What is a common issue with pulling return air from kitchens?

Pulling return air from kitchens often presents the issue of odors. In kitchens, cooking processes generate a variety of smells, from pleasant aromas to more pungent scents. When return air is drawn from this space, it can carry these odors throughout the building or HVAC system, which is undesirable for indoor air quality. This is particularly critical in environments like restaurants or homes where the air quality directly impacts the comfort of occupants.

Good HVAC design typically aims to minimize the circulation of such odors. This might involve implementing dedicated exhaust systems that effectively eliminate cooking odors and ventilate the kitchen separately, rather than mixing this air with the return air for the rest of the building. While excessive heat, high humidity, and increased airflow can also be considerations in HVAC systems, they do not directly capture the predominant concern related to the quality and aroma of air that is recirculated from kitchens.