Facilities
Kitchen exhaust / chimney
RequirementRef. FSSAI-FSE-FAC-001
In plain language
Any kitchen doing cooking or frying needs a properly sized chimney/exhaust installed before opening -- not an optional extra.
Official text
“Wherever cooking or frying of any kind is being done, a chimney having appropriate suction capacity as per the size of the kitchen has to be installed prior to start of business.”
What to do
Install a chimney/exhaust hood sized appropriately for the kitchen before starting operations.
What inspectors look for
Photo of installed chimney/exhaust; supplier invoice
Add this to your restaurant's checklist
Track this requirement, keep the proof in one place, and get reminded when it needs attention.
More in Facilities
SabSet maps requirements for clarity. Always confirm against the official source; professional advice may be appropriate.