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Kitchen Ventilation by Design

A beautiful kitchen not only looks good, it works well. Any home cook can tell you that proper ventilation is essential, particularly with today's larger kitchens that contain professional grade appliances. Cooking smells may be comforting, but the truth is that during cooking, moisture, gas, grease, and smoke are released into the air and if allowed to build up will negatively impact air quality and potentially result in kitchen fires-or even a whole house fire. This course covers the basics of proper ventilation and the types of ventilation systems that deliver superior performance. Key design considerations for a functioning kitchen ventilation system are discussed and the requirements outlined for specifying various system components including the hood, ducting, fan and blower.

Learn At Your Own Pace:

You can take this course and follow along at your own pace. Speed up, slow down, or stop now and finish later. Click "Take the Course Test" to go straight to the test and earn your credits. You'll know immediately if you have earned credits and you will be able to print out your certificate of completion instantly.

Learning Objectives

At the end of this course you will be able to:

  • Discuss the minimum requirements for air flow and the factors that will affect it.
  • Recall the relationships between air flow, capture area and hood height and compare various levels of each.
  • Compare different ventilation methods and choose that which best suits a particular kitchen.
  • List a number of common performance features.

AIA logo Credits: 1.00 HSW

Course Outline:

This course is a presentation designed to earn you 1.00 AIA/CES Learning Unit. Use the onscreen controls to pace the presentation to your liking, and then click "Take the Course Test" to take the exam for this course and earn your credit.

This test is no longer available for credit
 

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