States that master kitchen exhaust systems, consisting of multiple exhaust hoods in multiple tenant spaces all connected to a single main exhaust duct and fan are commonly used in food courts in modern shopping centres. Advantages over multiple, single-tenant systems are flexibility, low first cost, reduced shaft space through upper floors and ease of maintenance. Fire hazards associated with a greasy exhaust mean that there are several special challenges to successful design of master kitchen exhaust systems, especially sizing the main ductwork, achieving proper air balance and fire protection. Discusses the design problems presented by master kitchen exhaust systems and proposes some solutions.

KEYWORDS: Kitchens, shopping centres, exhaust ducts, exhaust air ventilation, catering, commercial, designing, flexibility, fire protection