How to ensure you're buying the right commercial kitchen ventilation - NWCE Foodservice Equipment
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How To Ensure You are Buying The Right Commercial kitchen ventilation - NWCE

How to ensure you’re buying the right commercial kitchen ventilation

It can be easy to overlook your commercial kitchen ventilation system, but it's an incredibly important part of keeping your kitchen functioning at max capacity. The ventilation system is in charge of keeping the air in your kitchen smoke, steam and grease free. This is what you need to take into account when looking for the right kitchen ventilation system for your business.

Commercial Kitchen Extraction

Don’t underestimate the job your ventilation system will have to do.

The most basic way to describe what a extraction system is, is to say it extracts the hot air out of the kitchen and brings in cooler, fresher air. But imagine if you didn’t have a fully functioning ventilation system, think about what the kitchen would constantly be like. It would be both uncomfortable and unsafe for your kitchen staff.  A well fitting and well planned ventilation system can also have a massive positive effect on the efficiency of the catering equipment. Whilst in turn reducing the amount of noise pollution and making sure your kitchen is in line with legislation and regulations.  

Talking about rules and regulations, it’s important to make sure that you don’t make light of your council and local authorities ventilation and air pollution rules. These rules are in place in order to make sure your business and your kitchen is running safely, as well as not having a negative impact on the surrounding area, the air quality and the environment.  

One size doesn’t fit all. 

Ventilation systems don’t just come in one standard size. So it’s important you take into account what your specific commercial kitchen needs. What would work in a busy back of house kitchen, wouldn’t necessarily work in a kitchen that is set in the front of house, surrounded by paying customers. The positions of the units as well as all the fans need to be well placed and includes grease, smoke and odour control equipment. Working with companies such as NWCE Foodservice Equipment, they have designated teams who focus on creating bespoke commercial kitchen ventilation. Their teams take your kitchen’s needs and the surrounding areas into account in order to create something that fits your kitchen perfectly. They have years of experience working in catering environments ranging from bakeries, restaurants, hospital kitchens and much more. So they understand that every kitchen is different, and will need a different ventilation system. 

You might think that your kitchen ventilation system will be a big expense when it comes to your monthly energy bills. And yes, on average they can account for up to 15% of your overall bill, however there are ways in which you can offset the energy that your vital ventilation system uses. The easiest example of saving power is by switching the ventilation system off when the restaurant is closed/not in use. Many of the latest ventilation systems come with different settings and controls. This means you can adjust the system to your kitchen output on the day. That means you can turn the systems down when you’re not as busy, you can tailor it to your cooking demands. Studies actually show that a fan running at 50% capacity uses only 12.5% of the total energy that would be used by a fan at 100% capacity! It’s small changes like this that can have a really big effect on your bills. 

As mentioned above, ventilation can be a big part of your energy billing. And that’s why it’s important not to go too in depth or over the top with the system you choose. If you end up buying an extraction system that is too powerful for your kitchen, you’re going to end up wasting energy and increased costings. When deciding what commercial kitchen ventilation to install in your kitchen, you need to take into account what equipment will be in use in the kitchen, how much smoke and grease may be in the air in your busiest periods and the room you have available. 

But make sure you don’t overlook some of of the smaller details. That includes the simpler things such as filters, grease particulate and odour controls. As easy as it is to think that all ventilation systems do it suck out old air and blow in fresh, they actually work with a little bit of science behind them. They need to keep on top of the air balance that is being inputted into the kitchen, making sure it’s at a safe level for all of your staff. 

Kitchen ventilation system might seem high tech at time, but they also need to be maintained by you and your team. Due to the fact there is a huge amount of grease and dirt making its way through this system, they need to be regularly cleaned in order to remove any risk of fire. Previous studies have actually shown that when filters and units are regularly cleaned and maintained, the efficiency of the entire unit can be increased by up to 50% compared to units that aren’t being properly maintained. 

Keep an eye out for progress! 

Technology is constantly evolving and upgrading, and that even includes catering equipment and kitchen extraction systems. There will always be a need to push and increase efficiency, or to try and create something that is more environmentally friendly. There will always be progression and it’s something to keep an eye on. It might be working updating your filters and grease catches or grills when new ones are released in order to keep your energy bills low and your kitchen clean and safe for all to work in. 

Commercial Kitchen Ventilation

If you’re planning a new commercial kitchen or you think it’s time to upgrade your current ventilation system, then there is no better time than now. If you’re struggling to know where to start, then working with a catering engineering company such as NWCE Foodservice Equipment. They will be able to work with you and your kitchen in order to create a commercial extraction and ventilation system bespoke for your kitchens needs. 

 

 

 

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