If you own a commercial kitchen, it's important to know how to maintain your ventilation system. This will help keep the air in your restaurant clean and healthy. In this guide experts in the field like Martin Stainless Steel give us the insight about what commercial kitchen ventilation is and how it works, as well as the different types of systems on the market today so that you can find the right one for your needs.
What You Need to Know About Commercial Kitchen Ventilation Codes
Before you can begin to understand what commercial kitchen ventilation means, it's important to know exactly what the codes mean and how they apply. The most important thing to keep in mind is that these codes are designed for safety. If your restaurant is not properly ventilated, there could be serious consequences for both customers and employees alike. Before we dig into what these consequences are, let's look at some of the basics:
What is commercial kitchen ventilation?
Commercial kitchen ventilation is a crucial part of maintaining a safe and healthy environment in your commercial kitchen. It can help keep your employees safe, as well as keeping customers safe from the food you produce.
Commercial kitchen ventilation refers to an air-exchange system that conveys fresh air into an enclosed space and exhausts stale or contaminated air out of it. This can be achieved through mechanical means or by using natural means like fans and fans.
The supply fan system
The supply fan system uses a large, industrial-grade fan to move air from the room into the kitchen. The incoming air is blown over cooking surfaces and then through ductwork to either a vent stack or roof opening. This allows you to circulate dry, clean air throughout your commercial kitchen space, ensuring that it's always free from dust and pollutants.
The push-pull system
The push-pull system uses a fan and ductwork to pull air from the kitchen and push it outside. The fan pulls air from the kitchen, through the ductwork, and then pushes it out of a vent or chimney (if you have one). Ducts are connected to this system by way of various lengths of piping so that they can be moved around as needed.
This type of ventilation system is ideal for kitchens where there's limited space available for installation; however, it can also be applied in other areas such as offices where an open layout isn't possible due to structural limitations or fire regulations.
The balanced system
Balanced systems are designed to provide a constant flow of air. They're also designed to prevent the buildup of grease and smoke inside the kitchen, which can cause health problems for cooks and food handlers.
The balanced system consists of two types of fans: high-velocity (HV) fans and low-velocity (LV) fans. HV fans move air at faster speeds than LV fans, creating more turbulence within an enclosed space like your commercial kitchen. While this may sound like bad news for you as a cook, it's actually great news! The increased turbulence means that waste products won't settle into one place in your restaurant before they're dispersed throughout all areas?and this will help keep smells down too!
The upblast/downblast exhaust hood
Upblast exhaust hoods are used in commercial kitchens that have a lot of grease, such as bakeries and cafeterias. Downblast exhaust hoods are used in commercial kitchens that don't have much grease and/or can't use upblast systems because they would blow food particles onto the walls and ceiling of the kitchen.
The difference between these two types of ventilation is how the air flows out of your kitchen: with an upblast system, hot air comes out of one side (to keep it from hitting people), while cold air comes out from underneath (to keep unwanted things from sticking to you). With downblasts, hot air goes straight into your stove or grill?so if this is something that concerns you then perhaps consider getting a different kind!
Hopefully, this article has given you a better understanding of what commercial kitchen ventilation is, as well as how it can help make your restaurant more efficient and safer. so don't be afraid to ask questions and seek out professional advice when needed.