Reduce fire risks and improve safety and indoor air quality with high-quality kitchen ventilation
Commercial kitchens have unique ventilation requirements that impact air quality and fire suppression. A high-functioning kitchen hood and ventilation system are critical for improving employee productivity, patron comfort, and reducing fire risks and the strain on other appliances.
You should hire an experienced MEP engineer to look at your next commercial kitchen design
An MEP engineer can help everyone involved in building the kitchen and restaurant space to ensure the hoods, ventilation systems, heating and cooling systems, and drainage works well and works together.
Working together, each of these components can eliminate odors, too, which can dramatically improve the health and safety of the space and the dining experience for patrons or other building users.
- Exhaust fans placed properly can reduce indoor air pollutants and reduce oil buildup around the facility. This also reduces grease fire risks and even slip-and-falls.
- HVAC units, chilled water delivery systems, and return airflow designed to circulate heated air out of the kitchen can be recycled into other parts of the building, reducing energy consumption.
- The right vent hood for the right application reduces fire risk, smoke, heat, and steam. This protects employees and patrons when vented properly.
- Fire suppression systems over cooktops and stoves can minimize risks to employees and patrons, even for “small flare-ups.”
Get started on a consultation about your commercial kitchen ventilation system design
Contact an engineer to review or design your kitchen ventilation system. You’ll get a thorough review from the vent hood to the exhaust fans, fire suppression, and heating and cooling systems.
We also offer standard ventilation system design and consulting.
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