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Commercial Kitchen Hood Systems Part 2: Features and Options

In this final installment of a two-part series on commercial kitchen hood systems, we will discuss different features and options that are available for commercial kitchen hood systems.

commercial kitchen hood systems

Read on to learn more about the options available for your new commercial kitchen hood system.

Last week we discussed the different functions that commercial kitchen hood systems perform. This week, we will get into the various features and options that you should consider for your new system. There are many different options available that are designed to suit different appliances and types of cooking, and the kind of hood system your facility needs will depend on the machines you have, the configuration of your kitchen, and a few other variables. The professionals at Biles Fire Protection Services are experts at commercial kitchen hood system installation and would be happy to answer any questions you have about your facility’s needs. Read on to learn more about the options available for your new commercial kitchen hood system.

Hood Design

Three basic hood design options are standard in commercial kitchens. Island canopy hoods, as the name suggests, are designed to hang from the ceiling above islands with cooking appliances. Wall-mounted canopy hoods are mounted to the walls behind banks of machines and hang out over them. Proximity hoods are smaller units that are in the vicinity of the cooking appliances. The hood design you choose will depend on the layout of your kitchen and cooking equipment.

Type 1 vs. Type 2

Type 1 and Type 2 are designations that refer to the emissions and byproducts that a commercial kitchen hood system is designed to remove. The key difference between the two is that Type 1 hoods remove grease and smoke while Type 2 hoods do not. Both types of fixtures remove moisture and heat, however. The type of hood you need will depend on the kind of equipment you have. Dishwashers, pasta cookers, and ovens usually only require Type 2 hoods. Deep fryers, grills, charbroilers, and open-flame stoves often necessitate a Type 1 hood. Consult with your trusted fire protection experts to see what kind of kitchen hood your commercial kitchen needs according to local codes and safety best practices.

Exhaust Rate

Your commercial kitchen hood system’s exhaust rate is measured in CFM or cubic feet per minute. This refers to the amount of air that is removed by the hood every minute. The CFM you need depends on the method of cooking and the ingredients you are using. Call Biles Fire Protection today to discuss your commercial kitchen hood system installation needs.

Questions? Biles Fire Protection is Here to Help

If you need commercial fire prevention service, the trained professionals at Biles FPS are here to help you. We have the equipment and expertise to install sprinkler systems for the best prices. We are known for our superb customer service and reliable support; just ask our customers! Call us with your questions at 443-701-8330 or visit us online. For more tips, information, and to see what we have been up to, make sure to follow us on Facebook, Twitter, and Pinterest.

This entry was posted on Tuesday, August 6th, 2019 at 2:35 pm . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.