Commercial kitchen exhaust hoods are the starting point of the commercial kitchen ventilation system. There are essentially two main types of commercial vent hoods that are used – Type 1 and Type 2.
The major difference between the two types is that Type 1 commercial hoods are equipped to handle grease removal from the air, while Type 2 hoods are designed for use in commercial kitchens without grease producing appliances (e.g., no grills, broilers or fryers).
Type 1 (commonly referred to as “grease hoods”)
- Designed to remove heat, smoke, condensation and other greasy by-products of cooking
- Required to be installed at or above all commercial type deep fat fryers, broilers, fry grills, steam jacketed kettles, hot top ranges, ovens, BBQ, rotisseries, or other grease or smoke producing equipment
- Captures the air above appliance made up of grease and other contaminates before the air is exhausted to the exterior through a system of ducts
- Installed with a make-up air (MUA) device to ensure that enough fresh air is entering the building to “make up for” or replace the contaminated air that is being exhausted
- Require regular cleaning in order to prevent grease fires
Additionally, if cooking equipment is located against a wall, you can utilize a Type 1 wall canopy hood. If no walls are present around the stove top, either single- or double-island hoods can be installed on the ceiling. Island hoods tend to suffer from greater rates of drafts and spillage due to the increased airflow around the unit.
Type 2 (also referred to as “condensate hoods”)
- General kitchen hood for collecting and removing steam, vapor, heat, odors and moisture from appliances that do not produce grease
- Approved for coffee machines, non-conveying pizza ovens, general ovens and commercial dishwashers
- Help remove excess heat from the air, creating a more comfortable work environment for the individuals working nearby
- Lack a grease filter and can be constructed from a standard galvanized duct instead of being fully-welded
If you need helping determining whether a Type 1 or Type 2 hood is right for your commercial kitchen operation, a professional exhaust cleaning company can help. Additionally, routine system cleaning by a professional will keep your vent hoods free of dangerous grease build-up, preventing fire hazards while prolonging the life of the components in the exhaust system.
A system that is safely working at peak performance leads to a work environment that’s safer and more productive for your staff, while ultimately providing guests and patrons a clean, top-notch experience.