Ventilation of Food Premises

 

Suitable ventilation must be provided to produce satisfactory working conditions. Mechanical ventilation is often necessary in kitchens, serveries etc. Canopies may be required for grease or steam producing equipment such as cookers, fryers, boilers and blanchers. These may incorporate grease or carbon filters in order to prevent odours and to meet planning requirements. Advice on design of extract systems to avoid noise and odour problems is available.

The following ventilation rates are recommended:

Air changes per hour

• Commercial kitchen                             min 30
• Canteen                                                 8-12
• Public House bars                                12
• Cellars                                                    3-10
• Restaurants                                           8-12
• Stores and warehouses                       3-6
• Washing up rooms                                min 10
• Utility rooms                                          15-20
• Toilets                                                     6-10

These rates should be increased by 50% where the room is underground.