Kitchen Ventilation Laws

Ventilation codes are regulations with the force of law.

Kitchen ventilation laws. 5 essential tips for choosing a commercial kitchen exhaust hood. Kitchen ventilation typically is provided by a vent hood also called a range hood or by an above the counter microwave with an integrated vent fan. Property drainage is important and ventilation needs to meet the state fire marshall codes. In the u s no national ventilation code exists.

Cooking surfaces cooktop or range top must be ventilated by a hooded fan rated for at least 100 cubic feet per minute cfm. Such exhaust systems shall be so designed that dusts fumes mists vapors or gases are not drawn through the work area. Authority for regulating ventilation in buildings is left up to each state and usually that authority is delegated to local jurisdictions counties and cities. Any new kitchen bathroom or shower room utility room or toilet should be provided with a means of extract ventilation to reduce condensation and remove smells.

I know commercial kitchen ventilation regulations require a vent hood with fire suppression over cooking. Local exhaust ventilation lev or extraction is an engineering control solution to reduce exposures to dust mist fume vapour or gas in a workplace. Controlled ventilation code note2 and section 6 5 7 1 of ashrae standard 90 1 2010 note that the dcv is a mandatory requirement and some reduction of ventilation air in the dining spaces must be included while the kitchen ventilation requirement is prescriptive and the savings generated can be traded off with another energy saving. The oda outlines general standards of food establishment construction and maintenance which basically say the areas around the commercial kitchen must be clean and free of trash or anything that would contaminate food.

A code may require that a standard be met. To learn more about selecting a commercial kitchen vent hood read this article. What the law says the workplace health safety and welfare regulations 1992 these regulations require that employers provide effective and suitable ventilation in every enclosed workplace. Your ventilation design behind the walls including ductwork fans and makeup air systems.

Extract systems are usually in the form of a discharge stack the ducting that removes fumes and smell from over the cooking area and ejects it to the outside. An extraction system should be easy for workers to use and enclose. Regular kitchen duct and ventilation cleaning will help to satisfy these laws and at the same time remove the most common cause of fires within the kitchen. Local exhaust ventilation local exhaust ventilation when used as described in a shall be designed to prevent dispersion into the air of dusts fumes mists vapors and gases in concentrations causing harmful exposure.

Use a properly designed lev system that will draw dust fume gases or vapour through a hood or booth away from the worker. California title 24 part 6.