The primary function of a Mechanical ventilation system is to improve the the air quality of the kitchen by capturing and discharging water vapour, heat, odours, smoke, grease and other pollutants generated by the cooking process.
Do I need a ventilation system?
Food Safety Standard 3.2.3 under the Food Standard Code provides that
Food premises must have sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours from the food premises.
Natural ventilation refers to fresh air supplied or introduced into a kitchen or cooking area from an external source, such as a door, window or vent. This is rarely a viable option and a mechanical ventilation system will usually be required for commercial kitchens.
MECHANICAL VENTILATION SYSTEM
A ventilation system comprises of a canopy, ductwork and exhaust fan and motor to extract fumes, vapours, odours etc.
Under the Australian Standards 1668 Part 2, a mechanical ventilation system is required if the kitchen contains the following:
- Electrical appliances that exceed 8kW
- Gas appliances that exceed a total gas input of 29MJ/h
- Any deep fryer appliance
- When more than one item of apparatus in a room has a total power input exceeding 0.5kW/m2 for electrical appliances or 1.8MJ/m2 for gas appliances, of floor area of the enclosure (an individual room, space or part thereof)
Consideration must also be given in relation to make up air. Make up air is used to offset the extraction from the ventilation exhaust system.
To determine the requirements for each area, we will undertake an onsite evaluation and design a suitable system that complies with the relevant codes and regulations. CAD plans can also be provided if required for Council approval.
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