What type of pressure is typically avoided in commercial kitchens to ensure proper ventilation?

In commercial kitchens, maintaining proper ventilation is crucial for both safety and efficiency. Negative pressure is typically avoided because it causes air to be drawn into the kitchen from the outside rather than allowing existing air to be expelled properly. This can lead to several issues, such as an inadequate removal of smoke, heat, and cooking odors.

When a kitchen is in a negative pressure state, it can also create backdrafts that may draw harmful gases, like carbon monoxide, from appliances into the kitchen space, creating a hazardous environment for staff. On the other hand, maintaining balanced or slightly positive pressure helps ensure that contaminated air is effectively expelled while fresh air is continuously introduced. Keeping the kitchen at this positive or neutral pressure supports a safe and comfortable working environment, facilitating effective ventilation where contaminants are directed outside without compromising internal air quality.