Which systems are specifically aimed at removing smoke, grease, and odors from commercial kitchens?

The systems specifically designed to remove smoke, grease, and odors from commercial kitchens are known as hood and kitchen ventilation systems. These systems are critical in ensuring a safe and healthy environment in food preparation areas, adhering to health codes and safety regulations.

Hood ventilation systems operate by capturing and removing air contaminants at the source, primarily over cooking appliances. They utilize filters to trap grease particles and include exhaust fans to expel the contaminants outside, effectively reducing the accumulation of smoke and odors.

While exhaust fans play a role in the overall ventilation strategy, they are typically components of a larger hood and kitchen ventilation system and not standalone solutions for removing the specific contaminants present in commercial kitchens. Air purifiers and filtration systems, although helpful in various contexts, do not specifically address the unique challenges posed by cooking operations and the by-products generated therein.

Thus, hood and kitchen ventilation systems are the comprehensive solution for managing smoke, grease, and odors, making them essential for maintaining compliance and ensuring proper indoor air quality in commercial kitchen environments.