Commercial kitchen extraction systems – no more smoke!
Part of our work in both service/maintenance as well as projects is to look at kitchen extraction systems.
Each week nationally we see a number of instances where smoke fails to be extracted and this is for a variety of reasons.
The most serious issue is related to engineering design.
In many cases, the air extraction required under the range hood has been underestimated in terms of both the size of the range-hood or more commonly, the undersizing of the extraction fan.
As the extraction fan is a point of failure for the restaurant, if it fails then the restaurant will need to be closed.
So it is an extremely critical component to the operation of the restaurant and right up there with lighting and data connection for the cash registers.
Another common issue is that the filtration systems become clogged and therefore the airflow diminishes meaning that smoke from the stoves or fryers is unable to be extracted before polluting the kitchen environment.
Additionally, ducts can become clogged and fans, in particular, can get coated in oil and fat which therefore can decrease their efficiency or promote cavitation, which again decreases their ability to pump air through the system.
In all instances, we urge all of our customers to contact our offices for the best advice in relation to the kitchen extraction systems.