Commercial Kitchen Hood Requirements

Written by sienna condy
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Commercial Kitchen Hood Requirements
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Whether you're thinking of opening your own restaurant or already have, your kitchen needs to meet commercial kitchen building standards and ventilation requirements before you can serve a meal. Although commercial kitchen standards vary somewhat by state, many rules remain the same. Commercial kitchen hood regulations and requirements are not the same as residential kitchen hood requirements.

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Types of Appliances That Need Hoods

In most states, most major appliances, including ranges, deep fryers, grills, pizza ovens, dishwashers and steamers, are required to have a kitchen hood. In some cases, you can place multiple appliances under a single hood, but it depends on the state and the type of appliance you're installing. Residential kitchen hoods should not be used in a restaurant or commercial kitchen as they do not typically meet commercial kitchen regulation standards.

Types of Hoods

Commercial kitchens typically include two types of kitchen hoods that are constructed from stainless steel or galvanised steel. Type I commercial kitchen hoods are typically larger and feature an extra component for removing grease and smoke before they reach the ventilation system. Type I commercial kitchen hoods are usually required over grills, ovens, fryers and all other solid-fuel appliances. Type II commercial kitchen hoods are often smaller and are typically used over steamers or pastry dishwashers. They remove unpleasant odours and moisture from the air before they reach the ventilation system.

Air Velocity and Volume

One of the biggest factors in deciding on the type of commercial kitchen hood you need is the space of your facility and the air velocity and volume required to properly ventilate that space as a commercial kitchen. The amount of air needed depends on the size of the room and the appliances being used. Large appliances, such as grills and wood-fire ovens, are required to have greater ventilation than smaller appliances, such as standard stoves. The typical commercial kitchen hood is required to move anywhere from 500 to 2,500 cubic feet of air per minute, depending on the size of the kitchen.

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