Which type of appliances are used in commercial kitchens to cook food and must be ventilated?

Commercial cooking appliances are specifically designed to handle the high demands of food preparation in commercial kitchens, such as restaurants, catering services, and large dining facilities. These appliances include ovens, grills, fryers, and ranges that generate significant heat, smoke, and grease during operation. Proper ventilation is critical for these types of appliances to maintain indoor air quality, ensure safety, and mitigate the risk of fire due to grease buildup.

Ventilation systems are necessary to expel heat, steam, and cooking byproducts from the kitchen environment, which helps to create a comfortable working area for staff and complies with health and safety regulations. The North Carolina Mechanical Code includes specific requirements for the installation and maintenance of ventilation systems associated with commercial cooking appliances to uphold these standards.

In contrast, food preparation appliances typically do not require extensive ventilation as they may not produce the same level of heat or byproducts. Sanitation appliances focus on cleanliness and hygiene rather than cooking, while heating appliances may serve various purposes but are not limited to the demands of food preparation in commercial settings. Therefore, the most appropriate choice that captures the essence of appliances needing ventilation in commercial kitchens is commercial cooking appliances.