Examples of this would be coffee shops, soups and sandwich shop, etc. No hood or specialized ventilation required. In order to be Class 5 you have NO GAS cooking appliances and the total electrical load of all cooking appliances are less than 6kW.
So you want to open a restaurant, only to find there’s no way to exhaust your kitchen hood to the outside like a class 1 cooking restaurant. Maybe you’re a sushi restaurant that doesn’t have a hood and is considered class 5 cooking, but now you’d like to add some tempura to your menu. It’s… Read more »
Also know as ‘Ventless Hood’ you have a stand alone hood that filters and recirculates the exhaust back into the restaurant. With this style of hood you may only use electric cooking appliances NO GAS. You still require general space exhaust and ventilation. You may cook raw meat, fry vegetables and eggs, however there are… Read more »
Example of this is a private home where you do not sell food to the public. This involves a residential style hood, standard sheetmetal or in slab duct to the outdoors.
Examples of restaurants that are class 2 cooking are: pizza shops, bakery’s, coffee roaster, coffee shops, etc. This requires a Class 2 hood, no wet chemical fire suppression is needed, standard sheetmetal, exhaust fan and make-up air unit. The point at which you need a Class 2 hood is when you use gas or you use… Read more »
Examples of class 1 cooking are burger joints, breakfast places, french fry shops, etc. Essentially this is the typical kitchen that you see across North America. Any time you cook raw meat or fry vegetables, eggs, etc you are class 1 cooking. For a more detailed explanation: https://vancouver.ca/files/cov/2007-005-kitchen-ventilation-systems-commercial-type-cooking-operations.pdf This installation requires a CLASS 1 Hood with… Read more »
Unsightly, perhaps. Necessary, 100% Restaurant kitchen exhaust fans not only remove the potentially odorous and toxic products of combustion that are unavoidably created through the cooking process, but they are also crucial to saving lives in the event of fire by helping to remove flames and smoke from the space. Therefore, if any part of… Read more »
We’ve all experienced it. You walk into a restaurant. Maybe it’s your favourite, maybe it’s been recommended to you. Nonetheless you love it. But there’s one problem: your clothes and your hair stink after you leave it. Disgusting. Nothing will ruin an evening more with friends or a loved one than having to go home… Read more »
Recent changes to grease interceptor sizing by Metro Vancouver have led to a relaxation of what may connect into a grease interceptor. Below is a short list of what DOES NOT need to connect into a grease interceptor any longer: Bar Sinks Glass Washer Espresso Machine Further on online sizing app allows the user to… Read more »
There’s a number of ways in which you can drain your kitchen sinks into a grease interceptor. One could use a low profile grease interceptor where the inlet is low enough to connect to. One could partially or fully bury a regular grease interceptor to meet the inverts. These pictures are of what NOT to… Read more »