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Types of Commercial Kitchen Hoods

Types of Commercial Kitchen Hoods

Finding the right commercial vent hood for your kitchen is essential for maintaining air quality, keeping the room temperature at a comfortable level, and preventing fire hazards. Which type of hood your restaurant needs will depend on the type of equipment your kitchen has and your local commercial kitchen hood code requirements. This guide will go over the range hood types and restaurant hood systems that are found in a commercial setting as well as hood styles and fire suppression systems to ensure you are outfitting your kitchen with the correct ventilation.

Shop All Commercial Exhaust Hoods

Use the following links to navigate this guide and learn more about the types of hoods:

  1. Types of Hoods
  2. Type 1 vs Type 2 Hood
  3. Make Up Air for Range Hoods
  4. Restaurant Hood Systems
  5. Kitchen Hood Styles
  6. Fire Suppression Systems
  7. How to Place Equipment Under a Kitchen Hood

Types of Hoods

Commercial hoods are divided into two types based on whether or not they are designed to handle grease.

Halifax type 1 hood

Type 1 Hoods

Type 1 hoods are for use over grease- and smoke-producing equipment, such as fryers, broilers, ranges, and tilt skillets.

  • Include grease filters or baffles to trap and remove grease
  • Custom-built to the operator's specifications to ensure every piece of equipment that will go under the hood is properly covered
  • Must be regularly cleaned to prevent grease buildup, which could cause a fire hazard
  • Requires professional installation

Halifax type 2 hood

Type 2 Hoods

Type 2 hoods are for use over heat- and steam-producing equipment, such as dishwashers, steam tables, and some ovens.

  • Not designed for use over grease-producing equipment
  • Some models are designed to only remove condensation and steam while other models are strictly designed to remove heat and odors
  • Requires professional installation

Type 1 vs Type 2 Hood

Type 1 hoods, or grease hoods, are designed to collect and remove grease and smoke and are used over restaurant equipment that produce grease-laden vapors, like ranges, fryers, ovens, and griddles. Type 2 hoods, or condensate hoods, are designed to collect and remove steam, vapor, heat, and odor wherever grease is not present. Type 2 hoods are typically used over dishwashers, steam tables, and pasta cookers.

stainless steel extraction hood supply air return

Make Up Air for Range Hood

A make up air system provides additional air in your kitchen to replace the air that is being removed by the exhaust hood. Make up air is important in applications where the kitchen doesn't have enough fresh air coming in to replace the air exhausted by the hood, since your hood requires this replacement air to function properly.

Types of Make Up Air for Range Hoods

Below are the three styles of make up air that are used with a range hood:

  1. Short cycle make up air: Discharges the air supply into the hood instead of the room to avoid blowing air down onto staff as they cook.
  2. PSP (perforated supply plenum) make up air: Discharges the air supply through the front of the hood and directly onto staff. This is the least popular make up air style as it can cause discomfort for the cook staff.
  3. BRP (back return plenum) make up air: Discharges the air supply from a channel in the back of the hood and directs it under the cooking equipment and into the room.

happy woman chef holding carton plates in a food truck

Restaurant Hood Systems

Every commercial kitchen, regardless of size or location, is required to safely vent heat, smoke, and grease-laden air from the kitchen to prevent hazardous fires and keep employees and staff safe and comfortable. Below are some restaurant hood systems you can find that are made for specific equipment and kitchens to ensure you meet code requirements.

Ventless Hood

Ventless hood systems feature self-contained filtration to keep your commercial kitchen up-to-code without the need for ducted hoods. They come in both type 1 and type 2 models and are for use with electrical equipment only.

Food Truck Hood

Food truck hood systems feature a compact footprint and a sloped-front hood canopy that is specifically designed for food truck and concession trailer installations.

Condensate Hood

Condensate hood systems are designed to remove the condensation and steam produced by dishwashers and steam equipment.


stainless steel pizza ovens and shelving units in a commercial kitchen

Outdoor Hood

Just like the name suggests, outdoor hood systems are designed for use with outdoor kitchens. These hoods feature a corrosion-resistant stainless steel construction that can withstand the outdoor elements.

Pizza Oven Hood

Due to the many different types of pizza ovens available on the market, it's important to determine whether you need a type 1 or type 2 pizza oven hood system. There are hoods made specifically for conveyor pizza ovens to accommodate for extra depth so that the ovens are fully covered.

Heat Removal Hood

Heat removal hood systems are a type 2 hood system that is designed to remove heat and odors from the kitchen. They are ideal for use with equipment that do not produce grease, such as ovens and small kitchen appliances.

stainless steel deep fryers and commercial kitchen appliances under a kitchen hood

Kitchen Hood Styles

There are 6 basic hood styles that are found in commercial kitchens. Which hood style is right for you will depend on which equipment you will be placing under the hood and how you need to mount the hood.

  1. Wall-mounted canopy hoods are flush-mounted to the wall and are used for all equipment types that are located against a wall.
  2. Single island canopy hoods are ceiling-mounted over an island with a single cooking line and are used for all equipment types.
  3. Double island canopy hoods are ceiling-mounted over an island with a back-to-back cooking lines and are used for all equipment types.
  4. Backshelf / low level hood can be freestanding or flush-mounted to the wall and are used for counter-height equipment.
  5. Eyebrow hoods are direct-mounted to ovens and some dishwashers.
  6. Passover hoods are used over counter-height equipment in instances where a plate is passed from the cooking side to the serving side.

Halifax type 1 hood with fire suppression sytem

Commercial Fire Suppression Systems

Fire suppression systems are frequently required to meet health codes for type 1 hoods, and need to be incorporated into the overall design of your kitchen to fit the specific layout of your cooking line. 

  • Serve as a critical safety feature to prevent kitchen fires in addition to proper hood design and regular cleaning and maintenance
  • Can be integrated into the design of a hood or retrofitted into an existing hood
  • Activated when they detect fire or excessively high heat
  • Include spray heads that discharge wet fire suppression chemicals into the vent hood, grease filters, and over the equipment in the cook line to put out the fire and prevent a restart
  • Most models can also be manually activated

stainless steel griddles under extraction hood in a commercial kitchen

How to Place Equipment Under a Kitchen Hood

Place your low-duty equipment at the end of the cook line and position the heavy-duty equipment in the center of the cook line to optimize hood performance. The piece of equipment that is located at the end of the exhaust hood will have the greatest impact on the hood's overall effectiveness. By placing the heavy-duty equipment in the middle of the cook line, you're ensuring your hood is completely covering the equipment, which enhances its ability to trap and remove the cooking plume produced by the heavy-duty appliances.

Expert Tip
Each local jurisdiction has different rules and regulations regarding exhaust hoods. Contact your local authority to obtain the specific requirements and regulations for your intended application in your respective jurisdiction prior to purchasing a ventilation system.

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