With regard to air flow control in a commercial kitchen, attention must be given to the layout of exhaust ducts. The direction of flow needs to follow from high clean areas to low clean areas and an independent exhaust system for toilets if possible. Given that commercial kitchens must constantly deal with moisture, cooking odors and grease, effective air circulation needs to be accomplished in order to prevent grease being deposited throughout the kitchen, which increase the risk of fire; the comfort of kitchen staff will also be hampered as a result. In addition, kitchen planners need to give enough weight to make up air, the air that is intentionally pushed or pulled into the facility. Building’s size, height, direction, the method of air in-taking and exhausting as well as internal air quality determines the amount of make up air in need while the temperature difference between inside and outside plays a role on circulation speed.
