Even in the dead of winter, a restaurant kitchen can get searingly hot and steamy. That’s just one reason why in addition to the usual required grease hoods, you should also have Type II condensate hoods in your commercial kitchen. Commercial kitchen appliances create a large amount of steam and heat which can greatly increase ambient temperatures in confined kitchen spaces. Continue reading
If you’re somewhat new to commercial kitchen ventilation, you may not have heard of or know what the difference is between Type I Hoods and Type II hoods.
Commercial kitchen exhaust systems all consist of the same basic components: vent hood, hood filters, ductwork, upblast fan, and for Type I hoods, a make-up air supply. They also all have the same basic purpose: to remove heat, steam, odors, and grease or oil vapors out of the kitchen, and then return fresh, clean air back into it.
Commercial kitchen vent hoods are classified into two main categories: Type I hoods and Type II hoods. Choosing the right type of hood for your ventilation system will help ensure you keep your kitchen safe, clean, and in compliance with the law.
To determine which type of hood you’ll need, you must consider the type of air you are exhausting as well as the type of equipment that will be located under the hood. Learn more about the differences between Type I hoods and Type II hoods and find out which one is right for you. Continue reading