To properly ventilate a commercial kitchen, follow these guidelines: Install exhaust hoods directly over cooking appliances, ensuring that the hood fully covers the equipment. Choose ceiling or wall-mounted exhaust hoods or vent hoods whenever possible. Mount hoods as low as possible while still allowing easy access to the equipment for kitchen staff. Ensure that the ventilation system has adequate airflow capacity (measured in cubic feet per minute, or CFM) to effectively remove heat, smoke, and grease from the kitchen. Regularly clean and maintain the ventilation system, including hoods, filters, and ductwork, to ensure optimal performance and compliance with local health and safety regulations.