For a restaurant or bar, commercial kitchen ventilation is one thing that can’t be compromised. If this system isn’t installed, smells of grease and other obnoxious fumes will eventually drift out of the kitchen and chase away customers. If you’re a restaurant or bar owner, and are interested in having your own kitchen ventilation system, here is what you should know:
- For a commercial kitchen, the hood is one of the basic parts you should consider. The hood is the part responsible for catching heat, moisture, smoke and grease. There are two types of hoods: those which are installed over appliances which emit grease vapor and smoke, and hoods which are installed over the main source of heat in an appliance.
- You should make sure that the volume of air your commercial kitchen ventilation system pumps out is sufficient. This is usually calculated with the help of one of two formulae:
- For conventional burners (less than 60,000 Btu), the width (in feet) multiplied by 100 will indicate the volume your system should have. For example, a 2 ½ foot cooktop will require a 250 CFM kitchen ventilation system.
- For professional burners (60,000 and higher), dividing the Btu unit by 100 will provide the best volume for a certain fan. For example, a 90,000 Btu cooktop will need a 900 CFM.
- One of the important factors of a fan is the hood’s depth (how far it projects from the wall). When choosing commercial kitchen ventilation systems, it is best that you choose ones that cover the middle of the front burners. For example, for 30 inch burner, a 36 inch hood will make sure that less grease and smells escape the exhaust.
- There are two types of fans used in commercial systems: the impeller and the blower. The first circulates air through blades whereas the blower operates like a hamster wheel. When both types are compared, the blower type is more feasible and bound to last longer.
- There are numerous manufacturers who make energy efficient systems, so make sure you ask for one. With your line of business, you need to make sure that your commercial kitchen ventilation won’t end up adding to your electricity bills every month.
These are some of the things you should know about commercial ventilation. You can even use these as tips for when you are buying a system for your bar or restaurant.
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