Ventilation systems have an average lifespan of 15 to 20 years with proper maintenance and cleaning. Failure to remove heavy grease buildup means the ventilation system will not operate effectively and its service life can be significantly shortened.
Ventilation systems are custom-designed based on operation, menu, equipment and volume, but federal and local codes should be followed when specifying this equipment. In addition, operators also need to consider energy efficiency and aesthetics when purchasing.
Ventilation systems located over commercial foodservice operations’ cooklines and in dishwashing areas remove both cooking heat and effluent from the back of house.
All air cleaners require periodic cleaning and filter replacement to function properly. Follow manufacturers’ recommendations on maintenance and replacement.
When seeking air purification technology, foodservice operators can choose from several options.
Three basic techniques can help achieve air purification: containing contaminants, inserting products in the air to clean it, and killing impurities.
The Fire Ready Hood system’s enhancements provide an integrated fire protection system in a smaller footprint that can replace the need for a commercial Type 1 wall canopy hood, according to the maker. Loose accessories are plug and play, and no welded grease duct is necessary. An electronic fire detection system installs easily and has an electronic remote pull.
Faucets are an obvious necessity in commercial kitchens, and foodservice operators can choose from a variety of types, including units designed for handwashing, prerinsing of dishes and various cleaning jobs.
Not following manufacturers’ recommendations when selecting a disposer can result in an inadequate system that will not meet the operation’s waste needs. Because most operations become more dependent on these systems than anticipated, it is better to go bigger in terms of horsepower to ensure the waste amount can be accommodated.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
