Kitchen ventilation design covers a number of considerations that must be engineered to form a system that will perform satisfactorily, be cost effective, and be acceptable to the local code authority. These considerations are hood selection, the makeup air system, the space ventilation rate, proper fan selection, proper installation of the hood and ductwork, and the fire protection system.
The primary focus of kitchen ventilation is the removal of heat, smoke, steam, and odors which are considered contaminants. A hood is used to capture and contain the contaminant flow which is cleaned by the filters then transported to the outdoors by the duct and fan system.