10 Things to Know About Vent Hoods
- Code enforcement officers and inspectors are looking out for your establishment and the public safety of your workers and patrons. Make sure your vent hood is clean and is working properly and efficiently.
- The vent hood system and exhaust system are part of the Fire Suppression System; they don’t just get rid of smoke and fumes that gather in the kitchen. Vent hoods captures flames and fumes, which may stop a kitchen fire from occurring.
- The exhaust fan and make-up or return air fan both must be turned ON while cooking.
- In the event of a real fire, the vent hood fire suppression will engage automatically. The fire suppression can also be manually engaged with a pull station if it doesn’t turn on automatically. A type K fire extinguisher should be located in the room with the vent hood.
- In case of a fire, the gas valve will shut off the gas to the appliances under the hood as well as all other electrical supply to any equipment. The exhaust remains on.
- Simultaneously, when the gas shuts off, the return-air fan that brings fresh air back into the building also shuts off. This means that there isn’t more oxygen coming in to feed the fire. The fire extinguishing agent or chemical will also be discharged onto the fire.
- All of this happens very quickly! It may not be loud or disruptive to other areas within the restaurant. Employees and customers may not even notice or be aware of the problem in the kitchen. In some municipalities, you may be required to have a warning device or a connection from your fire system to the security and fire system for the whole building.
- Your commercial kitchen must have a heat detection thermostat to connect with the electrical and fire system.
- Keep up with regular maintenance and keep your commercial kitchen vent hood clean. With the build up grease, it may become a fire hazard.
- Design your cook line and commercial kitchen strategically so that it works best for your type of establishment.
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