Exhaust and Ventilation Requirements

When it comes to selecting a suitable space for an F&B business, many entrepreneurs focus on location, footfall, and rental rates. However, one of the most overlooked yet critical factors is the exhaust and ventilation system. Without proper exhaust provisions, a unit may not be legally or practically viable for cooking — especially for concepts involving open flames, heavy frying, or grilling.

Whether you're a landlord, property agent, or business owner, understanding ventilation requirements is key to avoiding costly delays and compliance issues.

🔧 Why Exhaust and Ventilation Matter in F&B

F&B outlets generate significant heat, smoke, steam, and grease. Without a proper exhaust system, these byproducts can:

• Pose health and fire hazards

• Trigger complaints from neighboring tenants

• Violate NEA and SCDF regulations

• Lead to rejection of your food shop license

In short, if the space cannot support your cooking operations, your business can’t open — regardless of how attractive the location or rental rate may be.

🏢 What to Look For in a Unit

Before committing to a tenancy, ensure the space has:

1. Dedicated Exhaust Ducting Look for existing ducting that vents to the roof or external façade — especially for restaurants using gas or heavy cooking equipment.

2. Proper Duct Size & Capacity For small-scale operations like cafés or dessert shops, smaller ducting may suffice. But restaurants and hot food kitchens often require 10-inch or larger duct sizes with strong suction and filtration systems.

3. Grease Management Systems Some units come with grease filters or hoods with integrated filtration. Others require you to install your own — and that can be a costly renovation.

4. Clear Airflow Pathways Ventilation must be directed away from neighboring units or residential areas to prevent complaints. Some landlords enforce strict restrictions on where and how you can vent exhaust.

📑 What Authorities Require

In Singapore, you’ll need to comply with guidelines from:

• NEA (National Environment Agency): For odor control and hygiene

• SCDF (Singapore Civil Defence Force): For fire safety and kitchen hood systems

• BCA (Building and Construction Authority): For structural permissions to alter ducting

Units in malls, shophouses, or HDB estates may also require landlord or town council approval.

🚫 Common Pitfalls to Avoid

• Assuming a unit can be “converted” later Retrofitting an exhaust system can cost tens of thousands of dollars and may not even be approved if the building lacks provisions.

• Relying on landlord promises without written specs Always request the mechanical & electrical (M&E) drawings and verify with a licensed contractor or engineer.

• Overlooking shared ducting restrictions Some older buildings have shared duct systems, limiting the type of cooking tenants can do to avoid cross-contamination.

🛠️ When in Doubt, Consult Early

Engage a kitchen consultant or licensed exhaust contractor before signing an LOI (Letter of Intent). They can inspect the unit’s current infrastructure and advise whether it suits your operations — or if modifications are feasible.

Final Thoughts

Exhaust and ventilation are more than just technical details — they’re fundamental to whether your F&B concept can operate legally and efficiently. As the industry grows more competitive and regulatory standards increase, this area can no longer be treated as an afterthought.

Landlords, agents, and tenants alike should prioritize ventilation provisions in every F&B lease conversation. It’s not just about the air you breathe — it’s about the business you build.