Beatrice Lang
Commercial kitchen hoods are essential for maintaining air quality and preventing hazards. There are two main types of hoods: Type I, or grease hoods, which remove heat, smoke, and airborne grease, and Type II, or condensate hoods, which remove steam, vapour, and moisture. Electric ovens generally produce less heat, grease, and smoke than gas ovens, so they have more flexibility in terms of hood requirements. Electric ovens can be placed in converted spaces or used without a hood, depending on the model. Some ventless ovens, for example, use heated water vapour to control food temperature and texture and do not require a hood. However, it is important to consult local regulations and professionals to determine the specific requirements for your oven and kitchen setup.
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What You'll Learn
Electric ovens may not need a hood
Commercial kitchen hoods are essential to prevent hazards and maintain air quality. Traditionally, if a product created heat or steam, it needed to go under a hood. While this is still true for all gas equipment, there are exceptions for electrical equipment. Some examples of electric equipment and commercial ovens that may not need to go under a hood include:
Some ventless convection ovens are designed with a hood built into them, eliminating the need for a separate commercial hood. For example, Winston's CVap ventless ovens utilize heated water vapour to directly control food temperature and don't emit enough grease and smoke particles to require a separate hood. The Bakerlux Convection Ovens also offer a ventless hood capture system as an optional accessory.
Vent hoods can be costly to install, involving expenses related to ductwork, installation, utilities, and maintenance. They can cost as much as $1,000 per linear foot and often dictate the layout of the kitchen. Ventless ovens, on the other hand, can be placed almost anywhere, allowing for greater flexibility in kitchen design and workflow optimization.
While ventless ovens can provide benefits in terms of cost and space, it's important to remember that local regulations and codes take precedence. Before deciding whether to install a vent hood or opt for a ventless oven, it's advisable to consult with local officials and inspectors to ensure compliance with safety standards.
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Type I hoods are for grease, smoke, heat
Commercial kitchens require hoods to prevent hazards and maintain air quality. There are two main types of commercial kitchen hoods: Type I and Type II. Type I hoods, also known as grease hoods, are designed for use above grease-producing equipment. They are typically constructed with stainless steel and are available in various styles and configurations.
Type I hoods serve primarily for fire containment and the removal of heat, smoke, condensation, and grease by-products from cooking operations. They are commonly used over appliances such as fryers, grills, gas ranges, broilers, and ovens. The ventilation designer selects the correct ventilation hood for the specific type of cooking equipment it will be used with. This ensures that all contaminated air is exhausted while minimising the amount of air removed from the building.
Type I hoods are equipped with either Baffle Filters or Grease Cartridges that capture air vapours. Additionally, they may feature auto-scrubber technology to clean the inside of the exhaust plenum and filters. Single-island style canopy hoods are used in grease-producing, open-space applications, including show cooking. Low-proximity hoods are another variation that hangs lower over the cooking equipment, allowing for lower exhaust flow rates and a smaller hood size.
While most commercial convection ovens require a Type I hood, there are exceptions. Some ovens, such as the CVap ventless oven, are designed with a built-in ventless hood system, eliminating the need for a separate commercial hood. These ventless ovens offer flexibility in placement, energy efficiency, and streamlined workflow in the kitchen. However, it is important to consult local regulations and inspectors to ensure compliance with hood code requirements.
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Type II hoods are for steam, vapour, odours
Commercial kitchens require hoods to prevent hazards and maintain air quality. There are two main types of commercial kitchen hoods: Type I and Type II. Type II hoods, also known as condensate hoods, are designed to remove steam, vapour, and other moisture from the air. They are typically used for appliances that do not produce grease, such as dishwashers, steam tables, and coffee machines. Type II hoods are also effective at removing odours and are sometimes found above commercial pizza ovens.
Type II hoods are essential in commercial kitchens to maintain a safe and comfortable working environment. By removing steam and heat, these hoods prevent the buildup of moisture and ensure that employees can work efficiently without being exposed to excessive temperatures. This type of hood is constructed from high-quality stainless steel, which can withstand high temperatures and resist rust.
The use of Type II hoods is not limited to specific appliances and can be beneficial in various kitchen applications. For example, some microwave steamers do not require a floor drain or water supply and, therefore, do not need to be placed under a hood. Similarly, ventless ovens like the CVap® from Winston's do not require a vent hood as they do not emit enough grease and smoke particles. The CVap technology uses heated water vapour to control food temperature and air heat to control food texture.
While Type II hoods are effective for steam, vapour, and odour removal, they lack a grease filter. Therefore, they should not be used interchangeably with Type I hoods, which are designed to handle grease-laden vapours. It is important to adhere to local commercial kitchen hood code requirements when deciding which type of hood to use for different appliances in the kitchen. Consulting with local officials and inspectors is essential to ensure that your kitchen setup meets the necessary safety and regulatory standards.
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Ventless ovens: no hood required
Ventless ovens are a smart alternative to traditional vented ovens, which can be costly and space-consuming. They are particularly useful for startups and small restaurants with limited budgets and space. Ventless ovens, such as Winston's CVap® and Alto-Shaam's Converge®, offer several advantages over traditional vented ovens.
Firstly, ventless ovens eliminate the need for costly hood installations. Traditional vent hoods can cost up to $1,000 per linear foot, and the installation process involves expenses related to ductwork, utilities, and maintenance. In contrast, ventless ovens can be placed virtually anywhere in the kitchen, providing flexibility in the kitchen layout and enhancing collaboration among staff.
Secondly, ventless ovens improve efficiency and workflow in the kitchen. Traditional vent hoods dictate the layout of the kitchen and limit the arrangement of cooking stations. By eliminating the need for a vent hood, ventless ovens allow for a more optimized and streamlined workflow.
Additionally, ventless ovens address labor issues and help maintain food quality and consistency. For example, the Converge® oven from Alto-Shaam features a self-cleaning design that reduces labor costs and maintains hygiene standards. Furthermore, ventless ovens that utilize heated water vapor, such as the CVap®, offer precise control over food temperature and texture, ensuring consistent results.
It is important to note that while ventless ovens provide these benefits, local regulations and codes may vary. Before purchasing a ventless oven, it is advisable to consult with local inspectors to ensure compliance with all relevant codes and requirements.
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Height of hoods: 20-24 inches for electric (max 36)
Kitchen hoods are an essential part of commercial kitchens as they prevent hazards and maintain air quality. They should be placed above your cooking appliances. The height of the hood depends on the type of cooktop you have.
For electric cooktops, the recommended height is between 20 and 24 inches above the heat source. This is because electric cooktops produce less heat and grease and smoke particles, so the hood can be placed higher. The maximum height for any indoor range hood is 36 inches.
If you are using a gas cooktop, the recommended height is between 24 and 30 inches. Gas cooktops generate more heat, smoke and grease, so the hood needs to be placed lower to effectively capture these particles.
Induction cooktops typically have a recommended height of between 24 and 30 inches. As they generate less heat compared to gas cooktops, a slightly lower height may be acceptable.
It is important to note that the height of the range hood can also depend on other factors such as the CFM (airflow rate) of the extractor hood, the layout of the kitchen, and the height of the users. A higher CFM may allow for a slightly higher installation, while a kitchen with a sloped ceiling may require a longer mounting height.
Additionally, the size of the range hood relative to the cooktop is important for optimal ventilation. It is generally recommended to choose a range hood that is the same size or slightly larger than your cooktop to ensure efficient ventilation of the entire cooking surface.
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Frequently asked questions
There are two types of commercial kitchen hoods: Type I and Type II hoods. Type I hoods, also known as grease hoods, are used to remove heat, smoke, and airborne grease. Type II hoods, also known as condensate hoods, are used to remove steam, vapour, and other moisture from the air. Some Type II hoods can also remove odours.
It depends on the type of oven. Some ventless electric ovens, such as the Winston CVap® oven, do not require a hood as they do not emit enough grease and smoke particles. However, if your oven produces greasy by-products and smoke, it will require a Type I hood.
The recommended height for a hood above a commercial electric oven is typically between 20 and 24 inches. However, it is important to consult the owner's manual for your specific model to ensure optimal ventilation.
