When running a commercial kitchen, a well-designed kitchen exhaust system is essential to safeguard your building, staff, and customers. You must know that neglecting this can result in hefty repair costs and even the complete loss of your establishment. Poorly designed kitchen exhaust systems come with common issues such as inadequate access doors, proximity to heat or flammable materials, and multiple connections from different heat sources. These flaws ultimately result in serious safety hazards, especially in the event of a fire. Prioritizing proper system design is crucial for preventing risks and ensuring long-term protection.
Here are the most common problems with kitchen exhaust systems. Have a look at them!
1) Improper Door Design & Lack of Maintenance
A properly maintained kitchen exhaust system needs adequate access panels to make sure that the ducts can be cleaned in a proper way. It’s necessary for these access panels to be large and grease-tight to ensure thorough cleaning. They should be made from the same material and thickness as the ductwork. Plus, the access panels must be placed at least every 12 feet along horizontal ducts and within three feet of both sides of the fan.
In addition, if the necessary access panels are not in the kitchen exhaust system, it might not receive the required cleaning and maintenance to avoid the risk of fire hazards. In the long run, grease, oil and other flammable materials can accumulate in the hood, gutters, ducts and filters. Therefore, routine inspections and regular cleanings are necessary, and for that, you need to ensure that the access panels are large enough to enable a proper cleaning process.
2) The Grease Remover Positioned Unsafely Near the Heat
When it comes to commercial kitchens, stovetops can often be the reason for unexpected flare-ups. If the ignition source is exceptionally close to the grease removal device, a small flame can quickly ignite a fire in the kitchen exhaust hood and ductwork. To prevent this situation, there should be a minimum of 18 inches distance between the grease removal device and the cooking surface, or 4 feet for charcoal broilers. It’s vital to protect grease removal devices from direct flames and combustion gases to maintain fire safety and reduce the risk of dangerous kitchen fires.
3) Multiple Vents Connected To Different Sections
As your restaurant expands or undergoes layout changes with time, the kitchen exhaust systems may get extended or added in different ways. One thing that needs to be considered is that commercial kitchens with multiple heat sources should be allowed to share the same duct system. Moreover, kitchens in isolated compartments should have independent systems with dedicated fire-isolated ducts, shafts and fans.
The utilization of cooking equipment such as charcoal heaters or wood-fired ovens poses a higher fire risk, making it even more crucial for these operations to have their own ventilation systems. Consequently, proper design and separation are essential to maintain safety and prevent potential hazards.
4) Risky Materials Positioned Close To Ventilation Systems
In order to prevent serious fire hazards, it’s crucial to utilize fire-resistant construction materials and ensure proper separation between exhaust ducts and combustible elements. Also, fire insulation must be installed between the ducts and any nearby combustible surfaces, especially where they pass through fire-rated floors, walls, or ceilings, to prevent any threats.
In addition, to maintain the safety of the building, all these components must be installed, typically requiring a fireproof covering around the ductwork. Also, one should never use ducts and hoods as storage or shelving. Clear signage should be placed nearby to remind staff of the fire risks and the importance of keeping these areas transparent.
5) Maintenance Duties
In multi-level buildings or mixed-use facilities, maintenance of a commercial kitchen’s exhaust system and ductwork is generally a shared responsibility between the kitchen operator and the building owner. It’s the job of the building owner and the kitchen operator to properly take care of the kitchen exhaust system.
Since the exhaust hood and filter are located near the kitchen, while the duct and fan are typically in the main building, clear communication and coordination are essential to ensure proper maintenance and cleaning. Both of them are responsible for keeping the system in safe working condition. However, the primary responsibility for the fire safety of the entire premises is of the building owner.
In Conclusion
It is important that you understand all these potential issues that could occur with the kitchen exhaust system. This helps in ensuring the safety of your commercial kitchen and maintaining the efficacy of your system. Conducting regular inspections of its components as well as mechanical systems, along with monitoring grease buildup, are essential to prevent hazards and keep operations running smoothly.
So, if you are searching for reliable kitchen exhaust hood cleaning services in Toronto, DHC is here to help! Our experts provide thorough cleaning from the rooftop to the cooktop — and everything in between. Reach out to us right now for comprehensive hood cleaning to keep your kitchen safe and running smoothly!
