Key Points for Kitchen Exhaust Design

Kitchen design and fit-out involve many details, and grease exhaust is among the most important. What should you watch? CHINENG outlines the main points below.

Key points for kitchen exhaust

1. Wind direction: Account for prevailing wind when siting the discharge. Understand local wind patterns and place the outlet to avoid fume backflow.

2. Duct layout: Exhaust systems use multiple ducts. Plan them from the kitchen’s size and layout, reserve a secondary flue early, and keep zones clearly defined.

3. Position: Keep runs as short as practical. Long ducts collect grease, discharge poorly, and can push fumes back into the dining room.

4. Replace check valves regularly: Non-return valves protect the duct and keep exhaust effective; replace them on schedule.

5. Clean on a schedule: Beyond good duct design, regular cleaning is essential. Long intervals allow grease buildup that hurts performance.

Those are the main exhaust notes. In a commercial kitchen project, plan thoroughly to avoid blockage and to get the exhaust route right. CHINENG provides kitchen engineering, matching equipment, and kitchen upgrades—contact us when you need support.