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What are the best practices for ensuring proper ventilation if a landscape bar counter includes a cooking or heating element?
Integrating cooking or heating elements into a landscape bar counter requires meticulous ventilation planning to ensure safety, comfort, and compliance. The foremost practice involves installing a commercial-grade exhaust hood specifically rated for your cooking equipment's BTU output. Calculate required Cubic Feet per Minute (CFM) based on heat load—typically 100 CFM per 10,000 BTUs—while considering makeup air systems to prevent negative pressure. Opt for low-profile hood designs that maintain the bar's aesthetic while providing adequate capture velocity. Ductwork should feature smooth, insulated metal runs with minimal bends, venting vertically where possible. Incorporate supplemental cross-ventilation through strategically placed louvers or ceiling fans to address residual heat and odors. Regular maintenance of grease filters and duct cleaning remains non-negotiable for fire prevention. Always consult International Mechanical Code (IMC) standards and local regulations regarding clearance distances from combustible materials. Implementing these measures ensures a safe, enjoyable environment where culinary functionality seamlessly blends with open-air hospitality.
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