Mastering Ventilation: A Comprehensive Guide to Commercial Kitchen Hoods and Equipment

Commercial foodservice equipment and hoods play a crucial role in the efficiency and safety of a professional kitchen. Understanding what needs to be placed under a hood and what doesn’t is vital for both compliance and operational effectiveness.

Under the Hood: Essential Equipment

 A kitchen hood, also known as an exhaust hood or range hood, is designed to capture and remove heat, smoke, combustion products, and airborne grease. Here’s what typically goes under a hood:

 Cooking Appliances: This includes griddles, stoves, fryers, and ovens. These appliances produce significant amounts of heat and smoke, necessitating proper ventilation.

1. Ovens with Open Flames or High Heat Production: Gas ranges or wood-fired ovens are prime examples.
2. Deep Fryers: They generate a lot of airborne grease, which can be a fire hazard if not properly ventilated.

 Equipment That May Not Require a Hood

 Certain appliances may not require a hood, especially if they produce less heat and smoke. These include: 

1. Electric Slow Cookers: Generally, they do not produce enough heat or smoke.
2. Small Toasters or Microwaves: In some cases, these may not need to be placed under a hood, but it’s always best to check local regulations.

 Considerations When Purchasing New Equipment

 When investing in new kitchen equipment, here are key considerations related to hoods: 

1. Size and Capacity: Ensure the hood covers the entire width of the cooking surface and extends slightly beyond it.
2. Type of Cooking: Different cooking methods produce varying amounts of heat and smoke. Tailor the hood system to your predominant cooking style.
3. Local Codes and Regulations: Compliance with local health and safety codes is mandatory. This includes fire codes and ventilation requirements.

 Ventless Equipment: A Modern Alternative

 Ventless kitchen equipment is becoming popular in commercial settings, especially where traditional ventilation is challenging or too costly. These systems use advanced filtration to clean and recirculate air, eliminating the need for external ducts. While ventless options offer flexibility and can be cost-effective, they are typically suited for specific types of cooking and have limitations in terms of capacity and type of food that can be cooked.

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Types of Commercial Kitchen Hoods

 When outfitting a commercial kitchen, understanding the various types of hoods available is essential for making an informed decision. Here are the primary categories: 

1. Type 1 Hoods (Grease Hoods): These are designed for use with appliances that produce grease and smoke, such as fryers, griddles, and broilers. They are equipped with grease filters and often require a fire suppression system.

2. Type 2 Hoods (Condensate Hoods): These hoods are intended for appliances that produce steam, vapors, and odors but not significant amounts of grease or smoke. Equipment like dishwashers and steamers typically falls under this category. 

3. Exhaust-Only Hoods: These hoods ventilate air and remove heat and odors but don’t have the grease extraction capabilities of Type 1 hoods. They are suitable for non-grease-producing equipment. 

4. Make-Up Air Hoods: These systems not only exhaust air but also supply fresh, filtered air back into the kitchen. This helps maintain air balance and improves comfort and efficiency. 

5. Ventless Hoods: As mentioned earlier, these are an alternative for kitchens where traditional ducted hoods are impractical. They use a combination of filters and air cleaning technology to recirculate air within the kitchen. 

6. Island Hoods: Designed for island-style cooking setups, these hoods hang from the ceiling and are accessible from all sides. They generally require a larger capacity because they capture smoke and grease from a wider area. 

7. Wall-Mounted Canopy Hoods: The most common type, these are installed against the wall and over the cooking equipment. They are effective for a range of cooking appliances, including stoves and grills. 

8. Low Proximity Hoods: These are mounted closer to the cooking equipment and are designed to capture and remove effluents more effectively at a lower exhaust volume, making them a more energy-efficient choice. 

Selecting the Right Hood 

Choosing the right type of hood depends on the specific needs of your kitchen, including the types of appliances used, cooking volume, kitchen layout, and local health and safety regulations. Consulting with a ventilation expert or a commercial kitchen designer can provide valuable guidance in selecting the most appropriate hood for your setup.

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Conclusion

Selecting the right commercial kitchen equipment and understanding ventilation requirements is a complex process that impacts not only the efficiency of your kitchen but also the safety of your staff and compliance with regulations. Always consult with a professional when planning your kitchen layout and equipment purchase to ensure that you meet all necessary guidelines and optimize your kitchen’s performance.

Contact sales@aldevra.com or call 269-350-1337 for help with your equipment and hood selections.