If it's your first time establishing up a restaurant kitchen or even renewing an existing kitchen, you may not need to do a lot of research to choose your kitchen appliances. After all, the food is your thing. You can also buy the best industrial kitchen exhaust hood through various online sources.
The change is that you know exactly what you want for a long time. But what about your commercial kitchen hood? Airflow may not be your thing. And when you start researching your options, you quickly discover that there's a lot more to it than you thought.
Here is a brief introduction that can help you choose the perfect commercial kitchen hood for your restaurant.
1. Type 1 or Type 2?
You may have seen these designations when purchasing a commercial range hood. What's the difference and what do you need? It depends on the type of cooking. Type 1 hood devices are airtight and equipped with a fire protection system.
So if you're cooking something that produces smoke and fat, such as grilling, broiling, or frying, you'll need a Type 1 hood. If you are steaming or baking, which produces only moisture and heat, a Type 2 hood will typically be adequate.
2. Exhaust Rate
The amount of exhaust air expelled from your room is expressed in cubic feet per minute, or CFM. The exhaust level you require for your industrial kitchen exhaust hood depends on the smoke, grease, heat, and produced by the cooking devices you’re utilizing, as well as the kind of foods you are working with.
All of these factors must be taken into account to calculate the amount of exhaust air you need for your commercial range hood.