Kitchen Ventilation Guidelines

These revised guidelines 4th edition were developed by the ventilation committee of the inter agency review council iarc. 6 4 system equipment 6 4. An adequate kitchen ventilation system should.

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As close as possible to the cooking equipment.

Kitchen ventilation guidelines. Remove excess hot air and introduce cool clean air maintaining a comfortable environment. Without adequate ventilation and an ample supply of clean makeup air no kitchen will operate efficiently. Course content introduction ventilation is the single most important factor in the design construction and operation of commercial kitchens. Remove cooking fumes at the source i e.

It is intended to provide answers and guidance for the minimum standard for new and existing kitchen ventilation. Building permits for restaurant kitchen ventilation and fire protection systems restaurants cafés and businesses with commercial kitchens need city approved kitchen ventilation and fire protection systems to safely remove greasy vapours prevent grease build up and avoid serious fires. Kitchen ventilation systems and food service equipment fabrication and installation guidelines first edition ix 6 3 3 exhaust hoods 6 4. Inadequate ventilation can cause stress contributing to unsafe working conditions and high staff turnover.

Kitchen effluent is the by product of commercial cooking processes that must be captured contained and removed from the space by the kitchen ventilation system. Kitchen effluent consists of heat and contaminants very small grease particles grease vapor just like humidity in the air. Remove excess hot air and bring in cool clean air so the working environment is comfortable inadequate ventilation can cause lethargy and. Introductionthe purpose of these guidelines is to provide some general information about commercial kitchen ventilation ckv systems to food inspectors environmental health specialists sanitarians food service equipmentretailers and designers architects contractors and others in the food service industry this document is not a regulation.

Effective kitchen ventilation systems the objectives of an effective kitchen ventilation system are to. Kitchen ventilation guidelines commercial type cooking operations this guideline is jointly issued by the chief building official1 fire and rescue services vancouver coastal health authority and development services. Layout of the space particularly the equipment under the commercial kitchen exhaust hood s. Kitchen effluent what is it.

Remove cooking fumes at source ie at the appliance. These guidelines are pertinent to type i systems specifically approved and listed for exhausting grease laden cooking vapors. This committee was formed by the iarc to review technical issues relating to commercial kitchen ventilation ckv and to make recommendations to the iarc for their consideration and action. Fundamentals of kitchen ventilation a.

When specifying hoods for a kitchen the following variables must be considered and identified.