Ventilation is one of the most building-dependent parts of a commercial kitchen. Late decisions often lead to undersized hoods, poor air balance and expensive rework.

Design around the cooking line

Hood size and type depend on the equipment beneath them — ranges, fryers, grills and combi ovens produce very different heat and grease loads.

Plan make-up air

Air extracted from the kitchen must be replaced. Without adequate fresh-air supply, kitchens become hot, doors are hard to open and extraction performance drops.

Manage grease

Grease filtration, cleanable ductwork and, where needed, oil-fume purification protect the building and neighbours and reduce fire risk.

Coordinate with MEP and fire safety

Duct routes, fan locations, roof penetrations and fire-safety requirements must be resolved with the MEP consultant early in design.

See our kitchen ventilation solutions or request a ventilation consultation.