Equipment
Hood System
Definition: Ventilation assembly that captures grease, smoke, and heat from commercial cooking equipment.
Type I hoods serve grease-producing equipment such as fryers, griddles, and charbroilers with fire suppression interlocks. Type II hoods handle steam and odor from ovens and dish machines without grease capture requirements.
Hood design ties to equipment layout, ceiling height, makeup air, and local fire code. Reusing a second-generation hood requires verification that the capture volume and ducting match your proposed line.
Hood installation often sits on the critical path for permits and opening dates; delays here postpone entire projects.
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