Kitchen ventilation in mass catering facilities is a must. While working in the kitchen: preparing food, washing the dishes, combustion products like odours, grease particles and fumes get to the air. Large amounts of vapour and heat are also emitted and spread into the kitchen area.
In order to maintain proper work conditions (temperature and humidity) in the kitchen areas, a constant air exchange is necessary i.e. removing hot, humid air containing grease particles and inducing fresh air with appropriate parameters.
While designing the ventilation system for mass catering facility, it should be noted that kitchen areas should maintain a slightly negative pressure in order to prevent contaminated air from getting out of the kitchen. To design a properly functioning kitchen ventilation that maintains adequate work conditions, it is necessary to determine the amount of exhaust and supply air.
A modern solution which may be applied in kitchen areas is the ventilated ceiling installed above the whole cooking area or conventional ventilation canopies installed above the equipment.
