What is a commercial hood?

The

commercial hood is a ventilation system that is usually used in professional kitchens to eliminate vapors, pairs or smoke created during cooking. Inside the air, it is replaced by outer air, complements oxygen and dilutes the pollutants to make the kitchen clean, healthy and comfortable. Suitable ventilation equipment can be as important in the kitchen as the kitchen equipment itself.

The three main components consist of a commercial ventilation system of the hood. The bonnet back collects pairs and vapors while protecting the kitchen and cabinet from damage. The blowing system moves the collected fumes and the pipe system allows them to exclude and replace with clean air.

The hood hood is a piece made of stainless steel that collects steam for cooking. In professional kitchens, this piece is usually mounted to the wall. The bonnet cannot pull the air itself; Simply holds vapors, pairs or smoke that move the blowing system. For this reason, the hood must have enough "Cobema aptura." He shouldTo extend all sides at least 3 inches (7.6 cm) outside the kitchen equipment and should come to the front edge of the front burners.

The blowing system is what actually moves through the air collected in the hood cabin. The power of the blowing system shows how quickly the blower can move through the air. The commercial hood, which was often measured in cubic feet per minute (CFM), usually requires at least two blowing fans with a minimum force of 600 CFM (283 liters per second). Fans can be rotary, with traditional revolving blades or centrifugal, with a barrel shape that has a higher capacity and works faster. Many fans also have thermal sensors that are active, along with the automatic shutdown function.

fans generate strength to eliminate steam for cooking, which then moves through a smooth system until they are released outside. The pipes are made of smooth luredWatch the metal and shouldly the shortest possible way to effectively. The direct path is also advantageous, but if corners or bends are required, they should gradually bend to help air flow. The commercial hood is led into nature and there should be no restrictions at the end of the pipeline.

Some commercial hoods work without pipes, instead rely on removable filters. This is known as configuration non -elected or without pipeline. It simply filters the existing air and recycles it back to the kitchen rather than replacing it with fresh air. Most hoods also have a carbon filter set. The filter should be regularly replaced with maximum efficiency.