Which equipment is required to handle smoke or grease-laden vapors from cooking operations?

• A. Ventilation Hood
• B. Exhaust System
• C. Air Purifier
• D. Water Mist System

Answer: (B)

In commercial kitchen ventilation, the goal is to capture grease and smoke at the source and move those vapors outdoors. The component that actually handles the removal of grease-laden vapors from the space is the exhaust system. It includes the hood, ductwork, and fan designed to carry away heat, fumes, and grease-laden air, meeting NFPA 96 requirements for cooking operations.

The hood plays a capture role, but it’s the exhaust system that accomplishes the task of removing the vapors from the kitchen and venting them to the outside. An air purifier doesn’t meet typical code requirements for venting cooking emissions, and a water mist system is a fire-suppression measure, not a normal method for handling kitchen vapors.