What are the ventilation requirements for a landscape bar counter with a built-in grill or cooktop?

Proper ventilation for landscape bar counters with integrated cooking equipment requires careful planning to meet safety codes and ensure comfortable operation. The fundamental requirement involves installing a commercial-grade exhaust hood capable of achieving 100-150 CFM per square foot of cooking surface, as specified by International Mechanical Code section 507. For typical 36-inch wide bar counters, this translates to 600-900 CFM capacity minimum.

Ductwork must be constructed of rigid galvanized steel or stainless steel with smooth interior surfaces, maintaining maximum velocity of 1,800 feet per minute. The exhaust system should terminate at least 10 feet from property lines and air intake vents. Make-up air systems must supply 85-90% of exhausted air to prevent negative pressure buildup.

Fire suppression systems meeting NFPA 96 standards are mandatory, featuring automatic shut-off valves for gas lines. Grease filters require easy access for monthly cleaning, with hoods positioned 24-30 inches above cooking surfaces. For outdoor installations, weather-resistant hoods with wind baffles and stainless steel construction are essential.

Energy efficiency considerations include variable-speed fans that adjust to cooking intensity and heat recovery ventilators that temper incoming make-up air. Regular maintenance schedules should include quarterly duct cleaning and semi-annual professional inspections to maintain optimal performance and compliance with local health department regulations.