What is the required CFM rating for an exhaust fan in a 6-foot long wall-mounted canopy hood in a commercial kitchen?

The required CFM rating for an exhaust fan in a commercial kitchen's wall-mounted canopy hood is determined by several factors, including the size of the cooking equipment underneath, the type of food being prepared, and the exhaust system's design. A general guideline for calculating the exhaust fan CFM is to consider the type of cooking and the necessary air changes to maintain a safe and comfortable working environment.

For a 6-foot long wall-mounted canopy hood, a higher CFM value, such as 2400 CFM, effectively accommodates the demand created by the heat, smoke, grease, and odors emitted during cooking. The higher airflow helps to ensure that all contaminants are captured and expelled from the kitchen, which is critical in a commercial setting where health and safety standards must be met.

This choice aligns with best practices in the industry, as it provides sufficient ventilation for multiple cooking appliances operating simultaneously, including ranges, fryers, and griddles. Such a capacity ensures that the hood efficiently captures and removes pollutants, contributing to a safer work environment for kitchen staff. In contrast, lower CFM ratings may compromise the exhaust system's ability to manage kitchen emissions effectively, leading to inadequate ventilation and potential health hazards.