What is the required mechanical exhaust rate for a kitchen using continuous operation?

The required mechanical exhaust rate for a kitchen operating continuously is typically determined by factors such as the kitchen's size, the type of cooking performed, and the expected heat and moisture output. The correct answer of 100 cubic feet per minute (cfm) is a standard measure that allows for effective ventilation in a kitchen environment.

This rate is often recommended to adequately remove heat, smoke, odors, and moisture that can build up during cooking processes. Continuous cooking operations, such as those found in restaurants or commercial kitchens, necessitate higher airflow to maintain a comfortable and safe environment, as well as to prevent the accumulation of hazardous air pollutants.

The other potential exhaust rates mentioned might be too low or potentially too high for typical scenarios, where 100 cfm strikes a balance to ensure effective ventilation without overburdening the ventilation system.