Commercial Kitchen Ventilation Requirements: A Guide
Proper kitchen ventilation removes heat, grease particles, and combustion byproducts, and local building codes typically specify minimum airflow requirements based on cooking equipment type.
How Ventilation Requirements Are Calculated
Required exhaust airflow is typically calculated based on the type and length of cooking equipment under the hood, with heavier-duty cooking like charbroiling requiring significantly more airflow than light-duty equipment.
- Light-duty equipment: ovens, steamers, standard ranges
- Medium-duty equipment: griddles, standard fryers
- Heavy-duty equipment: charbroilers, solid fuel cooking
- Airflow requirements increase with equipment duty classification
Makeup Air Systems
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Working With a Mechanical Engineer
A mechanical engineer or ventilation specialist should calculate exact requirements based on the specific equipment lineup, since undersized ventilation is difficult and expensive to correct after installation.
Cooking Equipment Duty Classification
| Duty Level | Example Equipment | Relative Airflow Need |
|---|---|---|
| Light duty | Ovens, steamers | Lowest |
| Medium duty | Griddles, standard fryers | Moderate |
| Heavy duty | Charbroilers, woks | High |
| Extra heavy duty | Solid fuel cooking | Highest |