Why Ventilate?

As an owner / manager of a commercial kitchen, you have a duty under law to ensure that adequate ventilation is installed. This is available under the B&ES report: Specification for Kitchen Ventilation Systems (DW172).
In addition, The B&ES TR19 report specifies how often these systems are to be cleaned.

The requirement protects workers from a number of airborne risks in the kitchen, such as:

* Cooking smoke
* Gas fumes
* Moisture build-up
* Vapourised grease

Without correct ventilation, these factors could cause staff and customers discomfort, and longer term respiratory problems. Nobody would be interested in buying from a Chinese takeaway if the place was filled with a cloud of spicy smoke!

How long should I keep my kitchen extraction system on for?

As soon as any cooking is started in a commercial kitchen, ventilation should be fully turned on. The length of time it should remain on for after cooking is finished is determined by how much vapour is in the air. We recommend leaving an extraction system on for at least 10 minutes after cooking has stopped.

What type of kitchen ventilation system should I use?

This depends on the size of the commercial kitchen, and is best answered by a specialist design engineer. Without this advice, you run the risk of getting an incorrectly specified ventilation system, which may fail inspections. Measurements are made on the volume of air that needs to be removed from the kitchen.

We hope you find this article helpful. Have any questions? Feel free to contact us on +44 (0)20 8681 1694, +44 (0)77 8214 5198 or canopycleaning@gmail.com.