Essential Guide to Installing Commercial Kitchen Exhaust Hoods

Type I Hood (Grease Hood):

• Designed to extract grease-laden air from cooking equipment like grills, fryers, and ranges.
• Equipped with grease filters and often a fire suppression system, essential for high-grease cooking processes.

Type II Hood (Heat and Condensation Hood):

• Used for equipment that generates heat and steam, such as ovens, steamers, and dishwashers.
• Captures heat, steam, and moisture, focusing less on grease extraction.

Type I/II Combo Hood:

• Combines features of both Type I and Type II hoods.
• Suitable for kitchens with diverse cooking equipment, providing comprehensive ventilation.

Ventless Hood System:

• Ideal for kitchens where traditional ductwork isn’t feasible.
• Uses advanced filtration technologies to clean and recirculate air within the kitchen.

Concession Hood:

• Designed for temporary or mobile food services like food trucks and concession stands.
• Compact and portable, tailored to handle specific cooking equipment in limited spaces.

Island Hood:

• Suspended from the ceiling over cooking islands, not attached to walls.
• Effective for ventilating cooking stations located away from walls, popular in open kitchen layouts.

Low Ceiling Hood:

• Designed for kitchens with low ceilings, featuring a compact design.
• Provides efficient ventilation within limited vertical space.

Wall Canopy Hood:

• Mounted on the wall, used where cooking equipment is against a wall.
• Efficiently captures and removes airborne contaminants from wall-positioned equipment.

Backshelf Hood:

• Installed directly behind cooking equipment with a backsplash for additional protection.
• Offers a compact solution for kitchens with limited space, providing essential ventilation.

Exhaust-only Hood:

• Expels air to the exterior without a make-up air system.
• Suitable for certain kitchen configurations where make-up air supply isn’t required.