A common issue in the restaurant industry arises when owners, faced with the high cost of a proper kitchen exhaust system designed for grease-laden vapours (Class 1 cooking), opt instead for the less expensive Class 2 setup. Class 2 systems are intended for lower-risk cooking methods such as baking, boiling, and reheating pre-cooked foods.
However, many establishments ultimately engage in Class 1 cooking despite not having the appropriate exhaust infrastructure in place. This decision can have dangerous consequences. Without a properly designed Class 1 system, grease-laden vapours accumulate on the inside of the duct, creating a serious fire hazard. A grease fire can quickly compromise standard sheet metal ductwork and, worse, in the absence of a required wet chemical fire suppression system, there’s nothing in place to extinguish it effectively.
The result is a significant safety risk not only to restaurant staff and patrons but also to tenants and occupants in units above. This is a serious life safety concern that should not be overlooked.
For more information, refer to the NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations published by the National Fire Protection Association.
Or take our on line questioner to determine what type of cooking you are
James Hicks P.Eng.
Evolve Mechanical Solutions
#200-116 W. Hastings St., Vancouver V6B 1G8
604-837-8594
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