Restaurant Exhaust Hood Q&A
Picking and choosing the right commercial restaurant exhaust hood system for your restaurant is one of the most important purchases you can make for your commercial kitchen. The exhaust hood system is crucial to daily operations, employee safety, fire safety, and the cleanliness of the kitchen. With an item as important as the exhaust hood system, there are several common questions that restaurant owners may have.
Firstly - what does an exhaust hood do for a kitchen?
When you purchase an exhaust hood system it will be installed directly above the cooking appliances in your kitchen, and the reason for the hood system to be directly above the cooking appliances is so that the system can exhaust the grease laden vapors and or containments that are coming off the appliances when they are in use. The grease and contaminated air are then passed through the filter before they are released outside, thus help cleaning the air.
Can I install the exhaust hood system myself, or should I hire a professional installer?
Exhaust hood systems can tend to be on the pricier side of kitchen appliances, and it may seem like avoiding hiring a professional installer may be an easy way to save some cash. When it comes to the exhaust hood system though it is imperative to have a professional set up and install your system. An improperly installed system can lead to increased fire risks, excess grease left in the kitchen, and unclean air - and will more than likely not pass inspection. Do yourself a favor and save the headache by hiring a professional to install your hood system.
Am I required to have a hood system in my kitchen?
YES - it is code for several reasons, including fire safety reasons, to have your kitchen equipped with a commercial exhaust system. The laws and requirements differ from county / state; however, it is absolutely required to have an exhaust hood system if you are cooking any food that produces grease or uses grease to prepare.
How often do I need to perform maintenance on the exhaust hood system?
According to NFPA96 - the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations by the Nation Fire Protection Association - the amount of cleaning and maintenance depends on the type of kitchen you are running. If you are cooking with wood or charcoal it is recommended to do a cleaning every month, and if you’re a 24-hour, high volume establishment a quarterly cleaning and maintenance is recommended. For a moderate cooking operation, a semi-annually cleaning and maintenance should suffice, and for low volume cooking establishments, such as churches or senior centers, an annual cleaning and maintenance should be fine.
HoodMart provides our customers with a wide range of exhaust hood systems - from Compensating (Short Cycle) to Perforated Supply Plenum PSP - as well as all exhaust hood accessories such as hood filters, canopy hood lights, and curbs. If you still have questions regarding the purchase of your hood system, please feel free to contact one of our experts today by calling us at 1.800.715.1014 or by contacting us through our live chat system.