Commercial Cooking Operations Ventilation
The commercial kitchen ventilation system is an integrated system designed to capture and contain the heat, smoke and grease-laden vapors produced by cooking operations. A correctly designed and maintained ventilation system will provide a safe and effective means of evacuating cooking effluent.

The components of the cooking operations and ventilation system are:

• The Automatic Fire Suppression System
• The Duct (Type I grease duct, Type II)
• The Exhaust fan
• The Hood and extraction filters (may be Type I or Type II)
• The Make-Up Air Unit
• The Cooking Appliances