One of the most important reasons for proper commercial kitchen ventilation design is to maintain a healthy and safe environment. Cooking in a commercial kitchen produces a significant amount of heat, smoke, and grease, which can cause respiratory problems and even fires. Proper ventilation helps remove these pollutants from the air, reducing the risk of health problems and fire hazards.
Optimizing the layout of a commercial kitchen is crucial for enhancing workflow efficiency. This process involves strategically rearranging the space to streamline operations, reduce unnecessary movement, and improve the overall functionality of the kitchen. You can create a more cohesive and productive environment by carefully considering the placement of equipment, workstations, and storage.
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Type 1 hoods, or grease hoods, are designed to collect and remove grease and smoke and are used over restaurant equipment that produce grease-laden vapors, like ranges, fryers, ovens, and griddles. Type 2 hoods, or condensate hoods, are designed to collect and remove steam, vapor, heat, and odor wherever grease is not present. Type 2 hoods are typically used over dishwashers, steam tables, and pasta cookers.