All Commercial Kitchens regardless the size must have a Ventilation System which is required by Law, that means is not optional and is subject to comply with Local, State and National Construction Codes including the National Fire Protection Association. The installation of this System requires Architectural & Engineering Plans to be submitted for review and approval by the Local Building Department who will Inspect the whole installation process, conducting Electric, Plumbing, Building and Fire Inspections.
The Ventilation System includes:
There are 2 Fans, usually installed at the roof.
One for Exhaust called “Mushroom” takes out the grease, fumes, odors, vapors and heat produced by the cooking equipment.
The second motor is called MUA Fan, its function is to bring fresh air from the outside to the inside through a duct that is also attached to the Hood.
The Fire Suppression System: is a wet chemical compressed inside a big red extinguisher that is installed with pipes and nozzles located on top of each gas or electric commercial appliance. If fire is detected the system will disperse the chemical, activating the fire alarms and sending the alarm to the Local Fire Department.
The Electric Panel: is where all electric connections coming from the fans-motors, fire suppression system, gas valve, heat sensors and the building fire panel are connected.
The Building Fire System: is where the restaurant’s fire, smoke, carbon monoxide and heat alarms are connected with the Kitchen Fire Suppression System. This system is provided by a third part contractor and is not included with the Ventilation System because it requires a different License to install.
Usually the Building Fire Alarm already exists and has to be connected with the electric panel.
The Ventilation System includes:
- 1. the Hood
- 2 The grease duct, usually wrapped with Fire Rated Insulation.
- 3. The Exhaust Fan
- 4. The Make Up Air or return duct
- 5. The Mua Fan
- 6. The Fire Suppression System and Gas valve
- 7. The Electric Control Panel which controls all the Ventilation System.
There are 2 Fans, usually installed at the roof.
One for Exhaust called “Mushroom” takes out the grease, fumes, odors, vapors and heat produced by the cooking equipment.
The second motor is called MUA Fan, its function is to bring fresh air from the outside to the inside through a duct that is also attached to the Hood.
The Fire Suppression System: is a wet chemical compressed inside a big red extinguisher that is installed with pipes and nozzles located on top of each gas or electric commercial appliance. If fire is detected the system will disperse the chemical, activating the fire alarms and sending the alarm to the Local Fire Department.
The Electric Panel: is where all electric connections coming from the fans-motors, fire suppression system, gas valve, heat sensors and the building fire panel are connected.
The Building Fire System: is where the restaurant’s fire, smoke, carbon monoxide and heat alarms are connected with the Kitchen Fire Suppression System. This system is provided by a third part contractor and is not included with the Ventilation System because it requires a different License to install.
Usually the Building Fire Alarm already exists and has to be connected with the electric panel.