Kitchen ventilation is important for healthy and comfortable air in restaurant settings. This is especially true in warm climates and in the hot summer months. Eliminating heat, smoke, moisture and the odors that are created is imperative in a restaurant kitchen where food quality and preparation are of paramount importance. Smoke, grease and vapor from cooking are just a few elements involved in a commercial kitchen. This makes kitchen ventilation all the more important for both health and fire safety. Most commercial kitchen exhaust systems have an exhaust fan, ducting and a hood. Providing air balance is key so to most accurately determine which type of ventilation exhaust system is best for your particular restaurant, owners must determine the appropriate exhaust rate in the kitchen. Reviewing the type of cooking equipment, its use and its energy source below the hood are other key components to improve ventilation. Another is the positioning of the cooking equipment below the hood. Finally, determining the style and shape of the hood itself and how air is introduced into the kitchen are also important before investing in a new ventilation system.

To make a sound investment for your kitchen ventilation system, an exhaust hood is usually recommended over a down-draft vent. It is important to remember that in order for the hood to work at the optimum level it should, its ability involves more than the physical attributes of the hood. Overlooking factors such as appliance positioning beneath the hood or delivery path of the replacement air can derail your effort quickly. There are a number of other things to consider that can impact a hood’s ability including the mounting height of the hood and hood overhang.

Commercial kitchen exhaust fans are also part of the solution to remove moisture, which can increase the level of humidity. High humidity can cause mold, mildew and bacteria growth which can ultimately result in major health issues. One reason that commercial kitchen fans are so powerful is that they must maintain a high enough velocity to draw all contaminants into the hood. Look for a fan with replaceable parts and permanent lubrication that is suitable for the continuous use that a restaurant kitchen will demand. It is also wise to choose the quietest, most energy-efficient exhaust fan or blower in the size range required. These fans will be unused for most of the day so having variable speed fans and idle conditions are energy efficient advantages to consider. Select low-resistance (smooth) exhaust ducting as well. Also make sure to seal the joints and insulate sections that run through unheated spaces. Finally, installing the proper controls is highly recommended. By paying particular attention to the exhaust hood, duct and fan, investing in a new kitchen ventilation system will be a beneficial endeavor for your restaurant.