The kitchen serves as the heart and soul of a commercial cooking operation. Commercial kitchens provide a means of preparing food for the public in large quantities. Because of this high volume of service, large-scale cooking establishments require proper design, construction, operation and maintenance of ventilation systems. Such systems are used to effectively manage grease vapors, odors, contaminants and moisture within the air, as well as toxic and combustible gases, such as carbon monoxide.
When all of a ventilation system’s various components work together harmoniously in such establishments, the system helps control temperature, humidity and airflow, protecting patrons and employees by improving indoor air quality and minimizing potential hazards. The 2021 Uniform Mechanical Code (UMC) contains all of the necessary requirements for the safe installation of a commercial kitchen ventilation and exhaust system.