Intro To Commercial Kitchen Ventilation Systems

Most of the tasks in commercial kitchens are accomplished with relatively simple tools: stoves provide a flame for cooking, refrigerators keep food cold, and knives chop.
But one of the key exceptions to this principle is with a commercial kitchen ventilation system. What looks to be a simple box that allows air to escape is, in fact, a complex system of interconnected parts that must operate together for efficient ventilation.

In the harsh environment of a commercial kitchen, it’s critical to rely on an effective hood system to keep the work environment safe and clean, as well as to protect expensive equipment from damaging grease build-up. Thankfully manufacturers now produce ventilation systems that are lighter, more durable, and more able to handle the rigorous demands placed upon them.

Removing the amount of smoke and debris necessary to keep a commercial kitchen ventilation system running is a complex process. There are numerous functioning parts of an exhaust system, beginning with the equipment directly above the cooking surface and running all the way to the roof of the building.

Anatomy of a Restaurant Ventilation System

• Commercial Kitchen Hood
  The commercial kitchen hood is the central hub of the interior exhaust system, and it houses many of the other important components of the ventilation mechanism. It generally sits directly above the cooking area, in order to catch as much smoke, grease and debris as possible coming from the surface.

• Exhaust Fan
  Exhaust fans sit on the interior of the ventilation hood and use a fan to drive exhaust out of the ventilation system. These fans can also be equipped with one or more grease filters in order to prevent residual grease from spilling out of the system and onto the exterior of the building.

• Replacement Air System
  The job of the replacement air system is to do exactly what it says: it replaces the exhaust that was removed from the cooking area with non-contaminated air. These can be as simple as a fan in an exterior wall through to a secondary exhaust fan, what ever you choose to install it needs to be able to provide fresh air from the exterior of the building. The replacement air system can be either tempered or non-tempered, and at peak performance, they should be capable of replacing 100 percent of the exhaust that is being removed.
• Hood Filter Bank
  The hood filter bank houses the grease filter which attempts to catch oil and debris before they can enter the exhaust system. Too much grease entering into the exhaust system can accelerate its decomposition, so it’s important to clean the hood filter frequently to avoid buildup. Baffle hood filters are available in two types of material: stainless steel or aluminum.

Types of Commercial Kitchen Ventilation Hoods

• Type 1 Hood
  Type 1 commercial kitchen hoods are necessary for cooking surfaces that expel discharge containing grease, and they are fully-welded. If the cooking equipment is located against a wall, you can utilize a wall canopy hood. If no walls are present around the stovetop, either single- or double-island hoods can be installed on the ceiling. Island hoods tend to suffer from greater rates of drafts and spillage due to the increased airflow around the unit.

• Type 2 Hood
  If the cooking surface only produces heat and condensation, rather than grease, then a Type 2 commercial kitchen hood can be installed. Type 2 hoods lack a grease filter, and they can be constructed from a standard galvanized duct instead of being fully-welded.

Types of Exhaust Fans

• Belt Drive Exhaust Fan
  Belt drive exhaust fans operate through a motor shaft that is controlled by a belt-and-motor pulley. As the belt vibrates, it creates friction, which can cause a decrease in fan performance and necessitate repairs. They are favored by many restaurant owners for their affordability and quiet operation.

• Direct Drive Exhaust Fan
  The fan blades on a direct drive exhaust fan are directly connected to the motor shaft, eliminating the need for a belt. They contain fewer parts than a belt drive fan and have the added bonus of reducing energy usage thanks to more efficient operation. While they are generally higher in price, many people believe that the ease of maintenance and cleaning offsets the higher upfront costs.

Types of Replacement Air Systems

• Tempered Replacement Air Systems
  Both types of replacement air systems can supply the kitchen with non-contaminated air to replace what has been removed by the ventilation system, but tempered units can also heat or cool the air to increase the comfort level of the kitchen environment.

• Non-tempered Replacement Air Systems
  Non-tempered units are typically less expensive than their counterparts, but they are often unsuitable in locations that experience frequent temperature extremes.

Types of Commercial Hood Filters

• Hood Filter Material
  Hood filters are typically constructed from either aluminum or stainless steel. Aluminum is inexpensive, lightweight, and versatile, and aluminum filters are a great option if you’re working with a limited budget. Stainless steel filters are often the most expensive option, and they feature powerful anti-corrosive properties which reduce the need for maintenance and replacement.

• Spark Arrestors
  Spark arrestors are necessary when using solid cooking fuels that can create airborne sparks. These are common in grilling or smoking applications that include organic substances such as charcoal briquettes or natural hardwood.

Hayman Industries has everything you need for your commercial kitchen ventilation system. To find out more about Hayman Exhaust Hoods contact us here.

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