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Guide to Ventilation, November, 2025

November 18, 2025

Guide to Products:
Ventilation

The Basics

The main components of commercial kitchen ventilation equipment typically include hoods, fire suppression systems, pollution control units, grease extraction devices and controls, as well as exhaust and makeup air systems.

Quick Fact

Ventilation systems located over commercial foodservice operations' cooklines and in dishwashing areas remove both cooking heat and effluent from the back of house.

Cleaning and Maintaining

Failure to remove heavy grease buildup means the ventilation system will not operate effectively and its service life can be significantly shortened. Here's how to keep these systems running longer.

Did You Know…

Keep in mind that side skirts on the ends of hoods make for much more efficient capture of effluent.

Choosing Ventilation Systems

There are many different hood types and shapes available, with some more effective depending on the equipment beneath and the space's design.

By the Way...

Inspect fire suppression systems at least twice a year to ensure they remain operational. Other factors, such as the type of operation and local codes, may require more frequent inspections.

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Browse the latest products and equipment in commercial foodservice ventilation.

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Guide to Ventilation, November, 2025

Guide to Products:
Ventilation

The Basics

Quick Fact

Cleaning and Maintaining

Did You Know…

Choosing Ventilation Systems

By the Way...

Browse Products

Wasserstrom Buys Breckenridge

TriMark Opens Pittsburgh Showroom

ABOUT US

Archived Research

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Guide to Ventilation, November, 2025

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