Restaurant Hood Systems 101
Your restaurant hood system design will determine the air quality in your kitchen and restaurant…so make sure you get it right. It will be one of your biggest investments as a new restaurateur and has a huge impact on your healthy working environment. So what is all included in a restaurant hood system?
A typical restaurant hood system is a grease extraction type. If you are cooking meat products, butter, or any other grease emitting products, then this is the system for you. The grease extraction type hood includes:
- removable filters and grease cups for cleaning
- dedicated fire suppression system with wall mount cylinder and nozzles installed for every burner
- exhaust connection behind the filter bank, where the venting happens
- black iron exhaust pipe from the exhaust hood to the roof fan. Fire clearances are maintained with physical distance, insulated metal fire cladding, or fire stop duct wrap for grease exhaust
- electronic controls system for the exhaust hood lights and fans operation
- fire pull station in the path of egress (exit)
- commercial up-blast exhaust fan
- make up air heater and fan to replace exhausted air and heat it to room temperature. This can include a cooler function for hot seasons. Typically a gas fired unit (read our post on MUA choices).
- insulated return air ducting with air diffusers.
These are the parts that make up a typical commercial restaurant hood system. Remember electrical and gas connections and start-up commissioning costs in your budget.
It is important for your supplier to install these systems properly and balance the air flows, so you avoid positive or negative air pressure problems. Proper design is critical, but it needs to be installed properly to work right. Positive air pressure causes smoke to diffuse into the kitchen air because the exhaust is not removing enough cfm of air (or MUA is over-delivering). Negative air pressure can draw in exhaust from gas appliances (i.e. hot water tank) and blow out the pilot lights in the process; this can poison your space with fumes and is very dangerous.
Get your restaurant hood system designed by a professional and installed by the designing company to avoid the chance of installation error. Be sure the system is inspected and receives a PEng stamp and Schedules, then you can rest knowing you are protected. Black Ink Co. provides one-stop hood systems and safe installation you can count on.