Ventilation

Ventilation systems remove cooking heat, effluent and odors.

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Every kitchen has one, at least, and every kitchen needs to maintain them. Here are a few tips for keeping a ventilation system in good working order.

Key safety components of almost any commercial kitchen, ventilation equipment includes hoods, fire systems, pollution control units, grease extraction devices, controls, exhaust and makeup air systems.

Kitchen ventilation systems are used in commercial cooking applications to remove cooking heat and effluent. Professionally sized and installed, components include stainless-steel exhaust hoods, exhaust fans, makeup air units, grease removal apparatuses, fire-suppression systems and controls.

Maintenance for ventilation systems depends upon the type and volume of cooking as well as local codes. The menu, volume and type of unit also will impact how often ventilation systems should be cleaned and how frequent maintenance will be necessary.

Ventilation system design depends on how the foodservice operation utilizes the kitchen space and arranges the equipment. When looking at location, consider the balance of air and the placement of vents, and ensure that not too much air will blow on prepared food.

Ventilation systems situated over cook lines remove cooking heat, effluent and odors. This engineered system includes several components, but exhaust hoods are typically placed over the cook line and in the dishwashing area. The size and shape vary depending on the equipment underneath. Consider federal and local codes when specifying this equipment.

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