Kitchen Exhaust Hoods

Facility name: Orange Park Medical Center

Lesson Learned/Best Practice

Careful attention should be considered regarding the design of the exhaust hoods for kitchen equipment. Typically this scope of work is handled by an outside vendor that designs the system. We have experienced one of our hoods over the serving line Grill, that does not fully exhaust the heavy hamburger smoke, causing small amounts of smoke to roll out of the corners of the exhaust hood and out into the open serving area. Months of investigative efforts have resulted in adjustments/modifications to the system to correct this.

Suggested Actions for Future Projects

Any large smoke producing equipment should be kept against a perimeter wall that goes full height up to the exhaust hood. This approach is likely to reduce the possibility of a similar issue.