Commercial hoods are ventilation systems used in professional kitchens to expel fumes and vapors. They consist of a hood, blowing system, and ducting system. The blowing system moves collected fumes and the ducting system expels them. Hoods should have a large “capture volume” and extend past the cooking fixture. Fans generate the force to expel cooking vapors, which travel through a duct system until they are released outside. Some hoods operate without ducting, relying on replaceable filters.
A commercial hood is a ventilation system usually used in professional kitchens to expel fumes, vapors or fumes created during cooking. Indoor air is replaced with outdoor air, replenishing oxygen and diluting pollutants to keep the kitchen clean, healthy and comfortable. Proper ventilation equipment can be as important in a kitchen as the equipment itself.
Three major components make up a commercial hood ventilation system. The roof of the hood collects vapors and fumes, also protecting the kitchen and furniture from damage. The blowing system moves the collected fumes and the ducting system allows their expulsion and replacement with clean air.
The hood of the hood is a piece of stainless steel that collects the cooking vapours. In professional kitchens, this piece is usually wall mounted. A hood cannot suck in air by itself; it simply holds fumes, vapors or fumes that need to be displaced by the blow system. For this reason, a hood canopy must have a large “capture volume”. It should extend at least 3 inches (7.6cm) past the cooking fixture on all sides and should reach to the leading edge of the front burners.
The blowing system is what actually moves the air collected in the roof of the hood. The force of a blow system indicates how fast the blower can move air. Often measured in cubic feet per minute (CFM), a commercial range hood generally requires at least two fans with a minimum force of 600 CFM (283 liters per second). The fans can be rotary, with traditional rotating blades, or centrifugal, with a barrel shape which has a higher capacity and works faster. Many fans also have heat sensors that will activate them, along with an auto shut off feature.
The fans generate the force to expel the cooking vapors, which then travel through a duct system until they are released outside. Ducts are made of smooth galvanized metal and should take the shortest possible route to work efficiently. A straight path is also preferable, but if turns or curves are required, they should be sloped gradually to assist airflow. A commercial hood is ducted to the outside and there should be no restrictions at the end of the duct.
Some commercial hoods operate without ducting, instead relying on replaceable filters. This is known as an unvented or ductless configuration. It simply filters the existing air and recycles it back into the kitchen, rather than replacing it with fresh air. Most hoods also have a charcoal filter kit. The filter should be replaced regularly for maximum efficiency.
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