Commercial Kitchen exhausts system and fire suppression system design, install and maintenance

Commercial kitchen ventilation (CKV) is one of the most complicated elements of an overall heating, ventilation and air conditioning (HVAC) system.

HVAC makes up about 30 percent of your restaurant’s energy use—and 50 percent of that goes to kitchen ventilation.

Commercial kitchen ventilation

A typical commercial kitchen ventilation system consists of an exhaust hood, ductwork, a fan system and a source of make-up air. All these elements work together to maintain a delicate balance between exhaust air and make-up air. Exhaust air contains the heat, particulates and grease that are created during cooking, and must be removed from the building. Make-up air is the fresh air that replaces the contaminated air that’s been vented.

Cooking appliances are classified as light, medium, heavy and extra-heavy duty, depending on the strength of the heat they generate (this is called the “thermal plume”) and the amount of grease/smoke produced. Appliances such as gas and electric ovens are considered “light duty,” while gas ranges and under fired broilers are considered “heavy duty.

A properly designed system not only makes the difference between a smoky, hot kitchen and a work environment that’s actually pleasant, but can save you significant energy and maintenance costs as well.