Commercial kitchen exhaust hood - Guide

Commercial kitchen exhaust hoods are an integral part of any commercial kitchen, providing ventilation and protection for staff and customers from smoke and odours produced during cooking. They are an important part of any kitchen’s safety infrastructure and are available in a variety of styles, sizes, and materials. In this guide, we’ll cover the types of commercial kitchen exhaust hoods, the requirements for their installation, and the technical specifications that should be taken into consideration when purchasing one.

Type 1 or Type 2 hood?

Type 1 hoods are designed to trap and remove grease, smoke, and other particles produced by equipment such as fryers, broilers, ranges, and tilt skillets. They must be custom-built to cover all of the equipment, regularly cleaned to prevent grease buildup, and professionally installed.

Type 2 hoods are for use over heat- and steam-producing equipment such as dishwashers, steam tables, and some ovens. They are not designed for use over grease-producing equipment, and can be used to remove condensation and steam, heat, and odors. Professional installation is also required.

Installation

• Wall-Mounted Hoods: These are the most common type of commercial kitchen exhaust hoods, and are typically connected to the wall above the stove and vented outside. They are typically made of stainless steel and can be customized to fit any kitchen.
• Island Hoods: These are hoods that are suspended from the ceiling, usually over an island or other cooktop. They typically require more ventilation than wall-mounted hoods and are usually more expensive.
• Undercabinet Hoods: These are the least common type of commercial kitchen exhaust hoods and are usually mounted underneath a cabinet or countertop. They are typically used for smaller kitchens and are very energy efficient.

Technical Specifications

When choosing a commercial kitchen exhaust hood, it is important to consider the technical specifications of the hood:

• CFM rating indicates how much air the hood can move per minute, and should be selected based on the size of the kitchen and the type of cooking that will be done.
• The size of the hood should be based on the size of the cooking equipment that it will be covering and should be large enough to cover all of the cooking equipment.
• The noise level of the hood should also be taken into consideration, as a loud hood can be a nuisance in a commercial kitchen.
• The type of filter should be chosen based on the type of cooking that is being done. Grease filters are typically used for deep-frying and other oily cooking, while charcoal filters are used for smoke and odors.

Fire suppression

Fire suppression is an important safety requirement for commercial kitchen exhaust hoods. The system must cover the entire surface area of the hood and all cooking equipment below. In addition, the system must be tested and inspected regularly by a qualified technician and installed in accordance with manufacturer’s instructions and local codes and regulations. Maintenance of the system includes replacing the nozzles and other components and checking the pressure and flow rate.

Make-up air

Make-up air is necessary to ensure that the exhaust hood is able to draw sufficient air away from the cooking area. The make-up air rate should be 10% of the total airflow rate of the exhaust hood and distributed evenly throughout the kitchen. The air should be filtered to remove any grease and other debris and provided through an independent system that is not connected to the hood’s exhaust system.

At ContekPro, all our modular prefabricated kitchens are delivered with a pre-installed exhaust hood based on local and client requirements. Fire-suppression and make-up air are included.