Product Description
Commercial kitchen ventilation systems must meet several requirements to ensure a safe and comfortable environment for employees and diners:ï
Airflow
Ventilation systems must provide enough clean, cool air to replace hot air and remove odors, vapors, and steam. The amount of ventilation required depends on the type of cooking, equipment, and building structure. For example, a range hood fan should move at least 100 CFM of air for every 12 inches of stove width.ï
Fire suppression
Ventilation systems must include fire suppression systems that are properly installed and interconnected. Kitchen hood fire suppression systems should be inspected for grease build-up every six months by a qualified professional.ï
Energy efficiency
Ventilation systems should use energy-saving measures, such as:ï
Variable volume control systemsï
Heat recovery systemsï
Modulating OA dampersï