Description
Commercial kitchen ventilation is designed to remove contaminated air from a commercial kitchen and replace it with clean air. This is essential for maintaining a safe and healthy environment for kitchen staff, preventing the spread of odors to dining areas, and complying with health and safety regulations.
The system must ensure constant air removal and a constant supply of clean air. It is better to remove a little more air than is supplied. That way foreign odors will not go beyond the canteen. The best way to cope with this task is the supply and exhaust ventilation of the kitchen.
Most often high-performance central ventilation systems are used in commercial kitchens. In hot shops in most cases, supply systems and separate exhaust systems are used, which are synchronized with each other. This is because when cooking, fat particles get into the exhaust system. If you use supply and exhaust systems with a recuperator, the fat sticks to the heat exchanger, reducing its efficiency and eventually completely putting it out of order.
Commercial kitchen ventilation systems include the following elements:
Supply fans that provide clean air
Supply fans in commercial kitchen ventilation systems introduce fresh, clean air into the kitchen to replace the air that’s being exhausted. This “make-up air” helps maintain proper air balance, prevents negative pressure, and ensures the exhaust system functions efficiently. They are crucial for a healthy and comfortable kitchen environment.
A heater that provides an influx of warm air during the coldest season
Commercial kitchen ventilation systems often incorporate a make-up air heater. This unit tempers incoming fresh air, warming it during colder months. This prevents a drastic temperature drop in the kitchen when outside air is drawn in to replace exhausted air, ensuring a more comfortable working environment for staff.
A noise suppressor that significantly reduces the noise effects that are typical for the system
Noise suppressors are crucial for creating a more comfortable work environment. These devices, often installed within the ductwork or near the exhaust fan, dampen the noise generated by airflow and mechanical components. This reduces distracting and potentially harmful noise pollution, improving communication and overall kitchen ambiance.
A valve that does not allow air to pass through when the system is in the off-state
A key element of a commercial kitchen ventilation system is a backdraft damper. This valve, also known as a non-return damper, or check valve, prevents outside air from entering the kitchen through the exhaust duct when the ventilation system is off. This prevents drafts, keeps out pests, and maintains the kitchen’s temperature and air balance when the system isn’t operating. It’s a crucial component for energy efficiency and hygiene.
Air intake grilles are used to filter mechanical impurities from the outside
Air intake grilles are a crucial part of a commercial kitchen ventilation system. They are strategically placed to draw fresh, outside air into the kitchen. These grilles are fitted with filters designed to capture dust, pollen, insects, and other airborne debris, preventing them from entering the kitchen and contaminating food preparation areas. This filtered air helps maintain a clean and healthy environment for staff and food.
Filter that cleans the air from impurities
A crucial element of the ventilation system is the filter. These filters, typically grease filters, are installed within the exhaust hood. They play a vital role in removing grease, smoke, and other particulate matter from the air before it enters the ductwork. This filtration process is essential for preventing grease buildup, which poses a significant fire hazard and reduces the efficiency of the ventilation system. Clean filters also improve kitchen air quality and a healthier work environment. Regular cleaning of these filters is vital for maintaining optimal performance and safety.
Extractor hood
The extractor hood is a critical component of a commercial kitchen ventilation system. Positioned directly above cooking equipment like ranges, grills, and fryers, it’s designed to capture and remove heat, smoke, grease, and odors generated during food preparation. Constructed from stainless steel for durability and easy cleaning, the hood houses grease filters that trap airborne particles, preventing them from entering the ductwork. Effective hood design ensures proper airflow and capture efficiency, maximizing the removal of contaminants and contributing to a cleaner, healthier kitchen environment. Regular cleaning and maintenance of the hood and filters are essential for optimal performance and fire safety.
Grease trap
Grease traps prevent fats, oils, and grease (FOG) from entering the plumbing system. They intercept FOG from wastewater, allowing it to cool and solidify, where it can be collected and disposed of properly. This prevents costly plumbing blockages, environmental damage, and potential fines for non-compliance with regulations regarding FOG disposal. Grease traps are typically installed near sinks, dishwashers, and other drains where FOG is likely to accumulate.
Commercial kitchen ventilation design features
The arrangement of a ventilation system is becoming one of the most complex engineering tasks. In case of correct calculations and installation, it provides a comfortable microclimate for both visitors and workers of closed premises.
A truly competent design considers all areas of a food service establishment, not just the cooking line. These areas generate the highest concentration of contaminants and require robust ventilation to protect staff and maintain hygiene.
Beyond the kitchen, dining areas also need proper ventilation. While often addressed with HVAC systems, these spaces still require adequate airflow to ensure comfortable conditions for patrons and prevent kitchen odors from infiltrating. Warehouse and utility rooms, though not directly involved in food preparation, can house cleaning chemicals, stored goods, and equipment that may generate fumes or heat, necessitating dedicated ventilation. Administrative areas, such as offices, require comfortable and healthy air quality for staff.
Refrigeration chambers, crucial for food safety, also benefit from controlled ventilation. While not typically ventilated like other areas, proper airflow and temperature regulation within these chambers are essential to prevent condensation, mold growth, and spoilage.
An air conditioning system with ventilation in the canteen reinforces the importance of a holistic approach. Combining cooling with ventilation ensures both temperature control and air quality for diners. In short, a competent commercial kitchen ventilation design considers the specific needs of every zone within the establishment, creating a safe, comfortable, and hygienic environment for staff, patrons, and stored food products.
What to consider when designing
The preliminary stage in commercial kitchen ventilation is the most important. Split systems and supply ventilation are recommended. Industrial ventilation with the right approach is cheaper not only during installation but also during operation.
Firstly, install suitable air filters to capture grease, smoke, and other particulate matter before it enters the ductwork. Appropriate filter selection, based on the cooking and grease load, is essential for fire safety, preventing ductwork contamination, and maintaining system efficiency. Regular cleaning or replacement of these filters is also vital.
Secondly, install grease traps and other collection mechanisms. These devices, often integrated into the hood or ductwork, intercept grease and soot, preventing them from accumulating within the system and potentially causing blockages or fire hazards. Regular cleaning and maintenance of these collection devices are essential for their effectiveness and hygiene.
Finally, a properly sloped duct system allows any accumulated grease, condensation, or cleaning solutions to drain toward a designated collection point, typically a sink or drain. This prevents pooling within the ducts, which can lead to bacterial growth, odors, and reduced airflow. This sloping also facilitates cleaning and maintenance of the ductwork. All three requirements contribute to a safe, hygienic, and efficient commercial kitchen ventilation system.
What to consider when planning commercial kitchen ventilation
Commercial kitchen ventilation requires consideration of several key factors to ensure a safe, efficient, and compliant system. First and foremost, the type of cooking being performed significantly impacts ventilation needs. High-grease operations like frying or grilling necessitate more robust systems with higher exhaust airflow and specialized grease filters than kitchens focusing on baking or steaming. The size and layout of the kitchen are also crucial. Larger kitchens require more powerful fans and strategically placed hoods and ductwork to capture and remove contaminants. The placement of cooking equipment dictates the optimal positioning of exhaust hoods to maximize capture efficiency.
Codes and regulations
Local codes and regulations play a vital role. Building codes and health department requirements often specify minimum airflow rates, filter types, and other ventilation standards that must be adhered to. Early consultation with local authorities is essential to ensure compliance and avoid costly rework later. Energy efficiency is another important consideration. Modern ventilation systems incorporate features like variable speed fans and demand control ventilation to minimize energy consumption while maintaining performance. This not only reduces operating costs but also contributes to environmental sustainability.
Makeup air
Make-up air is a critical component often overlooked. As exhaust fans remove air from the kitchen, an equal amount of fresh air must be supplied to prevent negative pressure, which can hinder the effectiveness of the exhaust system and create uncomfortable conditions. The make-up air system should be designed to temper and distribute fresh air evenly throughout the kitchen. Maintenance access is essential for regular cleaning and filter replacement. The design should allow easy access to all components for inspection and maintenance to ensure the system’s long-term performance and prevent costly breakdowns. Finally, budget constraints must be balanced with performance requirements. While investing in a high-quality system upfront may be more expensive initially, it can lead to significant long-term savings in energy costs and reduced maintenance.
Rules for arranging the ventilation system in the commercial kitchen
When designing a kitchen space, the following basic rules are taken into account:
Sufficient number of air ducts and channels are required to supply clean air to the entire room
This ensures proper ventilation, prevents stagnant air pockets, and supports the effective removal of contaminants by the exhaust system. Properly sized and positioned ducts contribute to a balanced airflow, promoting a healthy and comfortable environment for kitchen staff.
Ventilation ducts are made of reliable materials such as aluminum or corrugated steel
Using reliable materials like aluminum or corrugated steel for ventilation ducts is crucial for durability and longevity in harsh kitchen environments.
These materials resist corrosion from grease, moisture, and cleaning chemicals, ensuring the ductwork maintains its structural integrity and airflow efficiency over time, minimizing the risk of leaks and costly repairs.
Installation of additional sound insulation, reducing sound effects
Effective commercial kitchen ventilation can be noisy. Adding sound insulation, such as acoustic lining within ductwork or vibration dampeners on fans, minimizes noise transfer to adjacent dining areas or workspaces. This creates a more pleasant environment for both staff and patrons, improving overall comfort and potentially avoiding noise complaints.
Air ducts must be equipped with filters for fire safety purposes
Grease-laden vapors, a byproduct of cooking, are highly flammable and can accumulate within ductwork, posing a significant fire risk. Installing filters within air ducts, specifically grease filters, intercepts these vapors, preventing them from reaching the ductwork and significantly reducing the potential for a devastating grease fire. This is a fundamental fire safety measure in commercial kitchens.
How to organize a ventilation system in a hot shop
There are individual requirements for ventilation in hot shops. It is difficult to perform calculations correctly, since there are many heat sources in a small room, and the passages are quite narrow. In almost all cases, the heat intensity exceeds the permissible requirements. The problem can only be solved by installing a powerful and effective air exchange.
The calculation in the hot shop must be done perfectly. It is better to double-check its correctness several times than to be convinced of incorrect functioning after the system installation. The following points are taken into account:
Organization of a settling system where grease and soot will accumulate
A settling system for grease and soot typically involves a series of baffles or chambers within a tank or container. Wastewater flows through these chambers, allowing grease and soot to separate and float to the surface, where they can be collected. Regular cleaning is essential to prevent buildup and maintain system efficiency.
Design of drainage systems to promptly remove residues of detergents
Drainage systems for detergent residue in commercial kitchen ventilation should be designed with sloped surfaces and strategically placed drains connected to a dedicated wastewater line. This ensures prompt removal of detergent and cleaning solution runoff, preventing pooling, bacterial growth, and potential damage to equipment. Materials used should be resistant to chemical corrosion from cleaning agents. Regular cleaning and maintenance are crucial for optimal performance.
Installation of air filters
Air filters in commercial kitchen ventilation systems are installed within the exhaust hood or ductwork, typically before the fan. They are designed to capture grease, smoke, and other airborne particles, preventing them from entering the ductwork and reducing fire hazards. Filters must be easily accessible for regular cleaning or replacement to maintain their effectiveness and ensure proper system performance. The type of filter used depends on the specific cooking operation and the level of filtration required.
Fire safety compliance
The installed ventilation systems must be fire-resistant. A hot shop is especially dangerous, as flammable particles can penetrate the air duct. To prevent fire, fire-resistant sprinklers are placed above the hot spots on the surface. They create a foggy shell that evaporates when the air is heated. In this case, oxygen does not reach the fire.
Despite safety precautions, kitchen fires do occur. They are often contained thanks to reliable systems and the well-coordinated work of the staff. There should always be a fire extinguishing cylinder in the room. This provides an additional protective measure and allows work to continue in the event of an incident.
Features and nuances of ventilation design in the dining room
If the room is designed for 50 seats, it is possible to combine the supply and exhaust ventilation.
Combining supply and exhaust ventilation in such spaces can be an efficient and cost-effective strategy. This approach integrates the introduction of fresh air (supply) and the removal of stale or contaminated air (exhaust) within a coordinated system. It’s a departure from larger dining areas where separate, more complex systems might be necessary.
In a 50-seat dining room, the ventilation demands are generally less intensive than in a large banquet hall or a kitchen. A combined system can effectively manage air quality by introducing fresh, conditioned air while simultaneously extracting air contaminated with odors, body heat, and potentially, kitchen spillover. This can be achieved through strategically placed diffusers for supply air and return grilles for exhaust air, ensuring proper air circulation without creating drafts or uncomfortable temperature variations.
Thus, a high-quality supply ventilation system ensures the normal functioning of the canteen. With the correct calculation, depending on the number of visitors and the size of the premises, there are no problems during operation. If you have questions about the selection of equipment and the correct organization in your space, call our manager by phone. He will advise on the selection, and send specialists to carry out accurate calculations.