How to Maintain Commercial Kitchen Ventilation

Ventilation system maintenance is not a task you should let slip in your commercial kitchen. While it may seem minor, air quality plays a huge part in kitchen staff safety and the efficiency of your operations.
In this guide, we’ll cover the crucial components of commercial kitchen ventilation maintenance, from installation and cleaning to the establishment of a Planned Preventative Maintenance schedule.

Why Kitchen Ventilation Maintenance is Essential

A well-maintained kitchen ventilation system is vital for more than just removing smoke and odours. It’s also crucial for fire prevention, temperature control, and reducing airborne contaminants. Regular maintenance not only helps compliance with best practice and the HSE guidance, but also enhances the longevity of your equipment, significantly lowering the risk of costly downtime and repairs. Neglect can lead to inefficiencies, risk of non-compliance with health and safety regulations, and jeopardise the safety of your kitchen staff and guests.

How to Install Kitchen Ventilation

Before installing your commercial kitchen ventilation system, it’s essential to be fully familiar with your building codes and health codes required for your business type. Then, select the necessary hoods for your layout and appliances, assuring you are within the minimum and maximum height for UK codes.
Your commercial kitchen ventilation hood should always include the following features:

• Ductwork connecting the hood to the exhaust fan to vent exhaust air out of the building
• Make-up air system to replace air drawn out by the exhaust system

It is also highly recommended to have a fire suppression system within the hood to release fire extinguishing chemicals in the event of fire. However, this is not yet a legal requirement.
Once installed, your hood should be thoroughly tested and inspected by a professional, like the engineers at Airedale.

Tips for Optimal Commercial Kitchen Hood Installation

When we incorporate ventilation in our commercial kitchen design and build, we always abide by the following steps to ensure the best possible performance.

1. Firstly, we opt for high-efficiency particulate air (HEPA) filters to enhance particle capture and improve air quality.
2. Secondly, we always design for optimal canopy placement. The canopy should extend beyond the cooking equipment by a minimum of 300mm on all sides, maximising the capture of smoke and grease.
3. We also ensure our clients are able to monitor airflow regularly. It is essential to use an airflow meter to ensure the ventilation system adequately removes air from the kitchen. Adjustments may be needed to maintain optimal performance.
4. Lastly, we integrate technology solutions that offer real-time monitoring of your system’s efficiency. Smart sensors can alert you to decreases in airflow, allowing for timely interventions.

What Kitchen Equipment Requires A Hood?

There are multiple commercial kitchen appliances that require a hood. 

Type 1 hoods handle fumes including smoke and/or grease. These are required for:

• Fryers
• Griddles
• Convection ovens
• Bratt pans
• Broilers

Type 2 hoods remove steam, vapours and odours, and are required for:

• Commercial dishwashers
• Steam tables
• Steamers

Ensuring these appliances are correctly canopied keeps the breathing and vision of your staff unimpaired and reduces your kitchen’s fire risk.

Commercial Kitchen Exhaust Hood Maintenance

To keep your exhaust hoods working correctly, you should perform cleaning and checks regularly. This involves:

• Always prioritising safety by disconnecting the electrical supply to the canopy before starting any cleaning procedures.
• Employing a degreasing solution to soak and scrub the filters at least weekly to prevent grease buildup, which is a common fire hazard.
• Engaging a professional service every six months to inspect and clean the ductwork. This is critical, since accumulated grease within ducts poses a significant fire hazard.

You must also ensure that all nooks and crannies within the ventilation hood are cleaned. This might require professional tools or services, but it’s crucial for maintaining air quality and system efficiency.

A well-orchestrated maintenance schedule is your best defence against unexpected system failures. Ensure that each aspect of the maintenance regime is itemised, with intervals clearly in line with manufacturers’ recommendations. Meticulously document each cleaning and inspection, noting any discovered issues and the measures taken to resolve them. This documentation not only helps track maintenance activities but also serves as proof of compliance with health and safety standards.

Commercial Exhaust Fan Maintenance

The exhaust fan requires special attention and care, such as:

• Examining the belt for cracks, weakness, and hanging low in the pulley – if these signs are present, it may be time for a replacement.
• Examining cords/electrical wiring – ensuring it has enough slack and no twists/weakness/distress. 
• Ensuring wiring is never in contact with grease, chemicals or hot surfaces.
• Adjusting fan blades to ensure there are no additional vibrations (this can destabilise the fan) and removing any grease buildup, however small.
• Keeping the motor and fan lubricated with oil.
• Ensuring seals are secure on motor covers and air intakes to prevent grease and dirt from getting in.
• Replacing old vibration isolators to prevent fan vibrations.
• Checking the exterior for leaks and weakening.
• Tightening loose screws.

How to Clean a Commercial Kitchen Exhaust Fan

In order to thoroughly clean the fan, take off all the screws that are holding the fan. Then, place the cover and the blades in warm water and a mild soap solution, brushing the grease off the blades with soft bristles. Following this, rinse and dry with a clean towel before reassembling the fan.

Ensure Professional Inspections and Maintenance

While regular in-house cleaning and maintenance are crucial, having your kitchen ventilation system inspected by professionals twice annually is highly recommended for safe and efficient operation. These experts can identify issues that might not be apparent to your staff, such as hidden blockages in the ductwork or mechanical problems with the exhaust fan.
Should any issues arise during inspections or regular use, ensure that repairs are carried out by certified technicians who specialise in commercial kitchen ventilation systems. This guarantees that repairs are performed correctly and in accordance with all relevant safety standards and regulations.
Consider investing in a Planned Preventative Maintenance contract with a reputable service provider. A PPM contract can be a cost-effective way to ensure your system remains in top condition and can help avoid unexpected repair costs.

The Airedale Group are experts in the design, fabrication, installation and ongoing maintenance of kitchen ventilation and extraction systems. Through our specialist division Airedale Ventilation Services, we provide catering environments with the right air management solutions to ensure an optimal working environment. Through our service and maintenance arm, Airedale Technical Care, we provide operators across the UK with planned and reactive maintenance support.
For more information, please contact us.