The primary reason commercial kitchens use ventilation systems is to meet the local code requirements. However, these same systems provide several additional benefits. A kitchen exhaust duct exhausts heat moisture, and contaminated air from the kitchen, which creates a more pleasant work environment. It also prevents smoke and odors from filtering into the dining room where patrons eat.
To reduce the risk of fire, provide kitchen workers with a better work environment, and ensure that customers have a fantastic dining experience, it comes down to choosing the right kitchen exhaust system.
Breaking It Down
The different types of hoods used in commercial kitchens fall into two primary categories: Type 1 and Type 2. While they’re similar, there is one main difference. The Type 1 hood removes grease and smoke from the air from appliances such as broilers, deep fryers and grills. The Type 2 hood is for non- grease producing appliances that produce heat, moisture, and odors such as ovens, pasta cookers, and dishwashers.
Type 1 and 2 hoods are typically constructed of stainless steel to assist in their cleaning and in maintaining general kitchen hygiene.
A kitchen exhaust hood, which is part of an overall kitchen exhaust system, comes in three main types.
Wall Canopy
Wall canopy hoods are available in both Type 1, for over grease and smoke producing appliances, and Type 2 for over non-grease producing appliances. Type 1 hoods are also available with a sloped front which increase the clearance at the front edge of the hood in low ceiling installations.
Island Canopy
As the name implies, this type of hood is installed over an island and is available in single and double island configurations. Island hoods to remove heat, smoke and grease-laden effluent. Island hoods are used over cooking equipment where no separating wall exists or when display cooking is required.
Proximity Hood
Proximity hoods come in various designs such as backshelf, pass-over, or eyebrow hoods. All have different capture areas and are mounted at different heights and horizontal positions relative to the cooking equipment. As these hoods are located to capture the exhaust close to the source, they tend to require lower exhaust rates (CFM) than a wall or island canopy.
In addition to the 3 main types of hoods, restaurants that have grills in the main dining area may choose to use a downdraft exhaust to avoid the visual obstruction of an island hood in the dining area.
While exhaust hoods are often constructed of stainless steel, the material used for the kitchen exhaust ducts may vary. For instance, stainless steel, galvanized steel, and or black iron copper are the typical choices used for the kitchen exhaust duct material. It all depends on the system, its use, aesthetics, and even the safety standards.
A Reliable Source of Quality Kitchen Exhaust Systems
If you’re in the market to purchase a new system for your commercial kitchen, our highly qualified team at DuraSystems can help. Give us a call to learn about our commercial kitchen ventilation products.