What should be ensured about the air supplied to a commercial kitchen?

In a commercial kitchen, it is essential to ensure that the air supplied is fresh outdoor air to maintain proper ventilation and enhance air quality. Fresh outdoor air helps to dilute and remove contaminants generated by cooking processes, such as smoke, grease, and odors, ensuring a healthier environment for both the kitchen staff and patrons. Proper ventilation with fresh air also helps in regulating temperature and humidity levels, which can contribute to overall kitchen efficiency and safety.

Recycled air may lead to the accumulation of contaminants and odors, making it less suitable for a food preparation environment. While heated or cooled air can be important for temperature control, the primary focus in a commercial kitchen setting should be on the quality of the air, which is best achieved through the introduction of fresh outdoor air.