' Type Commercial Kitchen Hood and Fan System The ' Econ-Air Commercial Kitchen Wall Canopy Hood and Fan System features a ' long exhaust-only wall canopy hood with a front perforated supply plenum, a built-in " back standoff, and a " depth that improves the capture and containment of grease vapors at lower airflow volumes.

) Water-Wash-Type Exhaust Hood a Type I hood which uses water to remove accumulated grease from the grease extractors. KITCHEN EXHAUST SYSTEMS Kitchen exhaust systems are made of a number of interdependent units. Exhaust hoods, exhaust fans, makeup air units, and packaged rooftop HVAC (Heating Ventilation Air Conditioning) units all need to

hood(s), exhaust ducts, and building materials which are combustible. However, IMC and NFPA outline acceptable clearance reduction methods; most authorities accept the clearance reduction methods approved in the manufacturers ETL listing for Type , grease rated hoods. See Figure . It is important to check with the local authority having

According to the International Mechanical Code, A Type I hood shall be installed at or above all commercial food heat producing equipment that produces grease vapors or smoke. A Type I or Type II hood shall be installed at or above all commercial food processing equipment that produces fumes, steam, odor, or heat.

smoke and grease requires liquid-tight construction with a built-in fire suppression system (Type I hood), while operations that produce only heat and moisture do not require liquid-tight construction or a fire suppression system (Type II hood). Menu items can produce varying levels of smoke and grease depending on their fat

Fully Integrated Self-Cleaning Hood. The Self-Cleaning System is available on CaptiveAire's premier line including ND, SND and BD Hood Models. The system cleans grease from the plenum and portion of the duct with the daily hot water spray cycle. View Products

Type I hoods are designed for use above grease-producing equipment and are available in several styles and configurations. These hoods have standard construction with a minimum of gauge, stainless steel and may be built in single section lengths from feet.

A separate grease duct system shall be provided for each Type Hood. A separate grease duct system is not required where all of the following conditions are met: . All interconnected hoods are located within the same story. .

. Show/note all cooking equipment that must be provided with a Type hood. . UL listing for the Type kitchen grease hoods to be installed. See IMC . . Provide a heat sensor or other device to insure the automatic operation of both the kitchen hood and the makeup air systems upon activation of the cooking devices. See IMC . .

must be provided with a Type hood. . L listing for the Type kitchen grease U hoods to be installed. See IMC . . rovide a heat sensor or other device to insure P the automatic operation of both the kitchen hood and the make-up air systems upon activation of the cooking devices. IMC . . se Applications:U xtra Heavy Duty (IMC ): Type hoods E

Air Velocity: Grease duct systems serving a Type I hood shall be designed to provide an air velocity within the duct system of not less than feet per minute ( m/s). Operation: Type I hood systems shall be designed and installed to automatically activate the exhaust fan whenever cooking operations occur.

The hoods filter captures grease and other contaminates before the air is exhausted to the exterior through a system of ducts. Type I hoods shall be installed over medium-duty, heavy-duty, and extra-heavy duty cooking appliances. Type I hoods require regular cleaning in order to prevent grease fires. Type II Hoods IMC Type II hoods.

Defense pc Stainless Steel Commercial Hood Baffle Grease Filter X . $ New. VEVOR V CFM Hood Roof Exhaust Fan. $ New. Stovetop Firestop Microhood Cooktop Fire Suppressor - Black. $ New. WinCo Hfs Hood Filter by -inch. $ New.

IMC SECTION requires Type I hoods "where cooking appliances produce grease or smoke as a result of the cooking process". . Show/note all cooking equipment that must be provided with a Type I hood. . This material shall extend minimum Provide a heat sensor or other device to ensure the automatic operation of both the Show the location of the Type hood in kitchen hood and the make

The grease generator was placed on the electric broiler and heated until the temperature of the cooking oil was &#; F. The sizing of the spray nozzle was such that grease was discharged at approximately one pound per hour per foot width of the test hood. The test continued for hours At the end of the test, the grease laden filters were ...

Commercial kitchen hoods pull heat, steam, and smoke out of the workspace, improving air quality, keeping ambient temperatures down, and providing fire protection. There are two main types of commercial kitchen hood available: type I hoods and type II hoods, sometimes also written as type hoods and type hoods.

. Materials (IMC ): Type grease ducts shall be constructed of steel that is a minimum (No. gage) inch thick or stainless steel that is minimum (No. gage) inch thick. . Provide the type of joint seams and connections to be used for the installation of the grease duct to the Type hood and exhaust fan. .

a Type II hood in addition to the primary Type I grease re-moval hood. The Type II hood collects and removes steam, condensable vapor, heat and odor. The Type II hoods have two subcategories: one removes condensate from the exhaust stream, and the other removes heat or odors.

Formula For Type I hoods located above solid-fuel cooking equipment and grease-burning charbroilers. Number of Exposed Sides Formula (island or central hood) Q=A or less Q=A Alternate formula Q=PD . Formula For Type I hoods located above high-temperature cooking equipment, such as deep-fat fryers and woks.

//&#;&#;There are essentially two main types of commercial vent hoods that are used Type and Type . The major difference between the two types is that Type commercial hoods are equipped to handle grease removal from the air, while Type hoods are designed for use in commercial kitchens without grease producing appliances (e.g., no grills, broilers or fryers).

Hoods Types Type I vs. Type II According to the International Mechanical Code, A Type I hood shall be installed at or above all commercial food heat producing equipment that produces grease vapors or smoke. A Type I or Type II hood shall be installed at or above all commercial food processing equipment that produces fumes,

GREASE DUCT (IMC SECTION ): . Provide the grease duct size. Note the design air velocity. . Provide the type of the joint seams and connections to be used for the . installation of the grease duct to the Type hood and exhaust fan. . Show the grease duct exhaust fan to be a minimum above grade. Verify that

//&#;&#;Ordering the Commercial Kitchen Exhaust Hood Vent for Restaurants Type for Grease Exhaust on the internet is a lot more useful as you can still make a basic research on the products and shops that you are purchasing from.

//&#;&#;//&#;&#;There are essentially two main types of commercial vent hoods that are used Type and Type . The major difference between the two types is that Type commercial hoods are equipped to handle grease removal from the air, while Type hoods are designed for use in commercial kitchens without grease producing appliances (e.g., no grills, broilers or fryers).

GREASE DUCT (IMC ): . rovide the grease duct size. Note P the design air velocity. . rovide the type of the joint seams P and connections to be used for the installation of the grease duct to the Type hood and exhaust fan. . how the grease duct exhaust fan to be S a minimum above grade. Verify that the location will not be a ...

//&#;&#; Where enclosures are not required, hoods, grease removal devices, exhaust fans, and ducts shall have a clearance of at least mm ( in.) to combustible material, mm ( in.) to limited-combustible material, and mm ( in.) to noncombustible material.

Type Hoods allow pizza oven exhaust and smoke to vent directly into the hood, where it is filtered before entering the duct system. This filtration helps prevent fires by keeping grease and the combustible residue that leads to creosote buildup out of the ducts.

Grease Hoods (Type I) Lexi Harmon T::+: Z-Ventilation Solutions offers a wide variety of Grease Hood (Type I) options. Depending on your space and application, you may be in needs of a different grease hood design.

minimum clearance (typically inches for type , grease rated hoods) between the cooking hood(s), exhaust ducts, and building materials that are combustible. However, IMC and NFPA outline acceptable clearance reduction methods; most authorities accept the clearance reduction