HOODS Questions to Ask
1. W hat type of kitchen does your customer have? • Commercial kitchens are designed for high-volume operations and require Commercial Kitchen Ventilation (CKV) 2. W hat type and volume of food will be cooked? • Vegetables can utilize a more simplified system, while fatty meats require a more complex ventilation system to limit the accumulation of smoke, grease and other food emissions 3. W hat is the layout of the customer’s kitchen? • Where are the walls, doors and windows located? 4. W hat are the sizes and types of appliances being used in the kitchen? 5. W hat is the building’s overall HVAC design? • Consult the mechanical engineer if the overall HVAC design is unknown 6. W hat type of building is your customer located in? • Building codes vary by location and will determine the minimum level of kitchen ventilation needed • Schools with catered or “heat and serve” food may only need a simpler system while restaurants
located in multi-tenant buildings, doing “display cooking” or charbroiling proteins such as steaks with solid fuel will require a more complex ventilation system 7. W hat type of cooking equipment and surface temperatures (see Temperature chart on page 39)? • Light and Medium Duty (400-450°F) – Ovens, cheesemelters, rethermalizers, griddles, fryers, tilting skillets, braising pans, rotisseries, conveyor ovens, steam-jacketed kettles and compartment steamers • Heavy Duty (600°F) – Open-burner ranges, under- fired broilers, salamander broilers, chain broilers and woke ranges • Extra-Heavy Duty (700°F) – Solid fuel appliances (wood, charcoal and mesquite) 8. W hat climate is the customer operating in? • Depending on the customer’s geographic location, seasonal heating and cooling needs will vary. • Follow the recommended CFM per ton capacity to maximize your hood’s performance (see Climate Zones map on page 39)
Basic Hood Information
What is an Exhaust Hood? A hood is an open-bottom box constructed of sheet metal located above cooking appliances and is designed to capture and contain the heat and missions produced by the cooking process. This promotes cleanliness in the kitchen while also reducing the risk of fires and smoke inhalation. Hood Types Type I – Used when effluents include grease and smoke. These hoods must be listed as well as contain grease filters and fire suppression systems. Type II – These hoods are used primarily two different applications – condensate and “heat and fume.” Condensate hoods are typically used in high-moisture appliances such as dishwashers while “heat and fume” hoods are utilized for cooking equipment that does not produce grease or smoke emissions.
Hood Styles • Canopy • Sloped Canopy
• Backshelf • Wall Island • V-Bank Island Note: Canopy and Backshelf hoods are the two most common styles. Canopy designs cooking equipment located against walls while backshelf models cover counter-height equipment.
EQUIPMENT GUIDE
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