Types of Commercial Exhaust Hoods
Commercial exahust hoods in commercial kitchens capture and contain heat, moisture, smoke and grease-laden vapors. There are two types of hoods:
- Type I Hoods are installed over applicance that produce smoke and/or grease vapors
- Type II Hoods are installed over appliances that produce only heat and/or moisture
Commercial Exhaust System Requirements
For more information on system requirements, refer to:
Hood filters prevent flames from entering the exhaust duct, and they capture moisture and grease vapors. The baffle filter is the simplest configuration, although a high-velocity cartridge filter offers a greater surface area. Note that aluminum mesh filters are no longer allowed in Type I hoods.
Replacing Air Systems
To make up for exhausted air, replacement air must be brought in from outside the kitchen. Replacement air should be filtered, and depending on the climate possibly heated or cooled. Discuss these issues with your product consultant before purchasing an exhaust and make-up air system, as well as advise whether or not your kitchen will be air conditioned as this will require special considerations.
Most cleaning is done by power washing the duct and hood interior. If the duct leaks, it is possible that mold may form within the enclosure assembly. Therefore it is important that the ductwork be liquid-tight and pressure tests done to ensure that it is.
Kitchen stack smoke and odors are a concern in many communities. Often, local pollution law mandates that an establishment must eliminate all exahust pollution if a neighbor complains. Dilution, or bleeding outdoor air into the roof fan installation, is one simple solution. For smoke concerns, try reducing the fat in the cooking product.
For More Information
Please contact your Central Product Consultant for more information on hood systems and to design the perfect system for your kitchen!