Ventilation systems situated over cook lines remove cooking heat, effluent and odors. This engineered system includes several components, but exhaust hoods are typically placed over the cook line and in the dishwashing area. The size and shape vary depending on the equipment underneath. Consider federal and local codes when specifying this equipment.
Maintenance for ventilation systems depends upon the type and volume of cooking as well as local codes.
When purchasing a ventilation system, the foodservice operation’s menu and subsequent equipment lineup represent important considerations. If the menu will feature mainly grilled items on charbroilers, grease will be a factor. Also take into consideration odiferous foods.
Featured Products
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Fire Ready Hood System
Accurex
The Fire Ready Hood system’s enhancements provide an integrated fire protection system in a smaller footprint that can replace the need for a commercial Type 1 wall canopy hood, according to the maker. Loose accessories are plug and play, and no welded grease duct is necessary. An electronic fire detection system installs easily and has an electronic remote pull.
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What to Consider When Purchasing a Disposer
Read FeatureNot following manufacturers’ recommendations when selecting a disposer can result in an inadequate system that will not meet the operation’s waste needs. Because most operations become more dependent on these systems than anticipated, it is better to go bigger in terms of horsepower to ensure the waste amount can be accommodated.
