I work in a bakery and our ovens release a lot of steam when we open the doors. We usually have to crack it to give them a moment to release most of the steam before we can open the doors fully and remove the racks of product.
Our maintenance lead just informed me that he was asked to remove the window in that room to install this fan:
The window is in the wall that separates production from the outside of the building. Our mix, bake, and pack areas are all in one room with walls dividing the areas but no doors, there are just open walkways between the raw and RTE areas. The proposed window where this fan would go is in the bake area but near one of those openings to RTE side.
Can anyone please help explain to me why this is a good or bad idea so I can discuss the risks with our management team? I am not knowledgeable enough about appropriate food processing ventilation, but this doesn't seem like the best solution to me.