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38 FEDA News & Views LEADERS BECOME THE CHANGE THE 2017 FEDA CONVENTION April 5-9, 2017 JW Marriott San Antonio Hill Country Resort & Spa San Antonio, Texas general building exhaust. They also don't fully capture small particles of grease that can coat windows, permeate walls and fabrics, or darken ceilings. When considering a ventless kitchen, consider that the heat generated from non-grease-producing equipment like ice mak- ers, toasters, sandwich grills, and dishwashers all contributes to the overall temperature of the food prep area. Heat and odor can often be reduced by installing general purpose fans and ductwork (similar to those in bathrooms and showers) that can be exhausted through louvers over doorways or side walls. Regardless of whatever system is installed, the exhaust for the food prep area should never be returned into the building makeup air. It needs to be exhausted separately and directly outside. Code Concerns As ventless cooking grows in popularity, its use will get the attention of both building owners and local code offi cials in the form of tenant and resident complaints about food odor, smoke, and extra heat buildup in retail or public spaces. Building and fi re department inspectors (authorities having jurisdiction) have the right to accept or reject ventless cook- ing equipment proposed for use in their jurisdiction. Some equipment like high-speed ovens are generally approved with- out issues because they don't generate much heat or grease. Other systems like ventless fryers, combi ovens, or whole vent- less cooking lines usually require some type of local review and approval because they generate signifi cant amounts of heat and grease. For many years, major cities like Los Angeles, Chicago, and New York completely rejected any use of ventless cook- ing appliances other than high-speed ovens. Only recently has New York opened the door to ventless installations, but there are strict requirements: ventless installations must be in-ground or on upper fl oors (no basements) in fi re-resistant/ sprinkler-equipped buildings and have proper general ventila- tion (which is open to interpretation). I expect more cities will adopt similar requirements as these systems gain popularity. An example of code concerns with ventless cooking is a local restriction regarding the use of panini sandwich grills that don't have some type of grease-collecting hood or fi re suppression system. While often classifi ed as a toaster, these units are clearly cooking devices that can produce signifi cant grease and odor during heavy use. Visible grease and brown crud on the ceiling above an often-used grill clearly tell the story, and local authorities are tired of seeing this at inspec- tion time. New ventilation requirements have been created by operators who abuse these units and try to use them as griddles or stove tops for menu extensions. The most abused ventless cooking appliance is the high- Foster Frable continued