Commercial Kitchen Ventilation: Clearing the Air on Basics

Alright, let’s talk about something that’s often out of sight, out of mind, until it really, *really* isn’t: commercial kitchen ventilation. You walk into a restaurant, maybe one of those amazing Nashville hot chicken places I’ve become dangerously fond of since moving from the Bay Area, and sometimes the air just feels… heavy. Or worse, you walk out smelling like you personally deep-fried a thousand chickens. That, my friends, is a ventilation system waving a big, greasy red flag. On the flip side, ever been in a bustling kitchen where chefs are slinging dishes left and right, steam and sizzle everywhere, yet the air feels surprisingly fresh and manageable? That’s the magic of a well-designed and maintained commercial kitchen ventilation system at work. It’s not just about not stinking up the dining room; it’s way more critical than many give it credit for.

I remember consulting for a new restaurant concept a few years back. Super ambitious menu, fantastic chefs, but they were trying to cut corners on the initial build-out. And guess where they thought they could save a buck? Yep, the ventilation. I tried to explain, with all my marketing-systems-analysis brainpower, that this wasn’t just an ‘extra’ – it was foundational. Fast forward six months post-opening: greasy walls, smoke alarms going off during peak service, staff complaining about the heat and fumes, and a dining room that subtly smelled of yesterday’s fish special. It was a costly lesson for them, and a stark reminder for me. This stuff *matters*. Luna, my rescue cat, wouldn’t tolerate poor air quality in our little Nashville home office, and neither should professional chefs or diners in a commercial setting. It’s about more than just comfort; it’s about safety, efficiency, and even the quality of the food being produced.

So, what are we going to cover? We’re going to dive into the nuts and bolts – or should I say, the ducts and fans – of commercial kitchen ventilation basics. We’ll look at why it’s so important, the different parts of the system, how to choose the right components, the crucial role of makeup air (often the unsung hero), a bit about sizing, dealing with the arch-villain grease, energy efficiency, the dreaded codes and regulations, and of course, maintenance. Think of this as your starter guide to clearing the air, quite literally. By the end, you’ll have a much better grasp of why this system is the unsung workhorse of any successful food operation. Is this going to make you an HVAC engineer? Probably not. But will it help you understand what’s happening above those sizzling pans and ask smarter questions? Absolutely. Let’s get into it.

Decoding Your Kitchen’s Lungs: The Core of Ventilation

1. Why Bother with Good Ventilation? More Than Just Hot Air.

It might seem obvious, right? Kitchens get hot and smoky. But the ‘why’ behind robust ventilation goes so much deeper. First and foremost, it’s about Health and Safety. Cooking processes, especially with gas appliances or intense heat, can release a nasty cocktail of airborne particles: smoke, grease aerosols, carbon monoxide (CO), carbon dioxide (CO2), nitrogen oxides (NOx), and various volatile organic compounds (VOCs). Without proper extraction, these can build up to dangerous levels, impacting the respiratory health of your staff. Think about line cooks spending 8-10 hours a day in that environment. Their well-being is paramount. Then there’s Fire Prevention. This is a huge one. Grease-laden vapor is highly flammable. If it’s allowed to accumulate in hoods, ducts, or on surfaces, it becomes a ticking time bomb. A simple flare-up on the stove could ignite these deposits, leading to a devastating duct fire. I’ve seen statistics on restaurant fires, and grease is a leading culprit. It’s genuinely scary.

Beyond the immediate dangers, consider Employee Comfort and Productivity. Imagine trying to work efficiently in a sweltering, smoke-filled room. Heat stress is a real issue, leading to fatigue, reduced concentration, and increased errors. Good ventilation helps manage temperature and humidity, creating a more tolerable, and therefore more productive, working environment. And let’s not forget the Customer Experience. Nobody wants their fine dining experience to be accompanied by the lingering aroma of burnt oil or overpowering food smells drifting from the kitchen. A well-ventilated kitchen helps keep those kitchen-specific odors contained. It’s an invisible part of the ambiance. Lastly, it even contributes to Equipment Longevity. Excessive heat and grease can wreak havoc on other kitchen appliances, electronics, and even the building structure itself. Proper ventilation helps protect these investments. And, of course, there’s Regulatory Compliance. Health departments, fire marshals, and bodies like OSHA have strict rules about kitchen ventilation. Non-compliance can lead to hefty fines, forced closures, or worse if an incident occurs. So yeah, it’s a lot more than just getting rid of a bit of steam. It’s fundamental.

2. The Main Players: Anatomy of a Commercial Kitchen Hood System.

So, we’ve established *why* it’s crucial. Now, *what* actually makes up this system? The most visible part, and the frontline warrior, is the Exhaust Hood. These are the big, often stainless steel canopies you see directly above the cooking equipment. Their job is to capture the heat, smoke, steam, and grease-laden air at the source. We’ll get into types later, but they are designed to funnel all that gunk upwards. Inside or just behind the hood opening, you’ll find Filters. These are not your home air conditioner filters; these are heavy-duty units designed to trap grease particles before they enter the ductwork. Common types include baffle filters (maze-like metal plates) and mesh filters (less common now for grease due to cleaning challenges, but sometimes seen). Some high-efficiency systems might use more advanced filtration too. Their effectiveness and cleanliness are super important.

Once the air passes through the filters, it enters the Ductwork. These are the metal channels, usually round or rectangular, that transport the contaminated air from the hood out of the building. The material (typically stainless or carbon steel, welded liquid-tight for grease ducts), size, and routing of these ducts are critical for performance and safety. They need to be properly sealed and have access points for cleaning. The muscle of the whole operation is the Exhaust Fan. This is usually a powerful, purpose-built fan, often located on the roof or an exterior wall, that creates the suction needed to pull air through the hood, filters, and ducts, and then expel it outside. The type and power of this fan are matched to the system’s requirements. And, critically integrated with grease-producing systems, is the Fire Suppression System. This is an automated system, usually with nozzles in the hood and duct, designed to discharge fire-suppressing chemicals if a fire is detected. It’s often linked to shut off gas or electricity to the appliances as well. It’s a life-saver, literally. You can see how these components all have to work in harmony. It’s a system, not just a collection of parts. I sometimes think of it as a miniature weather system designed specifically for the chaos of a kitchen.

3. Type I vs. Type II Hoods: Knowing Your Needs.

Not all kitchen hoods are created equal, and using the wrong one can be ineffective at best and dangerous at worst. The two main categories you’ll hear about are Type I and Type II. Let’s break them down. Type I hoods, also known as grease hoods, are the heavy-lifters. These are specifically designed for cooking equipment that produces grease-laden effluent – think fryers, griddles, charbroilers, woks, salamanders, and ranges used for frying or sautéing. The key feature of a Type I hood is its construction for grease collection and fire protection. They must be made of materials like stainless steel, have grease filters (like baffle filters) that are effective at removing grease particles from the airstream, and be integrated with a fire suppression system. The ductwork connected to a Type I hood also has stringent requirements, needing to be liquid-tight and made of specific gauges of steel to contain a potential grease fire. You absolutely cannot skimp here. If you’re cooking with grease, you need a Type I hood, period.

On the other hand, you have Type II hoods. These are sometimes called condensate hoods or heat/fume hoods. They are designed for appliances that primarily produce heat, steam, odors, and moisture, but *not* significant amounts of grease. Think about commercial dishwashers, pasta cookers, ovens (like convection or baking ovens where the primary product isn’t greasy), and steamers. Because they aren’t dealing with flammable grease vapors, Type II hoods don’t require the same robust grease filters or fire suppression systems directly integrated for grease (though the area might still need general fire suppression). Their main job is to remove excess heat and steam to improve comfort and prevent condensation buildup. It might seem like a subtle difference, but it’s crucial for compliance and safety. Using a Type II hood over a deep fryer? That’s a recipe for disaster and a code violation. I remember a client once asking if they could just use a ‘stronger fan’ with a Type II hood for their new grill. Had to gently explain that it’s not about fan strength alone, but the entire system’s design for handling flammable grease. Is this making sense? It’s one of those areas where understanding the distinction can save a lot of headaches, and money, down the line.

4. The Unsung Hero: Makeup Air (MUA) Systems.

This is a concept that, in my experience, is often misunderstood or even completely overlooked by those new to commercial kitchen design, yet it’s absolutely critical for a functioning ventilation system. It’s called Makeup Air, or MUA. Think about it: your exhaust hood is powerfully sucking large volumes of air out of the kitchen. If you’re constantly removing air from a space, what happens? You create negative pressure. This means the air pressure inside the kitchen becomes lower than the pressure outside. And your building will try to equalize this pressure by pulling air in from wherever it can – under doors, through cracks in the walls, even back-drafting from other vents or chimneys (which can be dangerous if it pulls in flue gases from gas appliances). This is where an MUA system comes in. It’s a dedicated system designed to bring fresh, outside air *back into* the kitchen to replace the air being exhausted. It’s all about balance.

A properly designed MUA system does several things. It prevents the problems associated with negative pressure, like doors that are hard to open inward, pilot lights being extinguished, or exhaust hoods not capturing smoke effectively because there’s not enough air to flow into them. It also ensures that the air being brought in is managed. MUA can be untempered (meaning it’s just outside air, whatever the temperature) or, more commonly and comfortably in most climates, tempered. Tempered MUA is heated in the winter and sometimes cooled in the summer before being introduced into the kitchen, usually through diffusers strategically placed to avoid creating drafts directly on staff or cooking surfaces. The amount of makeup air should typically be close to the amount of air being exhausted, maybe slightly less to maintain a tiny bit of negative pressure to help contain odors within the kitchen. Getting this balance right, the air balance, is key. I’ve seen kitchens where they installed a monster exhaust fan but forgot about MUA, and the exhaust fan was practically useless, just struggling against a vacuum. It’s like trying to drink from a straw with your finger over the other end. Doesn’t work too well, does it?

5. Sizing Matters: Calculating Your Ventilation Needs.

Okay, so you know you need a hood and makeup air. But how *much* ventilation? This is where things get a bit more technical, and honestly, this is an area where you almost certainly need to involve experienced professionals – HVAC engineers or certified kitchen ventilation specialists. However, understanding the factors that go into these calculations can help you have more informed conversations. The primary metric used to quantify airflow in ventilation systems is CFM (Cubic Feet per Minute). This tells you the volume of air the system is designed to move. Several factors influence the required CFM for your exhaust hood. The most significant is the type and size of cooking equipment under the hood. A battery of high-heat charbroilers and fryers will require significantly more exhaust CFM than a couple of small ovens. The style of cooking also matters – heavy-duty frying or wok cooking generates more effluent than light baking.

The hood design and dimensions themselves play a role. Factors like the hood’s overhang (how far it extends beyond the cooking equipment), its height above the equipment, and whether it’s a wall-mounted canopy, island canopy, or a backshelf hood all impact its capture efficiency and thus the CFM needed. Local building and fire codes often prescribe minimum exhaust rates based on these factors or the type of equipment. For example, codes might specify a minimum CFM per linear foot of hood, or a rate based on the appliance’s heat output. The overall kitchen size and layout can also play a part, especially in how makeup air is distributed and how airflow patterns are established. It’s a complex interplay. I’m torn between trying to simplify it too much and scaring people off with the engineering, but the takeaway is: don’t guess. Undersizing your system means poor smoke and grease capture, leading to all the problems we discussed earlier. Oversizing it means wasting a tremendous amount of energy by exhausting too much conditioned air and potentially creating an uncomfortably drafty kitchen. Professional calculation and design are investments, not expenses, in this department.

6. Grease Management: Beyond the Hood Filter.

We’ve talked about Type I hoods and their grease filters. But the battle against grease doesn’t stop there. Grease is insidious; it gets everywhere if you let it. Effective grease management is a multi-stage process. The hood filters are the first line of defense, designed to trap a significant portion of airborne grease particles. That’s why cleaning them regularly – often daily for busy operations – is so critical. Clogged filters can’t do their job, reduce airflow, and become a serious fire hazard themselves. But even the best filters don’t catch 100% of grease. Some finer particles and vapors will inevitably make their way into the ductwork and exhaust fan. Over time, this grease can accumulate inside the ducts, creating a hidden fire risk. This is why professional cleaning of the entire exhaust system, from hood to fan, by certified technicians is mandated by codes like NFPA 96, typically on a quarterly, semi-annual, or annual basis depending on the volume and type of cooking.

Then there’s another type of grease that often gets confused but is entirely different: grease from wastewater. When pots, pans, and dishes are washed, grease and food solids go down the drain. To prevent this from clogging municipal sewer lines (and causing huge problems), most commercial kitchens are required to have a grease trap or grease interceptor. This is a plumbing device designed to separate fats, oils, and grease (FOG) from wastewater before it enters the sewer system. These also need regular pumping and cleaning. Neglecting any aspect of grease management has serious consequences. Beyond the obvious fire risk, accumulated grease causes foul odors, can attract pests (Luna would definitely not approve of that!), reduces the efficiency of your ventilation system by constricting airflow, and can lead to health code violations and fines. It’s an ongoing commitment, but a non-negotiable one for any kitchen producing greasy food. You have to be relentless.

7. Energy Efficiency in Ventilation: Can It Be Green?

Let’s be honest, commercial kitchen ventilation systems, especially large ones, can be absolute energy hogs. You’re constantly moving large volumes of air, and if that air is heated or cooled (both the exhaust air you’re throwing out and the makeup air you’re bringing in), the energy costs can really add up. This is a big concern for restaurateurs who are already dealing with tight margins. So, is there any hope for making these systems more ‘green’ or at least more energy-efficient? Thankfully, yes. The technology has been improving. One of the most impactful innovations is Demand Control Kitchen Ventilation (DCKV). Traditional systems often run at full power all the time, regardless of how much cooking is actually happening. DCKV systems use sensors (optic, temperature, or others) to detect the level of cooking activity. When cooking is light or idle, the system automatically reduces the fan speed (and thus the MUA needed), saving significant energy. When cooking ramps up, the system responds by increasing ventilation. It’s smart, and the payback can be relatively quick.

Another key area is managing the energy used to temper makeup air. Bringing in frigid winter air and heating it to room temperature, or hot summer air and cooling it, is a major energy drain. This is where Energy Recovery Ventilators (ERVs) or Heat Recovery Ventilators (HRVs) can play a role, though their application in greasy kitchen exhaust streams can be tricky due to fouling. More commonly for MUA, high-efficiency heating and cooling units are used. Simply using untempered MUA is the most energy-efficient from a tempering perspective, but can lead to uncomfortable conditions. It’s a trade-off. Also, specifying high-efficiency motors for exhaust and MUA fans can make a difference. Regular maintenance, like keeping filters clean and ensuring belts are tensioned, also contributes to efficiency by allowing the system to operate as designed without working harder than it needs to. Is it possible to have a zero-energy ventilation system? Not realistically for most commercial kitchens. But can you significantly reduce its energy footprint? Absolutely. It requires careful design, investment in smarter technologies, and diligent upkeep. It’s about finding that sweet spot between performance and sustainability, a challenge I often ponder in many aspects of life, not just kitchens.

8. Codes, Standards, and Regulations: The Not-So-Fun But Essential Part.

Ah, the part everyone loves to hate: codes and regulations. But as much as they can seem like a bureaucratic maze, they exist for very good reasons – primarily safety. When it comes to commercial kitchen ventilation, there are several key documents and authorities you need to be aware of. The big one in the U.S. is NFPA 96, the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, published by the National Fire Protection Association. This standard is incredibly detailed and covers everything from hood design and construction, ductwork materials and installation, grease removal devices, fire suppression systems, inspection, testing, and maintenance. Many local fire codes are based directly on NFPA 96. Then you have the International Mechanical Code (IMC) and sometimes the International Fire Code (IFC), which are model codes adopted and potentially modified by state or local jurisdictions. These also contain extensive requirements for kitchen ventilation systems.

Beyond these, your local health department will have regulations concerning kitchen ventilation, particularly as it relates to sanitation, odor control, and employee environment. And don’t forget OSHA (Occupational Safety and Health Administration), which has general duty clauses requiring employers to provide a safe working environment, which certainly includes adequate ventilation to control harmful fumes and heat stress. Navigating all this can seem daunting. That’s why working with experienced and licensed professionals (designers, installers, and cleaning services) who are knowledgeable about both national standards and, crucially, your specific local amendments and enforcement practices is so important. You’ll need permits for installation and modifications, and your system will be subject to inspections. Trying to fly under the radar or cut corners here is a terrible idea. The potential consequences – fines, shutdowns, voided insurance, or liability in case of a fire or injury – are just not worth it. It’s one of those areas where dotting the i’s and crossing the t’s is non-negotiable. Maybe I should clarify… it’s not *fun*, but it *is* foundational.

9. Maintenance and Cleaning: The Ongoing Commitment.

Installing a top-of-the-line commercial kitchen ventilation system is a great start, but it’s not a ‘set it and forget it’ deal. Far from it. Proper, regular maintenance and cleaning are absolutely essential to keep the system operating safely, efficiently, and effectively throughout its lifespan. Neglect this, and even the best system will eventually fail, or worse, become a hazard. The most frequent task is cleaning the hood filters. For many busy kitchens, especially those doing a lot of frying or charbroiling, this should be a daily task. Clogged filters restrict airflow, reduce capture efficiency, and are caked with flammable grease. Some operations might get away with weekly cleaning if cooking volume is very low, but daily is a good rule of thumb to check. Beyond filters, the entire system needs professional attention. Professional hood and duct cleaning by certified technicians is typically required by NFPA 96 and local fire codes. The frequency depends on the type and volume of cooking: quarterly for high-volume operations (e.g., 24-hour cooking, charbroiling, wok cooking), semi-annually for moderate volume, and annually for low volume (e.g., churches, day camps). These professionals have the tools and expertise to safely access and thoroughly clean the entire exhaust path, from the hood plenum up through the ductwork to the exhaust fan on the roof.

The exhaust fan itself needs regular inspection and maintenance. This includes checking belts for tension and wear, lubricating bearings, ensuring the fan blades are clean and balanced, and checking electrical connections. A failing fan can bring your whole operation to a standstill. The makeup air system also needs love: filters need to be changed or cleaned, heating/cooling components checked, and controls verified. And don’t forget the fire suppression system; it requires semi-annual inspection and servicing by a licensed company to ensure it’s ready to activate in an emergency. So, what are the signs of a poorly maintained system? Obvious grease buildup anywhere in the system, smoke or effluent ‘spilling’ from the hood into the kitchen, unusual noises from the fan (squealing, grinding), persistent odors, or the kitchen feeling excessively hot or stuffy. These are all red flags. Establishing a clear maintenance schedule and sticking to it is crucial. It’s an investment in safety, compliance, and the longevity of your equipment. Think of it like changing the oil in your car; you wouldn’t skip that, would you?

10. Emerging Trends and Future of Kitchen Ventilation.

The world of commercial kitchen ventilation isn’t static. Like many other areas of building systems and foodservice technology, it’s evolving. We’re seeing a push towards smarter, more efficient, and more environmentally conscious solutions. I already mentioned Demand Control Kitchen Ventilation (DCKV), and that’s becoming increasingly common, even mandated in some energy codes. The next step is likely more sophisticated IoT (Internet of Things) integration. Imagine systems that not only adjust based on cooking load but also self-diagnose issues, alert maintenance personnel to filter cleaning needs or fan malfunctions, and provide detailed data on energy usage and performance accessible remotely. This could lead to more proactive maintenance and optimized operation. We’re also seeing advancements in filtration technologies beyond traditional baffle filters. For example, UV-C light systems installed in hoods or ducts can help break down grease and reduce odors. Electrostatic precipitators (ESPs) can be very effective at removing fine smoke and grease particles, particularly useful for operations in dense urban areas with strict emission controls. There’s also a growing interest in more effective odor control technologies for exhaust air, especially for restaurants near residential areas.

Another interesting area is the rise of ventless cooking equipment. These are appliances with built-in, self-contained ventilation and filtration systems that recirculate air after cleaning it, eliminating the need for traditional Type I hoods and extensive ductwork. While they have limitations and are generally suited for specific types of light to medium-duty electric appliances, they offer flexibility for locations where conventional venting is difficult or cost-prohibitive. However, acceptance by local code authorities varies, so due diligence is essential. Overall, there’s a heightened awareness of Indoor Air Quality (IAQ) in commercial kitchens, not just for removing grease and heat, but for creating a healthier environment for staff by minimizing exposure to all types of cooking-related pollutants. The future is likely to bring systems that are more adaptive, more data-driven, and more focused on both energy efficiency and comprehensive air purification. I often wonder if we’ll reach a point where the air inside the busiest kitchen is indistinguishable from the fresh air outside. Maybe that’s optimistic, but the trend is definitely towards cleaner and smarter systems.

Clearing the Final Haze: Thoughts on Ventilation

So, we’ve journeyed through the often-underappreciated world of commercial kitchen ventilation. From the fundamental ‘why’ – safety, health, comfort – to the nitty-gritty of hoods, makeup air, grease management, and the ever-present codes. It’s clear that this isn’t just about installing a fan and hoping for the best. A well-designed, properly installed, and diligently maintained ventilation system is a cornerstone of any functional, safe, and successful food service operation. It protects your staff, your customers, your building, and your business. It’s an investment that pays dividends in ways both seen and unseen, from preventing catastrophic fires to simply making the kitchen a more bearable place to work. It’s one of those systems that, when it’s working perfectly, you barely notice it. But when it’s not… oh boy, everyone notices.

My advice, if I were to distill it down, would be this: don’t treat ventilation as an afterthought or a place to cut costs during design and build-out. Engage with knowledgeable professionals early in the process. Understand your specific needs based on your menu and cooking equipment. Invest in quality components and ensure they are installed correctly to meet all applicable codes. And, crucially, commit to a rigorous schedule of cleaning and maintenance. It’s an ongoing responsibility, not a one-time fix. The culinary world is full of passion and creativity, but it’s also a demanding, sometimes hazardous environment. Ensuring the air your team breathes and the environment they work in is as clean and safe as possible should be a top priority. It’s part of the respect you show your craft and your people.

As I sit here in my Nashville home, occasionally swatting Luna away from my keyboard, I think about the complexity hidden in plain sight in every restaurant I visit. Next time you’re enjoying a meal out, maybe take a moment to subtly observe. Does the air feel fresh? Can you hear a gentle hum of air movement? Or does it feel stagnant and heavy? It’s fascinating how these background systems contribute so much to our overall experience. Will we ever achieve perfect, effortless air purity in every high-volume kitchen? Maybe that’s a bit of a utopian dream. But striving for better, safer, and more efficient ventilation is a continuous journey, and one that’s undeniably worthwhile for anyone in the food business. What do you think is the single most overlooked aspect of kitchen design? I often feel like ventilation might be it, but I’m curious about other perspectives.

FAQ

Q: How often do I really need to get my commercial kitchen hood professionally cleaned?
A: It really depends on your cooking volume and the type of cooking you do. However, NFPA 96 provides general guidelines: quarterly for high-volume operations like 24-hour restaurants, those doing a lot of charbroiling or wok cooking; semi-annually for moderate-volume cooking; and annually for low-volume operations like churches or seasonal businesses. Always, and I mean *always*, check your local fire codes as they can have specific requirements that might be stricter. Don’t just guess, as proper cleaning is critical for fire safety.

Q: What’s the biggest mistake people make with kitchen ventilation?
A: That’s a tough one, as there are a few common pitfalls. But if I had to pick one, it’s probably severely undersizing the system or completely neglecting makeup air (MUA). People try to save money upfront, but a system that can’t effectively capture smoke and grease, or one that creates severe negative pressure because there’s no MUA, leads to a host of problems: poor air quality, safety hazards, equipment strain, and even issues with other building systems. It’s a classic case of ‘pay me now or pay me (a lot more) later’. Getting the design right from the start is paramount.

Q: Can I install a commercial kitchen ventilation system myself to save money?
A: Unless you are a licensed and certified HVAC professional specializing in commercial kitchen ventilation, I would strongly, *strongly* advise against it. These systems are complex. There are precise calculations for airflow, specific code requirements for materials and installation (especially for grease ducts and fire suppression), and electrical and potentially gas connections that need to be done safely and correctly. A DIY installation can easily be non-compliant, inefficient, and downright dangerous, potentially leading to fires or voiding your insurance. This is one area where hiring qualified professionals is an absolute must. It’s not worth the risk.

Q: Are ventless hood systems a good option for my commercial kitchen?
A: Ventless hood systems, or ventless cooking stations, can be a viable solution in certain situations, but they’re not a universal replacement for traditional ducted hoods. They typically use a series of filters, sometimes including HEPA, charcoal, and electrostatic precipitators, to clean the air before recirculating it back into the kitchen. They are most suitable for electric appliances with light to moderate grease output, and in locations where installing traditional ductwork is impractical or prohibitively expensive. However, their effectiveness depends on the specific equipment they are used with and diligent filter maintenance. Crucially, you must verify that ventless systems are approved by your local code authorities for your intended application and equipment. Some jurisdictions have very specific rules about where and how they can be used.

@article{commercial-kitchen-ventilation-clearing-the-air-on-basics,
    title   = {Commercial Kitchen Ventilation: Clearing the Air on Basics},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/commercial-kitchen-ventilation-basics-guide/}
}