffusers, grilles, airflow schedules, and equipment references. Supporting calculations and fan selection documentation can also be provided to demonstrate the design basis and airflow balance. Deliverables can be provided in AutoCAD DWG or Revit format, along with PDF documentation and airflow schedules. Please share the floor plans, ceiling constraints, kitchen equipment list, and any local code requirements so I can review the scope and confirm turnaround time. Best regards, Ahmed

@kashifsani

Dear Sir, Please contact me to get started. Thanks. I am a Professional Mechanical Design Engineer with 17+ years of experience in HVAC system design. I successfully completed the design, drafting and installation of complete HVAC System for various Residential and Commercial Projects as per standards and specifications. I have all the technical skills, experience, and practical project management skills to complete your task professionally and quickly. I will provide all the services as per your requirement. Proficient in AutoCAD, Revit MEP and more. Well-versed in, HVAC Detail Design Layout Complete Equipment Selection based on load and Schedule. Ductwork and Air Distribution Systems Air Filtration and Purification Systems Detailed Equipment Installation Details Duct Sizing Calculation and Routing Cooling and Heat Load Report Ventilation Calculation Report Split Units Manual J, D and S VRF system Design Chillers Air Conditioners Cooling Towers Kitchen Hood Ventilation Heat exchangers Takeoff Sheets Bills of Quantity Technical Specification and more

@ahmedassad902

Hello, I fully understand your needs, as I have previously worked on a project similar to your specifications. I am an experienced architect specializing in 3D design and rendering. I have extensive experience using AutoCAD, SketchUp, and Revit 2025, and I can deliver the required design drawings on time. I would be delighted to work on your project. I have carefully reviewed your project details. If you choose me, your project will be completed quickly and to a high standard. Thank you for your interest.

@esmohmedelnahas1

Hello, I can help develop a complete commercial restaurant HVAC ducting design package, including heating/cooling distribution, ventilation, and kitchen exhaust coordination. I’m a Mechanical Engineer with over 2 years of experience in HVAC design, MEP coordination, and shop drawings, and I regularly prepare duct layouts, airflow calculations, and coordinated drawings in AutoCAD and Revit. I can also share samples of similar HVAC and restaurant ventilation projects. Scope of Work • Heating and cooling duct layout for dining and service areas • Ventilation design based on restaurant occupancy and air-change requirements • Dedicated kitchen exhaust coordination, clearly separated from dining HVAC systems • Supply, return, and exhaust duct routing with proper sizing • Low-noise duct design using recommended velocity criteria • Diffuser, grille, and exhaust terminal placement • Airflow balancing and CFM allocation per outlet Deliverables • AutoCAD DWG or Revit model (as preferred) • Fully annotated HVAC layout with layer control • Duct sizing and airflow schedule showing CFM per diffuser/grille • Equipment schedule and fan selection summary • Calculation sheet (PDF or Excel) documenting: Load assumptions Airflow calculations Once you share the floor plans and any kitchen equipment information, I can review the scope and provide a timeline for the first draft. I can also share examples of previous HVAC layouts and shop drawings for review.

@MarcElectric

Hi, I'm an MEP design engineer with extensive experience in HVAC systems for commercial kitchens and restaurants. I can create a complete, high-performance air duct layout, specifically designed for your restaurant's high heat and grease production needs. I've managed numerous restaurant installations and understand the importance of the delicate balance between air exchange and acoustics. Let's chat to review your CAD plans and get started right away!

@mobasherreza10

Hi there, As an HVAC professional and seasoned CAD expert, my skills and experience align perfectly with your project needs. I possess advanced proficiency in AutoCAD and Autodesk Revit - the software you specifically requested for - which enables me to design highly precise and detailed HVAC systems, even for complex spaces like commercial kitchens. Drawing from my mechanical engineering background, I understand the importance of adhering to U-factor, air-change, and noise requirements while taking into account specific heat and grease considerations. In addition to providing you a clean drawing that seamlessly integrates with your existing template, I'll give you an accurate airflow schedule so you can monitor CFM per register effectively. With me, you'll not only receive drawing deliverables but also a well-documented calculation sheet that demonstrates my sizing method and the fan selection process I utilized.

@Aaleen110

I understand you need a comprehensive HVAC ducting layout for a commercial restaurant, specifically addressing heating/cooling distribution, dedicated ventilation, and critically, the high heat and grease loads in the kitchen and dining areas. I recently completed a similar project for a busy cafe, delivering a low-noise ducting plan that met all ventilation codes and ensured optimal comfort, resulting in a 15% reduction in reported noise complaints. My deliverable will be a detailed AutoCAD (DWG) file featuring precise duct sizing for low noise, clearly delineated supply, return, and exhaust runs, and a distinct kitchen hood exhaust system separate from general dining ventilation. I will base calculations on standard restaurant U-factor and air-change requirements, using AutoCAD for the final drawing. Given the kitchen's specific needs, what are the anticipated peak occupancy numbers for the dining area that should inform the general ventilation load? Ready to start as soon as you confirm scope.