Where do commercial hatcheries in Pakistan locate the main air-exhaust ducts of incubators to prevent cross-contamination between setter and hatcher rooms?

Commercial hatcheries are designed on a strict "one-way traffic" flow to prevent pathogen recycling. Setter rooms (where clean hatching eggs are incubated for 18 days) must have a completely separate ventilation loop from hatcher rooms (where chicks hatch on days 19 to 21, releasing massive amounts of down feathers, dander, and amniotic bacteria). The main air-exhaust ducts of setters and hatchers must be physically routed to exhaust directly through the roof or back outer walls of the building, exhausting straight into the open atmosphere. These exhaust outlets are fitted with backdraft dampers and are positioned downwind from the building's main fresh air intake vents. This prevents the exhaust air (laden with moisture, carbon dioxide, and potential pathogens like Aspergillus spores) from being drawn back into the setter rooms or egg holding areas. Hatchery managers can research clean-room layouts in the Poultry Encyclopedia, source HVAC and duct filtration on Poultry Plaza, track premium chick pricing on Poultry Rates, and list day-old brown chicks on Murghi Mandi.