Basic Hood Information
How Does A Hood Work? While most operators can identify the primary function of an exhaust hood, it is equally important to get a strong understanding of the different hood types, styles and components. Having this knowledge is important for everyone in order to determine which hood is right for the customer and how to maximize the hood’s performance and service life after installation. Note: The diagram below demonstrates the basic function of each hood component and how airflow is directed through the system.
Hood Length and Overhang • Minimum overall hood length should be the combined width of all other appliances in the cooking line, the space between each appliance and the code-mandated side overhangs • One-piece hoods are available up to 16' in length. If a hood longer than 16' is required, multiple sections can be specified but each section must be mounted separately and include their own duct and fan • 18" front and side overhangs are recommended for upright, open flame and solid fuel broilers • Two exhaust riser collars are recommended for hoods longer than 12' Note: Use the table below to determine the proper hood size.
EQUIPMENT Charbroiler
FRONT OVERHANG
SIDE OVERHANG
18" to 24"
12"
Fryer or Griddle
12" 12" 24"
6" to 12"
Conveyor
12" past conveyor
Convection Oven Upright Broiler
6"
18" to 24"
12" 24" 24"
Solid Fuel
24" 24" 12"
Woks
Conveyor Dishwasher
24" inlet and discharge
EQUIPMENT GUIDE
37
Made with FlippingBook Learn more on our blog