There are many ventilation features to take into account when designing a commercial kitchen. Ventilation plays a very important role in the efficiency of a commercial kitchen. A poorly ventilated room can lead to poor cooking hygiene and poor quality food. Poorly ventilated rooms can also affect the safety of the people working in them. For example, if there is insufficient airflow in a work area it can lead to a high amount of heat build-up. This heat build-up can cause an accident or a fire hazard.
A commercial kitchen ventilation design service will usually suggest several ventilation design features. These include an exhaust hood, a chimney, underfloor heating and water systems. Each of these ventilation options can have different benefits. The purpose of this article is to discuss each of these options and determine which system design would be best for your commercial kitchen.
A CFM or continuous airflow system is one of the most common commercial kitchen ventilation design solutions. A CFM is a constant airflow system that distributes heated or cool air throughout a building or commercial kitchen. If the airflow in a space is too low or too high, the amount of heated or cooled air is unpredictable. The result is the same, a loss in cooling equipment efficiency. CFM’s are usually the most effective solution for small spaces where the heat load isn’t a significant issue.
CFM’s are the ideal choice for commercial kitchens because they are cost-effective, time-efficient and efficient in terms of ventilation. In addition to being energy-efficient, they provide a high level of oxygen flow, which improves air quality and reduces respiratory infections in commercial kitchens. CFM’s designed for kitchen ventilation purposes and should also be compatible with commercial kitchen exhaust hoods.
A commercial kitchen ventilation design professional should discuss the benefits of using CFM with you before making your decision. They will typically offer technical support and give consultations to assess your ventilation needs. The most common recommendation for CFM’s used in commercial kitchens is a two-level design. The top of the system is called a “static pressure” element, and the bottom is called a “drip system.” The two elements work together to ensure proper indoor air quality by providing constant pressure air and preventing moisture, condensation and leaks from reaching the cooking equipment.
One commercial kitchen ventilation design option that many owners tend to ignore is an exhaust hood. It can help to regulate the airflow inside of a kitchen. Different materials can be used for an exhaust hood such as aluminium, stainless steel or copper. A commercial kitchen exhaust hood can also improve air quality by removing airborne allergens.
An alternative to commercial kitchen ventilation systems are extractor fans. Extractor fans pull hot air up from below. An extractor fan used in conjunction with a double-hung window may provide an economical solution for restaurants and cafes. A double-hung window can allow for more room for doors to open and make the space easier to maintain and clean.
It is extremely important to create a comprehensive plan when considering commercial kitchen ventilation systems and their application. This plan should include a detailed flow chart outlining the various components of the system, an analysis of air quality requirements and a detailed description of all proposed ventilation locations. It should also include a list of vendor recommendations and detailed specifications. It is extremely important to ensure that the commercial kitchen ventilation systems being considered are compatible with the equipment being used. If they are not, the possibility of faulty components being introduced into the food preparation process could occur.