Quality ventilation is the first line of defense for fire prevention, and it is also a requirement for many health, fire, and insurance inspection codes in commercial kitchens. High-heat cooking creates heat, smoke, and greasy vapors, and restaurant exhaust hood systems are designed to remove those contaminants to keep your kitchen running safely and efficiently. A good range hood can also reduce odors, enhance air quality, and lower energy consumption. Whether you are operating a food truck or pizza kitchen, hood systems are essential.
What Type of Commercial Range Hood Do I Need for a Commercial Kitchen?
Exhaust hoods are required in commercial kitchens wherever heating elements are used. The size and type of hood system required is dependent on the type of equipment and number of cooking units.
The size and style of the restaurant exhaust hood system needed vary greatly depending on the equipment and local codes. It is recommended to work through your kitchen layout with an industry expert.
For information on system requirements, refer to:
- Your local pollution regulations
- The 2021 International Mechanical Code (IMC)
- The Revised National Fire Prevention Association (NFPA) Codes
Note: many manufacturers now offer ventless hood systems that are ideal for limited spaces, pop-up kitchen spaces, food trucks, and more. These units are self-contained and don’t require any construction or duct work for ventilation.
What is the Difference Between a Type I and Type II Commercial Hood?
Restaurant hood systems are available in different types and styles, depending on the intended use. The two most prominent types are Type I and Type II.
Type I Exhaust Hoods
Type I restaurant exhaust hoods are used to collect and remove grease and smoke. These always include grease filters or baffles for the efficient removal of grease, and they are required over restaurant equipment that produces such, including fryers, ranges, griddles, broilers, ovens, tilt skillets, and the likes.
Type II Exhaust Hoods
Type II restaurant exhaust hoods, often referred to as condensate hoods, are used to collect and remove steam, vapor, heat, and odors. These are installed over equipment where grease is NOT a byproduct.
Ventless exhaust hoods are also popular, due to the following potential benefits:
- Quick setup in remote kitchen spaces, such as kiosks and ghost kitchens
- More mobility, which is ideal for restaurants operating in a leased space
- No extensive duct work required
The Four Components of a Restaurant Exhaust Hood System
The four main components of a restaurant exhaust hood system include:
- Vent Hood: Vent hoods are what’s placed over the cooking equipment and are designed to remove steam, grease, smoke, odor, gas, etc. They’re available in Type I or Type II.
- Baffle Filters: Exhaust hoods require filters. Baffle filters are a series of vertical baffles housed within the hood to capture and drain away grease. They’re designed for easy removal for cleaning.
- Make-Up Air Unit: These units bring in clean air, usually from the outside through duct work, to circulate throughout the kitchen, making up for the grease-laden vapors being suctioned out by the exhaust fan.
- Exhaust Fans: Exhaust fans activate the air within the exhaust hood system, funneling the low-quality air out of the kitchen. There are two types of exhaust fans: Belt-driven exhaust fans, which operate via a motor pulley, and direct-drive exhaust fans, which operate via a blade fan within attached to the wheel’s axel.
The Six Types of Exhaust Hoods
Depending on your kitchen’s layout, here are the six main styles of restaurant exhaust hoods you should consider.
- Single Island Canopy: Ceiling-mounted over a single line cooking island and used for all types of cooking equipment
- Double Island Canopy: Ceiling-mounted over a back-to-back cooking island. Used for all types of cooking equipment
- Wall-Mounted Canopy: Mounted flush with a wall and used for all types of cooking equipment located against a wall
- Backshelf Hood: Used for counter-height equipment. Normally located against a wall but are also used as freestanding units
- Eyebrow Hood: Used for direct mounting to ovens as well as some dishwashers
- Pass-Over Style Hood: Used over counter-height equipment when a plate pass-over configuration is required
What Type of Exhaust Hood Filter Should I Use?
Exhaust hood filters capture moisture and grease vapors to prevent flames from entering the exhaust duct. Baffle filters are the simplest and most common configuration, although a high-velocity cartridge filter offers a greater surface area.
There are two things to consider when selecting the right hood filter for your needs:
- Volume of food being cooked
- Visibility of the kitchen to customers
Durability is the primary concern when it comes to filter construction. A high-volume kitchen requires a heavy-duty filter to withstand the rigors of frequent use. Filters constructed of stainless or galvanized steel work best here.
If the kitchen space is visible to patrons, a shiny filter, such as one constructed with stainless steel, is most attractive.
How Long do Exhaust Hood Filters Last?
The frequency of filter replacement typically depends on the quality of the filter and extent of use. There is no standard, one-size-fits-all time frame. Key factors that play into replacement frequency include:
- Type of filter
- Type of operation
- Degree of regular maintenance
It is important to regularly inspect hood filters for wear or damage. If a filter is worn, clogged, damaged, or has excessive grease build up, it should be replaced right away to maintain its integrity.
It’s also important to keep in mind that the actual size of the filter is approximately half an inch smaller than the size listed. Keep baffles vertical when measuring your filter, and remember that the vertical dimension is followed by the horizontal dimension.
Example:
- Actual advertised size: 9-5/8”x15-3/4”x1-3/4”
- Filter size: 10”x16”
How Often Should Hood Filters Be Cleaned?
A regular cleaning schedule will prolong the life of your filter and the overall exhaust hood system, while keeping a safe and clean kitchen space. It’s best to follow the manufacturer’s cleaning instructions. However, if instructions aren’t available, here are some quick tips.
- If the filter is dishwasher safe, run in through on the highest temperature. Avoid harsh cleaners and ensure that all residue was removed before drying.
- A soak tank can be a worthwhile investment that saves time and labor. If using a soak tank to clean your exhaust hood filter, fill it with water and add a safe cleaner. Soak the filter overnight and rinse in the morning before installing.
- If washing the filter by hand, use hot, soapy water and a non-abrasive sponge. Avoid using harsh chemicals and dry immediately after washing.
Additional Restaurant Exhaust Hood System Considerations
- Replacing air systems – To make up for exhausted air, replacement air must be brought in from outside the kitchen. It should be filtered and, depending on the climate, possibly heated or cooled. Discuss these issues with your product consultant before purchasing an exhaust system.
- Duct cleaning – Most cleaning is done by power washing the duct and hood interior. If the duct leaks, it’s possible that mold will form within the enclosure assembly. Therefore, it’s important that the ductwork be liquid-tight and pressure tests are conducted to ensure optimal sanitation and efficiency.
- Environmental issues – Stack smoke and odors are a concern in many communities, especially those with strict pollution laws. Dilution or bleeding outdoor air into the roof fan installation is a simple solution. For smoke concerns, try reducing the fat in the cooking product.
Tips
- Some equipment is designed with integrated hoods. These often require extra clearance for the steam to escape but are worth the investment if they can fit in your space.
- Hoods are particularly tricky to order online. We recommend contacting a member of our sales team to ensure you have the right hood for your equipment.
