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).
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.
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.