Halton’s Innovations in Air Purification Systems
by Qian Leung
@ 07 Aug 2017
Ventilation: Why is so important?
Commercial kitchen ventilation is a major component of restaurant function as it not only affects the kitchen, but also the dining area and other parts of the facility as well. Here are some reasons why commercial kitchen ventilation is vital to both the staff and customers of a food service establishment:
Control kitchen temperatures and air quality
Most kitchens operate in extreme temperatures but if the HVAC system isn’t properly balanced a kitchen can become too cold for comfort. Preparing and cooking food produces smoke, steam, airborne particles and odors that can irritate eyes and skin or cause respiration problems. A proper ventilation system will effectively remove irritants in the air while contributing to temperature control throughout the kitchen area.
Reduce energy loss
Air removed through an exhaust system must be replaced by make-up air brought in though HVAC equipment or a similar ventilation source. One of the system’s disadvantages though is that the heating or cooling energy can also be removed as smoke, particles or odors are exhausted out of the building. A correctly designed ventilation system will be able to stop this waste of air and energy by reducing the amount of HVAC conditioned air that is pulled out and lost through ventilation.
Stop contamination of exhaust systems
Ventilation systems can be contaminated by the grease, dust and other material contained in the kitchen air. When this happens, ventilation fans, ducts, hoods and equipment must be cleaned, creating additional expense for the restaurant owner. A ventilation system can be designed to use effective filtration to minimize the amount of material that accumulates on the ventilation equipment or ductwork.
Restricts odors
Odors from food and cooking cannot be ignored in a commercial kitchen, and a properly arranged ventilation system can keep these smells from escaping into the dining room and others area where it could be disagreeable to customers. Arranging ventilation system to produce negative pressure in the kitchen will help keep those odors out of the customer area.
