Do you work in a kitchen and/or manage one? If so, you probably know some things about exhaust fans. Or maybe you don’t. Either way, it’s important to realize that kitchen exhaust fans exist for a reason: to keep the room’s air free of contaminants, thereby making a more comfortable and healthy environment. When food is heated and cooked, kitchens utilize vent hoods, hood filters, ductwork and exhaust fans in order to function properly in this day and age.
Did you know there are two types of kitchen exhaust fans? There are upblast and downblast fans.
Upblast Kitchen Exhaust Fans
Upblast kitchen exhaust fans are used to deal with fat grease and oil effluent. They also handle smoke, heat, odors and moisture. Upblast fans pull these things up through the vent hood, filters and duct system. So, if the cooking you do involves fat, oil or grease, you’d want to use an upblast fan. This is true for wood and/or charcoal burning stoves/ovens, too. Where does the air go? Well, these fans are usually up on the rooftop such that the fan(s) exhaust air upward out of the room/kitchen, letting the air get out of the building. There are Type 1 exhaust hoods and Type 2 hoods. Type 1 hoods have grease baffle filters and spark arrestor filters, while Type 2 are used to get rid of heat, moisture and odors.
Downblast Kitchen Exhaust
Downblast kitchen exhaust fans are used for general HVAC purposes to exhaust air– they’re not used for heat or moisture. Downblast fans push air in a downward blowing direction. So they pull air downwards and out of a building. This helps facilitate proper air circulation while helping remove contaminants/odors from enclosed areas. In essence, they push air down toward the roof deck.
Are you looking for exhaust fans and could use some help? Want to find out which exhaust fan is right for your situation? Call Dynamic Fan at 973-244-2422.