Commercial Kitchen Extraction Planning needs to be correct before you even start to look at commercial kitchen extraction plants.
Airflow Calculations
It’s not just the size of the room that needs to be considered when deciding on an exact rate. The type of cooking equipment being used in the kitchen also needs to be taken into account. A fryer will produce a different amount of grease-laden air than a combi oven, for example, so each appliance needs to be calculated separately when working out the airflow requirements of the kitchen.
Canopy Position and Size
A canopy must overhang the cooking line by at least 150mm on each side to prevent fumes escaping from the front of the canopy and poor air to be breathed by staff whilst cooking. The effectiveness of any extractor fan depends on the canopy design.
Make-Up Air Provision
This needs to be cleared with the kitchen designer, but for every cubic meter of air that you extract from a kitchen you need to put in a cubic meter of air to replace it otherwise the fans will be working against negative pressure and you will find that the extraction will not be working effectively.
Duct Routing and Access
Short routes and cleanable hatches at regular intervals are essential for ducting. Skimping on hatches leads to big fire risks as grease accumulates over time.
Noise and Local Authority Sign-Off
Attenuation of fan noise to acceptable levels for nearby residential properties and local authority confirmation that the proposed ventilation design complies with ventilation design standards for commercial buildings. For Commercial Kitchen Extraction, visit targetcatering.co.uk/kitchen-extraction/commercial-kitchen-extraction.
By covering these points early on in the installation process, the rest should flow smoothly.