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