Operations

Ventilate the Kitchens

Modern kitchens are dependent on fresh air supplied by a proper ventilation system to dilute contaminants present within it. To avoid a situation that can lead to health hazard, ventilation should be treated as a core to kitchen planning.

Kitchen is one of the most important places in the foodservice industry. A hotel or a restaurant is known by the quality of food it serves. Therefore it is important to plan a kitchen that suits the requirements of the industry. Kitchen planning is not only about setting the cooking system and arranging the spices and ingredients. It involves varied aspects and one of the aspects is to provide good working condition for the people working out there or the manpower involved.

If precaution is taken for the food prepared, one has to take care about the kitchen ventilation too, from the sanitation and cleaner air perspective.

The Need

Indian cuisine restaurants in particular and most others, which see a lot of grilling and smoke need fresh air curtains and effective exhaust systems to not only prevent smoke and odour from reaching the guest but also result in a better ambience for the staff.

Fire safety equipment and wastewater disposal system take care of not only the aesthetics but also the hygiene aspects, which can never be ignored. Good airconditioning ensures the comfort of the guest and kitchen area staff, which reflects in the interactive bonhomie of the modern interactive kitchen even if it were through the glass separators.

Human resource considerations point to an increased involvement and pride for the cooking staff in case of interactive or show kitchens. The future is fast turning into interactive kitchen domain and one can visualize the time when chefs and cooking staff double up as stewards too. Ventilation System

Modern kitchens are dependent on fresh air supplied by the ventilation systems to dilute contaminants present within it. Due to lack of fresh air supply contaminants can build up to a point where they become a health hazard.

Basically, the two main approaches to improve the air quality of the kitchen working area are source control and removal of contaminants. Although source control is the most effective way of dealing with the air quality problem, it is often impractical, expensive and sometimes impossible; it will be unwise to adopt source control in case of kitchen, because burners and furnaces can’t be controlled easily.

Advanced designs of new kitchens feature mechanical systems that bring outdoor air into the inner space. Some of these designs include energy efficient Heat Recovery Ventilators and Volatile Organic Compounds (VOCs), etc.

Other Measures: Though for ventilation purpose, the simplest way is to have duct ventilation patterns above the gas ranges but due to incomplete combustion (in case of tandoor) of fuel other techniques are also used. The use of ozonizer within a kitchen like closed environment, ultraviolet emitters to control algae, slime, odours, virus and bacteria and dehumidifier to dehumidify and keep the indoor environment cozy and comfortable are fewer ways one can use in kitchen.

Quality of Kitchen Air

The ventilation and the care a kitchen receives influence its long-term performance. Proper and adequate ventilation enables the kitchen to intermittently purge the contaminants out of it.

Poor air quality is caused due to inadequate source of ventilation and it can aggravate the state with a contaminated duct system, which is a common feature. In fact, a building’s heating, ventilation, and air conditioning (HVAC) system provides conditioned air to

occupied spaces within the facility. Typically, air from within an occupied space, along with fresh air drawn from outside, is drawn in through a filter designed to protect the mechanical equipment and increase its years of service. Over time, the deposits in the ducts due to exhaust fumes and from outside air can form sizable accumulations. It is therefore important to keep a track of the ventilation functions.

For cleaning ducts in larger establishments, it is imperative to use portable equipment in order to gain access to all locations to be cleaned. For successful duct cleaning one needs to employ vacuum cleaner that is comprised with HEPA filter equipped negative air machine or duct vacuum generating at least 4,000 CFM. This HEPA vacuum should be on hand for contact vacuuming of turning vanes, plenums, coils, drip pans, registers and other surfaces.

Setting up of an exhaust system, by itself is not an end to the kitchen ventilation problem. Continuous check is required and a buffer help should also be there in hand for emergency situations.

Designing for a Kitchen Exhaust

For a commercial establishment, kitchen plays

Check Measures

• Regular check of ventilation systems. • Cleaning or replacement of filters on ventilating units regularly. • A periodical check of heat recovery equipment and waste-heat exchangers for their efficiency. • A check on proper operation of waste heat recovery units and correct leakages in water filled or glycol-filled system. • Cleaning of heat exchangers, ductwork and filters. • Constant verification of all temperature controls, damper mechanism and valves.

a pivotal role, and its proper upkeep on regular basis requires a well-designed kitchen exhaust system. It has to be designed in a way that it reduces the degree of wastage (in terms of smoke) and also ensures optimum utilization of space. Hence, ever since the planning stage the role of architects, interior designers and project consultants assumes significance.

One must bear in mind that while looking for economically viable designs, at no stage there should be any compromise on comfort factor for those using the kitchen. Providing a comfortable working condition for kitchen employees has become significant.

Technology has come to play a significant role in the replacement of filtered outdoor air in the kitchen rather than former practice of opening windows for air passage. The basic design has is to ensure continuous mechanical supply and mechanical exhaust in the kitchen which can have harmful impact on kitchen occupants.

If one goes by what can be called ‘Indian standard,’ all kitchen room shall have proper ventilation/exhaust from any of these methods mentioned below: • Natural Supply & Natural Exhaust (20% effective + 5%) • Mechanical Supply & Natural Exhaust (40% effective + 5%) • Natural Supply & Mechanical Exhaust (60% effective + 5%) • Mechanical Supply & Mechanical Exhaust (90% effective + 5%)