An undersized kitchen extraction system can cause many problems in a busy kitchen. Here are some of the more common signs.
Condensation on Walls and Ceilings
If moisture is settling on surfaces during or after service, then the canopy is not capturing the steam quickly enough. A correctly sized extraction system pulls all vapour up into the canopy before it can spread and form condensation on surfaces. So, signs of condensation on walls and ceilings during or after service indicates that the system is not producing sufficient airflow.
Cooking Smells Reaching the Dining Area
Cooking smells are escaping the kitchen and are detectable by guests. This could be due to the negative pressure in the kitchen having dropped and the ventilation system not functioning properly.
Staff Complaining of Heat and Stuffiness
Heat and gases from the extractor are to be vented outside the kitchen at high level. If your staff are complaining of feeling uncomfortable during service then ventilation in the kitchen is not satisfactory. Guidance for ventilation rate in commercial kitchens sets out minimum air-change rates for different types of kitchen based on cooking load.
Grease Settling on Surfaces Far From the Cooking Line
Grease is deposited on shelving, walls and equipment some distance from the cooking area. If you want Commercial Kitchen Extraction, www.targetcatering.co.uk/kitchen-extraction/commercial-kitchen-extraction is a good place to start.
If several of these signs are prevalent within your kitchen, then it is recommended to have your kitchen extraction system assessed by a qualified engineer before any problems get out of hand.
