While many people derive great joy from cooking, it can also be a hot, bothersome and messy task, whether done simply for pleasure in the home or for commercial gain in a restaurant or café setting.
The primary concerns of smoke, heat, odors and steam can all be remedied by finding the right type of commercial kitchen ventilation system best suited to your restaurant’s particular needs. With a wide range of choices available, it is important to understand how to decide on the perfect fit for your restaurant’s kitchen.
Built for Heat or Fumes?
Most commercial ventilation systems have hoods designed to either remove large volumes of smoke and grease or to extract and reduce excessive heat. Of course, there are systems available that cater to both situations but in the majority of cases either one or the other will generally apply.
Deep fryers, grills, and barbecues can produce large amounts of smoke and grease, so if this is the primary type of cooking that occurs then a system that extracts airborne particles and grease would be the most appropriate to install.
Pizza ovens, steam baths, and pressure cookers tend to create more heat than fumes so a ventilation system that is designed to extract heat in exchange for cool, fresh air would be ideally suited.
Matching Space with Size
Once the main requirement of the extraction system has been determined, the next factor to consider is the size of the cooking appliances that are to be covered as well as the proportions and design of your restaurant’s kitchen itself.
Although it may seem counterintuitive, generally speaking, bigger is not necessarily better in terms of the suction power an extraction unit is capable of producing. In fact, a more delicate balance is required that depends on a combination of factors such as kitchen size, available air pressure and flow and whether the extraction system best suited is of the vented or unvented type.
Replacement or Makeup Air
When a powerful fan removes air from the kitchen, it must be replaced by fresh makeup air. Ventilation systems work with air flow, and the pressure of the room must be properly balanced by providing adequate circulation for the machinery to work at its best.
If there is insufficient replacement air, then negative pressure can create backdrafts and cross drafts that push the air around the kitchen or into adjoining rooms instead of up and out through the ventilation system, thus defeating its purpose.
This is why it is important to always consult an expert installer who can analyze the specifics of your restaurant’s kitchen and provide the best advice on how to set up an extraction system guaranteed to function exactly as it is designed to do.
When purchasing commercial kitchen ventilation units, it is best to deal with a company that is able to supply and install a custom made system designed to perfectly match your situation. As a businessman and a wise person, always remember that any business that only offers a one-size-fits-all solution should be avoided as there are many variables that need to be finely balanced to achieve an optimally functioning ventilation system.
Once the best choice is made, it takes very little time and effort to have a ventilation system installed into your restaurant’s kitchen, and the return on investment is immediately evident. Cooking in a pleasant, safe and healthy environment is a joy that will be appreciated by all for many years to come.