Kitchen exhaust is the mechanically induced removal of heat, moisture, cooking odors, and grease-laden vapors from food preparation areas through ductwork and fans designed to separate contaminants and discharge clean air outside. Kitchen exhaust systems are critical safety and code-compliance equipment in all commercial food service facilities. These systems must handle high temperature (up to 400°F), high velocity air streams while removing particulates and grease safely.
Technical Specifications
Kitchen hoods operate at exhaust rates of 50 to 500 cubic feet per minute per linear foot of cooking equipment. Standard hood types include Type I (with fire suppression) for solid fuel and grease-producing equipment and Type II for non-grease-producing appliances. Grease removal efficiency reaches 98 percent through baffle separators, cartridge filters, or electrostatic precipitators. Ductwork maintains minimum 2,500 feet per minute velocity to prevent grease accumulation.
System Components
Kitchen exhaust includes the hood, supply ductwork, exhaust fan rated for 250°F continuous operation, grease trap or separator, and outdoor termination with dampers. Fire suppression systems integrate directly with Type I hoods. Makeup air replacement prevents negative pressurization of buildings.
Maintenance Requirements
Kitchen exhaust demands regular filter cleaning every 1 to 2 weeks, quarterly duct cleaning, and annual professional grease trap service. This maintenance prevents fire hazards, maintains efficiency, and ensures health code compliance.