The Importance of a Restaurant Hood System
A restaurant hood system is an essential piece of equipment for a safe commercial kitchen. These ventilation systems are the first line of defense to preventing fires in the kitchen. Restaurant Hood Systems are designed to remove heat, smoke and grease laden vapors that are generated while cooking to keep your commercial kitchen running safely and efficiently. With proper airflow established, these systems also reduce odors, improve air quality, and lower energy consumption in your commercial kitchen. In addition to all of these crucial benefits, kitchen ventilation systems are required by fire and health inspectors as well as insurance providers.
Components of a Hood System
Vent Hood
Placed over cooking equipment. Designed to remove excess steam, water vapor, heat, grease, smoke, odor, and flue gas from the kitchen environment. Available in two types – type I or type II
Hoods require hood filters. Filters are available in stainless steel, galvanized, or aluminum; Welded or riveted in construction.
Make-Up Air Unit
Brings in clean air to circulate through the kitchen to “make up” for the grease laden air being suction out by the fan. Installed on the outside of the building.
Baffle Filter
Series of vertical baffles that live within the hood. The filter captures grease and drains it away into a container. Designed for easy removal for cleaning.
Exhaust Fan
Gets the air moving within the system – taking the “poor” air out of the kitchen. Installed on the outside of the building.
- Belt Drive Fans
- Driven by belt and motor pulley
- Friction caused by the belt can decrease efficiencies and cause more repairs
- Direct Drive Fans
- Blade fan wheel directly attached to the axle
- A more efficient system with less moving parts and maintenance
Variety of Hoods
Hood systems are made in a variety of types, styles, sizes, and shapes to best-fit restaurant kitchens around the world. There are two primary types of hoods, as well as 6 styles.
TYPES
| Type I |
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| Type II |
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STYLES
| Wall-Mounted Canopy | Mounted flush with a wall and used for all types of cooking equipment located against a wall |
| 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 and used for all types of cooking equipment |
| 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
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When Are Hood Systems Required?
Hood systems are required in commercial kitchens where heating elements are used. Over stoves, fryers, grills, tilt skillets, etc. The size and type of system required depends on the type of equipment being used and the number of cooking units. Note that manufacturers now offer some ventless hood options where the units are self-contained with powerful fans. These units open up opportunities for kitchen design and use of the unit.
The size and style of the restaurant hood system needed for a kitchen vary greatly depending on the equipment used and local codes. It is best to work through your specific kitchen layout with an industry expert for assistance purchasing the correct system. Our team of knowledgeable and friendly product consultants is always ready to help at 800.215.9293
What Hood Filter Does My Kitchen Need?
Two things to consider when selecting the right hood filter for your commercial kitchen are the volume of product being cooked and the visibility of the kitchen to customers. A high volume kitchen requires a heavy-duty filter to withstand the abuse it will be receiving, so a stainless steel or galvanized filter would best. Additionally, if the kitchen is visible to customers, a shiny filter such as stainless steel would be most attractive. Of these two considerations, the durability of the filter should be the primary concern.
Material:
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Construction:
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When Should Hood Filters Be Replaced?
There is no standard time frame of when hood filters should be replaced. While the filter could last a couple of years in some kitchens, it could last only 6 to 8 months in another. Factors to consider:
- Type of filter
- Type of operation
- Level of maintenance
It is important to inspect hood filters on a regular basis for wear or damage. When a filter is damaged, it cannot effectively do its job and becomes a fire hazard. If a filter is worn, clogged, damaged, or has excessive grease build up, it should be replaced right away.
When purchasing a new hood filter, it is important to know that the actual size of the filter is about half an inch less than the size listed. There is no standard sizing for hood filters. Keep baffles vertical to measure your filter and know that the vertical dimension is followed by the horizontal dimension.
Example:
- Actual size: 9-5/8″ x 15-3/4″ x 1-3/4″
- Filter size: 10″x16″
Hood Filter Cleaning
Regular upkeep of your hood filter keeps your kitchen safe. If the filters are ignored, grease can build up and cause a number of problems including poor air quality, excess heat, increased utility costs, and fire hazard. A regular cleaning schedule will prolong the life of your filter and the overall system, but keeping a safe and clean kitchen.
- Dishwasher
- Run the commercial dishwasher on the highest temperature
- Avoid harsh cleaners
- Inspect that all reside was removed before drying
- Soak Tank
- An investment that saves time and labor
- Fill soak tank with water and add safe cleaner
- Soak filter overnight and rinse in the morning before reinstalling
- Hand Wash
- Use hot, soapy water and a non-abrasive sponge
- Avoid using harsh chemicals
- Dry immediately after washing
Time to Shop!
Have more questions? Or ready to design your restaurant hood system? Call us at 800.215.9293 for one on one assistance! You can also browse online at our full line of hood systems and components!
Hope has been a Content Specialist since November 2015, where she brings to the table years of experience in the food service industry in a variety of roles. Throughout her time with Central, Hope has focused on learning all things possible about everything from cooking equipment to concession and specialty products in order to empower operators with education on commercial equipment and supplies. Hope is a wife, new mom, avid crafter, and food lover (french fries please!).
Looking for estimate of installing type II in a bakery. Do you have a rep that can meet at a location to discuss options. The building owner is concerned about roof penetrations and might prefer a wall exhaust.
Hi Jason –
Thanks for reading our blog. We’d be happy to help you out. We will have one of our hood product experts follow up with you shortly on this.
Thanks!