It works by pulling hot air, grease, oil, smoke, contaminated air and other particulate matter up through your hood filters and, When exhausting only heat or moisture, the type of restaurant vent hood you should use with your upblast fan are. Factors in the design of such systems include the flow rate (which is a function of the fan speed and exhaust vent size) and noise level. exhaust restaurant hoods fans kitchen commercial hood fan range They exhaust only heat and moisture as well as cooking odors. A make up airsystemprovides additional air in your kitchen to replace the airthat is being removed bythe exhaust hood. If you do not have the right set up, you will be putting your restaurant and your employees and diners at risk. 12. Inspectors are looking for performance and fire prevention when examining restaurant exhaust systems. Restaurant exhaust systems areimportant to safely deal with both smoke and grease. 1. Condensate hood systems are designed to remove the condensation and steam produced by dishwashers and steam equipment. By placing the heavy-duty equipment in the middle of the cook line, you're ensuring your hoodis completely covering the equipment, which enhances its ability to trap and remove the cooking plume produced by the heavy-duty appliances. 10. Foodservice Equipment & SuppliesKitchen Layout & DesignCustom Fabrication. Shop our complete selection of commercial kitchen hood systems and exhaust fans for restaurant ventilation. Finding the right commercial vent hood for your kitchen is essential for maintaining air quality, keeping the room temperature at a comfortable level, and preventing fire hazards. Factory Built Grease DuctLiquid tight, factory welded grease duct for robust fire protection in single and double wall construction. Proper ventilation is important for the safety of the kitchen andthe health of everyonein the establishment. There are hoods madespecifically for conveyorpizza ovens to accommodate forextra depth so thatthe ovens are fully covered. 5. Call 877-394-9731, live chat with us online, or send an email to customerservice@hoodfilters.com. We've made a health code violations list to remind you of some of the most common health violations in restaurants. var gform;gform||(document.addEventListener("gform_main_scripts_loaded",function(){gform.scriptsLoaded=!0}),window.addEventListener("DOMContentLoaded",function(){gform.domLoaded=!0}),gform={domLoaded:!1,scriptsLoaded:!1,initializeOnLoaded:function(o){gform.domLoaded&&gform.scriptsLoaded?o():!gform.domLoaded&&gform.scriptsLoaded?window.addEventListener("DOMContentLoaded",o):document.addEventListener("gform_main_scripts_loaded",o)},hooks:{action:{},filter:{}},addAction:function(o,n,r,t){gform.addHook("action",o,n,r,t)},addFilter:function(o,n,r,t){gform.addHook("filter",o,n,r,t)},doAction:function(o){gform.doHook("action",o,arguments)},applyFilters:function(o){return gform.doHook("filter",o,arguments)},removeAction:function(o,n){gform.removeHook("action",o,n)},removeFilter:function(o,n,r){gform.removeHook("filter",o,n,r)},addHook:function(o,n,r,t,i){null==gform.hooks[o][n]&&(gform.hooks[o][n]=[]);var e=gform.hooks[o][n];null==i&&(i=n+"_"+e.length),gform.hooks[o][n].push({tag:i,callable:r,priority:t=null==t?10:t})},doHook:function(n,o,r){var t;if(r=Array.prototype.slice.call(r,1),null!=gform.hooks[n][o]&&((o=gform.hooks[n][o]).sort(function(o,n){return o.priority-n.priority}),o.forEach(function(o){"function"!=typeof(t=o.callable)&&(t=window[t]),"action"==n?t.apply(null,r):r[0]=t.apply(null,r)})),"filter"==n)return r[0]},removeHook:function(o,n,t,i){var r;null!=gform.hooks[o][n]&&(r=(r=gform.hooks[o][n]).filter(function(o,n,r){return!! Use the following links to navigate this guide and learn more about the types of hoods: Commercial hoods are divided into two types based on whether or not they are designed to handle grease. Type 2 hoodsare for use over heat- and steam-producing equipment,such as dishwashers, steam tables, and some ovens. However, the air in commercial kitchens is filled with bits of grease and food residues that can quickly clog up the ductwork in a hood system if not properly filtered out. Utility Distribution SystemOne easy plug-and-play connection for all electrical and plumbing utilities behind the hood. 8. Below are the three styles of make up airthat are used witha range hood: Every commercial kitchen, regardless of size or location, is required to safely vent heat, smoke, and grease-laden air from the kitchen to prevent hazardous fires and keep employees and staff safe and comfortable. Our fast shipping, low prices, and outstanding customer service make WebstaurantStore the best choice to meet all of your professional and food service supply needs. Contact us for custom exhaust hoods to meet these requirements. Store Hours Mon Fri 8am 5pm Sat 9am 3pm, 2022 Dine Company - The Restaurant Store. By selecting the appropriate hood filter for your establishment, you can keep your exhaust hood working at peak performance and ensure clean kitchen air. Poorly ventilated kitchens accumulate heat and humidity that support the growth of harmful bacteria and mold. Self-Cleaning N D-2Exhaust HoodA daily spray cycle washes away grease from the plenum duct, significantly reducing fire risk.

Which hood style is right for you will depend on which equipment you will be placing under the hood and how you need to mount the hood. When exhausting only heat or moisture, the type of restaurant vent hood you should use with your upblast fan are Type 2 kitchen hoods. The rate is measured in cubic feet per meter (CFM.) They can also be used over cooking areas that produce only heat and moisture. The type of cooking and the type of fuel you use for cooking are the main determinants for which commercial kitchen exhaust fan is right for you. We are always happy toassist you.

If you are you looking for an restaurant exhaust fan for your, The upblast exhaust fan is for exhausting fat, grease, and oil effluent as well as smoke, heat, odors, and moisture. 2003-2022 WebstaurantStore Food Service Equipment and Supply Company All Rights Reserved.Variation ID: The Leading Distributor of Restaurant Supplies and Equipment. The main difference in how they work is that a downblast fanexhausts the air in a downward blowing direction. Ventless hood systems feature self-contained filtrationtokeep your commercial kitchen up-to-code without the need for ducted hoods. Just like the name suggests, outdoor hood systems are designed for use with outdoor kitchens.

Together with your restaurant vent hood. 11. The exhaust hood is the heart of any commercial kitchens ventilation system. This form is protected by reCAPTCHA and the GooglePrivacy Policy and Terms of Service apply. You can also find all of thePPE personal protective equipment and sanitation supplies your restaurant kitchen needs to stay safe and in compliance. Want to learn more? For more information, visit our website today. Choosing the right commercial kitchen exhaust hood is one of the most important restaurant equipment purchases you can make. Every commercial exhaust hood system requires vents and ducts that channel the air to exhaust and make-up air fans. The range hood manages airflow by removing smoke, steam, soot, heat and grease vapors out of the kitchen area. With hundreds of thousands of products available and millions of orders shipped, we have everything your business needs to function at its best. The tips above will guide you to an exhaust hood system that meets your needs. Shop. If you are you looking for an restaurant exhaust fan for your commercial hood system and you arent sure which one you need, let us help you! Vertical End PanelContains smoke, fire and effluents under the capture area of the hood, increasing hood efficiency and slowing fire spread. While some foodservice equipment only requires simple ventilation, such as dishmachines and pizza ovens, cookline equipment requires custom exhaust hoods conceived from careful planning and design in order to meet local and state safety codes. Exhaust hood systems come in different designs that not only determine their aesthetic appeal but also affect their performance. The NFC recommends a six-inch overhang to capture the entire zone of the cooking area. CaptiveAire is the countrys leading manufacturer of exhaust hoods for commercial kitchens. The system connects to tanks that store fire suppression agents, which through a series of pipes put out fires through the attached sprinklers. Ensure your exhaust hood system meets the standards set for sufficient ventilation. A majority of commercial cooking equipment - such as ranges, griddles, and fryers - require the use of an exhaust hood. 4. Type 2 exhaust hoods expel steam vapors and heat from non-grease appliances such as coffee machines, general ovens and commercial dishwashers. Theright commercial kitchen exhaust fan for restaurants helps keep the air free of contaminants and creates a more comfortable environment. Type 1 hoods are for use over grease- and smoke-producing equipment, such as fryers, broilers, ranges, and tilt skillets. The type of cooking and the type of fuel you use for cooking are the main determinants for which commercial kitchen exhaust fan is right for you. The exhaust fan pushes the contaminated air and fumes out of the building while the make-up air fan replenishes the expelled air, attaining a balanced air pressure. Dedicated Make-Up AirNumerous energy efficient make-up air options to ensure exhaust hoods operate at peak performance. 9. Food truck hood systems feature a compact footprint anda sloped-front hood canopy that is specifically designed forfood truck and concession trailer installations. 933 Robeson Street Fayetteville, NC 28305, How to Choose the Right Commercial Kitchen Exhaust Hood, 4 Essential Tips for Commercial Kitchen Compliance, 5 Things You Shouldnt Ignore When Choosing Commercial Kitchen Equipment, 6 Signs That Indicate Its Time to Replace Commercial Kitchen Equipment, 5 Factors to Consider When Choosing a Healthcare Kitchen Company.

Place your low-duty equipment at the end of the cook line and position the heavy-duty equipment in the center of the cook line to optimize hood performance. Demand Control VentilationAutomatically modulates fan speed based on cooking load to maximize energy savings. You should never use a downblast fan to exhaust heat or moisture as it could cause damage or corrosion to the motor. Heat removal hood systems are a type 2 hood system that is designed to remove heat and odors from the kitchen. The number of bends may affect the effectiveness of your exhaust system. Ensure that you are well acquainted with the necessary regulations. So, you've ordered a new piece of commercial kitchen equipment and it's now ready for delivery to the site. The downblast exhaust fan is designed only for general HVAC and exhausting of air. If the cooking you do involves any type of fat, oil, or grease, or if you cook with a wood or charcoal burning stove or oven, you will need an upblast exhaust fan. Properly installed exhaust hood systems determine the balance of air expelled and pushed in. Perforated Supply PlenumEvenly distributes make-up air along the hood and provides spot cooling for chef comfort. A fully integrated system designed to maximize efficiency and performance for years to come. They are also typically located on the rooftop of a facility. Below are some restaurant hood systems you can find that are made for specific equipment and kitchens to ensure you meet code requirements. Based in Lancaster, PA. WebstaurantStore is the largest online restaurant supply store servicing professionals and individual customers worldwide. The first type is the upblast exhaust fan. It is a mathematical calculation that indicates the amount of air expelled by the vent. Subscribe today to receive 15% off your first online order on shop.dinecompany.com. The unique arrangement of your commercial kitchen equipment also determines the size of the exhaust hood. Stainless Steel Cleaner and Protectant, Commercial Kitchen Hood Filter Cleaning Tips. Your exhaust vent system can be a proximal hood, wall-mounted hood or an island hood. Caslink Monitor + ControlCaptiveAires proprietary building management system collects data and allows for remote adjustment and control. Current Trends in the Foodservice Industry, Processing Perfection All the Tools for Meat/Game Processing, The Height of Service Finding the right restaurant table size. Over the years we have expanded our selection of commercial equipment and wholesale supplies to include healthcare, educational, food, beverage, office, parts, hotel, shipping, and industrial supplies. There are two basic types of restaurant exhaust fans. Additionally, the amount of heat, smoke, vapor and grease fumes produced in your commercial kitchen should dictate the exhaust system you buy. After all, the safety of people and property is the number one priority above all else. Fire suppression systems are frequently required to meet health codes for type 1 hoods, and need to be incorporated into the overall design of your kitchen to fit the specific layout of your cooking line. This guide will go over the range hood types and restaurant hood systems that are found in a commercial setting as well as hood styles and fire suppression systems to ensure you are outfitting your kitchen with the correct ventilation. It is also crucial to reducing the fire risk of your commercial kitchen. The hood filters commonly used with a Type 1 exhaust hood are grease baffle filters including spark arrestor filters. It is important to choose the right commercial kitchen hood system. As an equipment buyer, have you done all of your homework to make sure that the installation will go as smoothly as possible, and that the equipment will work properly from the get-go? The hood system comprises of a range hood vent, an exhaust fan and a make-up air fan. Let us know if you have any questions. We know exhaust hoods are central to your kitchen design, functionality, and layout. Ensure the lights are compliant with the set ordinances. 6. Together with your restaurant vent hood, hood filters, and ductwork, your commercial kitchen exhaust fan is one of the most important things in your kitchen. 2. This field is for validation purposes and should be left unchanged. Type 2 hoods, or condensate hoods, are designed to collect and remove steam, vapor, heat, and odor wherever grease is not present. To avoid this, follow these tips to find the right exhaust hood for your commercial kitchen. The second type is the downblast exhaust fan. These hoods feature a corrosion-resistant stainless steel construction that can withstand the outdoor elements. Shop All Commercial Exhaust Hoods. Which type of hood your restaurant needs will depend on the type of equipment your kitchen has and your local commercial kitchen hood code requirements. These systems are not designed to exhaust smoke, grease, fats, or oils., or smoke. Our focus is your convenience order online from your laptop, desktop, or smartphone 24 hours a day, 7 days a week. Type 1 hoods, or grease hoods, are designed to collect and remove grease and smoke and are used over restaurant equipment that produce grease-laden vapors, like ranges, fryers, ovens, and griddles. 3.

The commercial kitchen exhaust hood not only protects your staff from excessive heat but also helps the cooking area remain clean. Along with all the other daily stressors of operating a business, worrying about a possible health inspection can be overwhelming. The piece of equipment that is located at the end of the exhaust hood will have the greatest impact on the hood's overall effectiveness. How to Place Equipment Under a Kitchen Hood, PSP (perforated supply plenum) make up air, Include grease filters or baffles to trap and remove grease, Custom built to the operator's specifications to ensure every piece of equipment that will go under the hood is properly covered, Not designed for use over grease-producing equipment, Some models are designed to only remove condensationand steam while other models are strictly designed to remove heat and odors, Can be integrated into the design of a hood or retrofitted into an existing hood, Activated whenthey detect fire or excessively high heat, Include spray heads that discharge wet fire suppression chemicals into the vent hood, grease filters, and over the equipment in the cook line toput out the fireand prevent a restart, Most models can also be manually activated. Restaurant exhaust systems for commercial kitchens and restaurants are typically engineered to building and kitchen specifications.

It works by pulling hot air, grease, oil, smoke, contaminated air and other particulate matter up through your hood filters and restaurant vent hood and duct system. Common Health Code Violations and How To Avoid Them, Restaurant inspections from your local health department can occur at any time, without any advanced notice. Be sure to check out the short video weve included from the team at HoodFilters.com. The commercial hood system used most with an upblast exhaust fan for restaurants is a Type 1 exhaust hood. There are 6 basic hood styles that are found in commercial kitchens.

There was a problem submitting the request, please try again. Here, the fan exhausts the air upwards, out and away from the fan. The design and engineering of your exhaust hood determine the rate. Example of a downblast exhaust fan to be used for general HVAC and air exhaust. Example of an upblast exhaust fan for use with exhausting smoke, grease, heat, and moisture with a Type 1 exhaust hood or only moisture, and heat with a Type 2 kitchen hood. 7.Exhaust FanVariety of heavy duty solutions to efficiently exhaust effluents for any application. Why Do Restaurant Hood Systems Need Roof Curbs? The National Fire Protection Association sets the standards for commercial kitchen appliance use through the National Fire Code (NFC. Upblast exhaust fans are typically installed on the rooftop. Foodservice exhaust hoods are the central component to consider when designing and planning restaurant exhaust systems. Use our list as a general guide and make sure to research your local health department rules for the specific health codes for foodservice in your area. Contact our professional project design team at 502-637-3232 orstore@dinecompany.comand download ourhood flyerwith some of the first questions to consider. We can only reply to comments that include an email address.



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