While health codes will vary from location to location, the need for commercial kitchen hood ventilation is imperative to maintaining a clean, inhabitable and safe cooking environment. Without a properly installed kitchen ventilation system, your commercial kitchen runs the high likelihood of imparting foodborne illness, or worse yet, unsavory eating conditions in your dining establishment.
The cleanliness of your ventilation system is paramount to its overall functioning and ensuring that it does not run the increased risk of igniting kitchen fires. Without a properly functioning commercial kitchen hood ventilation system, the cooking environment has untenable levels of humidity and will create and maintain an environment that is a breeding ground for mold, bacteria and other foodborne illnesses.
Maintaining Health Codes is one of the ongoing priorities of any kitchen operation. What many kitchen designers and contractors might not understand is that to keep a safe environment in the commercial kitchen it is required that your commercial kitchen hood ventilation be integrated and work in tandem with your restaurants overall HVAC system to have the most effective and efficient functioning.
From the “Chicago Board of Health Rules and Regulations Pertaining to Sanitation Practices in Food Establishments”
Section - Construction and Maintenance of Building Facilities - Part D. Ventilation
The kitchen in all food establishments shall have adequate ventilation, and the air flow shall
always be from the dining room through the kitchen. The flow air discharged from kitchen fans
shall always be through a duct to a point above the roof line. Ranges and fryers shall be hooded
so that the cooking odors may be effectually carried off by a stack, an exhaust fan, or skylight
immediately above. Hoods shall be so designed to prevent grease and condensate from dripping into food or on food preparation areas. Filters, if used, shall be readily removable for cleaning.
As you can see, it is imperative that you have the proper equipment called out on your plans and in your commercial kitchen design.