What is the primary purpose of a ventilation system in a commercial kitchen?

The primary purpose of a ventilation system in a commercial kitchen is to remove smoke and odors. In a high-heat environment, such as a kitchen where cooking processes generate smoke, steam, and various cooking odors, effective ventilation is crucial. This system helps maintain air quality by extracting these unwanted elements, ensuring that the workspace remains safe and pleasant for kitchen staff.

Moreover, proper ventilation also plays a role in the safety aspect by reducing the accumulation of greasy air, which can lead to fire hazards. By focusing on smoke and odor removal, the ventilation system supports a healthier atmosphere for food preparation and helps prevent contamination of food products.

While enhancing aesthetic value, ensuring comfort, and providing natural lighting can be beneficial aspects of a kitchen environment, the core function of a ventilation system is centered around maintaining air quality through the removal of byproducts associated with cooking processes.