What is a Commercial Ventilation Hood?
A ventilation hood is a crucial component and safety feature of all commercial kitchens. The ventilation hood keeps the restaurant safe by filtering out steam, grease and other toxic pollutants (like carbon monoxide and nitrogen dioxide) that are released into the air while cooking.
So, “What exactly is a ventilation hood?” you may ask. Well, it is an appliance equipped with a mechanical fan and a series of filters mounted above ranges or cooktops. The fan captures smoke and other airborne chemicals, runs it through the filters, and then releases the fresh air back into the room.
In this article, we will discuss everything you need to know when choosing a commercial kitchen ventilation hood.
The Two Types of Ventilation Hoods
Not just any ventilation hood will be beneficial for your restaurant, it primarily depends on what you’ll be cooking. Listed below are the two types of ventilation hoods and the key differences.
Type 1: If you are planning to fry, broil or grill food, you’re going to produce a lot of grease and smoke – which means you’ll need a type one ventilation hood. This type of hood is equipped with a fire prevention system and is designed for the removal of grease and smoke.
Type 2: The type two ventilation hood is designed to remove heat, steam and moisture from the air – so if your restaurant primarily cooks pasta or baked goods, this type of hood will be most beneficial.
The Different Designs of Ventilation Hoods
There are a few different types of ventilation hood styles with different performance levels, so you’ll want to make sure to select a design that compliments and accommodates your kitchen. Consider factors like types of equipment, layout, and menu. Listed below are three common types of hood designs.
Island Canopy Hoods
An island canopy ventilation hood rests in the center of the kitchen, it is mounted to the ceiling and hangs over the main cooking equipment. This type of hood typically has the highest exhaust volume, meaning the fan is capable of removing more smoke, grease, chemicals, and so forth than other hoods.
Proximity ventilation hoods rest in close proximity to the cooking equipment. This type of hood typically has a lower exhaust volume and works very well with appliances that require a lower exhaust.
Wall Mounted Canopy Hoods
Mounted onto the wall, canopy hoods often stretch across a line of cooking equipment – which means this type of hood is very large and long in size. Because of their size, wall mounted canopy hoods have a high exhaust volume.
Conclusion - Choosing the Proper Commercial Ventilation Hood
In order for employees to efficiently and effectively do their jobs, the kitchen needs to be properly designed and equipped – which means choosing a proper ventilation hood to filter out smoke and toxic fumes. The kitchen is the heart of the restaurant, determining the flow of operations. When successfully built out, the restaurant can run smoothly.
Diversified Construction specializes in building and remodeling commercial kitchens, with over 60 years of business experience in the Twin Cities. Contact us today at 952-929-7233 if you’re looking to start a new project.