The purpose of any restaurant ventilation system is to remove heat, grease, and other fumes that are generated in the kitchen. The grease from fried food evaporates and becomes airborne. It then settles on the walls and ceiling. This is unsanitary and essentially unsafe. Kitchen ventilation systems help to remove grease particles before they settle in the kitchen.
A commercial hood system consists of a commercial ventilation hood and commercial ventilation fan. Commercial ventilation hoods manage the flow of grease and grease vapor to remove odor and air contaminants, as well as remove moisture from the air. The exhaust fan generates a reverse draw of air through the exhaust hood to get rid of excess steam and grease vapors. Good kitchen ventilation provides an uninterrupted supply of fresh outside air. It also preserves temperature and humidity at a comfortable level and decreases potential fire or explosion risks.
Commercial ventilation systems for restaurants are more complex than other types of businesses. The hood exhaust is installed over the piece of equipment that produces high levels of heat, such as ovens. Grease exhaust hoods contain grease traps that capture grease from air moving out of the building. Air flow is provided by the exhaust fans to keep ventilated air continually moving. Make-up air helps to “make up” the air in the interior space that has been eliminated due to the exhaust fans. A commercial kitchen ventilation system will, in effect, eradicate the irritants in the air, while contributing to temperature control throughout the kitchen.
A good commercial kitchen ventilation system will help to control kitchen temperatures and air quality, reduce energy loss, restrict odors, and stop contamination of exhaust systems. Let The Kitchen Spot connect you with restaurant supply experts that offer brands including Captive Aire and Accurex, to help you find the right kitchen ventilation system.