Commercial Kitchen exhaust systems are a requirement for all food service facilities in Maryland. If the system is not properly designed and installed, it can have serious consequences in affecting your restaurant business ranging from delays in opening, inadequate capacity allowing grease laden smoke to infiltrate your kitchen and restaurant, or even failing to properly perform in case of an emergency kitchen fire.
When considering the requirements for commercial kitchen exhaust hood systems in all Maryland, particularly in Howard, Prince George’s, Charles, Baltimore, Harford and Anne Arundel county, you need the expertise of a proven design/build contractor.
Selecting a design/build contractor that has command of the codes and requirements of exhaust hood systems in Maryland will provide you with a tailor made exhaust system that can meet your budget and satisfy your needs. Exhaust systems range from a simple Type II systems over a bakery type oven to a complex dual system for both standard cooking devices and fuel
( wood/coal) burning cooking.
The process of selecting the proper hood system begins with your menu and the cooking equipment you require to prepare your offerings. The size of the exhaust hood is calculated to provide coverage of the cooking surfaces of the equipment, followed by the calculation of the ventilation rate to ensure that your system has adequate capacity. Proper design of the system integrates the exhaust rate with the overall ventilation rate provided by the HVAC system allowing for a balanced air flow for the project.
The following items all influence the design and installation of your exhaust system.
1. Compliance with NFPA 96: National Fire Protection Association (NFPA) Standard 96, which governs the ventilation control and fire protection of commercial cooking operations. Your system will need to meet these standards for safety, efficiency, and jurisdictional approval.
2. Building Codes: Each county has specific building codes that dictate the requirements for commercial kitchen exhaust systems. This often includes specifications for installation, materials, and performance. Your design/build contractor has the experience to navigate the approval and inspection process.
3. Permitting and Inspections: The design of the exhaust system in an integral part of the permit inspection process. There will be several post-installation operation inspections that will ensure compliance with local codes.
4. Hood Type and Sizing: The type of food and equipment used can affect the type and size of the hood system required. For instance, Type I hoods are typically used for appliances that produce grease-laden vapors, while Type II hoods are used for heat and moisture exhaust.
5. Ventilation Rate and Design: Proper design in terms of airflow rates is critical. This involves calculating the cubic feet per minute (CFM) of exhaust that your hood system will handle, and designing it accordingly. As well as balancing the overall building systems to ensure not only code compliance, but to balance the exhaust rate of air with the conditioned air being provided to the space by the HVAC unit.
6. Grease Filters: Hoods must include approved grease filters that are regularly maintained and cleaned to ensure safety and functionality.
7. Fire Suppression: A fire suppression system is essential in a Type I hood system. The ansul system, which is a pre-engineered, automatic fire suppression system that can tackle fires of the cooking equipment with or without human intervention, triggers the control panel to shut down the cooking appliances by turning off the electric and gas to the appliances, as well as initiating an evac exhaust sequence to minimize the fire smoke from contaminating the kitchen further.
8. Ductwork and Exhaust Fan: Installation of proper ductwork, with appropriate clearances and fire-rated materials, is necessary. Exhaust fans should be selected based on their ability to effectively remove smoke, grease, and odors.
9. Makeup Air: Systems should be designed to provide adequate makeup air to replace the exhausted air, which is crucial for maintaining indoor air quality and ensuring the system’s effectiveness.
10.Local Health Department Regulations: The county’s health department has specific requirements ranging from the system meeting the qualification of Underwriting Laboratory ( UL) as well as National Sanitary Foundation (NSF) to final testing of the systems capabilities to contain smoke during a fire, which will be specifically tested by the health department prior to issuance of the food service license.
Contact Northstar Commercial Construction with 20+ years of design and installation of commercial kitchens and restaurants in Maryland for your no cost consultation for your commercial kitchen and restaurant construction project in Anne Arundel, Baltimore, Howard, Harford, Prince George, and Charles County Maryland.