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A Guide To Commercial Kitchen Ventilation

admin
Wednesday, October 31st, 2018

Adequate ventilation plays a crucial role in any commercial kitchen, to be able to effectively control the odour, grease and smoke pollution that’s a standard in these areas. However, with a variety of commercial kitchen ventilation systems available on the market, how can you determine which one is best for your needs?

In this guide, you will find information which will help you to better understand the varying elements of kitchen ventilation systems, so that you can determine which system to invest in for your own kitchen and for the requirements set by the local authorities.

If you’re unsure about any of the information within this guide then please contact our team by visiting our contact page or calling 0113 347 1234. Our team will be more than happy to help.

Contact the local authorities

When it comes to investing in and installing a brand new kitchen ventilation system, your local authority your first port of call. Rules and regulations surrounding the requirements of a ventilation system can vary from one region to another, so it pays to speak to your local authority before handing over any money.

Speak to the department that handles planning and nuisance control. They will be able to offer an overview of what you can and cannot have as part of your ventilation system, which will prevent any problems with regulations further down the line.

Make a note of the equipment used in your kitchen

From griddles to ranges to open top fryers, it’s vital that you make a note of the type of equipment you will be using in your commercial kitchen, that will need to be covered by the ventilation canopy. Not only will this help to determine what type of ventilation system you will need, but what size it needs to be as well.

Make a note of the measurements for each of these pieces of equipment. Add the total width measurements together and add about 250mm to either side. Do the same with the depth measurement and add another 250mm to the front. Keep these measurements safe, as they will help to determine how large the ventilation canopy should be.

Contact extraction companies

The next step towards installing your kitchen ventilation is to find the best extraction company for the job. Like any other construction or installation work, it’s well worth calling a few different providers, finding out more about their previous work, looking for testimonials and gathering a list of quotes. Research such as this will help you to narrow down the choice of providers, to find a couple of extraction companies who best fit your needs and budget.

Your chosen extraction company will have to visit the premises to plan in extraction ducting and where the odour, oil and smoke pollution will exit the building. Working with the space you have, they will be able to recommend certain areas to create an exit for this pollution. They will look for the most obvious exit, one that’s closest to the fan and which won’t require any bends throughout the extraction route. They may also consider silencers and carbon filters as part of your ventilation system, depending on the noise and odour regulations set out by your local authority.

Consider the type of hood you wish to invest in

Ventilation hoods are available in a variety of different styles and the one choose is completely down to your own personal preferences and which will suit your commercial kitchen best.

Above all else, you should consider the quality, performance and appearance of your kitchen’s ventilation system, to make sure you’re investing in a system that will last you many years to come and in a way that your staff and customers will be happy with.

Think about air input

Replacing the air that the ventilation system takes out is a vital part of the planning and installation phase. Air input can either be introduced through the canopy itself or through grills installed into the kitchen ceiling. This is a legal requirement so it’s vital that you pay close attention to this aspect of the system.

Don’t forget about gas interlock systems

Gas interlock systems will prevent the gas from being switched on until the ventilation system is in operation. This helps to reduce the chances of carbon monoxide and nitrogen dioxide from reaching dangerous levels, all whilst keeping staff and customers safe and healthy. Gas interlock systems are a requirement set in place by health and safety standards, so it’s vital that you bear this in mind when looking to install a new ventilation system.

This information should help you to get started in finding the best commercial ventilation system for your commercial kitchen. With plenty of research and consideration, you’ll soon find the best system for your needs, all whilst making sure your kitchen sticks to the rules and regulations set out for health, safety and peace of mind.

What are the requirements of a commercial kitchen?

admin
Friday, September 28th, 2018

Whether you’re opening up your very first commercial kitchen or you’re thinking about updating an existing kitchen area, it’s vital that you pay close attention to the regulations and requirements of what needs to be included within it.

These requirements have been put in place, not only to maintain the health and safety of your staff and customers, but to ensure a pleasant overall experience when working and dining at your premises. They will also ensure that any residents in the nearby area are happy to have your commercial kitchen closeby.

In this guide, we cover the main requirements of what needs to be included within a commercial kitchen. Here you can equip yourself with the knowledge that is needed to create a healthy, safe and environmentally friendly commercial kitchen.

Odour control

Many local authorities require commercial kitchens to have an odour and nuisance control plan in place, in order to gain planning permission. Odours being expelled from a commercial kitchen can cause a nuisance in the local community, as can smoke, grease and other pollutants. As such, having the correct control measures in place is something which will satisfy local authorities and residents with the running of your commercial kitchen.

Certain ventilation and extraction systems will work to reduce grease, smoke and odour emissions into the surrounding outdoor areas. These systems will help to filter and purify the air as it leaves the commercial kitchen, in a way that will comply with the guidelines of your local authority.

Find out more about our range of grease, smoke and odour reduction ventilation systems

Noise control

Noise control is something which local authorities and residents will take very seriously. It’s in your best interests to make sure that residents are happy to have your kitchen closeby, and keeping noise pollution to a minimum is one of the ways in which to ensure this. Local authorities will work to make sure that your business isn’t going to affect the standard of living in the area, so they will be paying close attention to the noise pollution and how you go about reducing it.

Systems are available to invest in, which will help to lower the amount of sound coming from your commercial kitchen, but you will want to make sure that the system itself doesn’t create a lot of additional noise.

To make the most of these systems, where possible, they should be placed inside the building, at a distance far enough away to avoid creating additional noise in a residential area. Additional noise attenuators can sometimes be added to reduce the noise levels further.

Temperature control

It is a legal requirements to make sure your kitchen provides adequate ventilation, in order to maintain a temperature which is safe for staff to work in. Commercial kitchens are known to reach high temperatures during their busiest periods, due to the amount of equipment being used and the number of team members working within the space. In order to keep workers comfortable and healthy, invest in a ventilation system that will help to remove hot air from the space.

The Environmental Protection Act 1990

Noise and odour controls are taken very seriously by the majority of local authorities, and their regulations fall under the Environmental Protection Act 1990. It is, therefore, so important to plan in these investments, along with any additional processes aimed towards controlling these nuisances, prior to going ahead with any planning permission applications.

Other areas so consider when planning a commercial kitchen

Additional areas to consider when planning out your commercial kitchen are adequate storage, food preparation areas and sink areas. Each of these considerations will work towards boosting the health and safety of your commercial kitchen, whilst providing a pleasant place to work and dine in, too.

Adequate storage

To boost health and safety standards, make sure to provide enough storage to keep ingredients fresh and stored at the right temperature, all whilst avoiding contamination at the same time. There should be a variety of storage to ensure each of your ingredients can be kept in the right climate needed to keep them fresh and safe to eat.

Different areas for food preparation

Providing designated food preparation areas for different types of food is essential to maintaining the health and safety standards of your commercial kitchen. A variety of food preparation areas should be provided for raw meat and fish, vegetables, desserts and pre-cooked foods, for example. Environmental Health Officers will encourage owners of brand new commercial kitchens to invite them to inspect any plans or designs you had in mind, before going ahead and creating the physical space.

Top tip: Food preparation areas should always be provided in a separate space to the cooking area, to avoid contamination of the food that is cooking.

Separate sink areas

Your commercial kitchen should have separate sink areas for food prep, for pot washing and for hand washing, too. Food prep sinks should be segregated further into meat and fish prep and vegetable prep, for example, to avoid contamination and problems further down the line.

Although these requirements are just a drop in the ocean of what to consider when developing a plan for your commercial kitchen, they are certainly a good place to start. Each of these requirements should be considered during the planning stages of building your kitchen. That way, you will be ready to present these considerations as part of a planning permission application, which will better your chances of having your commercial kitchen approved, ready for you to kickstart its development.

KES Have Moved Location!

admin
Wednesday, November 18th, 2015

KES Facilities limited are happy to announce their new address at a city centre location of Suite 111, 33 George Street, Leeds, LS1 3AJ.

We would like to thank all of our team and clients for making this occur and look forward to a bright future working directly from the city centre of Leeds.

We will still be covering Air conditioning, Refrigeration, Ventilation and Catering Equipment. Our engineers will still be working on install, service, breakdown and repairs.

Check Out Our Brand New Website

admin
Tuesday, August 18th, 2015

Here at KES Facilities we have been working our socks off to bring you our brand new website!

This includes a fantastic new look with information about all the services we offer and more.

We look forward to bringing you more blog posts soon!