posted by: JULY 3, 2015
Designing and installing a new ventilation system for home and commercial purposes is a delicate and meticulous task. Ventilation experts at WCT (S) Systems Singapore are quite careful with some specific information relative to installations. The designer/installer must base his plans on the amount and type, as well as the appropriate durability of the various kitchen equipment being used. The maximum capability or capacity of the ventilation or demands likely to be placed on the ventilation must be determined first by the ventilation expert.
Moreover, even the menu, number of meals per particular period, number of staff and area of the kitchen proper and periphery. All such information must be given to the installer of the components of the system such as the kitchen exhaust fan and kitchen hood exhaust systems (i.e. WCT (S) Systems Singapore)
Know the applicable laws, rules and regulations
The caterer or owner of the food establishment as well as the consultants, experts and suppliers must have appropriate and accurate knowledge of the industry practice and pertinent laws and regulations being implemented by the Government. All over the world, laws, rules and regulations on health and fire hazards are mostly similar in content and substance.
Based on studies, we know that indoor cooking on gas ranges is a major source of gaseous pollutants such as nitrogen dioxide (NO2) and carbon monoxide (CO). Moreover, cooking produces fine aerosol particles. It is clear that indoor cooking-related particles are health hazards.
Hence, the kitchen ventilation systems should be installed by a very competent expert or ventilation engineer or entity THAT must be aware of the appropriate design, performance and capacity of the ventilation system. In such way, adequate ventilation is ensured and risks minimized. This is where WCT (S) Systems Singapore comes in.