What type of pressure are commercial kitchens designed to have?

In commercial kitchens, maintaining a slight negative pressure is critical for several reasons related to air quality, sanitation, and operational efficiency. A slight negative pressure ensures that any contaminants, odors, and smoke from cooking are effectively removed from the kitchen environment. This is accomplished using exhaust hoods and ventilation systems that draw air out of the kitchen.

When the kitchen is under slight negative pressure, air is drawn in from adjacent spaces, helping to contain any airborne grease or pollutants within the kitchen area rather than allowing them to spread throughout the building. Additionally, the slight negative pressure helps to prevent cooler, unfiltered air from entering the cooking area, which could affect cooking processes and the overall comfort of the staff working in the kitchen.

This method of pressure control is essential for food safety and compliance with health regulations, ultimately contributing to a cleaner, healthier environment in commercial food preparation settings.