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.
The menu items will determine the most appropriate type of ventilation system an operation requires. Also, think about how the equipment lines up under the hood and position equipment that produces higher Btus more toward the center of the hood. Before purchasing, operators should also consider the smoke and grease the system will produce and need to mitigate.
There are many different hood types and shapes available, with some more effective depending on the equipment beneath and the space's design. Keep in mind that side skirts on the ends of hoods make for much more efficient capture of effluent.
Prior to purchasing, the foodservice facility and equipment should be assessed as this will determine the best type and size of ventilation hood. The back-of-house functions and equipment location will impact the ventilation system’s design.
When considering hood placement, operators should examine the balance of air and location of vents, as well as ensure too much air is not blowing on prepared food. Operators should work closely with the building’s HVAC engineers to ensure air-handling systems do not interrupt the capture. Entrances from tempered space into untempered space can disrupt it as well as airflow, which will impact the system’s effectiveness.
Because kitchen comfort is key, operators should consider how and in what capacity makeup air will be brought in. If there is too much or too little air, the ventilation system may not draw properly, compromising the working environment. The kitchen climate is another factor when deciding on tempered or untempered makeup air, heating and/or cooling.
Both current and future needs for fire suppression, airflow and utilities should be carefully considered when specifying a ventilation system as not doing so can be costly over the long term.
To increase energy efficiency, consider adding hood side panels to capture and contain heat and smoke.
