An Expert Guide to Commercial Kitchen Ventilation

Commercial kitchen ventilation is a must-have to maintain a safe environment for both staff and customers.

In this post, we’ll take a closer look at why it’s required, what the law says and the different kinds of ventilation for commercial kitchens.

The importance of commercial kitchen ventilation

Ventilation serves two main purposes in commercial kitchens – maintaining air quality and regulating the temperature.

Firstly, in terms of air quality, cooking releases a melting pot of fumes, including nitrogen dioxide, carbon dioxide, fatty acid droplets, volatile organic compounds and carcinogens. All of these can be inhaled if they’re trapped in a kitchen, which can lead to serious health problems over time.

Cooking also causes the ambient temperature to rise in commercial kitchens. Without ventilation, this can become uncomfortable and even unsafe. By replacing hot, humid air with cool, clean air, extractors can prevent temperatures from becoming dangerously high.

Commercial kitchen ventilation isn’t just a recommendation or preference though. It’s required by law, with ventilation required in adherence to:

• The Workplace (Health, Safety and Welfare) Regulations 1992
• Gas Safety (Installation and Use) Regulations 1998
• The Health and Safety at Work etc Act 1974

Getting ventilation right

Kitchen ventilation systems typically comprise an extractor fan (or multiple fans) and ductwork. They’re responsible for removing cooking fumes at source and replacing excess hot air with cool, clean air. In doing so, ventilation equipment should be quiet and vibration free, without creating discomfort – such as a strong draught from air movement.

However, there’s no one-size-fits-all solution for commercial kitchen extractor fans or ducting. Instead, systems need to be designed based on a number of factors:

• The size and type of cooking equipment
• The amount and frequency of cooking
• The layout of your commercial kitchen
• The number of staff members using the kitchen

Another consideration is the accessibility of fans and ducting for cleaning and maintenance. Ventilation which cannot be cleaned easily can eventually become blocked by a build-up of fat residue. As well as making the ventilation less efficient, it can increase the risk of fire.

Is my commercial kitchen ventilation up to scratch?

Inadequate commercial kitchen ventilation can manifest in a number of ways. Staff will struggle to work in an environment that’s too hot. They may develop health issues from the continued exposure to polluted air. Alternatively, the fumes and heat could spread to nearby seating areas for customers, who will undoubtedly notice the unpleasant environment in a restaurant or café, for example.

If any of the above sounds familiar, it’s best to get in touch with a commercial ventilation specialist. COA Services have provided ventilation for a wide range of businesses throughout Yorkshire, including commercial kitchens.

As well as designing and installing new ventilation systems, we can provide routine servicing and maintenance to make sure your commercial ducting and extractor fans are fully functional and compliant with the relevant regulations.

Contact us today to talk more about your commercial kitchen’s requirements.