How a commercial hood system is designed will dictate many of its functions.
When built with a fresh air fan, it draws on outside air and moves it in the kitchen to help cool off the area. When built with a fire suppression device, it filters out and removes grease and other pollutants to help maintain a clean and safe commercial kitchen.
Since it is vital that a kitchen is safe and healthy for the staff working in it and the people outside of it, it is best to have a complete commercial hood system that is made up of a complete ventilation system as well as a complete exhaust hood system.
What a Complete Ventilation System is Made of
It is composed of an exhaust hood system and the make-up air system.
The former removes vapor that is filled with grease and indoor smoke, while the latter provides fresh air at an approximately equal amount of the grease-laden vapor and smoke extracted and vented out.
Together, both pieces of equipment create a balance that complies with the local building, health, and fire regulations.
What a Complete Exhaust Hood is Made of
It is generally composed of three components – Type I hood, ductwork, and the roof-installed fan. A fire suppression system can also be added under the hood and above every piece of cooking equipment in the kitchen but this will require separate design and installation.
- Type I Hood
A Type I hood is usually integrated with a grease filtration system that is available in different designs, depending on the functionality required. Many industry-leading grease extraction filters are designed to match different cooking applications.
This type of hood is available in several styles, depending on where cooking equipment is located.
When cooking equipment is installed against the wall, you can choose between a wall canopy hood and a proximity (back shelf) hood. When cooking equipment is located in the open, such as an island, there are single-island hoods and double-island hoods to choose from.
This is essential to an exhaust hood for ducted and vented application. A ducted system eliminates the need to replace filters regularly while eliminating all forms of airborne contaminants and preventing air flow restriction.
- Extractor Fan
This device comes in different sizes, depending on the size of the hood that it will be connected to. It also comes with variable speed. It is highly recommended to choose an exhaust hood system with an adjustable fan for sound and odor control.
To ensure a safe working environment in commercial kitchens, a commercial hood system should be integrated with a fire suppression device, such as the Ansul R-102 Restaurant Fire Suppression System.
Think of it as the equivalent of a sprinkler system and fire extinguisher in residential buildings.
It is made up of tanks that contain a wet chemical agent, a regulated release mechanism, regulated actuator assembly, and discharge nozzles. The fire suppression system is capable of automatic detection for when temperatures exceed the link rating and will automatically actuate regulated release.