Commercial kitchen ventilation (CKV) can encompass everything from a small stand-alone kitchen hood in a mom and pop restaurant to an array of hoods, appliances, and systems in a corporate kitchen. The kitchen hood in CKV serves the purpose of capturing and containing heat, smoke, volatile organic compounds, grease particles and vapor to avoid health and fire hazards. There is no one-size-fits-all solution to CKV, as different foods require different equipment to prepare.
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