The type of commercial kitchen ventilation required for your kitchen, very much depends on the type and amount of catering equipment required. Space often dictates the amount or style of cooking equipment used, and this will also dictate the size of ventilation canopy required. Other factors to consider when designing a commercial kitchen ventilation system are whether your designed system will become a nuisance to neighbors and affect the surrounding environment. It is advisable to adhere to local council and DEFRA guidelines to make sure that your ventilation system is compliant. This can be particularly challenging in highly built up areas with a high density of residential dwellings within close proximity. Where you are in such built up areas, it is important to make sure the ventilation extract termination point is at high level, usually 1.5m above the gutter line of the top floor. This will help prevent extract fumes from entering windows. It may also be necessary to incorporate additional odor control within the ventilation system to prevent nuisance smells in the surrounding environment. This is usually necessary with takeaways and restaurants who produce ethnic cooking or fast food where lots of frying takes place. Odor control measures include carbon block filters, electrostatic precipitators or ozone systems. These additional measures can add considerable expense to the cost of the system. Suitable sound attenuating silencers can also be fitted to system to help reduce the level of noise emitting from the fans. This is especially important when the installation is in residential areas. Useful design criteria can be found on www.gov.uk from the Department for Environment, Food & Rural Affairs.Remember to consider:
Ductwork termination point Sound Attenuation Measures Odor control measures Local Authority Compliance DEFRA Compliance DW172 Guideline Design Criteria Gas Safe Regulations
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