Competent kitchen ventilation systems should be designed in a way that the hood’s filtering systems and duct systems are easy to clean and maintain. Kitchen exhaust duct cleaning and all systems degreasing should be regular. This is to avoid build-up of fat residues and toxins from fumes. Blocked air inlets as well as dirt and oil build up pose great hazards due to increased risk of fire and fume inhalation.
It is necessary that the canopy hood be designed and installed with proper specifications to ensure effective and easy removal of cooking fumes. The size must be suitable and the extraction hood must be appropriate to minimize fume spillage into the kitchen. A basic rule is that the canopy hood should be as close as possible to the source of fumes.
Moreover, the flow of air into the canopy should be uniform and constant, and meets the compatible design flow for the appliances and rate of room ventilation.
Non-combustible materials
All parts or components of the ventilation system should be created out of non-combustible substances and materials as the airborne grease build up and ventilation problems pose major fire hazards.
Cleaning and degreasing must be regular
The entire kitchen ventilation system must be designed to prevent build up of condensation, dust and grease. The access to the duct should be substantial enough to enable impeccable cleaning and degreasing regularly. Proper and regular kitchen ventilation cleaning and degreasing will increase the performance efficiency of the systems and help ensure safer environment. Grease filters must be readily and easily removable for degreasing or replacement.
Hence, the need for a system framework and design that allows easy and regular cleaning must be emphasized right from the very start.
