Types of Commercial Kitchen Hoods

Type 1 vs. Type 2 Hood Systems

Commercial hoods are divided into two types based on whether they are designed to handle grease: type 1 hoods and type 2 hoods. Different kitchens will require different types of hoods based on their specific cooking process. Regardless of which hood system you choose, ensure it is professionally installed so the unit functions effectively and adheres to modern safety standards.

Type 1 Hood

Type 1 hood systems are designed for use over grease- and smoke-producing equipment commonly found in commercial kitchens, such as fryers, broilers, ranges, and tilt skillets. These hoods maintain a safe and clean kitchen by capturing and removing grease and smoke. They use built-in filters and baffles to trap grease particles and prevent them from entering the ventilation system, reducing the risk of grease buildup in the ductwork. Additionally, operators can customize type 1 hoods to ensure every piece of equipment under it is adequately covered. Keep in mind that regular cleaning of a type 1 hood is crucial to prevent grease buildup, which can pose a serious fire hazard, and a strict maintenance and cleaning schedule should be established.

Type 2 Hood

Type 2 hood systems are essential for commercial kitchens that have heat- and steam-producing equipment like dishwashers, steam tables, and certain types of ovens. These hoods should not be used over grease-producing equipment, as they are not designed to handle the buildup and are specifically engineered to handle heat and moisture. Some models are designed solely to remove condensation and steam, making them ideal for areas where the main concern is managing humidity levels. On the other hand, there are type 2 hoods that are strictly focused on eliminating heat and odors, which is crucial in kitchens where ventilation is key to maintaining a comfortable working environment.

Kitchen Hood Installation Type

Depending on the layout of your kitchen, you may have to opt for a different installation type. These ensure that your hood is situated precisely over the right spot of the kitchen, capturing any airborne contaminants that might be created. While it's possible to craft a custom installation, there are six main kitchen hood installation styles:

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

Commercial Kitchen Hood FAQ

Finding the right kitchen hood is imperative to kitchen safety. Factors such as installation, location, and maintenance all play a significant role in determining the right fit for your commercial kitchen. To ensure you are familiar with everything that goes into the process of selecting a commercial kitchen hood, we have answered frequently asked questions below to help you make informed purchasing decisions and keep your facility safe.

What Is a Make Up Air System?

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. There are three main types of make up air for commercial kitchens:

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

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.

What Is a Commercial Fire Suppression System?

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. They can be integrated into the design of a hood or retrofitted into an existing hood and are activated when they detect fire or excessively high heat, and most models can be manually activated. When activated, their spray heads 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.

A commercial kitchen hood is paramount when it comes to designing a commercial kitchen. No matter if you've been operating for years or are just getting started in the foodservice industry, educating yourself on the different types of hoods available and how they work will improve workplace safety and help you improve your kitchen.

Written by Jason Kurtz

Over his 5+ years with WebstaurantStore, Jason has spent countless hours learning, researching, and writing about the foodservice industry. With expertise in technical topics, he takes pride in helping customers and readers understand everything from troubleshooting their equipment to the fundamentals of starting a business.

Learn more about this author and WebstaurantStore's Content Writing Team here!